Gluten-Free Instant Pot Beef Bourguignon

“Julia Child would be FLOORED.” - a comment from a friend on Instagram.

She’s probably rolling over in her grave actually, since I’ve basically just reduced this classic French beef stew and 2-day labor of love into something Rachel Ray could make on 30-minute meals - with time to spare. (Is that show still on btw? Is she still making YUM-O stoups and using “EVOO”? Ugh.)

I’ve made real Beef Bourguignon before (the slow way), and it’s something you need to make at least once in life just for the sheer satisfaction of it.

Think: A massive bowl of beef, vegetables, and herbs bathing overnight in dry red wine. The next day, you seer the beef and combine everything into a Dutch oven for around 3-ish hours of braising.

Like I said. Two days.

Beloved Julia, Paris, people of France - I love you and mean you no disrespect - but it’s 2018, and I have two words:

Instant. Pot.

The longest part of the job now is browning the beef, but it’s a snap from there. In under 30 minutes you’ll have it all in the Instant Pot, and 23 minutes later, VOILA! Beef Bourguignon!

If you have one of these and you’re not using it? This recipe is just the thing to change your mind. Source: Katherine Chase

If you have one of these and you’re not using it? This recipe is just the thing to change your mind. Source: Katherine Chase

FLF TIP: I know a lot of people love the Instant Pot sauté feature where you brown meat and other ingredients right in the same device before closing and sealing to pressure cook. Less dishes to wash? Score, right? I’m weird though. I don’t love it. The Instant Pot has less room than my Dutch oven, meaning I need to work in more batches when browning meat, so prep takes longer. I prefer to do my sauté work in the Dutch oven because I can get more done at once and it’s faster. You are welcome to do everything in the Instant Pot if that’s how you roll, but my method is outlined below.

Serves 7-8 Adapted from


1/4 c. + 2 Tbs. Bob’s Red Mill Gluten-Free Flour (or your fave GF all-purpose flour blend)

1/2 tsp. sea salt

1/2 tsp. fresh black pepper

1.5-2 lbs. beef chuck roast, trimmed and cut into bite-sized cubes

2 bacon slices, diced

1/2 c. dry red wine (i.e. Cabernet Sauvignon)

12 oz. beef broth

4 c. baby carrots

2 c. sliced mushrooms

4 shallots, diced

5 garlic cloves, diced

6-8 stems of fresh thyme

To serve: Cauliflower Puree (low carb option) or Banza High-Protein Rotini Pasta (high carb option)


1. Into a gallon Ziploc freezer bag, add gluten-free flour, salt, and pepper. Add beef cubes, seal, and shake to combine.

2. Place a Dutch oven over medium-high heat. Add chopped bacon and sauté for about a minute. Add half of the seasoned beef cubes; cook for 4-5 minutes, turning with tongs to brown beef on all sides. Remove bacon and beef from Dutch oven and transfer to a plate. Repeat with the remaining beef. (Note: The goal in this step is to create lots of browned bits stuck to the bottom of the Dutch oven.)

3. Add wine and beef broth to the Dutch oven (it will bubble and steam a lot initially), stirring with a wooden spoon to loosen the browned bits from the bottom of the pan. Kill the heat.

4. TO THE INSTANT POT: Add beef and bacon, then pour over the wine-broth mixture. Add carrots, mushrooms, shallots, garlic, and thyme. Use tongs or a wooden spoon to combine.

5. Close and lock the Instant Pot lid. Set the pressure valve on top of the lid to “sealed.” Press “Pressure Cook” and set the +/- timer to 23 minutes.

6. When time is up the Instant Pot will beep. Do a quick pressure release by opening the valve on top of the lid. When the pressure is done releasing and the metal pin drops (you’ll hear it fall), open the lid. Watch out for the steam!

Serve 1 c. Beef Bourguignon over Cauliflower Puree or Chickpea Protein Pasta.