Keto Instant Pot Beef Stew

This Keto Instant Pot Beef Stew delivers all the cozy comfort of classic stew with a fraction of the carbs thanks to tender beef chuck, low-carb turnips or radishes instead of potatoes, and a rich, collagen-packed bone broth base. Searing the beef and deglazing the pot creates deep flavor, while tomato paste, celery, onions, garlic, and herbs build a savory, slow-simmered taste in a fraction of the time. The pressure cooker transforms chuck roast into melt-in-your-mouth bites, and the vegetables soak up the flavorful broth for a hearty, satisfying bowl that is perfect for chilly evenings, make-ahead lunches, or easy weeknight dinners. Garnish with fresh parsley or a dollop of sour cream and pair with a simple green salad for a complete keto-friendly meal.

Course Dinner, Main Course, Soup, Stew

Cuisine American, Comfort Food

Keyword instant pot beef stew, keto beef stew, keto dinner, low carb stew, pressure cooker

Prep Time 20

Cook Time 45

Total Time 1 5

Servings servings

Calories 360kcal

Equipment

Instant Pot or electric pressure cooker
Cutting board
Chef's knife
Wooden Spoon
measuring cups and spoons
Small bowl

Ingredients

For the Keto Instant Pot Beef Stew

2 pounds beef chuck roast, trimmed and cut into 1 1/2 inch cubes
1 1/2 teaspoons fine sea salt divided, plus more to taste
1 teaspoon freshly ground black pepper plus more to taste
2 tablespoons olive oil or avocado oil
2 tablespoons unsalted butter
3/4 cup diced yellow onion about 1 small onion
3/4 cup diced celery about 2 ribs
1 cup peeled and diced turnips cut into 1 inch pieces
1 cup trimmed and halved radishes red or daikon radishes
3 cloves garlic minced
2 tablespoons tomato paste no sugar added
1 1/2 cups beef bone broth unsalted or low sodium
1 1/2 cups water
1 teaspoon dried thyme
1 teaspoon dried rosemary crushed between your fingers
2 bay leaves
1 teaspoon smoked paprika or sweet paprika
1/4 teaspoon ground cayenne pepper optional, for gentle heat
1 cup quartered mushrooms white or cremini
1/4 cup fresh parsley chopped, plus more for garnish

To finish and serve (optional)

1/4 cup sour cream for serving, optional
2 tablespoons grated Parmesan cheese for serving, optional

Instructions

Pat the beef cubes dry with paper towels, season them with about 1 teaspoon of the sea salt and the black pepper, and set them aside while you prepare the vegetables.
Turn the Instant Pot to Sauté on High and once hot add the olive oil and butter, allowing the butter to melt completely.
Working in batches, sear the beef cubes in a single layer until browned on at least two sides, transferring the browned beef to a plate and repeating with the remaining meat, adding a splash more oil if needed.
Once all of the beef is seared and removed, add the diced onion and celery to the pot and cook, stirring often, until softened and lightly golden, scraping up any browned bits from the bottom as they loosen.
Stir in the minced garlic and cook just until fragrant, then add the tomato paste and cook for about 1 minute, stirring to coat the vegetables and deepen the color.
Pour in about 1/2 cup of the bone broth and use a wooden spoon to deglaze the bottom of the pot thoroughly, scraping up all of the browned bits to prevent a burn warning.
Return the seared beef and any accumulated juices to the pot, then add the remaining bone broth, water, turnips, radishes, thyme, rosemary, bay leaves, smoked paprika, cayenne if using, and the remaining 1/2 teaspoon sea salt, stirring gently to combine.
Cancel the Sauté function, lock the Instant Pot lid in place, set the valve to Sealing, select Pressure Cook or Manual, and cook on High pressure for 30 minutes.
When the cooking time is complete, allow the pressure to release naturally for 10 minutes before carefully turning the valve to Venting to release any remaining steam, then open the lid.
Add the mushrooms and chopped parsley to the hot stew, stir to combine, and let the stew sit on the Warm setting for about 5 minutes to soften the mushrooms and allow the flavors to meld.
Taste the broth and adjust with additional salt and pepper as desired, removing and discarding the bay leaves before serving.
Ladle the keto beef stew into bowls and garnish with extra parsley, a small dollop of sour cream, and a sprinkle of Parmesan if desired, serving immediately while hot.

Notes

For the lowest carb count, favor radishes over turnips or use a mix that leans more heavily on radishes and celery. If you prefer a slightly thicker stew without flour or starch, remove 1 cup of the cooked turnips and radishes with some broth, blend until smooth, and stir the purée back into the pot. This stew stores well in the refrigerator for up to 4 days and freezes for up to 3 months; cool completely before transferring to airtight containers and reheat gently on the stovetop, adding a splash of broth or water if it thickens. To keep the texture of the vegetables pleasant, avoid using very large chunks of turnip and do not skip the natural pressure release, which helps the beef stay tender.

Nutrition