I finally got a Instant Pot pressure cooker after hearing such good things about it from friends and challengers! I have been having a blast trying recipes in it– including hard boiled eggs perfect to peel in 8 minutes, frozen chicken breast ready to shred in 10 minutes, rice, steel cut oats, and this stew that I made last night was a huge hit!
This recipe could also be modified for the slow cooker easily. I will post those directions below as well. There is NO GLUTEN and NO DAIRY in this recipe, so it is very Paleo friendly, and also fits nicely on those following the 21 Day Fix.
1 tsp olive oil
1.5lb of beef stew meat (I used a bit more since I was feeding more people)
3 gold potatoes, chopped
1 onion, chopped
1 zucchini, chopped
1 cup of chopped carrots
4 cups GLUTEN FREE beef broth (you can easily find this at grocery store or amazon)
1 tbsp garlic power (I used roasted garlic from Penzys)
1-2 tsp salt (don’t over salt)
1 tsp black pepper
1 tsp paprika
1 tbsp of arrowroot flour or cornstarch
INSTANT POT DIRECTIONS:
Set Insant Pot to Saute mode, add oil and meat and cook until meat is no longer pink. While that is cooking, chop all of the vegetables and add them to the cooker, along with the broth. DO NOT ADD CORNSTARCH/FLOUR YET. Close Instant Pot, and press stew button, it will auto set to 35 minutes. Walk away.
When finished, let naturally release for 20 minutes. Open pot, remove about 1/4 of the liquid and mix in bowl with the flour or cornstarch. Add back to pot and stir to thicken. Serve.
SLOW COOKER DIRECTIONS:
Brown your meat first in a pan on stove. Once brown, add everything to slow cooker except the flour/starch. Cook for 6-8 hours. Remove 1/4 of the liquid and mix with flour/starch and add back to thicken.
21 DAY FIX CONTAINERS: for 1 serving: 1 red, 1 yellow, 1 green (may be more greens depending on veggies added, but no worries with extra green containers!)