Easy Beef Stew Instant Pot Recipe
This easy beef stew instant pot recipe is going to become one of your favorite weeknight meals! It's so cozy and ready in just under an hour, perfect for dinner any day of the week! Gluten free, grain free, low FODMAP, paleo, Whole30 and AIP friendly (no nightshades).
Servings 4 servings
Calories 349kcal
Ingredients
- 1.5 pounds cubed beef stew meat
- 1 tbsp garlic olive oil
- 3 medium carrots, sliced
- 2 medium parsnips, peeled and sliced
- 2-3 large celery stalks, diced
- 1 cup butternut squash puree
- 1 tbsp balsamic vinegar
- 1 tsp sea salt
- 1 tbsp herbs de provence
- 1.5 cups water
- 1 bay leaf
- 1 cup frozen peas
Instructions
- Turn the instant pot on to Saute for 10 minutes. Once the pan in hot add 1 tbsp garlic olive oil
- Add the beef stew meat and saute for 10 minutes, stirring the meat at least one time to brown on at least 2 sides.
- While the beef is browning, peel the parsnips and chop the parsnips, carrots and celery.
- Once the beef is done sauteing, add the chopped vegetables to the instant pot on top of the beef.
- Add the butternuts squash puree, the balsamic vinegar, salt, herbs de provence, bay leaf and water to the pot. Stir well
- Add the lid to the instant pot and turn the vent to "sealing". Cook on high pressure (manual mode) for 20 minutes.
- After the instant pot has come to pressure (takes about 10 minutes) and cooks for 20 minutes, the instant pot will beep indicating that it is done. Allow the instant pot to naturally come down in pressure for at least 20 minutes.
- If needed after 20 minutes, manually release pressure, making sure to keep you hand out of the way of hot steam.
- Add in frozen peas and stir well. Omit the peas for Whole30 and AIP protocol.
Video
Nutrition
Calories: 349kcal | Carbohydrates: 17g | Protein: 40g | Fat: 12g | Fiber: 4g | Sugar: 6g