This Instant Pot Beef Stew will warm your bones on a cool fall night. It's full of potatoes, carrots, and celery plus lots of warm flavors from the spices. It can be put together in around 30 minutes in the Instant Pot. {gluten free, dairy free}
Has the fall cooking bug bit you yet?
I am having some serious seasonal cravings (← get it?) this season.
It started with a ton of baking like this Gluten Free Chocolate Chip Banana Bread and these Five Ingredient Peanut Butter Chocolate Chip Cookies. I have no idea what got into me because I try not to bake a lot but something about the cooler weather and darker days really makes my body crave certain foods.
LIKE this Gluten Free Instant Pot Beef Stew!
It seriously tastes like it's been cooking all day on the stovetop but instead, it was only 35 minutes in the Instant Pot. The broth has a rich flavor from all the fresh thyme, rosemary, bay leaves and yes even some red pepper flakes. I could drink the broth straight up every day!
The Instant Pot never ceases to amaze me with its ability to make meltingly tender meat in the shortest time.
Yes, you could cook this on the stovetop but to get this amount of all day simmered flavor, I think the Instant Pot is best. If you have not treated yourself yet to an Instant Pot yet, it's time.
Here's the one I have and I couldn't be happier with it.
If you are anything like me, you are super busy in the fall and are always looking for quick meals. I like to make a double batch of this and store one in the freezer for next week. How nice is it to look in the fridge and see a fully prepared meal staring back at you? It's pretty great, I gotta say.
I think you are going to like this because...
- easy to make with pantry staples
- gluten free
- hearty and satisfying
- family and meal prep friendly
- packed with flavor!
Need More Warming Soups in Your Life? Try these...
Interested in learning more about the gluten free diet. Check out How to Go Gluten Free the Healthy Way!
Instant Pot Beef Stew
Equipment
- Instant Pot
Ingredients
- 1 ¼ lbs stew beef
- 2 tablespoon olive oil
- 3 cups beef stock (gluten free if necessary)
- 2 tablespoon tomato paste
- 3 pieces celery, chopped
- 4 carrots, chopped
- ½ lb small dutch yellow potatoes, cut in half (about 10)
- 1 cup pearl onions, peeled (about 6)
- 2 cloves garlic, chopped
- 4 fresh thyme sprigs (or ½ tsp)
- 1 fresh rosemary sprig (or ¼ tsp)
- 2 bay leaves
- ½ teaspoon salt
- ¼ teaspoon pepper
- dash of red chili flakes (optional)
- 2 tablespoon gluten free flour (Bob's Red Mill)
Instructions
- Set Instant Pot to saute and add oil. Generously salt and pepper beef. Add to pot and brown in batches 4-5 minutes per side. Don't overcrowd the pan or the beef will not brown.
- Add beef stock and tomato paste and give it a quick stir. Scrape any bits off bottom of pot.
- Add all remaining ingredients except flour.
- In a small bowl mix flour with 2 tablespoon water or beef stock. Whisk well and add to pot. Give everything a stir.
- Set pot to stew / meat setting for 35 minutes. Close lid and steaming vent.
- When it is done allow pressure to naturally release for at least ten minutes. This will ensure that the meat is not tough and I urge you not to skip this step.
- Add salt and pepper to taste.
Karly
So delicious! Can't wait to try this recipe my whole family will love it.
Sandra
Am I able to use white sweet potatoes?
Karen Kelly
Yes that would work great!
Mary Pat Filer
I made this for the first time for a friend of mine who is sick. She texted me her husband was on his third bowl and she said this was the best beef stew she ever had! I said thank you and funny thing I never made this recipe before but you can believe it's now a staple of mine :). Thank you.
Karen Kelly
That makes me so happy. Food is love, right?