Name: Instant Pot Butternut Squash Beef Stew
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 2 onions, diced; 4 cloves garlic, diced; 3 large carrots, chopped; 2 pounds beef chuck roast, cut into 1 inch cubes; sea salt and pepper, to taste; 2 tablespoon tomato paste; 2 1/2 cups beef broth; 1 tablespoons dried oregano; 1 tablespoon dried thyme leaves; 2 bay leaves; 1 16-ounce bag frozen diced butternut squash (fresh butternut squash may also be used); parsley, for garnish (optional)

Description

This lightened-up Instant Pot Butternut Squash Beef Stew is a warm and comforting meal packed with flavor, vegetables and nutrients from velvety butternut squash that melts into the broth for a thick and delicious stew.

Ingredients

Scale

1 tablespoon olive oil
2 onions, diced
4 cloves garlic, diced
3 large carrots, chopped
2 pounds beef chuck roast, cut into 1 inch cubes
sea salt and pepper, to taste
2 tablespoon tomato paste
2 1/2 cups beef broth
1 tablespoons dried oregano
1 tablespoon dried thyme leaves
2 bay leaves
1 16-ounce bag frozen diced butternut squash (fresh butternut squash may also be used)
parsley, for garnish (optional)

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Instructions

Heat the olive oil in the Instant Pot using the sauté mode. Add onion, garlic and carrots and cook until onions start to become soft and translucent.
Add the beef in a single layer and season with salt and pepper. Brown the beef, cooking it for approximately 4 minutes on each side.
Stir in the tomato paste and cook for one minute.
Add remaining ingredients and cook on high pressure for 35 minutes. Quick release and stir everything together, using a spoon to mash up and large chunks of butternut squash. The butternut squash will break down and melt into the broth, resulting in a thick and hearty stew.
Spoon into bowls and top with parsley, if desired, and enjoy!