Craving a hearty, soul-warming comfort meal without spending hours in the kitchen? Look no further! This Instant Pot Savory Cauliflower Beef Roast delivers fall-apart tender beef and perfectly cooked cauliflower in a rich, creamy, and herbaceous sauce. It’s a one-pot wonder that tastes like it simmered all day but comes together in under an hour. Perfect for busy weeknights, this low-carb, keto-friendly dish is guaranteed to become a new family favorite. Let’s unlock the magic of pressure cooking and create a meal that’s both incredibly easy and deeply satisfying.
Ingredients
• Total Time: 50 MIN | Serves: 6
• 2 lbs / 900g beef chuck roast, cut into 1-inch chunks
• 1 large head cauliflower, chopped into bite-sized florets
• 1 medium onion, chopped
• 1 cup / 240ml beef broth
• 2 tbsp / 28g butter
• ½ cup / 120ml heavy cream
• 1 tbsp / 15ml olive oil
• 1 tsp / 6g sea salt
• ½ tsp / 1g black pepper, freshly ground
• ½ tsp / 1g dried thyme
• ¼ tsp / 0.5g dried rosemary
• ½ tsp / 1g smoked paprika
Instructions
1. Directions
2. Set your Instant Pot to the ‘Sauté’ function on high. Once hot, add the olive oil. Working in batches to avoid overcrowding, sear the beef chunks for 2-3 minutes per side until a deep brown crust forms. Add the chopped onion, smoked paprika, salt, and pepper, and cook for another 2 minutes until the onion begins to soften.2. Pour in the beef broth to deglaze, using a wooden spoon to scrape all the flavorful browned bits from the bottom of the pot. Press ‘Cancel’, secure the lid, and move the steam release valve to the ‘Sealing’ position. Select ‘Manual’ or ‘Pressure Cook’ and set the timer for 25 minutes on High Pressure.3. Once the timer finishes, carefully perform a quick pressure release by turning the valve to the ‘Venting’ position. Allow all the steam to escape and the float valve to drop before opening the lid.4. Select the ‘Sauté’ function again. Stir in the cauliflower florets, heavy cream, butter, dried thyme, and rosemary. Bring the stew to a simmer and cook, stirring occasionally, for 8-10 minutes, or until the cauliflower is tender-crisp and the sauce has thickened to your liking. Serve immediately.
Nutritional Information
• Per Serving
• Calories: 657
• Total Fat: 52.3g
• Net Carbs: 2.3g
• Protein: 52.3g
• Fiber: 1g
Pro Tips
• for the Perfect Roast
• Don’t skip the sear! Searing the beef in batches creates a deep, rich flavor base for the entire dish. Overcrowding the pot will steam the meat instead of browning it.
• Scrape the bottom of the pot after adding the beef broth. These browned bits, known as ‘fond,’ are packed with concentrated flavor that will elevate your sauce.
• For a thicker, more decadent sauce, create a slurry by mixing 1 teaspoon of xanthan gum with 1 tablespoon of cold water and stir it in during the final 2 minutes of simmering.
• Let the beef rest for a moment after pressure cooking before you stir in the cream and cauliflower. This helps ensure it stays incredibly tender.
FAQ
Q: Is this Instant Pot beef roast recipe keto-friendly
A: Absolutely! With only 2.3g of net carbs per serving, this recipe is specifically designed to be low-carb and keto-friendly, using cauliflower instead of traditional potatoes and heavy cream for a rich sauce.
Q: Can I use a different cut of beef for this recipe
A: Yes, while chuck roast is ideal for its flavor and tenderness after pressure cooking, you could substitute it with other stewing cuts like beef round or brisket. You may need to adjust the pressure cooking time slightly depending on the cut.
Q: What if my sauce is too thin
A: For a thicker sauce, you can let it simmer for a few extra minutes on the ‘Sauté’ setting. For a quicker, keto-friendly thickener, the recipe suggests mixing 1 teaspoon of xanthan gum with 1 tablespoon of cold water and stirring it in during the final minutes of cooking.
Q: Can I make this with frozen beef chunks
A: Yes, you can use frozen beef. You will have to skip the searing step, but you can proceed with the recipe. Increase the pressure cooking time by about 5-10 minutes to ensure the beef becomes fully tender.
