This Gluten Free 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}
½lbsmall dutch yellow potatoes, cut in half (about 10)
1cuppearl onions, peeled (about 6)
2clovesgarlic, chopped
4fresh thyme sprigs (or ½ tsp)
1fresh rosemary sprig (or ¼ tsp)
2bay leaves
½teaspoonsalt
¼teaspoonpepper
dash of red chili flakes (optional)
2tablespoongluten 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.