We have been travelling for the past couple of weeks, spending our time in London and Paris. We are now in the countryside in South of France.

We are staying in a beautiful house in Bigorre, a tiny hamlet with a population of 13. There are only 7 houses here and the closest town is about a 25-30 minute drive away.

When I think of French cooking, the first thing that comes to mind is Julia Child and Boeuf Bourguignon. But with the advancement of technology, I believe we can create just as delicious a meal with the Instant Pot. It is much less complicated and much faster.

The good people at Instant Pot delivered a unit for me to use. After two weeks of eating sandwiches and eating out during our travels I am happy to be cooking again!

Our hosts in the hamlet have an amazing vegetable garden where we harvested some carrots and herbs. I even gathered the courage to invite them to dinner. Check out the video to see how it goes.

Beef Bourguignon


1/2 lb lardon (or bacon cut up)
olive oil
3 lbs stew meat
1 cup flour
5 small shallots sliced (or 1 yellow onion diced)
5 medium carrots, cut into 1 1/2-2″ chunks
2-3 cloves minced garlic
2 small white onion cut into quarters
6 stems fresh Italian parsley
4 stems fresh thyme
1 cup burgundy wine
1 1/2 cup water
2T tomato paste
Salt & pepper to taste
1T butter
1/2 lb mushrooms quartered
chopped parsley for garnish


  1. Set the instant pot on Sauté. Once it says Hot, add the lardon and render until brown.
  2. Meanwhile toss the stew meat in the flour to lightly coat. Remove the lardon from the pot. Add some olive oil. Brown the meat in small batches on each side, being careful not to overcrowd so that they brown properly. Remove the meat into a bowl.
  3. Add more olive oil if needed. Then add the shallots and the carrots and sauté them for a few minutes. Add te garlic and stir for another 30 seconds.
  4. Pour in 1 cup of wine to deglaze, scraping up the brown bits from the bottom of the pot as you go.
  5. Cancel the sauté mode. Return the meat, add the tomato paste, parsley, thyme, water, salt and pepper.
  6. Close and lock the lid, making sure the sealing knob is on sealing. Start the recipe program.
  7. Meanwhile, heat up a frying pan on medium heat on the stove. Melt the butter and add the mushrooms, toss lightly. Let the mushroom brown without stirring by allowing the liquid to burn off. Once all the liquid is gone and the mushrooms start to turn golden brown, add salt and then give it a stir. Remove from heat until needed.
  8. Once the cooking is done, you can release the pressure by the quick or natural pressure release.
  9. Stir in the mushrooms. Garnish with chopped parsley. Serve with fresh bread.

Recipe Script


Download Script

Pressure cook on high for 45 minutes. Keep warm for up to 6 hours.

Bon appétit!


  • I made this over the Christmas Holiday for my
    family. This is among the best thing I have ever cooked, everyone
    loved it. It was also fun to prepare; I am adding it to my monthly
    rotation of meals. Important to note, cleanup is easy (low clean up time is
    an important factor for me). When you sauté the labon (I used really thick
    bacon), and the beef, you will have things sticking to the bottom of the pot.
    Do not worry, during the pressure cooking, this comes off on its own

    • Thanks, Tim! So glad you enjoyed it. It is definitely one of my faves! Appreciate you taking the time to let me know how it turned out. ?

  • Bonjour Flo:) Thanks for sharing your time in France and your Instant Pot recipe. I made this tonight and was disappointed as the meat was missing depth of flavor. Next time, I will deglaze with 1 C wine and use an additional 1 C of wine and 1/2 C water for pressure cooking. I hope the additional wine will infuse more flavor into the meat. I would also use more carrots, onions and mushrooms next time. There were some beautiful brown bits on the bottom of the pot which were easily removed by deglazing. I know it isn’t authentic but next time I will also cook 35 mins, QR and add some quartered waxy potatoes. Then pressure cook another 10 mins before adding the sautéed mushrooms.

    • Thank you for your comment! I miss our time in France. I’m sorry you were disappointed with the beef bourguignon. I have recently learned that you might want to marinate the beef in the wine for that depth of flavour you’re looking for because the alcohol will not evaporate under pressure.

      • Thanks for the tip, Flo! It makes sense that the alcohol won’t evaporate under pressure. Marinating makes more sense. I will definitely try that.

  • I made this last night for dinner. Delicious! I used beef broth instead of water, but it made a lovely thick gravy. I marinated the beef in wine for 4 hours and the dish was very flavorful. Thank you for a great Instant Pot recipe- and gorgeous video of the French countryside. Perfect for a snowy night here in Northern Nevada.

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