This simple 21 Day Fix Instant Pot Beef Stew is so easy and comforting on cold winter nights. No-yellows, Gluten free and dairy free, too!
Hey guys! What’s new with you? Bored, right? Just tons of free time on your hands, whiling away the hours watching Christmas movies and sipping hot cocoa I bet. Your life definitely hasn’t been crazy chaotic or anything, it being December and all. You certainly couldn’t use a super comforting, tender and healthy beef stew that takes just minutes to prepare, a handful of items from the grocery store and is on your table in under an hour, could you?
Ok, so the sarcasm was strong with this one. #Sorry
I don’t know about you, but I always have at least one point in December when the holidays have me in overwhelm mode. Today was that day (it’s Friday as I write this). I won’t bore you with the details, but on top of all the things, today was our day for making homemade ornaments for our family members. Which, to clarify, I LOVE, but it’s an all evening affair (if not several evenings), and like I said, I was already feeling pretty damn overwhelmed and had to figure out dinner.
I’ll be honest, I almost said “eff this” and ordered a pizza, but I didn’t. I’m proud to say that I made this much healthier hug-in-a-bowl instead. This 21 Day Fix Instant Pot Beef Stew is so quick and easy, that I was able to pick up the ingredients on my way home from picking up the kids after school, work on our project and STILL eat at a reasonable hour. To my slow-cooker: put that in your pipe and smoke it. The Instant Pot is magic.
This is just one of those easy, homey meals that every family member will love and so perfect for those busy, overwhelming days. Meals like this let you take a break, take a deep breath, and relax – I love that. Oh, and did I mention that there are NO YELLOWS in sight? Nope, not a one! So you can either have a no-yellow dinner or add a glass of well-deserved wine or a great piece of crusty bread. And people, it just doesn’t get any better than that.
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If you make this healthy Instant Pot Beef Stew be sure to snap a pic and tag me @thefoodieandthefix on Instagram so I can check it out! It makes me ridiculously happy to see what you guys are making 🙂
Just FYI – this recipe has only been tested in the Instant Pot 6 quart duo – If you have an 8 qt, you may need to add more liquid.
21 Day Fix Instant Pot Beef Stew
Ingredients
Stew Ingredients:
- 2 lbs beef chuck roast, well trimmed and cut into 1" cubes (if you buy the pre-cubed stew meat, great! That's what I do. Just cut any extra large chunks in half)
- 3 cups carrots, peeled and cut into 1" pieces
- 8 oz whole mushrooms
- 2 cups celery, cut into 1" pieces
- 1 large onion, halved, then sliced
- 1/2 cup tomato juice (or canned tomato sauce)
- 1/2 tsp salt
- 1/4 tsp black pepper
Thickening Ingredients:
- 1/2 cup tomato puree (or canned tomato sauce)
- 1 Tbs cornstarch
Instructions
- Put all of the stew ingredients into the pot, put the lid on and set on manual for 35 minutes. When the time is up, let the pressure naturally release for 10 minutes, then turn the pressure knob to quick release.
- When you release the pressure (if it hasn't already released) stir together the tomato puree and the cornstarch and add them to the pot, turn on the saute function and heat through until thickened. Check the seasoning (I almost always end up adding more black pepper) and serve!
Notes
21 Day Fix Container Equivalents per Serving: 1 1/2 Red, 1 Green
Weight Watchers Freestyle Points: 6
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Nutrition Information:
Yield: 6 Serving Size: 1 1/2 cupsAmount Per Serving: Calories: 414Total Fat: 20g
Though I strive to get you the most accurate nutrition information possible, it may not always be 100% accurate.
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Want more Instant Pot deliciousness? I’ve got you, bae.
21 Day Fix Coconut Curry Butternut Squash Soup
Instant Pot Lemon Chicken Noodle Soup
Instant Pot Shrimp and Spaghetti Squash Fra Diavolo
21 Day Fix Chipotle Pumpkin Turkey Chili
Looks yummy! How much would you say equals a serving on 21 Day Fix? Thanks!
Each serving is 1 1/2 cups! This info is at the very bottom of the recipe card in the post, so it’s easy to miss!
I tried this recipe last winter and have made it numerous times since. It’s delicious and so easy. I have given this meal to friends and they have absolutely loved it. Thank you! 💕
You’re so welcome! And thank YOU! Your comment made my day!
OMG, I can’t believe I haven’t commented on this recipe, since I make it about once a month or so. Love to double it and pack the leftovers for lunches, especially when it’s cold-so comforting and satisfying! Thanks!
Ah! Thanks so much for commenting, you made my day!! I’m so happy you love it!
I was really nervous to make this as it was my third time using the IP and we were having guests come over. So, kinda risky. But let me tell you – we all loved it! This recipe is perfect. I was doubting your liquid amount. I had just watched a video that said you must always put a cup of liquid in the IP and you only listed a 1/2 cup. However, it turned out to have plenty of liquid, cooked to perfection and was very tender. I did add a 1/2 tsp of garlic powder and a 1/4 cup of red wine. Perfection!
Ah! You made my day!! I’m so thrilled it was a hit for you! And to clarify about the liquid situation – it does need about a cup to come to pressure, however, that’ll include any liquids that get let off from veggies and meats in the cooking process. So often when constructing the recipe, you need much less. Thanks so much for your comment! 🙂
This is so good and easy!!! Thank you!
You’re welcome! This make me so happy!!
Can this be doubled if I use my 8 quart pot?
I think that would work fine (though you may need a little extra liquid!).
What is the garnish you have on top in the picture ? Sliced basil ? Or ??
Hi! It’s just flat leaf parsley 😊
hi! if i wanted to add some potatoes, how/when would you suggest i do that? thank you!! looks soooooo good!!!
Hi! I’ve added them at the beginning and they’ve gotten pretty mushy. If I were to try them again, I’d probably set the stew for 27 minutes, add the potatoes, and put back on manual for another 8. I hope that helps!
Thanks so much for the reply!!!
I really dislike the consistency of mushrooms but I don’t want to skimp on the veggies. Any suggestions for substitutions?
You could use more carrots or some parsnips. This is a tough one because only certain veggies can stand this amount of cook time in the Instant Pot. However, you could add some other veggies after the stew cooks and then put it on manual again for zero – 1 minute. I think some bell peppers or even some broccoli would be great in this (I would do zero minutes for either of those). Hope this helps!
Hi – This recipe sounds great, I don’t have an instant pot though. Do you have adjustments for making in slow cooker?
Hey Lee, I’ve never made it in the Slow cooker, but this is what I would do: I would probably put everything in, adding at least an extra half cup to a cup of tomato juice or broth and cook on low for 8 hours or so. Then add in the cornstarch mixture at the end (you’ll probably need a little more cornstarch). Honestly I’m a lot better with my Instant Pot than my Crock Pot, but I think this should work!
I am allergic to carrots, wondering if there are any suggestions of veggies I can add as a substitute.
This looks delicious though!
Hmm… can you have parsnips? They would make a great sub! Any hard veggie that could withstand the cooking time. Turnips would work, too!
Nope also allergic to those 🙁 thank you for the suggestions though!
Hi Stephanie,
I’m curious….the celery and onion; doesn’t it turn to mush in the pressure cooker for 35 minutes plus the time it takes for the pressure to release naturally?
Thanks,
Dave
I feel like they get super soft like they would in any soup or stew. No unpleasant textures or anything, just soft. 🙂
Can you do this with frozen meat? Any adjustments needed?
I think it would work fine as long as your frozen meat was already trimmed and sliced 🙂 I will say that I recently made my IP Teriyaki chicken from frozen and the pieces of chicken were basically in a big frozen lump in my freezer. After cooking, I had to separate the pieces on put it on a few minutes longer. If I were doing this (and and my frozen sliced meat were in a big lump like that) I would probably put it on manual for 5 minutes or so, QR, separate the meat and put it back on manual for the remaining 30 minutes. Hope this helps!
Can this be made in a crock pot? If so how long and any changes? Thanks
Hey Jennifer – just a disclaimer here, I haven’t tested this in the crock pot at all. If I were to try it though, this is what I’d do: I would probably put everything in, adding at least an extra half cup to a cup of tomato juice or broth and cook on low for 8 hours or so. Then add in the cornstarch mixture at the end (you’ll probably need a little more cornstarch). Honestly I’m a lot better with my Instant Pot than my Crock Pot, but I think this should work!
Hi!
How can I make this with a crocpot?
Hey Emilie! If it were me, I would probably put everything in, adding at least an extra half cup to a cup of tomato juice or broth and cook on low for 8 hours or so. Then add in the cornstarch mixture at the end (you’ll probably need a little more cornstarch). This is how I would try it anyway, I haven’t tested this at all. Honestly I’m a lot better with my Instant Pot than my Crock Pot!
Delicious! Made it tonight with just a few minor tweaks:
1. Seasoned beef with salt, pepper and garlic powder before adding to pot.
2. Added 1 1/2 tsp herbes de Provence (or use a tsp each dried thyme and rosemary) to pot with other ingredients
3. Added 1/4 c red wine to pot with other ingredients (I believe every beef stew needs red wine)
Those additions sound delicious, Karen!
Do you let the full sauté time run its course? 30mins? Do you slow release again after sauté?! Thanks!
Hey Briana! No, I don’t let the saute time run it’s course, it really only takes a few minutes! There’s no need for a release after the saute because nothing is coming to pressure, in fact the lid should stay off while you’re doing that part. Hope this helps and you enjoy the beef stew!
I made this last night and was so surprised how easy and delicious this was! I didn’t have tomato juice, so I added 1/2 cup of beef broth instead. Such a great recipe, thank you!!
Aww, yay! I’m so glad you loved it!!
So no added water or stock? Just 1/2 c tomato juice? Planning to make this for dinner!
Hey Karen! I know I already answered this for you on FB, but I’m going to answer again here in case anyone else reading the blog is wondering. No extra liquid of any kind is needed. However, I’ve only tested this recipe for the 6 qt and it’s possible a little more may be needed in the 8.
OMG! I was mouthwatering the whole time while scrolling down the recipe. That looks absolutely amazing and delicious.
Thanks, Diane!