I love beef stew, but I don’t like waiting all day for it to cook. I enjoy my meals to be gluten free, clean, and prepared quickly. My Instant Pot has saved me many times by whipping up a meal quickly. This gluten free instant pot beef stew cooks in under an hour, and is so delicious and tender that you’ll be going back for seconds!
I used to make this beef stew recipe in my slow cooker, but ever since I got an Instant Pot it has been a game changer! I can do everything in one pot, which means less dishes to wash. Woot! If you don’t have an Instant Pot, fear not, you can still make this recipe in a slow cooker.
To cook in a Slow Cooker:
Follow the directions below for the Instant Pot, but change 2 steps.
Step 2: Saute the meat in a pan on the stove to get it browned and crispy.
Step 4: Put all ingredients in your slow cooker and cook on a low for 10-12 hours, or on high for 4 to 6 hours.
To cook in our Gluten Free Instant Pot Beef Stew in an actual instant pot, follow the directions below 🙂
These go great with our Gluten Free Cornbread! Click here for the recipe.
- 2 lbs. bottom round roast cut into 1" cubes
- 1/3 cup gluten free all purpose flour
- 1/2 tsp. sea salt
- 1/2 tsp. black pepper
- 2 tsp. olive oil
- 3 cloves garlic, minced
- 1/2 small onion, minced
- 2 cups beef broth, low sodium
- 4 carrots, diced
- 1/2 cup celery stalks, diced (about 2 stalks)
- 4 red or yellow potatoes, chopped
- 2 bay leaves
- 1 tsp. paprika
- 1 Tbs. Worcestershire sauce
- In a large ziplock bag, add the cubed beef stew meat, gluten free flour, sea salt, and pepper. Close the bag and shake until well coated.
- In the Instant Pot, add the olive oil and turn on the saute function. Add the garlic and onion and cook until the onion is translucent. Then add the coated beef stew meat and cook until browned. Don't flip the meat too often to ensure you get a nice crispy exterior. It's okay if the flour sticks to the bottom of the pot a bit.
- Once your stew meat is browned and crispy, but not cooked all the way through, add the beef broth and gently scrape the bottom of the pot to get the bits off. This adds a lot of delicious flavor to the stew.
- Add the remaining ingredients, put the lid on and close the steam valve. Cook on high pressure for 35 minutes and then allow pressure to release naturally.
- Serve hot! This stew stores in the fridge for up to a week and also freezes well. We recommend serving with a side of our corn bread.