The Instant Pot makes it easy to prepare a rich, flavorful Instant Pot Red Wine Beef Stew in about an hour. Red wine, dried figs, and sweet carrots elevate this version of beef bourguignon, delivering deep, complex flavors with minimal hands-on time. A little prep, a short browning step, and then the pressure cooker does the rest—producing a stew that tastes like it simmered for hours.
Beef Stew or Beef Bourguignon
Many people wonder about the difference between a beef stew and beef bourguignon. Simply put, beef bourguignon is a beef stew braised in red wine. So this Instant Pot Red Wine Beef Stew is essentially a beef bourguignon—only faster and easier, and forgiving if you struggle with the spelling.
Whatever you call it, this dish makes an outstanding dinner.
Dried Figs in Beef Stew!
I’ve made plenty of beef stews, and this is now my favorite. The dried figs add an earthy sweetness that complements the carrots and enriches the sauce. The pearl onions soften into the sauce, creating a silky texture, and the overall result is luxurious. I served this stew over creamy polenta, but it’s also excellent over rice, potatoes, or noodles.
This recipe is adapted from The Great Big Pressure Cooker Book, where it appears as a bistro-style beef stew with red wine, carrots, and figs. If you don’t have an electric pressure cooker yet, it’s worth getting one for recipes like this.
Instant Pot Red Wine Beef Stew
This recipe is straightforward. Prep the vegetables: thaw the pearl onions and cut the carrots. Cut the beef into 1½-inch pieces. Gather the remaining ingredients—red wine, dried figs, rosemary, thyme, salt, pepper, and cornstarch for thickening.
Start by browning the beef on the Instant Pot’s sauté/browning setting, then set the meat aside. Sauté the onions briefly, add the wine and scrape up the browned bits from the bottom of the pot, then add carrots, figs, herbs, and seasonings. Return the beef and any accumulated juices to the pot, lock the lid, set the timer, and let the Instant Pot work its magic.
One of the great advantages of the Instant Pot is that you can walk away while it cooks, without worrying about an unattended stove. Set it for 30 minutes at high pressure, then allow a natural pressure release—about 20–25 minutes—before opening.
When the stew is done, remove the thyme and rosemary sprigs, stir in a cornstarch slurry to thicken the sauce if needed, and serve.
Instant Pot Red Wine Beef Stew
Ingredients
- 3 tablespoons olive oil
- 3 pounds boneless beef chuck, cut into 1½-inch pieces
- 2 cups pearl onions, frozen and thawed
- 1½ cups red wine (a full-bodied red like Syrah)
- 1 pound carrots, cut into 2-inch sections
- 6 dried figs, stemmed
- 6-inch rosemary sprig
- 4-inch thyme sprigs
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon cornstarch (for thickening)
Instructions
- Heat the oil using the Instant Pot’s sauté/browning feature. Add the beef and brown, turning occasionally, about 8–10 minutes. Transfer the beef to a large bowl.
- Add the pearl onions to the pot and cook about 5 minutes. Pour in the red wine and stir, scraping up any browned bits from the bottom of the pot.
- Add the carrots, dried figs, rosemary, thyme, salt, and pepper. Return the beef and any juices that collected in the bowl to the pot.
- Lock the lid and set the Instant Pot to high pressure for 30 minutes.
- When the timer finishes, allow the pressure to release naturally for 20–25 minutes. If the pot has not fully depressurized after 25 minutes, perform a quick release.
- Unlock the lid and remove the thyme and rosemary sprigs. In a small bowl, whisk the cornstarch with 2 teaspoons of water to make a slurry. Stir the slurry into the stew and cook for about one minute until the sauce thickens.
- Serve the stew over rice, noodles, potatoes, or polenta.
Notes
The total cook time listed includes the natural pressure release period. Using natural release adds to the overall time but helps keep the meat tender and juicy.
Nutrition
Per serving: Calories 586 kcal | Carbohydrates 16 g | Protein 44 g | Fat 33 g | Saturated Fat 12 g | Cholesterol 156 mg | Sodium 240 mg | Potassium 1164 mg | Fiber 4 g | Sugar 8 g | Vitamin A 12,740 IU | Vitamin C 6.8 mg | Calcium 116 mg | Iron 6.2 mg
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