Please note this post contains affiliate links.
This Instant Pot Mulled Wine Beef Bourguignon is rich, cozy comfort with a holiday twist. It takes everything you love about classic beef bourguignon and layers in warming mulled wine spices, all while cutting the cook time way down thanks to the Instant Pot.
about this Instant Pot Mulled Wine Beef Bourguignon
This recipe brings the soul of a slow-simmered beef bourguignon into Instant Pot territory, with a subtle but festive flavor twist. By steeping the broth with whole mulled wine spices—like star anise, cinnamon, cloves, and allspice – you get layers of aromatic depth without overpowering the classic savory base.
The beef turns out fork-tender, the sauce is thick and velvety, and the whole thing feels like something you’d get at a restaurant on a snowy night. Only here can you make it in under an hour, and it freezes beautifully, and it is a nice, hearty dish.
It’s the kind of meal that earns you compliments, whether you’re serving it for an Instant Pot holiday dinner, hosting a cozy weekend gathering, or just making something fancy-ish without the effort. It’s hearty enough to stand alone but equally good with a creamy starch or hunks of warm bread.
The bonus? This beef bourguignon is ideal for making ahead. The flavors deepen overnight, which makes it perfect for holiday prep, dinner parties, or stocking your freezer with something that actually feels special when you reheat it.
Why You’ll Love This Recipe
- Cozy comfort in under an hour
- Big holiday energy from mulled wine spices
- Freezer-friendly and great for meal prep
- Perfect for weeknight dinners or hosting
- Deeply savory and rich, with or without wine
ingredients
Bacon. Adds smoky depth. Use thick-cut bacon if you can!
Chuck beef. Ideal for pressure cooking. Chuck roast beef becomes tender and soaks up all the rich sauce. The tough cuts of meat are the best for this! Sometimes it’s labeled as beef stew meat.
Onion. We like to use a yellow onion, but you could also use a white onion, if preferred.
Carrots. Cut large so they hold up under pressure!
Tomato paste. Boosts richness and helps the sauce develop that slow-cooked flavor.
Garlic. Mince your own fresh or buy a jar and make your life easy.
Flour. Key for thickening. Use all-purpose flour or a gluten free 1:1 ratio blend.
Dry red wine. We like to use a cabernet sauvignon or merlot. You can sub with more beef broth if needed.
Beef broth. Builds body and adds umami to the sauce.
Fresh herbs. You will need a combination of fresh thyme and fresh rosemary for this recipe. If you do not have fresh then dried would work just as well. For dried, use half the amount of fresh herbs called for.
Whole spices. You will need a combination of star anise, cinnamon stick, cloves, allspice berries, black peppercorns. These steep in the broth, giving the stew its signature holiday warmth and aromatic depth.
Honey. Balances out the acidity and enhances the mulled spice notes.
Cornstarch + cold water. Combined into a slurry, this thickens the sauce without making it too heavy.
Salt + pepper. Don’t forget to season throughout the cooking process!
Chopped parsley. For a fresh, bright finish just before serving.
this recipe’s must-haves
An Instant Pot is what makes this weeknight-friendly without losing depth. You get slow-simmered flavor in a fraction of the time. It’s essential here! I’ve also included slow cooker instructions in the recipe card notes below.
A sharp butcher knife and a solid cutting board are key for prepping the beef and vegetables. Even cuts mean even cooking, especially under pressure.
You’ll also need a square of cheesecloth and some kitchen twine to contain the whole spices. It keeps the sauce smooth and makes cleanup easier.
And don’t forget a sturdy wooden spoon and scraper. They’re the best tools for deglazing and stirring without scratching the insert.
how to make this Instant Pot Beef Bourguignon
Sauté + Sear
Set the Instant Pot to Sauté and drizzle with oil. Cook the bacon until crisp, about 3 to 4 minutes, then transfer to a paper towel-lined plate. Add the beef in batches, searing on all sides until browned. Remove and set aside.
Build the Base
Add the onion and carrots with a bit more oil and cook until softened. Stir in thyme, rosemary, tomato paste, and garlic, cooking until fragrant. Add the flour and stir well to coat the vegetables, cooking for a minute or two to get rid of the raw taste.
Deglaze
Pour in the red wine and beef broth, scraping up any browned bits from the bottom. Add the spice bag with star anise, cinnamon stick, cloves, allspice berries, and peppercorns. Return the beef and bacon to the pot along with the honey and give everything a good stir.
Pressure Cook
Add the lid and seal the Instant Pot and cook on High pressure for 45 minutes. Allow a 10-minute natural release before manually releasing the rest.
Thicken and Serve
Remove the spice bag and switch to Sauté mode. Stir in a cornstarch slurry (cornstarch mixed with cold water) and simmer until thickened to your liking. Season with salt and pepper, then top with parsley and serve hot over mashed potatoes or noodles. Make sure to get that rich red wine gravy on top too!
Tips for Success
- Brown the meat in batches to get browned beef evenly instead of letting it steam.
- Don’t skip the flour step; it gives the sauce its signature texture.
- Taste before serving; the mulled spices soften as they cook, and you may want more salt.
- If the sauce tastes thin, simmer for five extra minutes after adding the slurry.
- If using wine, cook it 1 to 2 minutes during deglazing to mellow the acidity.
- Cut beef evenly for consistent cooking.
variations
If you want a no-wine version, use all beef broth.
For more veggies, toss in a hearty handful of mushrooms with the onions and carrots. They soak up the sauce, adding even more umami flavor. You could also use pearl onions!
For something more traditional, skip the mulled spices entirely and stick to herbs. You’ll get a classic pressure cooker beef bourguignon feel.
Want it extra cozy? A tablespoon of Worcestershire sauce, or even a splash of soy sauce, adds a deep umami finish.
To dress it up for a holiday table, go big with crispy shallots or fried sage leaves right on top.
Check out my cozy, flavorful takes like Instant Pot Chili I Instant Pot Bolognese I Instant Pot Tortilla Soup I Instant Pot Ham and Bean Soup
faqs
What kind of wine should I use?
A dry red like cabernet or pinot noir works best. Avoid sweet or overly tannic wines.
Can I double this recipe?
Only if your Instant Pot is an 8-quart; otherwise, it will be too full to pressure cook safely.
Can I skip the spice bag?
It’s optional but recommended. It adds depth to mulled wine without overpowering the dish.
Need more dinner inspiration? Check out my main dish recipe page!
what to serve with this Instant Pot Beef Bourguignon
Creamy mashed potatoes are a go-to pairing with beef bourguignon. These Instant Pot Mashed Potatoes make them quick and fuss-free. The velvety sauce soaks into every bite, making it an easy and satisfying combo.
Buttered egg noodles are another classic choice that works exceptionally well if you’re feeding a crowd. They’re simple, fast to prep, and catch all the flavorful sauce in every twist.
If you’re after something with a little more richness, Parmesan polenta is a great option.
For a low-carb route, garlic mashed cauliflower brings a lighter texture that still holds up to the sauce.
And don’t skip the bread. Sourdough Garlic Toast or Air Fryer Roasted Garlic Bread is perfect for swiping up every drop. I love adding a bit of butter to my bread for extra richness.
how to store
Store. If you have any leftovers, keep them in an airtight container in the fridge for up to 4 days.
Reheat. Warm gently on the stove or in the microwave. Add a splash of broth if the sauce thickens too much.
Freeze. Cool completely, remove the spice bag, and store in freezer-safe containers for up to 3 months.
more of our favorite Winter Comfort Classics
If you’re in the mood for more cozy meals, the Chicken Parmesan Pasta Skillet is a solid choice. It’s creamy, cheesy, and loaded with comfort. This skillet meal comes together easily and feels like a full plate of classic Italian flavor without the fuss.
For something on the soothing side, the Easy Dumpling Soup is light, brothy, and packed with flavor. It’s especially good when you want something warming that doesn’t weigh you down.
And if baked comfort food is your thing, the Gnocchi Bolognese Bake delivers. It’s bubbling, cheesy, and layered with rich meat sauce—great for weeknights or casual entertaining.
Finally, if you make this Instant Pot Mulled Wine Beef Bourguignon recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, orPinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
Want to know when I come out with a new recipe or the latest news? Sign up for my newsletter to get them straight to your inbox!
instant pot mulled wine beef bourguignon
equipment
- instant pot
- butcher knife
- cutting board
- cheesecloth and kitchen twine
- wooden spoon and scraper
ingredients
- 1 Tbsp oil
- 6 slices bacon chopped
- 3 lbs chuck beef cut into 2-inch pieces
- 1 yellow onion diced
- 3 large carrots cut into 2-inch pieces
- 2 Tbsp fresh thyme chopped
- 2 tsp fresh rosemary chopped
- 3 Tbsp tomato paste
- 3 cloves garlic minced
- 1/4 cup flour
- 1 cup dry red wine – may sub chicken broth
- 2 cups beef broth
- 1 star anise
- 1 cinnamon stick
- 1/2 tsp whole cloves
- 1/2 tsp allspice berries
- 1/2 tsp black peppercorns
- 1 tsp honey
- 2 Tbsp cornstarch
- 2 Tbsp cold water
- 1 tsp salt or to taste
- 1/2 tsp pepper
- chopped parsley for garnish
instructions
- Set instant pot to Sauté. Drizzle with oil. One hot, add bacon and cook until crispy, about 3 to 4 minutes. Remove with a slotted spoon to a plate lined with paper towels to drain.
- Add beef to pot and sear on all sides, about 3 to 4 minutes total time. Remove to a plate.
- Add the onion and carrots to the insert with a little more oil so the vegetables don’t burn. Cook until softened, about 3 minutes or so. Stir in herbs, tomato paste, and garlic, cooking for about 30 seconds to 1 minute, until fragrant.
- Add flour and stir to combine. Cook for about 1 to 2 minutes.
- Stir in wine and broth, scraping up any bits that are stuck to the bottom and the sides.
- In a cheesecloth bag, add star anise, cinnamon stick, whole cloves, allspice berries, and black peppercorns. Close the bag and add to the pot.
- Return the bacon and beef to the insert with honey. Stir to combine.
- Seal the Instant Pot and cook for 45 minutes on High pressure.
- Let the pressure naturally release for 10 minutes. Then manually release remaining pressure.
- In a small bowl, whisk together cornstarch and water.
- Remove the lid from the Instant Pot and remove the cheesecloth bag of whole spices. Set to Sauté mode.
- Add the cornstarch slurry and cook until thickened. Taste and season with salt and pepper, as desired.
- Serve with mashed potatoes or buttered noodles.
video
notes
- Use a cheesecloth bag for whole spices to keep the sauce smooth and easy to strain.
- Be sure to stir the flour in well, this helps create the signature thick, velvety sauce.
- Red wine adds depth, but you can substitute beef broth plus a splash of balsamic if needed.
- The sauce will continue to thicken as it cools, so don’t overdo the slurry.
- Tastes even better the next day, making it great for leftovers or make-ahead meals.
nutrition
about meghan
Meghan Yager is the recipe developer, food photographer, and creative force behind Cake ‘n Knife, where everyday moments are celebrated with bold, flavor-forward recipes. From cozy cocktails to bold appetizers and indulgent desserts, her approachable style brings people together around food worth sharing. Meghan’s work has been featured by Good Housekeeping, Oprah Daily, Today, Woman’s Day, and The Huffington Post. She lives in Denver, where she brings big flavor and a little sass to every bite.
