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overhead view of a bowl containing beef stew
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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.
Course dinner, fall recipe, Main Course
Cuisine American, Irish dish
Keyword beef stew, Instant Pot Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 people
Calories 345kcal

Ingredients

  • 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

Instructions

  • 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.
    overhead view of a glass bowl containing beef stew meat cover with 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.
    sautéed beef stew meat in a instant pot
  • 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.
    overhead view of beef stew in a instant pot bowl
  • Set the instant pot to manual high pressure for 20 minutes. Once it’s finished, flip the toggle to do a quick release.
    closeup view of the instant pot digital menu
  • Remove the bay leaves and garnish with fresh parsley before servng.
    overhead view of a white bowl containing beef stew

Video

Notes

  • 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 so as to not overcrowd the beef.
  • Browning the meat will give your beef stew a richer, deeper flavour, so do not skip this step.
  • Coating the beef with flour will add more body to the stew when you cook everything together. 
  • To store: Store leftover Instant Pot beef stew in the fridge for up to 4 days in an airtight container. 
  • To reheat: You can reheat the stew in the microwave or on the stovetop. 
  • To freeze: Freeze leftover stew in a freezer-safe container for up to 3 months. Thaw overnight and reheat before enjoying. 
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Nutrition

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