Main Dishes
Protein Rich Low Sugar

Instant Pot Butternut Squash Beef Stew

Servings 4

https://www.pbfingers.com/instant-pot-butternut-squash-beef-stew/

Ingredients

Adapt:
Mode Active: Ingredients adapted with certified alternatives.
  • 2 Whole Onion, diced
  • 4 Whole Garlic, minced
  • 2 pound Chuck Roast, cut into 1 cubes
  • 2 tablespoon Tomato Paste
  • 2 ½ cup Chicken Broth
  • 16 ounce Butternut squash, frozen cubes
  • 2 Whole Bay Leaf

Instructions

    1. 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.
    2. 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.
    3. Stir in the tomato paste and cook for one minute.
    4. 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.
  1. Spoon into bowls and top with parsley, if desired, and enjoy!
Nutrition Facts
USDA FoodData Central Profile
Estimated per serving • Yields 4 servings
Calories

1604

kcal
Carbs

47.4g

Daily Value: 17%
Total Fat

139.8g

Daily Value: 179%
Protein

49.7g

Daily Value: 99%
Calculation Accuracy
Based on 7 of 7 recipe ingredients calculated with USDA standard weight densities.