Prep Time: 15 minutes

Cook Time: 45 minutes

Servings: 6


List of Ingredients:

1.5 pounds stew beef, cubed

2 tablespoons olive oil

1 onion, diced

3 cloves garlic, minced

4 carrots, peeled and chopped

4 potatoes, peeled and cubed

2 parsnips, peeled and chopped

4 cups beef broth

2 tablespoons tomato paste

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste



Set your Instant Pot to the “Sauté” setting and heat the olive oil. Add the stew beef and cook until browned on all sides.

Remove the beef from the Instant Pot and set it aside. In the same Instant Pot, add onions and garlic. Sauté until onions turn translucent.

Return the beef to the Instant Pot and add carrots, potatoes, parsnips, beef broth, tomato paste, dried thyme, dried rosemary, salt, and pepper.

Stir well to combine. Close the lid of the Instant Pot and set the valve to the sealing position. Select the “Manual” or “Pressure Cook” setting and set the timer for 30 minutes.

Once the Cook Time is complete, allow for a natural pressure release for 10 minutes before quick-releasing any remaining pressure.

Open the lid carefully and serve the beef stew hot, adjusting the seasoning if necessary.


Nutritional Stats:

33g carbs

10g fat

35g protein

6g fiber