1 hour 10 min serves 6-8

Instant Pot Beef Bourguignon with Cauliflower Mash and Roasted Brussels Sprouts

It’s the dead of winter, but we’re still trying to hold to our resolutions. Why not honor both facts with a healthy twist on one of our favorite recipes: Beef Bourguignon. We’re upping the amount of veggies and for those participating in Dry January, we’re replacing the red wine with red wine vinegar. Using an Instant Pot will make this a fast and easy, stress-free winter feast.

ACTIVE: 25 min. PASSIVE: 45 min. DIFFICULTY Easy


  • 1 24 OZ Pre Chuck Roast cut into 8 pieces
  • 3 OZ lean, center-cut bacon, trimmed into 1 inch pieces
  • Grapeseed or olive oil cooking spray
  • Kosher salt and ground black pepper
  • 2 large carrots, peeled and sliced into 1/4 inch pieces
  • 1 medium yellow onion, peeled and cut into medium dice
  • 6 C low sodium chicken stock
  • 2 T red wine vinegar
  • 2 T concentrated tomato paste
  • 4 large garlic cloves, minced
  • 4 sprigs fresh thyme
  • 3 bay leaves
  • 1/2 8 OZ bag frozen pearl onions (about 15 to 20 onions)
  • 8 OZ white mushrooms, stemmed and quartered
  • 3 T fresh Italian parsley, chopped
Cauliflower Mash: 
  • 1 12 OZ bag plain/unseasoned riced cauliflower
  • 1/3 C Low sodium chicken stock
  • 1 T fresh Italian parsley, chopped
  • Kosher salt and ground black pepper
Brussels Sprouts: 
  • 1 pound fresh Brussels sprouts, trimmed, outer leaves pulled and cut in half
  • Grapeseed or olive oil cooking spray
  • Kosher salt and ground black pepper
      1. Place chuck roast and bacon in freezer for about 20 minutes before preparing the recipe to make them easier to cut.

      2. Dry the beef thoroughly with paper towels and season with salt and pepper.
      3. Heat a large cast iron pan over medium high heat and spray with cooking oil. When oil is shimmering, add chuck roast and sear until lightly browned, about 5 minutes on each side. Transfer with a slotted spoon to the instant pot.

      4. Spray the pan with a little more cooking spray, reduce the heat to medium, and add the bacon. Cook until beginning to crisp, about 8 minutes. Add the carrot and onion to the pan; sauté until lightly browned, about 5 minutes.

      5. Add the bacon and vegetables to the instant pot and season lightly with salt and pepper. Add the pearl onions and broth to cover the meat and vegetables. Then add the vinegar, tomato paste, thyme sprigs, and bay leaves. Lock the lid and select High Pressure, setting the timer for 40 minutes.

      6. While the Beef Bourguignon is cooking, heat the mashed cauliflower in a medium sauce pan over medium heat. Stir in the chicken stock and parsley and season with salt and pepper. Set aside.

      7. Preheat the oven to 400 F and line a baking pan with parchment or foil. Place the Brussles sprouts in a medium bowl and spray with cooking spray, season with salt and pepper and toss to coat. Place Brussles sprouts cut side down on the baking pan and roast until crisp and beginning to brown, about 30 to 35 minutes, shaking the pan to toss about halfway through the cooking time.

      8. When the timer on the instant pot goes off, release the pressure and open the lid. If meat is not tender, cook for additional 5 minutes. Discard thyme and bay leaves, taste and adjust seasoning with salt and pepper. Gently reheat the cauliflower and Brussels sprouts if needed. Ladle Beef Bourguignon into individual bowls with cauliflower mash topped with Brussels sprouts on the side of each bowl.

      9. Leftovers will keep frozen for 2 months.


    Amount per 100g

    • 473g

      1 serving
    • 273kcal

    • 31.92g

    • 725mg

    • 4.7g

    • 10.42g

    • 16.66g

    • 5.68g


    Recipe developed by Jennifer Borchardt