Beef Stew
Servings: 6
Author: Brittany Williams
  • 1.5-2 lbs Beef Stew Meat
  • 1 large Onion diced
  • 1 cup  Homemade Vegetable Broth
  • 2 tbsp Coconut Aminos
  • 5 cloves Garlic chopped or minced
  • 1/4 cup dried Chopped Onion
  • 2 tbsp Parsley
  • 2 tbsp Thyme
  • 1 tsp Black Pepper
  • 1 large Sweet Potato or 2 cups Organic Red Potatoes cubed
  • 2 cups Carrots
  • 2 cups Celery
  • Salt to taste
  1. Preheat your Instant Pot using the SAUTE function on the display panel.

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

  3. When the display panel reads HOT add 2 tsp of oil and sauté your stew meat until it browns on all edges.

  4. Add the stew meat, yellow onion, vegetable broth, coconut aminos, garlic, chopped onion, parsley, thyme and black pepper to the pot. Put the lid on, make sure the vent valve is in the SEALING position.

  5. Using the display panel press the CANCEL button to stop the sauté function. Then press the MEAT/STEW button (it should be preset for 35 minutes) and let the Instant Pot work it's magic!

  6. When the time is up open the vent valve to quickly release the pressure. Add all the vegetables. 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 reads 10.

  7. When the pot has finished cooking open the pressure release valve again. Once the steam has released and the pressure lock has disengaged open the lid and salt to taste. (Because I use homemade vegetable broth and don't add salt this recipes' need for salt will differ depending on what broth you use.) Enjoy!