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Pressure Cooker Beef & Veggie Stew

Makes 2 Servings

Macros: 304 cal, fat 11g, carbs 22g, protein 31g, fibre 5g


1/2 tsp Avocado Oil

227g Stewing Beef (diced into cubes)

237ml Bone Broth

1/4 tsp Sea Salt (divided)

1/4 cup Pureed Pumpkin

1 1/2 tsps Apple Cider Vinegar

1 Garlic (cloves, minced)

1 Parsnip (peeled, chopped)

2 1/2 White Button Mushrooms (halved)

1/2 Yellow Onion (medium, sliced in large chunks)

1/2 tsp Thyme (dried)


Turn your pressure cooker to sauté mode and add the avocado oil. Season the beef with half of the sea salt. Add it to the pressure cooker and brown on all sides, working in batches if necessary.

Turn off the sauté mode and add all other ingredients, including the remaining salt. Stir to combine. Put the lid on the pressure cooker and change to meat/stew mode. Cook for 35 minutes and then do a quick release. Serve and enjoy!

Leftovers: Refrigerate in an airtight container for up to three days.

Serving Size: One serving is approximately 2 cups.

Want it thicker: After cooking, create a slurry by mixing 1 tbsp arrowroot powder with a little water and add to the stew. Repeat as needed for desired thickness.

No pumpkin: Use butternut squash purée instead.

Crunchy Vegetables: Vegetables can turn soft in the pressure cooker. If you prefer crunchy veggies, steam them on the stove separately, then add them to the meal when it's done.

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