Instant Pot Beef Stew Recipe (Whole30 & Paleo)

Instant Pot beef stew will provide you with winter comfort food in a fraction of the time. Made with protein-rich beef and lots of veggies, it will be satisfying on cool nights. 

Instant Pot Beef Stew Recipe (Whole30 & Paleo)

What is beef stew meat?

When you buy meat labeled stew meat at the store, it is usually chuck or round. These are tough cuts but will become tender and moist the longer they are simmered.

Just don’t use top round. There is not enough fat to create the rich taste for the stew.

Generally, stews are cooked on a low temperature for a long time to allow the meat to become tender. In this recipe, we take advantage of the power of the Instant Pot for breaking down the tough meat in no time.

Is it necessary to brown meat before stewing?

Your beef will not be undercooked if you don’t brown it before setting the Instant Pot. However, this extra step is worth the effort because of the big change in flavor it creates.

  • Brown the meat in batches so you don’t over crowd it in the pan. Giving it space will ensure that all of the edges get the crisp texture you are looking for.
  • By browning, the edges of the meat caramelize, creating a rich, deep flavor.
  • I toss the beef chunks with arrowroot flour prior to browning them as well. This is a gluten free way to add body to the stew broth.
  • Using beef broth and tomato paste will give the meat better flavor than using water as well.

Instant Pot Beef Stew Recipe (Whole30 & Paleo)

Is it possible to overcook stew?

While the meat needs plenty of time to get tender, the vegetables do not. Twenty minutes in the Instant Pot is the sweet spot. Your meat will be juicy and moist. Your vegetables will not have disintegrated to mush.

As an extra precaution, do a quick release of the pressure to stop the cooking process right at 20 minutes.

What can I add to Instant Pot Beef Stew for flavor?

The classic beef and veggies is a fall and winter staple. But adding some other flavors and textures makes this meal stand out.

  • Thyme
  • Parsely
  • Italian seasoning
  • Bay leaves
  • Oregano
  • Rosemary
  • Cayenne pepper
  • Paprika

Instant Pot Beef Stew Recipe (Whole30 & Paleo)

What vegetables go in Instant Pot Beef Stew?

Traditionally, beef stew contains potatoes and carrots. These vegetables hold up well despite being cooked for several hours. Using the Instant Pot increase the range of vegetables you can use since they will only cook for 20 minutes.

Try using up things in your refrigerator. Some that I really like are:

  • Mushrooms
  • Celery
  • Peas
  • Corn
  • Green beans
  • Parsnips
  • Turnips
  • Sweet potatoes
  • Rutabaga

More Instant Pot Recipes to Try:

Instant Pot Beef Stew Recipe (Whole30 & Paleo)

Instant Pot beef stew will provide you with winter comfort food in a fraction of the time. Made with protein-rich beef and lots of veggies, it will be satisfying on cool nights.
3.84 from 6 votes


  • 2 pounds beef stew meat - cut into bite-sized pieces
  • 1/4 cup arrowroot flour
  • Salt and black pepper to taste
  • 2 tbsp olive oil
  • 2-3 cloves garlic - minced
  • 1 medium onion - finely chopped
  • 2 cups carrots - cut into bite-sized pieces
  • 2 celery ribs - chopped
  • 1 lb baby potatoes - cut in half
  • 1 cup mushroom - sliced
  • 1/4 cup tomato paste
  • 4 cups beef broth - whole30-friendly beef broth
  • 1 teaspoon dried thyme
  • 1 tablespoon dried parsley
  • 1 teaspoon Italian seasoning
  • 3 dried bay leaves
  • 1 tablespoon fresh parsley - chopped, for garnishing


  • Place the beef in a large bowl. Add in the arrowroot flour, salt and pepper. Mix everything well and until beef is coated in the flour.
  • Set the instant pot to the sauté setting and add olive oil. Once pot is hot (about 2 minutes), add half of the beef cubes and sear until all the sides are golden brown. Set aside on a plate and repeat the process again until you sear all the meat*. Set aside all the meat.
  • Add in the Instant Pot, minced garlic and sauté the garlic until fragrant. Add beef broth to loosen the pan of bits. 
  • Add the remaining ingredients, stir everything together and close the lid.
  • Set the instant pot to manual high pressure for 20 minutes. Once it’s finished, flip the toggle to do a quick release.
  • Remove the bay leaves and garnish with fresh parsley before servng.


* Do not add all the meat at the same time otherwise the meat won’t be golden brown. You need to do this in two batches at least as to not overcrowd the beef.
Serving: 1/6, Calories: 345kcal, Carbohydrates: 29g, Protein: 38g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 97mg, Sodium: 1329mg, Potassium: 1089mg, Fiber: 4g, Sugar: 6g

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Instant Pot Beef Stew Recipe