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AIP Mexican Stew (Low Histamine, Oxalate & Lectin, Instant Pot)

AIP Mexican Stew is a "dump and go" recipe, quickly made in the Instant Pot. You'll LOVE this delicious, savory dinner, the exciting flavors and having leftovers for easy dinners ahead. (Find the slow-cooker version of the recipe in the Notes section below the recipe.)
Course DInner, Main Course
Cuisine American, Mexican
Keyword aip, beef, instant pot, lamb, low lectin, low oxalate, low-histamine, paleo, pork, stew
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 318kcal
Author Megan
Cost $15


  • Instant Pot or other pressure cooker (6 or 8 quart)


  • 3 to 4 pounds stew meat pasture-raised (grass-finished) lamb, pork, goat (or beef if not low histamine or if you know it wasn't aged)
  • 4 cups water
  • 2 zucchini peeled (and seeded if lectin sensitivity)
  • 2 small onions chopped, or 1 large
  • 1 apple peeled and cubed
  • 1 turnip peeled and cubed
  • 1 rutabaga peeled and cubed
  • 1 cup cilantro fresh
  • 1/4 cup ginger fresh, minced
  • 1/4 cup fresh oregano minced
  • 1/4 cup tapioca flour (to thicken the stew) + 1/3 cup additional water (omit for GAPS diet)
  • 2 Tablespoons tamarind paste (This is an easy to source, wonderful ingredient to keep in your fridge!)
  • 2 Tablespoons sea salt
  • 5 cloves garlic chopped or crushed
  • Garnishes: avocado (optional for low histamine), green onions and more cilantro
  • 1 lime cut into wedges, optional (not always tolerated in histamine elimination)
  • Optional Cassava Mash* or cauliflower purée/rice (cassava can affect some with oxalate issues) to serve stew on top of; *see recipe Notes below for recipe


  • Into the Instant Pot insert, place: meat, water, tamarind, zucchini, onions, apple, turnip, rutabaga, ginger, garlic and sea salt. (If you have the 6 quart and run out of room, save some of your chopped veggies for another meal.) Seal lid. Make sure the rubber ring is in place and the steam valve is closed. Select "Stew" button. Press the "+" button to increase time to 40 minutes.
  • Do a QPR or allow pressure to release naturally, whichever you prefer. I like to do a QPR for this recipe, so the broth is still very hot and simmering, which makes it easy to add the tapioca slurry, which thickens the stew.
  • In small dish, whisk together tapioca flour and 1/3 cup water. Press "Sauté" button to keep your stock simmering (or bring it back to a simmer). Add freshly stirred tapioca slurry, stirring the stew as you do. Brothy base will thicken slightly. Immediately press "Cancel" button to stop the stew simmering further.
  • Stir in fresh chopped oregano.
  • Stir stew well. Serve on top of optional mashed cassava or cauliflower. Top with chopped green onions, fresh cilantro, optional lime slices and optional avocado.


Slow-Cooker (or Crock Pot) Instructions

This method is not recommended for low histamine, as the quick cooking of the pressure cooker is ideal.
  1. To make AIP Mexican Stew in your slow-cooker, follow the same instructions as outlined above in the main recipe (Step 1), adding all of the main ingredients to the pot (not the toppings).
  2. Cover, and cook on Low setting for 8 to 12 hours.
  3. To follow Step 3 above and thicken the stew, increase heat to High if needed, to bring the stew to a simmer before adding and whisking in the slurry of tapioca flour.

Mashed Cassava (Yucca) Root — optional side dish

  • 2 to 3 pounds cassava root (fresh with wax coating* or peeled and frozen)
  • 1 to 2 cups fresh meat stock (or bone broth)
  • 1/4 cup extra virgin olive oil or extra virgin coconut oil
  • 1-1/2 teaspoons sea salt
  • 2 cloves garlic, crushed
*Cassava has 2 layers to peel away: the outer brown skin which is coated in wax, and an interior layer that is very fibrous.
  1. Place cassava into a large saucepan, along with 1 teaspoon sea salt. Add enough water to cover by about 1 inch. Heat over high heat until the water boils. Reduce the heat to medium high and continue to boil until the cassava is soft and you can easily mash the flesh with the tines of a fork, about 25 minutes after the water begins to boil. 
  2. Drain most of the liquid and return the cassava to the pot. Or, transfer cassava to the bowl of a stand mixer. 
  3. Using tongs or two forks, remove the stringy center pieces.
  4. Add meat stock, garlic, oil and remaining sea salt.
  5. Using a hand mixer or the paddle attachment of stand mixer, beat on lowest speed to avoid spattering stock. Increase speed and beat until the consistency is smooth and fluffy in texture. Add additional salt to taste. Keep warm over lowest heat until you're ready to serve.


Calories: 318kcal | Carbohydrates: 20g | Protein: 40g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 105mg | Sodium: 115mg | Potassium: 970mg | Fiber: 3g | Sugar: 9g | Vitamin A: 252IU | Vitamin C: 27mg | Calcium: 82mg | Iron: 4mg