beef stew with hearty vegetables in a wooden bowl

Easy Sunday Stew Recipe

Beef Stew in under an hour? It's not impossible when you have an Instant Pot and a few amazing ingredients. It's paleo, gluten-free, and Whole30 friendly. See how!

Course Main Course
Cuisine Gluten-Free, Instant Pot, Paleo, Whole30
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 282 kcal


  • 1.5 lb beef stew meat
  • 2 carrots large, roughly chopped
  • 2 parsnips large, roughly chopped
  • 1 onion medium, chopped
  • 14 oz fire-roasted diced tomatoes 1 can
  • 2 tsp sea salt
  • 2 tsp dried rosemary
  • 1 tsp smoked paprika
  • 1/2 cup chicken broth
  • Black pepper to taste


  1. Add the stew beef, carrots*, parsnips*, onion, diced tomatoes, salt, rosemary, smoked paprika, and chicken broth to your Instant Pot. Stir all the ingredients to combine.
  2. Place the lid on the Instant Pot, and close the valve. Set the timer to 30 minutes on Manual.
  3. After the time is up, allow the pressure to release naturally for 15 to 20 minutes for best results. (Quick releasing the pressure can cause the meat to toughen up.)
  4. Adjust the seasoning with salt and black pepper. Serve immediately, refrigerate for up to 5 days, or freeze for up to 3 months.

Recipe Notes

*I rough chop my carrots and parsnips so they don't turn to mush in the Instant Pot. Ex: cut a medium-sized carrot into 3 or 4 chunks.

**Crock pot modifications:

Nutrition Facts
Easy Sunday Stew Recipe
Amount Per Serving
Calories 282 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g15%
Cholesterol 88mg29%
Sodium 1009mg42%
Potassium 560mg16%
Carbohydrates 16g5%
Fiber 4g16%
Sugar 5g6%
Protein 32g64%
Vitamin A 3840IU77%
Vitamin C 14.1mg17%
Calcium 61mg6%
Iron 3.7mg21%
* Percent Daily Values are based on a 2000 calorie diet.