Instant Pot Beef and Squash Stew Recipe

Instant Pot Beef and Squash Stew Recipe

Instant Pot Beef and Squash Stew Recipe

Butternut squash adds to the freshness of this delicious staple food.

Instant Pot Beef and Squash Stew Recipe


  • 1 teaspoon. all-purpose flour
  • 1 large onion, chopped
  • 3 medium carrots (about 12 ounces), sliced
  • 1 c. barley wheat
  • 1/2 medium butternut (1 pound) pumpkin, peeled and seeded, cut into 2-in. piece
  • 1 pound of beef, cut neatly, cut into 2-in. piece
  • 1 teaspoon. olive oil
  • 4 cloves of garlic, crushed
  • 8 thyme sprigs, plus leaves to serve
  • Halal salt and pepper
  • 1 bottle of 12-ounce beer
  • 3 c. Beef broth without salt


  1. Set Instant Pot to Saute. In a medium bowl, stir the beef with flour. Add olive oil to the Instant Pot, then cook the beef until browned on all sides, 5 to 6 minutes. Transfer the beef to a plate.
  2. Add onions, garlic, thyme leaves, and ½ teaspoon each salt and pepper and cook, stirring occasionally, until tender, 5 to 6 minutes. Stir beer. Press Cancel.
  3. Return the beef to the pan along with pumpkin, carrots, beef broth, and oats. Lock the lid and cook under high pressure for 16 minutes. Use the quick release method to release pressure. Serve sprinkled with additional thyme if desired.

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