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Instant Pot Beef Stew

Sometimes you are looking for a hearty dish that will satisfy a crowd and this one fits the bill.

The protein, fat, and fiber keep it filling and then blend of herbs and spices keep it delicious!!

This is my “go-to” as it is quick in the instant pot, but don’t worry if you don’t have one. You can cook 6-8 hours on low in your slow cooker too!

Try it and please let me know how you like it.

Instant Pot Beef Stew

Servings 6


  • 1 tbsp coconut oil
  • 2 lbs stewing beef
  • 1/2 tsp each sea salt, onion powder and black pepper
  • 2 tsp italian seasoning
  • 1 onion  chopped
  • 3-4 cloves garlic  minced
  • 6 tbsp tomato paste
  • 2 tbsp balsamic vinegar
  • 1.5 lb bag mini potatoes  halved
  • 3 carrots  diced
  • 2 ribs celery  diced
  • 2 tsp Worcestershire sauce
  • 1 bay leaf
  • 4 cups beef or vegetable broth
  • 2 tbsp fresh parsley  chopped to garnish


  • Place coconut oil, beef, onion and seasonings on the saute function while you are preparing the remaining ingredients.
  • Add remaining ingredients as they are ready (except the parsley) and stir to combine.
  • Cover and seal with the lid, close the vent and set to high pressure for 20 minutes.
  • After the 20 minutes allow the pressure to release naturally for a minimum of 15 minutes (can be longer) before adjusting the valve.
  • When open, discard bay leaf, adjust seasonings to your liking and serve with a green salad or green vegetables. Enjoy!
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