Instant Pot Beef Stew (Paleo + Whole30)

Add this Paleo and Whole30 Instant Pot Beef Stew to your agenda, it's an easy and tasty one you can enjoy all year long. It's packed with vegetables and you can top it with healthy fats and chopped green onion. 

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6
Author J+E | Real Simple Good


  • 1 onion, diced
  • 1.5 lbs ground beef
  • 2 delicata squash, seeds removed and cut into cubes (can sub 2 sweet potatoes or baby gold potatoes, quartered)
  • 2 carrots, cut into 1/2 inch slices
  • 3 celery stalks, cut into 1/2 inch slices
  • 1 jar roasted peppers, chopped (12 oz)
  • 1 can diced tomatoes (28 oz)
  • 1.5 cups beef broth
  • 2 tsp smoked paprika
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp sea salt
  • 1 tsp pepper


For the Instant Pot:

  1. Dice onion and heat the Instant Pot to Saute. Add in the onion and ground beef to saute until the beef is browned, about 7-8 minutes. Break the beef up into small bits and stir occasionally. 

  2. While the beef is cooking, chop squash, carrots, celery and roasted peppers as noted. 

  3. When the beef is browned, press the "keep warm/cancel" button on the the Instant Pot. Add in all of the remaining ingredients in the order listed. Stir to mix. 

  4. Close the lid, close the vent and press the "soup" button and allow the Instant Pot to pressurize and cook. Once it's finished, quick release. Give the stew a quick stir, ladle into bowls and serve. 

For the slow cooker:

  1. In a large crockpot, add in all of the ingredients in the order listed. Stir to combine and break up the beef into smaller bits. (You can separately brown the beef and onions if desired before adding it to the crockpot, but you don't have to).

  2. Cook on low for 8 hours or high for 4 hours. Stir to combine and break up beef further if needed. Ladle into bowls and serve.