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- 5em; list-style-type: none; position: relative; margin-bottom: 1em; line-height:
46;">Heat the olive oil in the Instant Pot using the sauté mode. Add onion, garlic and cook until onions start to become soft and translucent.
5em; list-style-type: none; position: relative; margin-bottom: 1em; line-height:46;">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.
5em; list-style-type: none; position: relative; margin-bottom: 1em; line-height:46;">Stir in the tomato paste and cook for one minute.
5em; list-style-type: none; position: relative; margin-bottom: 1em; line-height:46;">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.
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- 5em; list-style-type: none; position: relative; margin-bottom: 1em; line-height:
46;">Spoon into bowls and top with parsley, if desired, and enjoy!