Instant Pot Hamburger Stew
Recipe type: Main Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
Quick and easy Instant Pot stew filled with wonderful winter root vegetables is sure to be a family favorite.
  1. Peel and slice onion into ½ wedges. Peel garlic and slice thinly; set aside.
  2. Wash, pare and cut your vegetables; set aside.
  3. Set Instant Pot to saute. When it reads hot, add coconut oil and swirl to coat bottom.
  4. Saute ground beef until lightly browned; add onion and saute for 4-5 minutes. Add garlic, saute about 30 seconds.
  5. Gradually add beef stock and coffee (optional), stirring to de-glaze the liner. Stir in seasonings (bay leaf, oregano, Worcestershire sauce, salt and pepper).
  6. Add carrots, celery, turnips (or radishes) and parsnips to the liner. Place green beans on the very top.
  7. Hit [Cancel]. Set Instant Pot for 3 minutes using either [Manual] or [Pressure Cook] setting. Lock lid into place, set pressure release to sealing.
  8. Allow pot to naturally release pressure for 2 minutes, then turn pressure release knob to venting. When pressure pin has dropped unlock and slowly open lid. Hit [Cancel] then hit saute; adjust to normal.
  9. Add frozen thawed peas, gently stir into the stew.
Making the Gravy
  1. In a small bowl whisk THM Glucmannan (or xanthan gum ) with sprouted wheat flour.
  2. Remove blending wheel, add ¾ cup of cold water to a shaker/blender jar; pour in the flour mixture. Replace blending wheel, seal tightly and shake until well blended.
  3. Shake water and flour again and gradually stir into the stew to thicken the gravy. Allow to simmer for 1 to 2 minutes.
Nutrition Information
Calories: 637 Fat: 5g Carbohydrates: 43g Sodium: 453mg Fiber: 12g Protein: 32g Cholesterol: 41mg
Recipe by The Healthy Milestone at