Instant Pot Vegetable Beef Stew (Low-Carb)

This post may contain affiliate links which won’t change your price but will share some commission.

Last Updated on December 11, 2019

If you’re looking for a healthy, low-carb recipe that is hearty and delicious, you’ll love this Instant Pot Vegetable Beef Stew!

Instant Pot Beef Stew

I’ve been making beef stew for years because it’s one of my husband’s favorite recipes. His eyes light up whenever I tell him beef stew is on the menu.

I used to always make it in the slow-cooker because the long cook time always seems to make the beef so tender, especially since I almost always use lean, grass-fed beef.

Then, one day, I told my husband that I was going to try making it in the Instant Pot. He almost cried in protest! I think he was afraid that his beloved favorite dish wasn’t going to be good as he remembered it.

I was worried that he would be disappointed, but the stew turned out perfectly. I mean, perfectly.

The beef and vegetables were tender, and the broth was rich and flavorful. Phew! Alan was happy that his dish was as good as (he even said maybe better), and I was happy because I didn’t have to set the slow-cooker to cook for hours in my kitchen which always makes my house smell like stew for days.

Why Use the Instant Pot?

So, let’s re-cap. Why is the Instant Pot my preferred appliance for making beef stew now?

• Pressure cooking tenderizes even the toughest and leanest of meats
• You save hours of cooking time than if you used a slow-cooker or the stovetop
• You can even use frozen beef chunks if you forget to de-frost them. Just add an extra 10 minutes of cook time if you use frozen
• Cooking it this way means you don’t have to smell the odor for hours which can be annoying if you work from home like me

Instant Pot Vegetable Beef Stew Ingredients

Usually I add potatoes to my beef stew, but I decided to make a lower-carb version. This also turned out to be another great win. The cauliflower I added at the end kind of stood in the potatoes and we didn’t miss them at all.

Here’s what I used:

• Grass-fed stew meat
• Garlic
• Onion
• Dried herbs
• Fennel bulb
• Carrots
• Zucchini
• Beef Broth
• Cauliflower Florets

Questions About Making Instant Pot Beef Stew

How long do you cook beef stew in the Instant Pot?

I recommend cooking at high pressure for 30 minutes.

How do you cook beef stew in an Instant Pot?

I recommend using stew meat or a chuck roast that you’ve cut into about 1-inch cubes. Cook with your vegetables for 30 minutes on high pressure.

I would like to note that I added the cauliflower florets after the beef and other vegetables had cooked for 30 minutes. I then cooked the cauliflower with the stew for an extra minute to keep it from getting overcooked.

What so great about Instant Pot?

The Instant Pot is a modern, electric version of a pressure cooker that is easy and safe to use. Pressure cooking cooks most foods in about half the time you would cook on the stovetop or in the oven.

Items Recommended for this Instant Pot Beef Stew (affiliate links):

• 6-quart Instant Pot
• Grass-fed chuck roast cut into 1-inch cubes

If you like this easy Instant Pot recipe, then you might like these too!

• Instant Pot Butternut Squash
• Instant Pot Chicken & Sweet Potato dinner (Whole30, paleo)
• Instant Pot Coconut Chicken (keto, paleo, Whole30)
• Instant Pot Cooked Cabbage
• Instant Pot Sweet Potato Mash
• Instant Pot Vegetable Beef Soup

Here’s the printable recipe for this Instant Pot Vegetable Beef Stew that is low-carb, keto, and paleo:

Instant Pot Vegetable Beef Stew (Low-Carb)

---

★★★★★ 5 from 10 reviews

• Author: Carrie Forrest, MPH in Nutrition
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 1x
• Category: Main dish
• Method: Pressure cooker Instant Pot
• Cuisine: paleo, keto, low-carb, gluten-free

Print Recipe

Pin Recipe

Description

If you’re looking for a healthy, low-carb recipe that is hearty and delicious, you’ll love this Instant Pot Vegetable Beef Stew!

---

Ingredients

• 1 tablespoon avocado oil
• 1 1/2 pounds grass-fed Chuck roast (cut into about 1-inch cubes)
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 teaspoon dried thyme
• 2 fennel bulbs, chopped
• 4 carrots, sliced (about 1 cup)
• 2 medium zucchini, sliced (about 2 cups)
• 4 cups low-sodium beef broth
• 12 ounces cauliflower florets
• sea salt, to taste

---

Instructions

1. Press the Sautébutton on your 6- or 8-quart Instant Pot and let it heat up for about two minutes. Combine the beef, garlic, and onion in the post and sautéit for 3 minutes, using a wooden spoon or spatula to move the beef around so it browns on all sides.
2. Cancel the Sauté function and add the dried thyme, zucchini, carrots, fennel, and broth. Stir to combine.
3. Lock on the lid, select the Pressure Cook function, and adjust to high pressure for 30 minutes. Make sure the steam valve is set in the “Sealing”
4. When the cooking time is up, let the pressure come down naturally for 10 minutes before using the quick release to unlock the lid.
5. Remove the lid and add the cauliflower florets. Lock on the lid again, select the Pressure Cook function, and adjust to high pressure for 1 minute. Make sure the steam valve is set in the “Sealing”
6. When the cooking time is up, use the quick release to release the pressure.
7. Season with salt, to taste, and serve immediately, or cover and refrigerate for up to 4 days.

Be sure to pin this image to Pinterest to save it for later!

READ NEXT: HOW TO GET STARTED USING THE INSTANT POT + FREE RECIPE E-BOOK

Don’t miss a recipe! Join my weekly newsletter list to get all the latest news and recipe links delivered directly to your inbox.

Sign up now and unsubscribe at any time. I will never sell your name or spam you, I promise!