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Instant Pot Beef and Sweet Potato Stew

This is my busy day (read lazy) method for beef stew. I usually end up making this from frozen broth and frozen meat because I'm constantly forgetting to take things out of the freezer.

Course Main Course, Soup
Cuisine American
Keyword Autoimmune Protocol, Gluten-Free, Paleo
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6 servings

Ingredients

  • 1 lb Beef Stew Meat
  • 1 large Sweeet Potato cut in1 1/2 inch cubes
  • 3 Carrots cut in 1 1/2 inch chunks
  • 3 stalks Celery cut in 2 inch chunks
  • 1 large Onion roughly chopped
  • 4 cups Beef Broth
  • 2 cloves Garlic sliced
  • 3 Bay Leaves
  • 1 sprig Thyme
  • 1 tsp Salt or to taste

Instructions

  1. Using fresh meat and broth:

    1. Layer all the ingredients in the instant pot. Meat on the bottom then the   vegetables, herbs, and salt on top. Add the broth.

    2. Set the instant pot to high pressure for 30 minutes.

    3. Let the pressure release naturally, it should take about 15-20 minutes. If you're in a rush you can release it naturally. 

    4. Stir the stew to break up the sweet potato, this will thicken the broth naturally.

    5. Sree over a bed of spinach or other tender greens. The heat from the broth will wilt the greens without having soggy greens in the left overs.

  2. If you forgot to take meat and broth out of the freezer:

    1. Place your broth in the instant pot and set it to saute. This will thaw the broth while you chop your veggies.

    2. Add the meat, then place veggies, herbs, and salt on top.

    3. Set the instant pot to high pressure for 35 minutes and allow to release pressure for 20 minutes. 

    4. Stir the stew to break up the sweet potato, this will thicken the broth naturally.

    5. Sree over a bed of spinach or other tender greens. The heat from the broth will wilt the greens without having soggy greens in the left overs.