Beef Stew is probably one of the things I have been most excited about since getting an Instant Pot! It is usually something I put in the slow cooker in the morning to enjoy for dinner. Not with my Instant Pot! When making Easy Instant Pot Beef Stew, I can be ready to eat in about an hour! While beef stew is not the most complicated meal to make, I was looking for ways to make it even easier. Since it is naturally gluten free and dairy free, it is a great meal for any one looking to eliminate one or both of those items from their diet. In my allergy friendly Easy Instant Pot Beef Stew, I use baby potatoes and baby carrots so I do not even have to worry about veggie prep, but their full sized counterparts can easily be cut and used instead.
This is a meal that will please any crowd, and is naturally gluten free, dairy free, and allergy friendly. It will please any crowd, whether or not they have food allergies or sensitivities.
Now, a word on browning meats in the Instant Pot. While it can be done, and works extremely well, there is one drawback, the diameter of the Instant Pot stainless steel pot. The smaller diameter means less surface area for you to use in order to brown your meat. You may want to break out a larger frying pan to reduce the amount of time browning takes. This of course comes with a tradeoff, something else to wash! As long as you don’t mind taking a few extra minutes of browning tine, the Instant Pot will be happy to take care of it for you.
1 hour 10 minutes
2 lb stew beef
2 tbsp olive oil
1 lb baby carrots
1-1.5 lb baby potatoes
1 28 oz can crushed tomatoes
2 tbsp parsley
3 cups water or beef stock
- Turn Instant Pot Smart on to Sauté , and use the Adjust button to increase the temperature to More. Add 2T of olive oil, and stew meat.
- Brown stew meat to desired color, then add 1 cup of water or beef stock. Gently scrape the bottom of the Instant Pot with a wooden spoon to remove any stuck on meat.
- Add the can of crushed tomato and stir.
- Add carrots, potatoes, and parsley.
- Add two more cups of water or beef stock. You may add more water or beef stock depending on how you like your beef stew, but remember not to fill the pot more than 2/3 full.
- Set Instant Pot to Meat/Stew. By default, this is a 35 minute cycle, and took about 20 minutes to come to pressure.
- If stew is not desired consistency, either add more water, or create a slurry of flour or corn starch and water. Turn Instant Pot to Sauté, and add slurry, stirring until desired consistency is reached. Liquid can also be reduced by simply turning Instant Pot to Sauté and waiting until desired consistency is reached.
In order to make this Easy Instant Pot Beef Stew even easier, I used baby carrots and baby potatoes. You can of course cut and use their full size counterparts instead. If you want to add corn, celery, or other quick cooking vegetables to your stew, turn Instant Pot to Sauté after natural release. Add corn, celery, or other vegetables and cook for 10 -15 minutes before serving. This Easy Instant Pot Beef Stew recipe is naturally gluten free, dairy free, and allergy friendly, and sure to please any crowd.
Serving Size: 8
Amount Per Serving:
Calories: 447 Total Fat: 12g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 112mg Sodium: 387mg Carbohydrates: 45g Fiber: 7g Sugar: 10g Protein: 43g
I really used to love those pasta side dish packets, which were super easy to make. You know what I am talking about, empty the packet into a pot, add some water or milk, and enjoy! Now, those tasty little packets don not fit with my dietary restrictions, so I set off to make my own with the help of my Instant Pot! This just proves that we can indeed eat anything we want, even if we must stick with a gluten free, dairy free, or allergy friendly diet. My Instant Pot Chicken Noodles and Sauce do not take much more effort than opening a packet, and are still ready in minutes.
These Instant Pot Chicken Noodles and Sauce are gluten free and dairy free (and free of the top 8 and 11 allergens) to fit my diet, but could be made with any sort of pasta or milk if you are just looking for a less processed alternative. I also used chicken stock I had made previously in my Instant Pot, but whatever you have on hand works just fine. To help me finely chop my carrots, I used my Vitamix on speed 1, but this could be done by hand or in a food processor. The key to cooking pasta in your Instant pot is half the normal cook time, and enough liquid to cover the pasta you’re making. I used Tinkyada Fettuccini to try to mimic the noodles in the packets I used to like, but any pasta would work. For more on pressure cooking pasta, check out The Secret to Al Dente Pressure Cooker Pasta over at Hip Pressure Cooking.
The Instant Pot Chicken Noodles and Sauce turned out wonderful on the first try. I generally don’t use salt in cooking, so feel free to add some to taste afterwards to make Instant Pot Chicken Noodles and Sauce taste even more like their inspiration! No one will even notice this dish is gluten free or dairy free unless you tell them.
2 tbsp Fresh Parsley
1 tsp Oregano
1 tbsp olive oil
3 cups Chicken Stock
1 cup Coconut Milk (So Delicious Unsweetened)
1 package Tinkyada Fetuccini
- Turn Instant Pot to Sauté and add Oil.
- Chop carrots finely, sauté Carrots, Oregano, and Parsley until fragrant
- Break up Fettuccine and add to Instant Pot, you may want to use a wooden spoon to break it up more once it is in the pot.
- Add chicken Stock and coconut milk to Instant Pot, ensuring pasta is covered. If pasta is not covered, add more liquid until it is.
- Close the Instant Pot and set to Manual. Set the cook time to half the time of the pasta, in this case 6 minutes.
- Manually release pressure when Instant Pot is done cooking. Stir, salt to taste, and enjoy.
This recipe uses So Delicious unsweetened coconut milk, and Tinkyada brown rice pasta to make it dairy and gluten free. Any milk and pasta could be substituted, and no matter which ingredients you chose you will still have a healthier alternative to the original. Be sure pasta is covered by liquid, and is cooked for half of the normal cooking time on the package. To chop the carrots and parsley finely, I used a Vitamix on speed 1. Salt is added after cooking to taste.
Serving Size: 1
Amount Per Serving:
Calories: 268 Total Fat: 18g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 5mg Sodium: 426mg Carbohydrates: 21g Fiber: 1g Sugar: 4g Protein: 8g