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Keto Instant Pot Beef Stew is a comforting and satisfying dish that brings together tender chunks of beef, flavorful vegetables, and aromatic herbs and spices. This recipe is perfect for those following a ketogenic diet and looking for a warming and nourishing meal. With the convenience of the Instant Pot, you can enjoy a rich and flavorful beef stew in a fraction of the time it takes to cook traditionally.
This recipe for Keto Instant Pot Beef Stew offers all the goodness of a classic beef stew while adhering to a low-carb lifestyle. Imagine tender and succulent beef simmered with carrots, celery, onions, and fragrant herbs in a savory broth. The pressure cooking method of the Instant Pot ensures that the flavors meld together beautifully, resulting in a satisfying and comforting dish.
- Instant Pot or pressure cooker
- Knife for chopping
- Cutting board
- Mixing spoon
- Measuring cup and tablespoon
- Serving bowls or plates
- Calories: Approximately 350-400 calories per serving
- Total Fat: Around 25-30 grams
- Protein: Approximately 20-25 grams
- Carbohydrates: Roughly 6-8 grams
- Fiber: Approximately 2-4 grams
- Serve the Keto Instant Pot Beef Stew in bowls, garnished with fresh parsley or chopped chives for added freshness.
- Enjoy it with a side of cauliflower mash or steamed cauliflower rice as a low-carb alternative to traditional starchy sides.
- Serve the stew over a bed of sautéed spinach or kale for an extra dose of greens.
- Accompany it with a slice of homemade keto bread or biscuits for a complete and comforting meal.
1. Brown the beef before pressure cooking to enhance the flavor and texture. Use the sauté function of the Instant Pot for this step.
2. For a thicker stew, mix 1-2 tablespoons of arrowroot powder or xanthan gum with water and stir it into the stew after pressure cooking. Allow it to simmer for a few minutes to thicken.
3. Customize the vegetables to your liking. You can add mushrooms, green beans, radishes, or any other low-carb vegetables you enjoy.
4. Adjust the seasoning according to your taste preferences. Consider adding a sprinkle of smoked paprika or a pinch of cayenne pepper for an extra kick.
1. Add a can of diced tomatoes or tomato paste for a richer tomato-based stew.
2. Incorporate some diced turnips or rutabaga for a lower-carb alternative to potatoes.
3. Make it spicy by adding a chopped jalapeño pepper or a dash of hot sauce.
4. For a creamier stew, stir in a few tablespoons of heavy cream or coconut cream before serving.
1 lb beef chuck roast, cut into 1-inch cubes
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
2 cups beef broth
1 can (14.5 oz) diced tomatoes
1 tsp dried thyme
1 tsp dried rosemary
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
3 stalks celery, sliced
3 carrots, sliced
1 turnip, peeled and diced
1/2 head cauliflower, cut into florets
Chopped fresh parsley for garnish
Set the Instant Pot to sauté mode and add the olive oil.
Once the oil is hot, add the beef and brown it on all sides for 5-7 minutes.
Add the onion and garlic to the Instant Pot and sauté for 2-3 minutes or until softened.
Add the beef broth, diced tomatoes, thyme, rosemary, paprika, salt, and black pepper to the Instant Pot.
Stir to combine and scrape any browned bits from the bottom of the pot.
Add the celery, carrots, turnip, and cauliflower to the Instant Pot and stir to combine.
Close the lid and set the Instant Pot to manual mode for 20 minutes.
Once the cooking time is complete, allow the Instant Pot to release the pressure naturally for 10 minutes, then manually release the remaining pressure.
Serve the beef stew hot, garnished with chopped fresh parsley.
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