Instant Pot® Stew

Entrees | 0 comments

Shared By: 2019 Conference Cookbook

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe


  • 1.5-2 pounds Cubed Beef Steak cut into half inch pieces
  • 4 Tablespoons Coconut or Avocado Oil
  • 1/2 cup White Rice Flour
  • 5 Potatoes peeled and cut into bite size cubes
  • 4 Carrots (peeled and cut)
  • 1 Onion (diced)
  • 1 Can Corn drained or 2 cups of Frozen Cornoptional
  • 1 Tablespoon Chopped Garlic
  • 2 Bay Leaves
  • 4 1/2 cups Broth
  • 1 teaspoon Paprika
  • 1/2 tteaspoon Sea Salt
  • 1/2 teaspoon Pepper
  • 1/2 teaspoon Granulated Garlic


  • In a shallow bowl pour in your rice flour.
  • Cut your steak cubes to be bite size. In a large pot heat your oil on medium heat. Or turn the Instant Pot® on Saute mode.
  • Coat the steak in the rice flour.
  • Brown your pieces of steak, then add the onions and garlic.
  • Cook for about 2 minutes.
  • Add the broth, potatoes, carrots, corn, bay leaves, paprika, granulated garlic, salt and pepper.
  • Slow Cooker- Cook on low for 6-8 hours.
  • For Stove Top- Bring to a boil and then turn heat down to simmer covered for about 25-30 minutes until carrots and potatoes are tender. Enjoy!
  • Instant Pot®- Put the IP on Stew mode and allow it to cook.


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