Keto Instant Pot Beef Stew

Keto Instant Pot Beef Stew

Instant Pot beef stew recipe & content via Carrie Forrest, Clean Eating Kitchen

If you’re used to cooking stew meat all day in a slow cooker, try this Instant Pot beef stew instead. Pressure cooking cuts down the prep time while still creating a tender and flavor-packed meat and veggies.

Related: Keto Thai Red Beef Curry

Since pressure cooking cooks meat and veggies at a lower temperature than other appliances, this Instant Pot beef stew keeps fats and proteins intact while coaxing out the natural flavor in your ingredients. With chunks of grass-fed beef and filling cauliflower, this recipe makes a nourishing bowl of stew without compromising on nutrition.

Serve Instant Pot beef stew with savory side dishes like keto buns or green beans with bacon and herbs.

Using the power of pressure cooking, this keto Instant Pot beef stew recipe creates tender chunks of meat and veggies with just minutes of prep time.

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Keto Instant Pot Beef Stew

Start to Finish: 60 minutes (10 minutes active)


  • 1 tablespoon avocado oil or grass-fed ghee
  • 1 1/2 pounds grass-fed chuck roast, cut into 1-inch cubes
  • 2 cloves garlic, minced (optional)
  • 1 onion, chopped
  • 1 teaspoon dried oregano
  • 2 medium zucchini, sliced (about 2 cups)
  • 4 carrots, sliced (about 1 cup)
  • 2 fennel bulbs, chopped
  • 4 cups pastured beef broth (try this recipe)
  • 12 ounces cauliflower florets
  • Sea salt, to taste


  1. Press the saute button on your 6- or 8-quart Instant Pot and allow to heat for two minutes. Add oil or ghee, beef, garlic, and onion to the pot and saute for 3 minutes, browning on all sides.
  2. Cancel the saute function and add oregano, zucchini, carrots, fennel, and broth. Stir to combine.
  3. Lock on the lid, set the valve to sealing, and select the pressure cook function to cook on high pressure for 30 minutes.
  4. While beef stew cooks, add cauliflower to a pot of boiling water with a steamer basket and steam until just tender (5-7 minutes). Drain and set aside.
  5. After Instant Pot cook time is finished, allow pressure to release naturally for 10 minutes before using the quick release function to release remaining pressure.
  6. Add cooked cauliflower to the pot and stir to combine ingredients.
  7. Season with salt and serve immediately, or cool and store up to 4 days in the refrigerator.

Serves: 6

Nutritional Information (per serving):

  • Calories: 245
  • Fat: 9.3g
  • Saturated Fat: 2.2g
  • Cholesterol: 83.9mg
  • Salt: 458mg
  • Carbs: 13.2g
  • Fiber: 4.3g
  • Sugar: 6.2g
  • Net Carbs: 8.9g
  • Protein: 29.8g
  • Vitamin A: 196ug
  • Vitamin C: 82mg
  • Calcium: 86mg
  • Magnesium: 62mg

Note on ingredients: Garlic and onions are in the suspect category of the Bulletproof Diet because they inhibit alpha brain waves and could affect your mood – and depending on where you get them, could be moldy. For that reason, it’s not recommended that you eat garlic and onions often.

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