Instant Pot Beef Stew 45 Minutes Gluten-Free
When cold weather hits or I simply crave something hearty yet wholesome, my Instant Pot Beef Stew 45 Minutes Gluten-Free becomes my go-to solution. What makes it extraordinary? It delivers fall-apart tender beef and rich flavors in just 45 minutes—without compromising on gluten-free needs. Forget babysitting a simmering pot; this recipe is all about convenience meeting comfort.
Why This Recipe Works
- Speed: Traditional stews take hours, but the Instant Pot cuts it down to under an hour.
- Gluten-free: Uses cornstarch instead of flour for thickening—ideal for dietary restrictions.
- Depth of flavor: Browning the beef and deglazing with broth creates a luxurious base.
- Versatile: Swap veggies based on what’s in season or your pantry.
Key Ingredients & Smart Swaps
Definition List:
- Beef chuck: Tough cuts shine here. Substitute boneless short ribs for extra richness.
- Cornstarch: Thickens without gluten. Arrowroot powder works too.
- Red wine vinegar: Adds acidity. Substitute apple cider vinegar in a pinch.
- Tomato paste: Umami booster. Sun-dried tomato paste adds depth.
Step-by-Step Instructions
1. Prep the Ingredients
- Cut 2 lbs beef chuck into 1.5-inch cubes.
- Dice 2 carrots, 2 celery stalks, and 1 onion.
- Mince 3 garlic cloves.
2. Brown the Beef
- Set Instant Pot to Sauté mode (High).
- Add 1 tbsp olive oil and sear beef in batches until browned (~3 mins per side). Don’t overcrowd—this builds flavor!
3. Sauté Aromatics
- Add onion, garlic, and 1 tsp salt; cook until soft (~2 mins).
- Stir in 2 tbsp tomato paste and 1 tsp thyme until fragrant.
4. Deglaze and Pressure Cook
- Pour in ½ cup beef broth to scrape up browned bits.
- Add beef back, along with 4 cups broth, 2 bay leaves, and veggies.
- Seal lid, cook on High Pressure for 35 minutes, then natural release for 10 mins.
5. Thicken and Serve
- Mix 2 tbsp cornstarch with 3 tbsp water; stir into stew on Sauté mode until glossy (~2 mins).
- Garnish with parsley.
Nutritional Data (Per Serving)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 380 | 19% |
| Protein | 34g | 68% |
| Fat | 18g | 23% |
| Fiber | 4g | 16% |
Q&A Section
Q. Can I make this stew dairy-free?
A. Absolutely! Skip butter (use oil for browning) and ensure your broth is dairy-free.
Q. Why is my meat tough?
A. Undercooking or lean cuts are likely culprits. Stick to chuck roast and full pressure time.
Q. How do I store leftovers?
A. Refrigerate for up to 4 days or freeze for 3 months. Reheat with a splash of broth to loosen.
Serving Suggestions
- Over mashed potatoes or cauliflower rice for low-carb.
- With crusty gluten-free bread to soak up the gravy.
- Top with grated horseradish for a spicy kick.
Final Tips
This Instant Pot Beef Stew proves that gluten-free doesn’t mean flavor-free. By leveraging the Maillard reaction (that gorgeous browning!) and the Instant Pot’s pressure magic, you get a dish that tastes like it simmered all day—not just 45 minutes. Give it a try, and you might just retire your old stew recipe for good.