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Our wholesome Instant Pot Beef and Squash Stew recipe is BURSTING with flavor and ready in a snap!

Ever since the new year, my family and I have been trying to eat better. I'm working hard in the kitchen to add new ingredients into my meal planning. One of my favorite things to do is to swap certain ingredients in order to make them guilt-free. I've always been a fan of using real butter. But, recently, I began to use Mazola® Corn Oil. This all-purpose cooking oil is a smart heart-healthy choice for my family. A recent study has found that adding Mazola® Corn Oil to one’s diet resulted in lower cholesterol levels than Coconut Oil. A previous study found that corn oil can also help lower cholesterol more than extra virgin olive oil. To learn more about the study, see Mazola.com.

In my instant pot beef and squash stew, I use Mazola® Corn Oil rather than butter to cook my stew meat and make my onions tender. Thankfully this easy swap doesn't impact the flavor at all.

Since my instant pot cooks foods at a high temperature, Mazola® Corn Oil is the right choice for my ingredients because it has a higher smoke point than most cooking oils at 450°F. Also, a clinical study showed Mazola® Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, see Mazola.com.

When I first made this instant pot beef and squash stew I was very skeptical. I'm not a squash fan at all. My mom always made side dishes of squash during the holidays and I never liked it. But I knew I had to make some changes for my family, so I swapped regular white potatoes for butternut squash and it tastes AMAZING!

The hardest part of this instant pot beef and squash stew is cutting up the squash! Make sure you take your time and have a good sharp knife and cutting board to make this task much easier. I find working in smaller sections of the squash makes it easier to cut into ½" chunks for the recipe.

Start by removing the outer skin by slicing it carefully with a knife and discard. Then cut the squash into strips and finally chunks.

Another swap I like to make is using low-sodium beef broth in order to keep our nutrition in check. This way we can add our own amount of salt to our stew keeping our heart's-health in check.

If you're looking to make some changes within your family's cooking, consider trying Mazola® Corn Oil in place of butter. As an all-purpose, cholesterol free, cooking oil, this is a smart heart-healthy choice. Try using when baking, grilling, sautéing, stir frying, or mixing up a marinade or for salad dressing!

Need some additional instant pot recipes? Try some of our favorites!

• Instant Pot Pork Tenderloin Recipe will have a meal on your table in 45 minutes!
• Instant Pot Cauliflower is a great guilt-free alternative to traditional mashed potatoes.
• Instant Pot Squash & Marinara Sauce is great for a meatless meal!

Yield: 6-8

Instant Pot Beef and Squash Stew Recipe

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Our wholesome Instant Pot Beef and Squash Stew recipe is BURSTING with flavor and ready in a snap!

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Ingredients

• 2 tablespoons Mazola® Corn Oil
• 1 small onion, diced
• 1 tablespoon minced garlic
• ½ cup chopped carrots
• 2 lbs beef stew meat
• 1 (1lb) butternut squash
• 4 cups low sodium beef broth
• 2 cups water
• 1 teaspoon salt
• 1 teaspoon rosemary
• 1 teaspoon thyme
• ½ teaspoon pepper
• ¼ cup cornstarch dissolved in ¼ cup cold water

Instructions

Place Mazola® Corn Oil, onion, garlic, carrots and stew meat into the instant pot. Set the instant pot to sautee and cook the meat and vegetables until brown.

Add squash, broth, water and spices to the instant pot. Stir. Place the lid onto the instant pot and lock into place. Close the pressure release valve.

Set the instant pot to manual, high pressure for 12 minutes. When cooking cycle has finished, quick release the pressure and immediately stir in the cornstarch and water mixture. Spoon into bowls and serve with a fresh sprig of rosemary if desired.