Tender Beef and Sweet Butternut Instant Pot Stew

This Instant Pot Beef and Butternut Squash Stew is the ultimate comfort food for a chilly evening, combining tender chunks of beef with sweet, creamy butternut squash and an array of vibrant vegetables. Simmered in a rich Marsala wine and beef broth, seasoned with aromatic paprika, thyme, and rosemary, this gluten-free delight offers deep, satisfying flavors. Best of all, it’s a weeknight-friendly meal, ready to warm your soul with just 30 minutes of pressure cooking.

My Instant Pot has truly revolutionized how I prepare stews and soups, and this beef and butternut squash creation is a shining example. The beef achieves an incredible fork-tender texture, while the harmonious blend of flavors is both bold and incredibly delicious. This recipe proves that you don’t need hours in the kitchen to create a meal that tastes like it’s been simmering all day.

For anyone seeking quick, easy, and healthy family meals, an electric pressure cooker like the Instant Pot is an absolute game-changer. It significantly reduces preparation time and slashes cooking duration, allowing you to enjoy a nourishing, flavorful stew in a mere 30 minutes of active cooking. As a busy individual, especially one balancing work and family life, I’ve found it to be an indispensable tool. It transforms what could be a lengthy cooking process into a fast, efficient, and stress-free culinary experience, delivering gourmet-quality results with minimal effort.

Why You’ll Love This Instant Pot Stew

• Unbelievably Tender Beef: The magic of pressure cooking transforms tough cuts of beef into melt-in-your-mouth tenderness in a fraction of the time.
• Rich and Complex Flavors: Marsala wine adds a unique depth, complementing the savory beef and sweet butternut squash beautifully.
• Nutrient-Packed: Loaded with a colorful array of vegetables like carrots, celery, and squash, this stew is a wholesome and balanced meal.
• Gluten-Free: Using arrowroot starch ensures a naturally gluten-free thickener, making it suitable for those with dietary restrictions.
• Convenient & Quick: Perfect for busy weeknights, the Instant Pot does most of the work, allowing you to enjoy a homemade meal without the fuss.
• Freezer-Friendly: Makes a generous batch, ideal for meal prepping or freezing for future cozy dinners.

Key Ingredients for a Flavorful Stew

Crafting this hearty stew requires a blend of fresh produce, quality beef, and aromatic spices to build its signature flavor profile. Here’s what you’ll need:

• Beef Stew Meat: Opt for chuck roast, cut into 1-inch pieces. This cut is perfect for stewing as it becomes incredibly tender under pressure.
• Butternut Squash: Provides a natural sweetness and creamy texture that balances the savory beef. Ensure it’s peeled and cut into 1-inch cubes for even cooking.
• Aromatics: A foundation of large onion, minced garlic, celery stalks, and carrots creates a rich flavor base. Consider using roasted garlic for an even deeper, sweeter garlic note.
• Tomato Paste & Fresh Tomato: Adds a concentrated umami depth and a touch of acidity to the broth, enhancing the overall savoriness.
• Marsala Wine: This fortified wine is crucial for the stew’s distinctive, rich flavor. It adds a nutty, slightly sweet complexity. If you prefer to avoid alcohol, a good quality beef broth can be used as a substitute, though the flavor profile will differ slightly.
• Beef Broth: The primary liquid component, it forms the delicious base of the stew. Use a low-sodium variety to better control the seasoning.
• Thickener: Arrowroot starch is used to thicken the stew, making it gluten-free. Cornstarch is a suitable alternative if you don’t need it to be gluten-free.
• Herbs & Spices: Sweet Hungarian paprika, thyme, rosemary, and bay leaves are essential for the warm, earthy, and aromatic notes that define this stew.
• Olive Oil: Used for sautéing the vegetables and browning the beef, adding a foundational layer of flavor.
• Salt and Freshly Ground Black Pepper: Essential for seasoning every component of the stew to perfection.

How To Make Instant Pot Beef And Butternut Squash Stew

Making this hearty stew in your Instant Pot is incredibly straightforward, allowing you to achieve maximum flavor with minimal fuss. Follow these simple steps for a truly delicious result:

1. Sauté the Aromatics: Begin by adding 1 tablespoon of olive oil to your Instant Pot. Select the “Sauté” function. Once hot, add the chopped onions, minced garlic (or roasted garlic for enhanced flavor), celery, carrots, fresh tomato, and tomato paste. Season generously with salt and freshly ground black pepper. Sauté, stirring occasionally, until the vegetables begin to soften and become fragrant, about 5-7 minutes. This step is crucial for building the foundational flavors of your stew.
2. Prepare and Add the Beef: While the vegetables are sautéing, prepare your beef stew meat. Season the beef pieces liberally with salt and black pepper, then toss them with 4 tablespoons of arrowroot starch (or cornstarch) until evenly coated. This coating will help thicken the stew and create a slight crust on the beef. Add the coated beef to the Instant Pot.
3. Incorporate Butternut Squash and Spices: Next, add the cubed butternut squash to the pot. Season the squash with its own pinch of salt and freshly ground black pepper. Sprinkle the sweet Hungarian paprika, thyme, and rosemary over all the ingredients. Add the two bay leaves. Give everything a good stir to ensure all components are well combined and coated with the spices.
4. Deglaze and Add Liquids: Pour in the Marsala wine and beef broth. Add the remaining 2 tablespoons of olive oil. Use a wooden spoon to gently scrape the bottom of the pot, ensuring no bits of food are stuck, which helps prevent a “BURN” notice on your Instant Pot.
5. Pressure Cook: Secure the lid on your Instant Pot, ensuring the sealing ring is properly in place. Turn the steam release valve to the “Sealing” position. Select the “Meat/Stew” function, or manually set it to “High Pressure” for 30 minutes. The Instant Pot will take some time to come to pressure before the cooking countdown begins.
6. Release Pressure: Once the cooking cycle is complete, the Instant Pot will beep. Press the “Keep Warm/Cancel” button. Carefully turn the steam release valve to the “Venting” position for a quick release of pressure. Be cautious of the hot steam. Once the float valve drops, it’s safe to open the lid.
7. Serve and Enjoy: Remove the bay leaves before serving. Stir the stew well, allowing the sauce to thicken further if needed. Serve hot, perhaps over rice, mashed potatoes, or with a side of crusty bread.

Serving Suggestions

This Instant Pot Beef and Butternut Squash Stew is a meal in itself, but it truly shines when paired with simple accompaniments that soak up its rich, flavorful broth. Here are a few serving ideas:

• Rice: A classic pairing, white or brown rice provides a neutral base that perfectly complements the stew’s robust flavors.
• Crusty Bread: A warm, crusty baguette or a loaf of sourdough is excellent for mopping up every last drop of the delicious sauce.
• Mashed Potatoes: Creamy mashed potatoes offer a comforting texture contrast and absorb the savory broth beautifully.
• Quinoa: For a lighter, more protein-packed option, serve the stew over cooked quinoa.
• Simple Green Salad: A fresh, crisp green salad with a light vinaigrette can provide a refreshing contrast to the richness of the stew.

Tips for the Best Instant Pot Beef and Butternut Squash Stew

• Don’t Skip the Sauté: Sautéing the vegetables and browning the beef before pressure cooking builds layers of flavor that are essential for a rich, complex stew.
• Scrape the Pot: After adding liquids, use a wooden spoon to scrape up any browned bits from the bottom of the Instant Pot. This is crucial to prevent the “BURN” error.
• Cut Evenly: Ensure your beef and butternut squash are cut into roughly 1-inch pieces. This allows for even cooking and tender results.
• Adjust Seasoning: Always taste and adjust seasoning (salt and pepper) before and after cooking. The flavors will concentrate during pressure cooking.
• For Extra Thickness: If your stew isn’t as thick as you like after pressure release, you can turn on the “Sauté” function again and simmer uncovered for a few minutes until it reaches your desired consistency.
• Rest the Stew: Like many stews, this dish benefits from a short rest (5-10 minutes) after cooking. This allows the flavors to meld and the sauce to settle.

Frequently Asked Questions (FAQ)

Can I use a different type of squash?

Yes, other winter squashes like acorn squash or kabocha squash can be used, but butternut squash offers the best balance of sweetness and texture for this recipe.

What if I don’t have Marsala wine?

You can substitute Marsala wine with an equal amount of beef broth or a dry red wine (like Merlot or Cabernet Sauvignon) for a slightly different, but still delicious, flavor profile. If using dry red wine, omit the remaining 2 tablespoons of olive oil mentioned in step 3 to avoid excessive liquid.

Can I add other vegetables?

Absolutely! Potatoes (cut into similar 1-inch cubes), mushrooms, or even a handful of fresh spinach added at the end of cooking would be wonderful additions.

Is this stew freezer-friendly?

Yes, this stew freezes beautifully. Allow it to cool completely, then transfer to airtight containers or freezer bags. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.

Can I make it vegetarian?

While this recipe is built around beef, you could adapt it by replacing beef with hearty mushrooms and root vegetables, using vegetable broth, and omitting the Marsala or using a non-alcoholic substitute. However, it would be a significantly different dish.

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Beef and Butternut Squash Stew (Instant Pot)

By:
Neli Howard

Quick and easy winter comfort food cooked in the Instant Pot. Tender beef and delicious flavors!

Prep Time:

15 minutes

Cook Time:

30 minutes

Total Time:

45 minutes

Servings:
10

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Ingredients

• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 celery stalks, chopped
• 2 carrots, chopped
• 2 Tablespoon tomato paste
• 1 tomato, peeled and chopped
• 2 lbs beef stew, cut in 1″ pieces
• 4 Tablespoon arrowroot starch
• 6 cups peeled and chopped butternut squash, cut in 1″ cubes
• ½ cup Marsala wine
• 2 ½ cup beef broth
• 3 Tablespoon extra virgin olive oil
• 2 bay leaves
• 1 teaspoon sweet Hungarian paprika
• 1 teaspoon thyme
• 1 teaspoon rosemary

Instructions

1. Add 1 Tbsp olive oil to the Instant Pot. Add onions, garlic, celery, carrots, tomato and tomato paste to the pot. Season well with salt and freshly ground black pepper. Stir and sauté until vegetables soften, about 5-7 minutes.
2. Season beef stew with salt, black pepper and 4 Tbsp of arrowroot starch (or cornstarch). Add coated beef and butternut squash to the pot. Season butternut squash separately with salt and freshly ground black pepper.
3. Season everything with sweet Hungarian paprika, thyme, rosemary and add 2 bay leaves. Stir everything to combine. Pour in Marsala wine and beef broth, and the remaining 2 Tbsp of olive oil. Scrape the bottom of the pot to deglaze.
4. Secure the Instant Pot lid, and turn the valve to sealing. Press “Meat/Stew” button (or set to Manual/High Pressure) and cook for 30 minutes.
5. When cooking is complete, press “Keep Warm/Cancel” and carefully turn the steam release to venting (quick release). Once the float valve drops, open the lid and remove bay leaves.

Notes

• Making this on the stovetop? You’ll find detailed stovetop instructions in the section above.

Nutrition

Calories: 292kcal | Carbohydrates: 17g | Protein: 26g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 301mg | Potassium: 654mg | Fiber: 2g | Sugar: 4g | Vitamin A: 11165IU | Vitamin C: 20.5mg | Calcium: 64mg | Iron: 3.2mg

Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.

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