Instant Pot Beef and Butternut Squash Stew

This Instant Pot beef and butternut squash stew is hearty, cozy, and packed with flavor. Tender beef, sweet squash, and classic veggies simmer in a rich Marsala broth with paprika, thyme, and rosemary. A gluten-free, weeknight-friendly comfort meal ready with just 30 minutes of pressure cooking.

I used my Instant Pot to make this stew and it came out amazing – the beef was fork tender and the flavors were bold and delicious!

I love to use my electric pressure cooker to make stews and soups. They require minimum preparation and cook very fast – in only 30 minutes I have a delicious and yummy stew waiting for me. If you are looking for quick and easy healthy family meals, you will love cooking with an Instant Pot. It’s really a lifesaver. Especially, convenientwith a baby and little time to cook. I am blessed to have my mother and grandmother with me to help me right now but it will be really handy when they leave and I have to go back to work after my maternity leave ends.

Beef and Butternut Squash Stew served over rice

Ingredients

Vegetables: large onion, garlic, celery stalks, carrots, tomato, and butternut squash
Beef stew
Arrowroot starch
Condiments: tomato paste, Marsala wine & beef broth, olive oil
Spices: thyme, rosemary, sweet Hungarian paprika, bay leaves

How To Make Instant Pot Beef And Butternut Squash Stew

Add 1 Tbsp olive oil to the instant pot. Add onions, garlic (or roasted garlic for more flavor), celery, carrots, tomato, and tomato paste to the pot. Season well with salt and freshly ground black pepper. Stir.

Season beef stew with salt, black pepper and 4 Tbsp of arrowroot starch (or cornstarch). Add beef and butternut squash to the pot. Season butternut squash with salt and freshly ground black pepper.

Season everything with sweet Hungarian paprika, thyme, rosemary and add 2 bay leaves. Stir everything. Pour wine and beef broth, and the remaining 2 Tbsp of the olive oil.

Plug the instant pot. Close the lid, and turn the valve to sealing. Press Meat/Stew button and cook on Normal/High Pressure for 30 minutes.

When it’s ready, press Keep Warm/Cancel button and turn the steam release to venting (aka quick release).

Stovetop Version

To make this stew on the stovetop, sauté the onions, garlic, celery, carrots, tomato, and tomato paste in a large Dutch oven, then brown the arrowroot-coated beef. Add the butternut squash, spices, wine, broth, and remaining oil, then bring to a boil. Reduce to a low simmer, cover, and cook for about 1½–2 hours, stirring occasionally, until the beef is tender and the stew has thickened.

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Beef and Butternut Squash Stew (Instant Pot)

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

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

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.
Season beef stew with salt, black pepper and 4 Tbsp of arrowroot starch (or cornstarch). Add beef and butternut squash to the pot. Season butternut squash with salt and freshly ground black pepper.
Season everything with sweet Hungarian paprika, thyme, rosemary and add 2 bay leaves. Stir everything. Pour wine and beef broth, and the remaining 2 Tbsp of the olive oil.
Plug the instant pot. Close the lid, and turn the valve to sealing. Press Meat/Stew button and cook on Normal/High Pressure for 30 minutes.
When it’s ready, press Keep Warm/Cancel button and turn the steam release to venting (aka venting).

Video

Notes

Making this on the stovetop? You’ll find the stovetop instructions in the post above.

Nutrition

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

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