Best Keto Instant Pot Beef Stew

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Best Keto Instant Pot Beef Stew

1 hour 30 minutes
Calories 460kcal


  • 1 yellow onion (medium, chopped, 110 g/ 3.9 oz)
  • 2 cloves garlic (medium, chopped, 110 g/ 3.9 oz)
  • 1.2 kilograms beef (medium, chopped, 110 g/ 3.9 oz)
  • 1 rutabaga (swede
  • 3 kohlrabi (or turnips
  • 4 celery ribs (medium, chopped, 110 g/ 3.9 oz)
  • 2 tablespoons ghee (medium, chopped, 110 g/ 3.9 oz)
  • 1 teaspoon sea salt (medium, chopped, 110 g/ 3.9 oz)
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon paprika
  • 1/4 teaspoon ground allspice
  • 1 can tomatoes (medium, chopped, 110 g/ 3.9 oz)
  • 1/2 cup water (medium, chopped, 110 g/ 3.9 oz)
  • 8 large egg yolks
  • 1/4 cup chopped parsley (medium, chopped, 110 g/ 3.9 oz)


  • Peel and dice the onion and mince the garlic.
  • Cut the beef into large 2-inch (5 cm) pieces.
  • Set aside.
  • Peel the rutabaga and kohlrabi (or use turnips instead of kohlrabi).
  • Cut them into about 1-inch (2.5 cm) pieces.
  • Chop the celery stalks.
  • Set all the vegetables aside.
  • Set the Instant Pot to Sauté and grease with ghee.
  • Sdd the onion (use 6 or 8-quart/L Instant Pot).
  • Cook for just 3 minutes, until fragrant and then add the minced garlic.
  • Cook for another 30 seconds.
  • Add the beef chunks and season with salt and pepper.
  • Cook for 2-3 minutes, or until browned from all sides while stirring to prevent burning.
  • Add the paprika, allspice, chopped rutabaga, kohlrabi and chopped celery stalks.
  • Mix until combined and add the canned tomatoes.
  • Turn the Sauté off.
  • Cover with a lid and set to Manual.
  • Cook on high pressure for 35 minutes.
  • When the program has finished, let the steam release naturally for 15-20 minutes, and then turn the valve to venting to release the remaining steam.
  • To make the creamy sauce, whisk the egg yolks with 1/2 cup of water.
  • Keep the egg whites for another recipe (see suggestions listed in my Keto Lemon Curd).
  • Strain the juices (the red sauce) into a small saucepan and bring to a simmer.
  • Temper the red sauce into the egg yolk mixture while whisking.
  • When you add about half of the red sauce, return everything into the saucepan with the remaining red sauce.
  • Cook while stirring for 4-6 minutes, until thick and creamy.
  • If the sauce is not smooth or has curdled, use an immersion blender and process until smooth and creamy (be careful not to get burnt!).
  • Pour the creamy sauce back into the pot with the cooked meat & vegetables.
  • Stir to combine.
  • To store, let it cool down and refrigerate for up to 5 days.
  • I haven't tried freezing it and I'm not sure whether the sauce would separate if you do.


Calories: 460kcal

Originally posted 2019-02-20 17:50:53.

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