This Pressure Cooker Beef and Butternut Squash Stew is an easy weeknight meal that your whole family will love! it’s gluten free, paleo and whole30.
How to Make Pressure Cooker Beef and Butternut Squash Stew
This recipe is an adaptation of a popular recipe on my Noshtastic website.
I’ve been making it for years and thought it would be a great recipe to try in my Instant pot, so I’ve tweaked it a little and adjusted the cook times to make it work in a pressure cooker.
I recommend you sear the beef in your Instant Pot or other electric pressure cooker before you add the other ingredients. If you can find fresh herbs that will work the best, I don’t think you’ll get the same flavor boost with dried herbs.
Kitchen Items You’ll need for Pressure Cooker Beef and Butternut Squash Stew
You’ll need an electric pressure cooker for this recipe, I prefer the Instant Pot as it has a stainless steel pot rather than one with a non stick lining.
The timings for all my recipes are for an electric pressure cooker, but if you have a stove top pressure cooker you will probably need to adjust the cook time down a little as the pressure is more with a stovetop.
I also have a helpful post that lists my top ten Instant Pot accessories so make sure you take a look at that too!
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More Pressure Cooker Recipes you’ll Love!
If you’re looking for great gluten free recipes then make sure you check out my other blog, Noshtastic, which has all gluten free recipes!
Here are some of my latest gluten free pressure cooker recipes:
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Pressure Cooker Beef and Butternut Stew
This Pressure Cooker Beef and Butternut Squash Stew is an easy weeknight meal that your whole family will love! it's gluten free, paleo and whole30 and can be cooked in your Instant Pot.
- 4 cups Butternut squash, cubed and peeled 700g
- 3 tbsp Olive Oil
- 1 large onion chopped
- 2 lb lean beef chuck
- 1.5 cups gluten free beef stock 375mls, or water
- 4 cloves garlic crushed
- sprig fresh thyme or dried
- sprig of rosemary or dried
- 1 tsp salt
- 1 tsp pepper
NOTE: If you are following Paleo or Whole30 you can use water if you don't have homemade beef broth, it won't be quite as rich but still very good.
Prepare the squash by peeling it, removing the seeds and cutting it into large cubes.
If your beef is not already cut into pieces then cut it up into cubes. Cut the onion into large wedges
Turn on the saute function on your electric pressure cooker and adjust to the medium heat option. don't wait for the display to say 'hot' add oil right away. After about a minute add the beef pieces and brown a little on each side. You may need to do this in batches so you don't crowd the pot.
With the beef removed, add the onion and garlic to the pot (add a little more oil if you need to) and soften for a few minutes.
Turn off the saute function
Add the beef stock or water to the pot, then add back the beef, butternut squash, herbs, salt and pepper.
Lock the lid, turn the steam release vent to 'sealing' and using the manual setting, adjust it to cook for 12 minutes at High Pressure.
When the cook time time is up, allow the unit to reduce pressure on its own without opening the steam release vent (Natural Release) for at least 12 minutes.
After 12 minutes you can carefully and slowly release the rest of the pressure.
I have found it hard to find store bought paleo or whole30 beef broth for this recipe so you would need to use homemade beef broth, or you could just use water as an alternative, it won't be quite as rich but it will work.
Adapted from Noshtastic