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instant pot beef stew in white bowl

Instant Pot Vegetable Beef Stew (Low-Carb)


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

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.