2.73 from 22 votes
Paleo Instant Pot Beef Stew with parsnips, carrots, butternut squash. A potato-free stew recipe that is paleo, whole30, and AIP-friendly | TheRoastedRoot.net #glutenfree
Instant Pot Beef Stew
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
Course: Main Course
Keyword: aip, beef, instant pot, paleo, stew
Servings: 3 to 4 people
Author: Julia
  • 1 Tbsp avocado oil
  • 1 small red onion diced*
  • 1 lb grass-fed stew meat
  • 3 cloves garlic minced
  • 1 Tbsp dried parsley
  • 1 Tbsp dried oregano
  • 1 tsp sea salt to taste
  • 3 large carrots peeled and chopped
  • 3 parsnips peeled peeled and chopped
  • 2 cups butternut squash peeled and chopped
  • 5 cups beef bone broth **
  • 1 bay leaf
  1. Turn on your Instant Pot, add the avocado oil, and press the Saute function. Add the chopped onion and saute, stirring occasionally, until onion is transluscent, about 5 minutes. 

  2. Add the beef stew meat and brown 1 to 2 minutes (do not cook through).

  3. Add the remaining ingredients for the stew and stir well. Secure the lid on your Instant Pot and press the Stew/Meat button. Adjust the time setting to 35 minutes. Set to Sealing.

  4. Once the stew has finished cooking, allow it to naturally vent until it completes its cycle (about 30 minutes). 

  5. Serve and enjoy!

Slow Cooker Option:
  1. Add oil to a skillet and heat over medium. Add the onion and saute until translucent, about 5 minutes. Add the stew meat and brown for 2 to 3 minutes. 

  2. Transfer onion and beef to your slow cooker along with the rest of the ingredients for the stew. Stir well and secure the lid on your slow cooker. Cook on low 6 to 8 hours, until beef is nice and tender.

Recipe Notes

*Omit the onion and garlic for low-FODMAP

**Add more broth for thinner consistency