If you’re looking for a mouth-watering recipe that is easy to prepare, you’re going to love this low-carb Instant Pot Beef Stew! Full of tender beef chunks and hearty vegetables, this is the perfect cozy recipe on a cold night. This recipe is paleo and Whole30.

bowl of instant pot beef stew ready to be enjoyed

I’ve been making beef stew for years because it’s one of my husband’s favorite recipes. I used to always make it in the slow-cooker because the long cook time always seems to make the beef so tender.

One day I was low on time so I threw all the ingredients in the pressure cooker. I was so happy with how tender and flavorful the stew turned out. This Instant Pot Beef Stew recipe is a winner! If you enjoy a beef stew with lots of hearty vegetables, then I really hope you love this recipe too.

Recipe Highlights

  • 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.

Ingredients

Usually I add potatoes to my beef stew, but I decided to make a lower-carb version for this Instant Pot Beef Stew. 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.

instant pot beef stew ingredients

Recipe Steps

Step One

Press the Sauté button 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 sauté for 3 minutes, using a wooden spoon or spatula to move the beef around so it browns on all sides.

Be sure to check the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

Cancel the Sauté function and add the dried thyme, zucchini, carrots, fennel, and broth. Stir to combine.

instant pot beef stew process shots

Step Three

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”

When the cooking time is up, let the pressure come down naturally for 10 minutes before using the quick release to unlock the lid.

Step Four

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”

When the cooking time is up, use the quick release to release the pressure.

Season with salt, to taste, and serve immediately, or cover and refrigerate for up to 4 days.

instant pot beef stew in two bowls with parsley

More Easy Instant Pot Dinner Recipes You Might Like

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instant pot beef stew in a white bowl

Instant Pot Vegetable Beef Stew (Low-Carb)

★★★★★

5 from 10 reviews
Print Recipe

Description

If you’re looking for a mouth-watering recipe that is easy to prepare, you’re going to love this low-carb Instant Pot Beef Stew! Full of tender beef chunks and hearty vegetables, this is the perfect cozy recipe on a cold night. This recipe is paleo and Whole30.

Scale

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 Sauté button 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 sauté 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.

Notes

  • You can use whatever cut of beef you like for beef stew. I recommend a Chuck Roast because it is usually inexpensive. I do recommend choosing organic and grass-fed if possible.
  • Category: Main dish
  • Method: Pressure cooker Instant Pot
  • Cuisine: paleo, keto, low-carb, gluten-free

Keywords: instant pot beef stew, pressure cooker beef stew, low-carb beef stew, keto beef stew

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