I get it, I’m a tad obsessed. For the past 3 days now I’ve virtually every meal in my new Instant Pot. I’d apologize but I’m not going to, mainly because this thing is freakin’ AWESOME!!! I’ve made my meatball recipe, hardboiled eggs, and now beef stew in this new treasure of mine and I am smitten! I can’t believe not only the simplicity of this machine but the time in which it takes to cook all this glorious food. I also love that it automatically switches over to the warm feature so if you aren’t there to babysit your creation, the Instant Pot will make sure it doesn’t go cold.
Ok so stew. Love stew. It basically falls into the soup category and we know how I feel about soup. It’s my favorite food group and should be eaten year round, despite the weather. Today was actually sunny for once (shocker) but still very wintery. I knew I had to try my hand at stew in the Instant Pot. And so I did. The beef was so tender, veggies perfect and of course having complete meal in 35-40 minutes doesn’t hurt either. I didn’t use wine in this version though it would be delicious, as I typically try to avoid alcohol. Either way I am sure you could pour in a cup and have it turn out divine!
- 16 ounces tenderloin, cut (or stew meat)
- 1 onion chopped
- 1 zucchini chopped
- 3 yukon gold potatoes chopped (replace with sweet potatoes for AIP)
- 1 cup chopped carrots
- 2 cups beef bone broth, organic or homemade (make sure AIP compatible if observing)
- 1 tablespoon avocado oil, ghee, or lard (stick to avocado oil or lard for AIP)
- 1-2 teaspoons sea salt (or more to taste)
- 1 bay leaf
- 1 teaspoon pepper (omit for AIP)
- 1 teaspoon paprika (omit for AIP)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon tomato paste (omit for AIP)
- 2 tablespoons arrowroot flour
- Worcestershire sauce to taste (omit for AIP)
- Optional: sweet potato, parsnip, turnips
- Turn your Instant Pot onto “Saute” and put in your oil and tenderloin
- Saute until the meat is no longer pink then toss in your remaining veggies
- Stir to combine then add in the broth and seasonings
- Stir once more then place the lid on your Instant Pot and press “Stew/Meat”
- The setting should automatically set itself for 35 minutes on high pressure
- Make sure your steam valve is closed and let it cook as indicated by the display
- Once cooking is complete, your Instant Pot should automatically switch over to warm – You can leave it as is or quick release the pressure. I let mine rest and release the pressure on its own slowly.
- After about 20 minutes passed on the “Warm” setting, you can then open the top
- Carefully ladle out about 1/4 of the liquid and combine that in a small bowl with the arrowroot flour
- Add the slurry back into the pot and stir to thicken
- At this time you may taste the stew and see if you’d like to add in additional salt; it is better to start low and add then to over-salt from the beginning
- At this time you may serve the stew or leave it on the “Warm” setting until ready to enjoy
Please keep posting recipes for the instant pot! I just got mine and was so excited to stumble upon your instant pot recipes! Don’t apologize for sharing! Thanks for all the great recipes!
nicole snitselaar says
I will do this recipe but in my rice cooker… 😉 I am in love at the moment with it too ! great meals I can do in it !
Never had such a good plate of lentils… So I hope the beef will be as delicious ! 😉
Thanks for posting the AIP modifications!
I’ve had my IP for a week & I forgot that I had stew beef in the freezer. I just put this in. I can’t wait to see how it turns out! Thanks for coming up with a recipe that can be easily adapted.
How was it?!
Thanks so much for such a great recipe. My hubby said it was better than that crap Dinty Moore he eats & he loves that. This was his first Paleo recipe & hopefully not the last
I laughed out loud reading this! Thank you!
James Guigayoma says
Just made this today, my wife loved it, and for myself it was a great post-Crossfit meal. Thanks!
Wonderful, thanks for sharing!
Kayla H says
What size instapot do you use?
I have the 7-in-1 which is a 6 qt. Here is the one I have bit.ly/yourinstantpot
Mary M. Martinez says
That stew looks delicious and comforting!
If I double this recipe do I double the broth?
I would double everything and then just thicken more if needed.
If the recipe is doubled, does the cooking time need to be adjusted from 35min. I just bought my Instant Pot and this will be my second recipe 🙂
I think it would still be ok at the recommended time.
Jennifer I’ve had my Instant Pot for 1 week and made several main courses in it now, but this dish was the biggest hit so far with my hubby. I didn’t have zucchini and I used venison instead of beef. Did throw in a few mushrooms that needed to be used. The meat was so tender! Husband said he thinks it was the best stew he’s ever had! Thank you for the recipe.
Wonderful Dawn!!! Sounds like it was a success!
This is soooooo good! I made it with Japanese sweet potatoes (less sweet than traditional sweet potatoes) instead of the Yukon gold potatoes, which give it just a little sweetness. This is definitely going to become a staple in my house!
Brett Gerry says
If you were to use wine would you just use less beef broth? What ratio would you suggest? I have the same model Instant Pot as you and may try with 1/2 cup wine later tonight.
Did it work? Just seeing this but it should work with less broth for sure!
desi becht says
My worry is that the veg will get mushy at 35 min pressure. Does that not happen? Or should i just make large chops? Thank you! Looking forward to making this tonight! Middle of summer, but I don’t care lol
I have not had that feedback but you could do bigger cuts of veggies if it is a concern.
desi becht says
Made it last night. Amazing!! Thank you for the recipe!!
So glad you enjoyed it!
Did your veggies hold up? I learned to make the stew then put potatoes and carrots in at the end and do 3 minutes at high pressure. They come out perfect! So I am nervous to try 35 minutes…
I don’t mind tender veggies but if you need to tweak to accommodate your personal tastes definitely go for it!
How many does this recipe feed? I am feeding 6 with 4 having hearty appetites. I am wondering if I should double and if doubling will be too much for my 6 qt. instant pot
You should be able to double it comfortably in your IP and have some leftover after serving to 6.
Samantha Sheppard says
This is in my Instant Pot now! Thanks for the wonderful recipe…and keep the Instant Pot recipes coming 🙂 I am with you, I love soups and stews, regardless of the season.
Hope it was delicious!
Enjoying this over a bowl of steamed rice. So delicious and super satisfying! ?
Wonderful! Thank you!
I opened my instant pot today and this will be the first thing we make in it! Thanks for the recipe!
Hope you loved it!
Juanita Williams says
At the end of cooking, you say to take 1/4 of the liquid and mix with arrowroot powder. Do you mean 1/4 cup or actually 1/4 of the liquid in the pot?
Sorry just seeing this! 1/4 cup will work!
This recipe!!!! ???????? Wow! Thank you for helping me finally make a good beef stew! Yum!
Hi! I actually don’t have an instant pot. But have a regular crock pot, could you make this stew in there? Just brown the meat first? ? It looks so good.
This stew was so good!!!!! I got my Instant Pot for Christmas and this was the first big recipe I made. I am sharing this recipe with everyone.
Wonderful! Not sure if you made it from here or the cookbook but be sure to check out Paleo Cooking with Your Instant Pot too! bit.ly/InstantPotPaleo
Would 1 tablespoon of Worcestershire sauce be too much?
You mention substituting/adding turnip, sweet potato and parsnip which I absolutely have come to love since going paleo. If I use butternut squash, is there anything special to do with it?
Nope just toss it right in!
This could not have been more delicious!!! Rave reviews from several people. I made 2 batches and for the second one, I seared the meat, along with the onions, in a hot pan first rather than doing it in the instant pot – it added a complexity that I didn’t get in the first batch, but seriously, both were amazing. I used tapioca flour like you suggested as a sub for the arrowroot, and it worked perfectly.
I used sweet potatoes and they just turned to mush. I was still delicious but I’d rather have them solid instead of baby food 🙂 . The meat was perfect, anyway you can think of to keep them a little more solid? I thought about splitting the cycle in half and then throwing the potatoes and onions in then. Would that be doable? Thanks!
You could split the cycle if you wanted to!
I made this today and the flavor was great, but the vegetables were mushy. I used sweer potatoes instead of the Yukon gold. I will have to put the vegetables in later in the cycle.
Sounds good! You can also reduce cook time.
Danielle Michaan says
I have bison stew meat and this looks just perfect! What modifications would you make if using a slow cooker?
You shouldn’t need many mods. Just saute meat and toss in everything. Cook on low for 6-7 hours then thicken with a slurry if needed.
I a curious about using tenderloin for stew – is it too lean?
It will work!
Oh no I put the arrow root flour in before the cook. I’ll wait and see !!