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Enjoy homemade beef stew with this traditional Gluten-Free Beef Stew recipe with instructions for making it in an Instant Pot.

Growing up my mom would make us roasts and stews and when time was short she would pull out the old standby of canned beef stew. It was good and quick. But I’m just gonna say right here that while that canned beef stew worked, beef stew tastes so much better when it’s homemade.

While a traditional beef stew recipe can take several hours to make this one using an Instant Pot will speed that process up a little. It will still take at least an hour and a half but most of that is cooking time.

While the main ingredients in the beef stew are naturally gluten-free there are a couple of ingredients that you have to make sure are actually gluten-free so I’ve included tips to keep this delicious and heartwarming recipe gluten-free.

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Tips for Making Traditional Beef Stew and Keeping It Gluten-Free:

The main ingredients of beef, carrots, potatoes, and onions are naturally gluten-free.
Beef Broth: Make sure the beef broth that you purchase is labeled gluten-free. This could be a hidden source of gluten so double-check.
Worcestershire Sauce: Lea & Perrins is gluten-free. There may be other brands but this is the one I use. Always check the label though.
Spices: McCormick brand states that all their single spices are gluten-free. Whatever brand that you choose always read the label or check their website.

I know this sounds like a broken record but it’s something that is a constant part of gluten-free living: check the labels. A company can change its recipe or policy at any time.

Tips for Making Beef Stew in an Instant Pot:

Even though this recipe is made in an Instant Pot it will still take some time to make especially to get that melt in your mouth tender beef. But it is still faster than making it in the oven or slow cooker.

Browning the meat and pressure cooking:

First, you’re going to use the saute function to brown the meat in just a little bit of olive oil. You’ll want to use a spatula or a wooden spoon that has a flat end so you can scrape up any brown bits. This will cook for about 8-10 minutes getting the meat nice and browned. Then add the onion and garlic and cook a few more minutes until the onion is translucent.
Then you’ll add the Worcestershire sauce, thyme, salt, and pepper. Stir well to make sure all the bits are scrapped up from the bottom of the pan. Add in the beef broth and switch the setting to manual, close the lid and set the manual pressure to 30 minutes.
Let it cook and then have a natural pressure release for 10 minutes.

Time for the carrots and potatoes:

Release any final pressure with the valve and remove the lid. Add in the carrots. Replace lid and set the manual pressure to 5 minutes.
When the time is up, carefully do a quick release of pressure and add in the potatoes. Replace the lid and again set the manual pressure to 5 minutes.

Making the slurry and finishing up:

Make a slurry with 2 tablespoons cornstarch and 1/4 cup water. Basically you will just whisk the two together in a small jar or cup.
When the timer goes off do a careful quick release of pressure and remove the lid. Stir in the slurry and let sit for a minute or two. Give it another stir and it’s ready to serve.

Serving size:

This recipe serves 4 and can be made in a 3-qt, 6-qt, or 8-qt Instant Pot. If doubling or tripling the recipe use the 6-qt or 8-qt size. If you’re curious about the different sizes of Instant Pots you can go to this post where I compare them.

More Gluten-Free Instant Pot Recipes You’ll Love:

Instant Pot Potato Soup (Dairy-Free)
Zuppa Toscana (Instant Pot & Slow Cooker)
Farmhouse Beans & Chicken Sausage
How to Cut and Cook a Spaghetti Squash (Instant Pot & Oven)
Instant Pot Beef and Vegetable Soup

See my Main Course Category Page for even more delicious gluten-free dinners.

Traditional Gluten-Free Beef Stew (Instant Pot)

★★★★★ 5 from 1 reviews

Author: MamaShire
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Instant Pot

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Description

Enjoy homemade beef stew with this traditional Gluten-Free Beef Stew recipe with instructions for making it in an Instant Pot.

Ingredients

Scale

1 lb round steak
1 tablespoon olive or avocado oil
1 medium-sized onion
2 garlic cloves, minced
4 carrots
3 medium-sized russet potatoes
1 tablespoon Worcestershire sauce (Lea & Perrins)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon thyme
2 cups gluten-free beef broth
2 tablespoons cornstarch
1/4 cup water

Instructions

Browning the beef and pressure cooking:

To begin with cut the beef into 1-inch cubes and then chop the onion.

Push the saute function on your Instant Pot and add the oil. Heat this for just a minute and then add the meat. You’ll want to use a spatula or a wooden spoon that has a flat end so you can scrape up any brown bits. Cook for about 8-10 minutes to get the meat nice and browned. Then add the onion and garlic and cook a few more minutes until the onion is translucent.
Then add the Worcestershire sauce, thyme, salt, and pepper. Stir well to make sure all the bits are scrapped up from the bottom of the pan. Add in the beef broth and switch the setting to manual, close the lid and set the manual pressure for 30 minutes.
Let it cook and then have a natural pressure release for 10 minutes. During those last few moments of natural pressure release peel and cut the carrots into 1-inch slices.

Adding in the carrots:

Release any final pressure with the valve and remove the lid. Add in the carrots. Replace the lid and set the manual pressure for 5 minutes. During this cooking time peel and cut the potatoes into 1 1/2-inch cubes.

Adding in the potatoes:

When the time is up, carefully do a quick release of pressure and add in the potatoes. Replace the lid and again set the manual pressure to 5 minutes.

Making a slurry and finishing up:

Make a slurry with 2 tablespoons cornstarch and 1/4 cup water. Basically you’ll just whisk the two together in a small jar or cup.
When the timer goes off do a careful quick release of pressure and remove the lid. Stir in the slurry and let sit for a minute or two. Give it another stir and it’s ready to serve.

Notes

This recipe serves 4 and can be made in a 3-qt, 6-qt, or 8-qt Instant Pot. If doubling or tripling the recipe use the 6-qt or 8-qt size.

Keywords: beef stew, gluten-free beef stew, Instant Pot beef stew, Instant Pot dinner recipes, gluten-free dinners