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Instant Pot Beef Stew Recipe - Paleo and Grain Free Pressure Cooker stew

Instant Pot Beef Stew Recipe (Paleo, Grain-Free)

Course beef, dinner, pressure cooker
Author Emily Chapelle, Joyful Abode


  • pound Grass-fed stew meat approximately a
  • Organic Coconut Oil
  • 2 c homemade stock (chicken beef, or veggie)
  • 3-5 carrots peeled and chopped
  • 1 large onion diced
  • 3 stalks celery chopped
  • a few yukon gold potatoes diced
  • tumeric
  • chipotle powder
  • salt & pepper
  • paprika
  • onion powder
  • garlic powder
  • 2 Tbsp arrowroot powder dissolved in 2 Tbsp cool water
  • frozen peas


  1. Turn the instant pot to "saute" and add a couple tablespoons of coconut oil.
  2. When the pot is hot, add the stew meat and brown on all sides.
  3. Add 1 cup of stock, and secure the lid. Make sure the vent is closed.
  4. Turn the pot off, then on "manual" (high pressure) for 20 minutes.
  5. When the pot beeps that 20 minutes is over, do a quick release of the steam and open the pot.
  6. Add all of the vegetables except for the peas, the rest of the stock, and sprinkle in spices to taste. Stir to combine.
  7. Replace the lid and close the steam vent. Set the pot on "manual" (high pressure) for another 10 minutes.
  8. When the pot beeps, let it sit for another 10 minutes (the pot counts up, to help you keep track), THEN quick release the rest of the steam.
  9. Stir in the arrowroot slurry to thicken the broth a bit, and add however many frozen peas you like. (I like a lot.) The peas will thaw and be warmed by the hot stew without getting mushy or overcooked.