Craving a deeply satisfying, melt-in-your-mouth stew that doesn’t take all day to make? Enter the magic of the Instant Pot! This Veal and Cauliflower Stew is the ultimate comfort food, combining tender chunks of veal with hearty cauliflower in a rich, savory broth. It’s a wholesome, low-carb meal that tastes like it’s been simmering for hours but comes together in just 60 minutes. Perfect for a cozy weeknight dinner, this recipe is sure to become a new family favorite.
Ingredients
• (Total Time: 60 MIN | Serves: 4)
• For the Stew
• 1 lb / 450g veal shoulder, cut into 1-inch cubes
• 1 lb / 450g cauliflower, chopped into bite-sized florets
• 1 large tomato, chopped
• 1 large onion, finely chopped
• 6 tbsp / 90ml olive oil or other neutral oil
• 4 cups / 950ml beef broth, low-sodium
• 1 chili pepper, finely chopped (optional)
• Spices & Herbs
• 1 tsp / 6g salt, or to taste
• ½ tsp / 1g black pepper, freshly ground
• 1 tbsp fresh celery, finely chopped
• 1 tbsp fresh parsley, finely chopped, plus more for garnish
Instructions
1. Directions
2. Set your Instant Pot to the ”Sauté” function. Once hot, add the oil, followed by the chopped onion, cauliflower, and tomato. Cook for 7-8 minutes, stirring constantly until the vegetables begin to soften and the onion becomes translucent.
3. Add the cubed veal to the pot and season with salt, pepper, fresh celery, and parsley. Stir everything together and cook for another 2-3 minutes to lightly brown the meat. Press the ”Cancel” button to turn off the Sauté mode.
4. Pour in the beef broth and add the chopped chili pepper. Use a wooden spoon to gently scrape any flavorful browned bits from the bottom of the inner pot.
5. Secure the lid, ensuring the steam release handle is in the ”Sealing” position. Press the ”Manual” or ”Pressure Cook” button and set the timer for 40 minutes on high pressure.
6. When the timer beeps, carefully perform a quick pressure release by moving the steam release handle to the ”Venting” position. Once the float valve has dropped, it is safe to open the lid.
7. Give the stew a final stir, check for seasoning, and serve immediately, garnished with a sprinkle of fresh parsley.
Nutritional Information
• Per Serving (approximate)
• Calories: 465
• Total Fat: 30.6g
• Net Carbs: 8.1g
• Fiber: 4.2g
• Protein: 35.5g
Pro Tips
• for the Perfect Stew
• For a deeper, richer flavor, brown the veal in batches before adding the vegetables. This creates a delicious fond at the bottom of the pot that will elevate the entire stew.
• If you prefer a thicker stew, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir it into the stew on ”Sauté” mode after pressure cooking and simmer until it reaches your desired consistency.
• Don’t skip scraping the bottom of the pot after adding the broth (deglazing). Those browned bits are packed with concentrated flavor that is essential for a rich, savory base.
• For the best flavor, allow the stew to rest for 10-15 minutes after opening the lid. This gives the flavors time to meld together beautifully before serving.
FAQ
Q: How can I make this veal stew thicker
A: To thicken the stew, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. After the pressure cooking is complete, turn on the ‘Sauté’ function, stir in the slurry, and let it simmer until it reaches your desired consistency.
Q: Can I use a different cut of meat for this stew
A: Yes, while the recipe calls for veal shoulder, you can substitute other stewing meats like beef chuck. Be aware that cooking times might need to be adjusted for different cuts to ensure the meat becomes perfectly tender.
Q: Is this Instant Pot veal stew low-carb or keto-friendly
A: Absolutely. With approximately 8.1g of net carbs per serving, this stew is an excellent low-carb meal. Using cauliflower instead of traditional potatoes makes it a great fit for a ketogenic diet.
Q: Do I have to brown the veal before pressure cooking
A: While the instructions have you lightly brown the veal with the vegetables, for an even deeper and richer flavor, it is highly recommended to brown the veal cubes in batches before you cook the onions and other vegetables. This creates flavorful browned bits at the bottom of the pot that enhance the entire dish.
