Instapot Beef Stew

Experience the ultimate comfort with this Instant Pot Beef Stew recipe. This one-pot wonder combines tender beef, hearty vegetables, and savory broth in a fraction of the time. Set it, forget it, and savor the rich flavors of a classic stew with modern convenience. Your cozy, hassle-free dinner awaits!

I made my stew in the instant pot, because let’s be real... this thing is MAGICAL. But it could definitely be made in a regular slow cooker, just leave it on low for 6-8 hours or on high for 4-5 hours (I made it lots of times, it comes out exactly the same).

• 1/2 kg beef cubes

• 3 carrots, peeled and diced

• 2 yellow potatoes, peeled and diced

• 1 sweet potato, peeled and diced

• 1/2 butternut squash, peeled and diced

• 1/2 yellow onion, diced

• 2 parsnip, peeled and diced

• 1 can chickpeas, rinsed and drained

• 3 cloves of garlic, crushed

• 2 bay leaves

• 1 tsp cumin

• 2 tsp paprika

• 1 tbsp kosher salt

• 1 tbsp flour

• 1 tsp oil

• Water or chicken stock

DIRECTIONS

1. Start by coating your meat with the flour. Turn on the instant pot to “SAUTE” mode and add oil. Add meat inside and sear all sides. Remove from pot and set aside.

2. While the instant pot is still hot, add about 1/2 cup of water or broth and scrape the bottom of the pot to remove all remainders of the searing. Turn instant pot off.

3. Peel and dice all you vegetables.

4. In the instant pot, combine all vegetables and spices. Add in the seared meat. Add water/broth up until right under the vegetable line.

5. Close the instant pot (seal the vent) and set to “PRESSURE COOK” on high for 35 minutes.

6. Only when the timer ends, open the vent and wait until all the pressure is released before opening the pot.

If you are using a slow cooker, you dont need to sear, but still coat the meat with flour. Give everything a good mix before turning it on.

Enjoy,

Guila