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Super quick and easy Instant Pot Beef and Potato Stew | TheRoastedRoot.net #glutenfree #paleo
Instant Pot Steak and Potato Soup
Prep Time
10 mins
Cook Time
1 hr
 

A quick and easy stew recipe that only requires a handful of basic ingredients

Course: Main Course
Cuisine: American
Keyword: beef, gluten free, healthy, instant pot, paleo
Servings: 4 servings
Author: Julia
Ingredients
  • 3 strips thick-cut bacon chopped
  • 1/2 yellow onion chopped
  • 5 cloves garlic minced
  • 1/2 green bell pepper chopped
  • 1.5 to 2 pounds beef sirloin steak chopped into 1.5 to 2-inch cubes
  • 3 cups yukon gold potatoes chopped into 2-inch chunks
  • 3 cups beef bone broth
  • 2 tsp dried oregano
  • 1 tsp sea salt to taste
Instructions
  1. Turn on your Instant Pot and press Saute. Add the chopped bacon and cook 1 to 3 minutes, until much fat has rendered.

  2. Add the onion and saute, stirring frequently until onion is translucent, about 3 to 4 minutes.

  3. Add in the chopped steak and brown a couple of minutes until steak has a nice sear on it.  Add the remaining ingredients to the Instant Pot and secure the lid.

  4. Press the Pressure Cook button and set the time to 45 minutes. Make sure the pressure release valve is set to Sealing (note: you can also use the Stew/Meat function).

  5. Once the Instant Pot has run its cycle, allow it to go into its Keep Warm mode for 10 minutes (or up to 30 minutes if you aren’t around). Manually release any remaining pressure.

  6. Serve stew with any toppings you like. I just add some chopped green onion and call it gravy, but you can also serve with sour cream, yogurt, cheese, avocado, etc.