Keto Instant Pot Beef Stew

Name: Keto Instant Pot Beef Stew
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 8 serving
Ingredients: 2 ½ pounds beef stew meat or chuck; 3 cups beef bone broth; 1 cup fresh green beans; 6 ounces baby bella mushrooms; 2 medium carrots; 2 ribs celery; ½ yellow onion; 2 cloves garlic; ⅔ cup diced tomatoes in the can; ⅓ cup white wine; 2 teaspoons dried thyme; 2 teaspoons dried parsley

User Reviews

5.0

3 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
55 mins
Servings
8
Calories
364 kcal
Course
Main Course
Cuisine
American

Keto Instant Pot Beef Stew

Iris Warren

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This Instant Pot beef stew is the ultimate Keto comfort food! Tender chunks of beef with fresh vegetables swimming in a flavorful sauce makes the perfect hearty dinner!

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Ingredients

Servings

2 ½ pounds beef stew meat or chuck cut into small chunks
3 cups beef bone broth
1 cup fresh green beans cut
6 ounces baby bella mushrooms quartered
2 medium carrots chopped
2 ribs celery chopped
½ yellow onion chopped
2 cloves garlic minced
⅔ cup diced tomatoes in the can lowest carb
⅓ cup white wine I use Pinot Grigio
2 teaspoons dried thyme
2 teaspoons dried parsley

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Instructions

Set your Instant Pot to the sauté setting. Add the olive oil, beef, salt and pepper to the pot. Sear each side of the beef, then remove and set aside.
Add in the onion and sauté for about 2 minutes, then add in the garlic and continue sautéing for another 20 seconds. Add in the white wine to deglaze the pot and scrape up the brown bits of flavor.
Add in the beef bone broth, tomatoes and herbs. Then add the beef back in and lock the lid in place, set the valve to sealing. Turn the pressure cook/manual setting to high pressure for 30 minutes, then quick release the steam and carefully remove the lid (away from you).
Turn the setting to sauté and add in the green beans, carrots, celery and mushrooms and continue cooking with the lid ajar, for 12-15 minutes or until the carrots are fork tender.
The juices reduce nicely when you cook the veggies, and give you the consistency somewhere between a broth and a gravy. If you’d like more of a gravy or sauce, you can add ¼-1/2 teaspoon of Xanthan Gum and mix while the sauce is still cooking.