Make this amazing low carb beef stew in less than an hour using your Instant Pot! I am making this in a 6QT instant pot but anything similar should work fine.
This recipe is good on those cold fall days where you just need something warm and savory. It’s hearty, comfort food packed full of flavor and veggies. And dinner will be on the table in less than an hour!
Making Low Carb Beef Stew In the Instant Pot
Start by pressing the “Sauté” button on the Instant Pot. Adjust to the “High” setting and press “Start”. (Some Instant Pot models only require you to select “Sauté” so yours may vary.)
Next, add two tablespoons of olive oil and allow the pot to preheat. Add the beef into the Instant Pot and season with salt and pepper. Brown the beef on all sides. This should take about 10-15 minutes.
Once the beef is browned, carefully remove the inside pot and pour the beef into a colander to drain the excess liquid. Set the cooked beef aside.
Place the silver pot back into the Instant Pot. Add the remaining two tablespoons of oil into the pot. Then add onion, carrots, celery, radishes, mushrooms, garlic, and thyme, and saute until onions are translucent for about 10 minutes. Add the tomato paste, stirring to combine.
After pouring in the beef broth, scrape any browned bits from the bottom of the pot. Add the browned beef cubes and stir. Place the lid on the Instant Pot and turn it into place. Press “Pressure Cook” and then select the preset for “Stew”. Confirm the setting of “High” heat and 35 minutes. Switch the valve to “Seal” and press “Start”.
When the stew is finished cooking, perform the steam release by switching the valve to vent, or naturally by waiting about 10-15 minutes. Carefully remove the cover, stir the stew to incorporate and season with salt and pepper to taste.
Serve this low carb beef stew as is, or over cauliflower mash. Garnish with chopped fresh parsley if desired and enjoy!
- Instant Pot
- On the Instant Pot, press the “sauté” button. Adjust to the “high” setting and press “start”. (Some Instant Pot models only require you to select "saute") Add two tablespoons of olive oil and allow pot to preheat.
- Add the beef into the Instant Pot and season with salt and pepper. Brown all sides of the beef, which will take about 10-15 minutes. Once the beef is browned, carefully remove the inside pot and pour the beef into a colander to discard the excess liquid. Set the cooked beef aside and place the silver pot back into the Instant Pot.
- Add the remaining two tablespoons of oil into the pot. Then add onion, carrots, celery, radishes, mushrooms, garlic and thyme, and saute until onions are translucent, about 10 minutes. Next, add the tomato paste and stir to combine.
- Pour in the beef broth and scrape any browned bits from the bottom of the pot, add browned beef cubes and stir.
- Place the lid on the Instant Pot and turn into place. Press “Pressure Cook” and then select the preset for “Stew”. Confirm the setting of “High” heat and 35 minutes. Switch the valve to “seal” and press “start”. When the stew is finished cooking, release pressure manually by switching the valve to vent, or naturally by waiting about 10-15 minutes.
- Carefully remove the cover, stir the stew to incorporate and season with salt and pepper to taste. Serve as is, or over cauliflower mash. Garnish with chopped fresh parsley if desired and enjoy.
You’ll find more quick and easy Instant Pot recipes here.
Kim CallawayNovember 3, 2019 at 5:58 pm
Followed the recipe to a t… great soup for fall & winter…
RainaDecember 19, 2019 at 1:28 am
What can you sub out the radish for and it still be keto friendly?
SuzanneDecember 19, 2019 at 6:54 pm
You could just omit the radishes and add some more of the other vegetables. I like using them because when they are cooked they have a similar texture and taste of a potato.
ChristinaFebruary 18, 2020 at 1:54 am
I made this and subbed out radishes and mushrooms and added chopped turnip and it acted just like a potato! Also threw in a dash of red wine. Love it, sent the link to friends and family!
Kurt StollMarch 2, 2020 at 4:00 pm
This is a great base stew recipe! I’ve made it a few times now. I first made it for my wife when she was on a keto diet but tonight I branched out and added potatoes corn and spinach. I seasoned the meat heavily with paprika and a little bit of flower to create more fond. It sort of made a gravy in the saute stage I’ll post the results after it’s done. I just wanted to saw thank you for sharing this wonderful recipe Suzanne
Elena GerliJune 28, 2020 at 1:13 pm
This was easy and tastes great. I will definitely make it again. I used a mix of chuck and sirloin, and added more olive oil.
Krista BankheadJuly 5, 2020 at 8:18 am
Hello, could I make this without defrosting the beef stew meat (frozen beef stew meat)? If so, what changes would I need to make?
Suzanne RyanJuly 17, 2020 at 9:16 pm
Hi There, you will want to defrost the meat first in order to get a good sear/browning on the meat.
WendyOctober 3, 2020 at 7:18 am
What type of radish do you use? The Red or another variety?
SuzanneOctober 4, 2020 at 9:54 am
Red : )
Mark WilleyJuly 1, 2021 at 11:36 am
You can also use daikon cut into cubes. I use that in soups and stews all the time as a sub for potatoes,
VenusNovember 9, 2020 at 1:40 pm
What size Instant Pot is this for? I have the mini and am trying to figure out the amount of ingredients and cooking time. Thanks!
SuzanneNovember 12, 2020 at 9:35 am
Andrea GuilerDecember 16, 2020 at 8:55 am
This was my first time trying a keto stew, let alone in the instant pot. Wow!! I would serve this to company without a doubt. I didn’t have radishes, which I will make sure to get next time, but I had a white turnip and it tasted just like potatoes. The only thing I did differently was to leave it at the 15 minutes that came up when I hit the meat/stew, and it was perfect.
Cat GDecember 23, 2020 at 2:44 pm
We just finished eating this for dinner and it was amazing!!!! Even better than the stew I used to make before I was keto. The radishes were a great substitute for potatoes. I added a splash of red wine vinegar while I was cooking the vegetables and just before I added the broth. I threw in a bay leaf and I added a can of cut up baby corn when i added the meat back in, because I didn’t have any mushrooms. I used the Meat/Stew button for 40 minutes and the meat was so tender. I served over cauliflower rice for me and the rest of the family had it over white rice. I am hoping it freezes well. Will definitely make again. Thank you so much for a great recipe.
Peggy GaborFebruary 2, 2021 at 9:03 am
This Beef Stew was fabulous! I rate it better higher than “regular” Beef Stew. I wasn’t sure about the radishes (which replace potatoes) but gave it a try and we loved the flavor them. They were surprisingly potato like in every way except the carbs. My average weight husband had 2 servings and wanted to go back for a 3rd but wanted to leave me a portion for lunch the following day. (We cut the recipe in half) It was so good for lunch! There ended up being enough for him to have for lunch too. I would use this recipe low carb or not. It was so flavorful. I can’t say enough.
SuzanneFebruary 2, 2021 at 3:47 pm
Thank you so much! So glad you enjoyed it!
MeganAugust 16, 2021 at 3:45 am
The best easiest recipe!
LouiseApril 13, 2022 at 3:51 pm
I have made this twice now and love it! I used beef heart the second time I made it instead of stewing beef which is insanely $$$ right now. Still delicious. My extremely picky niece didn’t know the difference between this and “regular” stew.