Instant Pot Beef Stew
Author: Brittany Williams
Ingredients
  • 2 teaspoons extra virgin olive oil
  • 1 pound beef stew meat
  • 1 teaspoon ground black pepper
  • 1 large yellow onion, diced
  • 5 cloves garlic, minced
  • 1 cupĀ  beef broth
  • 2 tablespoon coconut aminos
  • 1/4 cup dried chopped onion
  • 2 tablespoons dried parsley
  • 1 tablespoon dried thyme
  • 1 large sweet potato, cubed
  • 1 large gold potato, cubed
  • 2 cups diced carrots
  • 2 cups diced celery
  • fine ground sea salt
  • fresh parsley or chives, optional
Instructions
  1. Preheat your Instant Pot using the SAUTE function on the display panel.

  2. While you're waiting for your Instant Pot to preheat sprinkle the stew meat with black pepper. 

  3. When the display panel reads HOT add the oil and stew meat to the pot. Stirring periodically, move the beef around until it browns on all edges, about 8 minutes. 

  4. Add the yellow onion to the pot and stir. Let the onion cook down for 2 minutes, then add the minced garlic. Stir for 60 seconds or until the garlic becomes fragrant. Add the vegetable broth, coconut aminos, chopped onion, parsley, and thyme. Stir. Place the lid on the pot and make sure the vent valve is in the sealing position.

  5. Using the display panel press the CANCEL button. Select the MEAT/STEW button and use the +/-  buttons until the display says 35 minutes. 

  6. When the pot beeps to let you know it's finished, switch the vent valve to the venting position, administering a quick release. Once the steam has released and the pressure lock has disengaged, open the lid and place the potatoes, carrots, and celery inside the pot. Place the lid back on the pot. Using the display panel press the CANCEL button and then press the MANUAL/PRESSURE COOK button. Use the +/- buttons until the display says 6 minutes.

  7. When the pot beeps to let you know it's finished, switch the vent valve to the venting position, administering a quick release. Once the steam has released and the pressure lock has disengaged, open the lid and salt to taste. Garnish with fresh parsley or chives, if desired. Serve warm.