This Instant Pot beefless stew is the epitome of dump and go recipes. Whether you are a vegetarian or just trying to eat less red meat, this hearty stew is sure to be a hit on a chilly night.
Our easy Sub Shop Style Bread pairs perfectly with this stew.
Instant Pot Beefless Beef Stew
Equipment
- pressure cooker
Ingredients
- 2 medium yellow onions chopped in ½” chunks
- 3 carrots peeled and chopped into ½” pieces
- 6 oz baby bella mushrooms quartered
- 3 celery stalks cut in ½” pieces
- 6 garlic cloves minced
- 5 cups beef broth see notes
- 2 pounds russet potatoes peeled and cut in ½” cubes
- 1, 6 oz can tomato paste
- 1 teaspoon each of thyme basil, oregano, rosemary, salt, pepper
- 1 Tablespoon paprika
Instructions
- Add all ingredients to the bowl of the Instant Pot. Set to manual high pressure for 9 minutes. When cooking time is done, allow a natural pressure release. Taste for salt and pepper and serve.
Notes
Vegetable broth can be substituted for the beef broth if you prefer to keep this dish vegetarian.
This will keep well in the fridge in an airtight container for several days.
