Instant Pot Beef Stew (Paleo)
This Instant Pot Beef Stew is 100% Paleo and even more delicious. Easy and quick to make in your pressure cooker. One pot and less than 1 hour!
Servings: 8 people
Calories: 680kcal
Equipment
- Instant Pot
Ingredients
- 4 lb beef chopped for stew
- 4 cloves garlic
- 1 onion large
- 2 ribs celery Diced
- 2 carrots Diced
- 2 parsnips
- 1 red bell pepper small
- 1 green bell pepper small
- 2 zucchini medium
- 3 tbsp rosemary Fresh and minced
- 2 sprigs thyme
- 2 cups calabaza squash roasted, peeled and seeded
- 1 tbsp tomato paste
- 2 tbsp olive oil extra virgin
- 1/2 cup water
- 1/4 cup red wine optional
- 3 tbsp parsley to taste for garnish
Instructions
- Turn pressure cooker to the "sauté" setting. Add 1 tbsp of olive oil and lightly brown the meat in a couple of batches.
- Remove the meat and set aside. Add the 2nd tbsp of olive oil and sauté the chopped rosemary until fragrant.
- Add the garlic, onion, celery, carrots, parsnips, tomato paste, roasted calabaza, bell peppers, zucchini. Stir well as you add each ingredient and let them soften.
- Deglaze the pot with the red wine, if you're using it.
- Add the chicken breasts and let them steam for a few minutes.
- Return the beef to the pot. Add a couple the thyme sprigs
- Seal the lid on. Cancel the sauté function and choose the manual "High Pressure" setting on your IP for 45 minutes.
- Allow the pressure to naturally release for 10 minutes.
- Serve hot and garnish with fresh diced red bell pepper and parsley.
Nutrition
Serving: 1bowl | Calories: 680kcal | Carbohydrates: 15g | Protein: 41g | Fat: 49g | Saturated Fat: 18g | Cholesterol: 161mg | Sodium: 198mg | Potassium: 1093mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3412IU | Vitamin C: 52mg | Calcium: 97mg | Iron: 6mg