Craving a rich, hearty beef stew that warms you from the inside out, but don’t have hours to let it simmer? This Spicy Instant Pot Beef Stew is your answer! We’re using the magic of the pressure cooker to create fall-apart tender beef infused with the smoky heat of chipotle chilies. It’s a deeply flavorful, satisfying, and keto-friendly meal that’s ready in under an hour, making it perfect for a cozy weeknight dinner.
Ingredients
• 2 lbs / 900g beef chuck roast, cut into large chunks
• 3 tbsp / 45g butter
• 2 small onions, finely chopped
• 2 garlic cloves, crushed
• 2 chipotle chilies in adobo, chopped
• 1 cup / 70g shredded cabbage
• 3 cups / 720ml beef broth
• 2 tbsp / 30ml apple cider vinegar
• 1 tbsp / 15ml lime juice
• 1 tsp / 5g salt
• 1 tsp / 2g white pepper
• 1 tsp / 1g dried oregano
• ½ tsp / 1g cumin powder
• ¼ tsp / 0.5g ground cloves
• 3 bay leaves
Instructions
1. Directions
2. Pat the beef chuck dry with paper towels and season generously with salt and pepper. Set your Instant Pot to the ‘Sauté’ function on high.
3. Add the butter to the pot. Once melted and shimmering, add the beef chunks in a single layer (work in batches if needed) and sear on all sides until deeply browned, about 3-4 minutes. Transfer the seared beef to a plate and set aside.
4. Add the chopped onions to the pot and cook, stirring occasionally, until they soften and become translucent, about 3-4 minutes. Add the crushed garlic, oregano, and cumin, and cook for another minute until fragrant.
5. Pour in a splash of the beef broth to deglaze the pot, scraping up any browned bits from the bottom. Stir in the remaining beef broth, chopped chipotle chilies, apple cider vinegar, lime juice, shredded cabbage, salt, white pepper, ground cloves, and bay leaves.
6. Return the seared beef to the pot. Secure the lid, set the steam release handle to the ‘Sealing’ position, and select ‘Manual’ or ‘Pressure Cook’ mode. Cook on high pressure for 20 minutes.
7. Once the cooking cycle is complete, allow the pressure to release naturally for at least 10-15 minutes before performing a quick release for any remaining pressure. Carefully open the lid, remove the bay leaves, and serve hot.
Nutritional Information
• Per Serving
• Calories: 640
• Total Fats: 48.6g
• Net Carbs: 4.1g
• Fiber: 1g
• Protein: 42.8g
Pro Tips
• For an even deeper flavor, don’t overcrowd the pot when searing the beef. Browning the meat in batches ensures a beautiful, dark crust.
• Adjust the spice level to your liking. For less heat, use only one chipotle chili and scrape out the seeds before chopping.
• To thicken the stew, make a slurry by whisking 1/2 teaspoon of xanthan gum with 1 tablespoon of cold water. Stir it into the stew on ‘Sauté’ mode and simmer for a minute until thickened.
• This stew is even better the next day! The flavors meld and deepen overnight. Store leftovers in an airtight container in the fridge for up to 4 days.
FAQ
Q: What is the best cut of beef for this Instant Pot stew
A: This recipe calls for beef chuck roast, which is ideal for pressure cooking. It has great marbling that becomes incredibly tender and flavorful after cooking under pressure.
Q: Can I make this beef stew less spicy
A: Absolutely. To reduce the heat, use only one chipotle chili instead of two. For an even milder flavor, you can also scrape the seeds out of the chili before chopping it, as mentioned in the pro tips.
Q: How do I thicken this keto beef stew
A: To keep the stew keto-friendly, you can thicken it with a xanthan gum slurry. Simply whisk 1/2 teaspoon of xanthan gum with 1 tablespoon of cold water, then stir it into the stew on the ‘Sauté’ setting. Simmer for a minute until it thickens.
Q: How long does this spicy beef stew last in the fridge
A: You can store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors often become even deeper and more delicious the next day.
