Instant Pot Beef Stew

We don’t turn on our heat on in the winter. We haven’t needed to. Every winter we’ve gotten by with an extra layer and a throw blanket to stay warm and cozy. Plus, it’s really sunny here. It’s a far cry from what our winters used to look like.

This is the first year that I actually thought heat may be a good idea. Even with my extra layer I want more warmth. I think I may actually turn that knob to kickstart the heater.

But first, before I cave I’m going to make a lineup of soups and stews. I love a hearty stew that warms you from the inside. So today I’m sharing this flavorful veggie packed beef stew that can be made in your Instant Pot!!! Sayy whaaa?

So many of you are loving your Instant Pot, so I’m so pumped to give you as many Instant Pot recipes as I can. Try these Chicken Zoodle Soup, Bruschetta Chicken, and Beef & Broccoli Spiralized Sweet Potato Noodles recipes that can ALL be made in your Instant Pot!

So let’s get started and make this delicious Instant Pot Beef Stew! It’ll keep you warm and fuzzy ALL winter long.

Turn the Instant Pot to Sauté for 10 minutes and add the butter or ghee and the beef.

Allow the beef to brown, stirring occasionally, while you chop the onion, carrots, celery, potatoes and garlic.

When the Sauté cycle finishes, add all of the ingredients to the Instant Pot. Attach the lid and set the knob to Sealing.

Select the Meat/Stew and set the timer for 17 minutes.

When the cycle finishes, allow it to Naturally Release for 5 minutes before carefully preforming a Manual Release.

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

GF Gluten-Free EF Egg-Free NF Nut-Free

Instant Pot Beef Stew

Stay warm and cozy this winter with this Instant Pot Beef Stew! It’s paleo, gluten free, and whole30-friendly! It’s such a hearty, filling, and tender stew!

Recipe by:Lindsay Grimes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

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Ingredients

• 2 tablespoons butter or ghee
• 1 lb. beef stew meat
• 1 yellow onion, diced
• 4 large carrots, diced
• 4 celery stalks, diced
• About 2 cups diced gold potatoes
• 3 garlic cloves, minced
• 3 cups beef broth
• 1 cup dry red wine (optional, can replace with beef broth)
• 2 tablespoons balsamic vinegar
• 2 teaspoons fresh thyme leaves
• 1 teaspoon salt
• 3/4 teaspoon ground pepper

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Instructions

1. Turn the Instant Pot to Sauté for 10 minutes and add the butter or ghee and the beef.
2. Allow the beef to brown, stirring occasionally, while you chop the onion, carrots, celery, potatoes and garlic.
3. When the Sauté cycle finishes, add all of the ingredients to the Instant Pot. Attach the lid and set the knob to Sealing.
4. Select the Meat/Stew and set the timer for 17 minutes.
5. When the cycle finishes, allow it to Naturally Release for 5 minutes before carefully preforming a Manual Release.
6. Serve!

© The Toasted Pine Nut

Enjoy!! xo

BIG thank you to my friend Allie from Miss Allie’s Kitchen for creating this delicious recipe and taking these gorgeous images for us!! I love her work and couldn’t be more excited she’s creating some tasty dishes to share here too!