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Instant Pot Soups

Instant Pot Low Carb Beef Stew: Keto Style

Make this amazing low carb beef stew in less than an hour using your Instant Pot!

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 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 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, 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 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 the 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 this low carb beef stew as is, or over cauliflower mash. Garnish with chopped fresh parsley if desired and enjoy!
Recipe for low carb beef stew in less than an hour using your Instant Pot!

Recipe for low carb beef stew in less than an hour using your Instant Pot!

Instant Pot Low-Carb Beef Stew

4.15 from 82 votes
Print Pin Rate
Course: Main Course
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 8 people
Calories: 208kcal

Ingredients

  • 4 tbsp olive oil separated
  • 3 lbs beef chuck cut into 2 inch cubes
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1 medium yellow onion roughly chopped
  • 2 large carrots roughly chopped
  • 2 stalks celery roughly chopped
  • 10 large radishes cut in half
  • 8 ounces crimini mushrooms quartered
  • 4 cloves garlic
  • 1/2 tsp dried thyme
  • 3 tbsp tomato paste
  • 2 cups beef broth
  • fresh parsley chopped (optional for garnish)

Instructions

  • 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.

Nutrition

Serving: 1cup | Calories: 208kcal | Total Carbs: 6g | Protein: 10g | Fat: 16g | Fiber: 2g | Net Carbs: 4g
Tried this recipe?Mention @ketokarma or tag #ketokarma!

You’ll find more quick and easy Instant Pot recipes here.

 

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8 Comments

  • Avatar
    Reply
    Kim Callaway
    November 3, 2019 at 5:58 pm

    Followed the recipe to a t… great soup for fall & winter…

  • Avatar
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    Raina
    December 19, 2019 at 1:28 am

    What can you sub out the radish for and it still be keto friendly?

    • Suzanne
      Reply
      Suzanne
      December 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.

  • Avatar
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    Christina
    February 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!

  • Avatar
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    Kurt Stoll
    March 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

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    Elena Gerli
    June 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.

  • Avatar
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    Krista Bankhead
    July 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 Ryan
      Reply
      Suzanne Ryan
      July 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.

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