A comforting beef stew cooked until it’s fall-apart tender in a flavorful red wine sauce! Perfect for serving over gluten-free spaetzle noodles.

I recently gave in to a killer Amazon Black Friday deal and bought an instant pot!

I had been on the fence about getting one for a few months and decided to go for it. I’m so glad I did!  I’ve been making things it all month and it’s amazing.

This Instant Pot Beef Burgundy is the perfect dish to go with the Gluten-Free Spaetzle Noodles I posted earlier this week! It is one of our favorite holiday or special occasion meals. We also love it over these gluten-free mashed potatoes. You also might like this sirloin tip roast or gluten-free pot roast!

This is my Dad’s recipe from beef burgundy which he makes in the slow cooker, adapted for the instant pot. It only takes 40 minutes to cook in the instant pot compared to the 6-8 hours it takes in the slow-cooker.

I also love that you can still use the slow-cooker option on the instant pot if you want the longer cook time (like if you’re making it earlier in the day). It’s great to have both options!

Beef Burgundy is basically beef stew cooked until it’s fall-apart tender in a flavorful red wine sauce. It is divine!

We love adding carrots because they get nice and tender and soak up all the flavors. Spaetzle is the perfect thing to soak up all the yummy sauce.

If you haven’t picked a Christmas dinner yet, try this one. It’s a crowd-pleaser and so delicious! You also might like this recipe for gluten-free beef stew or instant pot cube steaks.

More Gluten-Free Instant Pot Recipes:

Instant Pot Southwestern Chicken and Rice

Sausage Lentil Soup (in the instant pot!)

5 from 6 votes

Instant Pot Beef Burgundy

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 -6 servings
Instant Pot Beef Burgundy! A COMFORTING beef stew cooked until it's fall-apart tender in a flavorful red wine sauce.


  • 1 1/2 to 2 pounds beef chuck roast cut into 1-inch cubes
  • salt & pepper
  • 1 1/2 tablespoons gluten-free flour
  • 2-3 tablespoons olive oil
  • 1 small onion chopped
  • 3 cloves garlic minced
  • 3/4 cup red wine
  • 1 tablespoon tomato paste
  • 1/2 cup beef stock + 1 tablespoon gluten-free flour whisked together
  • 1 teaspoon fresh or 1/2 teaspoon dried thyme leaves
  • 2 bay leaves
  • 3-4 carrots peeled and chopped


  • Press the saute key on the instant pot. Wait for the pot to say "HOT" before beginning cooking.
  • Spread the beef out in a single layer on a cutting board. Season the beef with salt and pepper. Sprinkle 2-3 tablespoons gluten-free flour over the beef and toss to evenly coat on all sides. Shake off the excess.
  • Add 2 tablespoons olive oil to the hot instant pot. Spread around then add the beef in a single layer (you may have to do this in 2 batches). Cook on one side until brown, about 4-5 minutes. Flip and cook on the other side for 2-3 minutes. (If the fond on the bottom of the pan starts to look like it's burning, add a little wine to deglaze so it doesn't burn - but ideally you want to wait to add the wine until everything is brown.)
  • Remove the beef from the instant pot and set aside. Add the onion (and another tablespoon of olive oil if needed) to the instant pot and cook until softened, about 3-4 minutes. Add the garlic and cook for 30 seconds.
  • Add the wine and scrape the bottom of the pan to remove the brown bits. Let cook for about 5 minutes until reduced.
  • Add the tomato paste and stir to combine. Add the remaining ingredients as well as 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Place the lid on the instant pot. Press the MEAT/STEW button and set the time to 40 minutes. After cooking is complete let sit for 10 minutes, then vent the pressure to open the pot.
  • Season to taste and serve. Enjoy!


Calories: 458kcal | Carbohydrates: 12g | Protein: 34g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 117mg | Sodium: 271mg | Potassium: 913mg | Fiber: 2g | Sugar: 4g | Vitamin A: 7725IU | Vitamin C: 6.4mg | Calcium: 58mg | Iron: 4.3mg
Instant Pot Beef Burgundy! A comforting beef stew cooked until it's fall-apart tender in a flavorful red wine sauce.

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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  1. 5 stars
    I make this every 2 weeks. Everyone in my family loves it so much! It’s so rich and delicious. My young kids hate the smell when it’s cooking but love the taste

  2. 5 stars
    Fabulous! I made this recipe this weekend. without the onions. The meat was like butter – no kn.ife needed. The sauce was perfect especially with spaetlels we had. I will definitely make this again! I’ll get onions at the store for the next time.

  3. If I add a bunch more carrots to the recipe do I need to change the cooking time? 2-4 carats is definitely not enough to feed people eating 2 pounds of beef. I would love to add at least 10 carrots.

  4. At what point do you add the carrots, or do you put them in before you set your time? I’ve made beef stew in mine, but the carrots were too soft. Thanks

  5. Sautéing after sprinkling with flour caused the bottom of my pan to burn. I would skip this step entirely, and it would still be good. I had to empty the inner pot, scrape it, and wash it out. Returned all the meat to sauté just to warm it up again and carried on from there.

    1. Just FYI for those that don’t know! Mine looked like it was burning too, but I followed the instructions and as soon as you add the red wine and scrape gently it comes offf the bottom of the pan and keeps all the yummy stuff in the pot!

  6. OMG this was awesome! EVeryone loved it! After the initial overheat I stirred and then just let it go through the warning beeps and it’s like it just self corrected or gave up and just continued. Any rate this was perfectly seasoned and delicious. Thank you for sharing! I served with egg noodles. Adding this to my recipe binder.

  7. Has anyone had their instapot overheat while cooking this recipe? About 10 minutes into the cooking time (meat/stew setting) I got an error code “Ovht”. I stopped the cooking and stirred the beef, started cooking again and got the same code. The beef was sticking a bit to the bottom of the pot. Any ideas on how to avoid this or should I cook at different setting? Thanks for any help.

    1. I have the exact same problem. Anytime flour is involved, my instant pot overheats and throws off the cooking time. This is very frustrating.

    2. I’m having the same overheating issue. I added a little extra liquid and used 2 different pots but same problem. Smells amazing though. Just opened and gave it a stir…fingers crossed it works this time. Any tips to compensate?

      1. I’m having a similar problem, but my pot isn’t overheating. It seems like it’s working and then counts all the way down the entire 40 minutes, but as soon as it’s done it opens right up and never even got to pressure. Mine was cooked on the bottom too. Scraped the bottom, added more liquid, added 10 minutes, and the same thing happened. Tried again, same thing. On my 3rd try now of an extra 10 minutes and my meat is slowly getting more tender. I had planned to eat an hour ago!

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