Instant Pot Vegetable Beef Stew

5 from 4 votes

Instant Pot Vegetable Beef Stew

Instant Pot Vegetable Beef Stew is full of cozy flavor, nurturing ingredients, and is just what you need for a Sunday dinner. Less than 15 minutes of prep time is all you need. Toss it into the Instant Pot or Slow Cooker for ultimate ease!

Prep Time15

Cook Time1

Course: Main Course

Keyword: Dairy-Free, gluten-free, Paleo, Whole30

Servings:

Author: Amy Rains

Ingredients

2 tbsp avocado oil or olive oil
2 lbs chuck roast, stew meat, or top sirloin cut into 1 inch pieces
1 yellow onion diced
2 cloves garlic minced
3 tbsp tapioca starch*
1 cup frozen peas
1 14.5 oz can of diced tomatoes with juices
4 carrots peeled and diced
1 large russet potato peeled and diced
1 cup diced celery
3 cups beef broth
1/2 cup red wine**
2 tbsp red wine vinegar
1 tbsp coconut sugar or brown sugar***
1 tsp dried oregano
1 tsp smoked paprika
2 tsp salt plus more to taste
1 tsp black pepper

Instructions

Select the saute function on the Instant Pot. Once hot, coat the bottom of the pan with oil. Saute the beef until it is starting to brown, about three minutes. Toss in the onion and garlic, and cook another 3 minutes. Select cancel. Coat the beef mixture with tapioca starch and stir.
Add the frozen peas, tomatoes, carrots, potato, celery, broth, wine, vinegar, sugar, oregano, paprika, salt, and pepper.
Secure the lid. Select the meat/stew function, and cook on high pressure for 35 minutes.
Use a natural release for 15 minutes, and then release any remaining steam. Remove the lid.
Serve hot. Garnish with optional fresh herbs.

Notes

*You can also use arrowroot starch or corn starch in place of tapioca

***Red wine is optional, but a nice flavor. You can omit and add in an additional 1/2 cup of broth

****Omit the sugar for a Whole30 variation

Nutrition