I adapted my favorite beef stew recipe to make it Whole30 compliant and made it cook much faster by using my Instant Pot. It cooks in 20 minutes + 15 minutes natural pressure release compared to 2 3/4 hours cooking time on the stove.
| Servings | Prep Time |
| 6 servings | 1/2 hour |
| Cook Time | Passive Time |
| 35 minutes | 15 minutes |
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I adapted my favorite beef stew recipe to make it Whole30 compliant and made it cook much faster by using my Instant Pot. It cooks in 20 minutes + 15 minutes natural pressure release compared to 2 3/4 hours cooking time on the stove.
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Ingredients
- 1/4 cup avocado or olive oil
- 1 1/2-2 lb. beef stew meat, cubed
- 2 tsp. sea salt
- 1/2 tsp. black pepper
- 1 T. dried parsley
- 1 pinch dried thyme
- 3 1/2 cups Whole30 compliant beef broth
- 3 medium potatoes, diced
- 3 carrots, sliced
- 1 1/2-2 sweet onions, diced
- 1 stalk celery, sliced
- 1/4 cup potato or arrowroot starch
Servings: servings
Instructions
- Turn Instant Pot to saute function. When it is hot, add oil. Cook the meat in batches so it is not too crowded. Season with salt and pepper as it cooks. (If you prefer, you can brown the meat in a large skillet on the stove instead.)
- Add all ingredients, except the starch, to your 8 quart Instant Pot.
- Place lid on pot and set to sealing. Put on manual/pressure cook setting for 20 minutes.
- When time is up, let pressure release naturally for 15 minutes.
- Quick release any remaining pressure and remove lid. Set IP to saute function. Combine the starch with a little water in a small bowl or measuring cup and whisk to combine. Add slowly to stew while stirring, to thicken.
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