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Whole30 + Keto Instant Pot Beef Stew

  • Author: Natalie
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 minutes
  • Yield: 6 1x


  • 2 pounds beef stew meat (I get my hormone + antibiotic free beef from ButcherBox, which I highly recommend!)
  • 4 carrots, chopped into 3/4” chunks
  • 6 stalks of celery, chopped into 3/4” chunks
  • 1 large yellow onion, chopped
  • 3 cloves of garlic, grated or finely minced
  • 2 tablespoons tomato paste
  • 1 large turnip, peeled and cut into 3/4” chunks
  • 1 ounce dried mushrooms
  • 2 sprigs thyme leaves (can substitute 2 teaspoons dried thyme)
  • 2 bay leaves
  • 2 teaspoons kosher salt + pepper
  • 4 cups chicken stock, or more for a thinner stew


  1. In your high speed blender, blend up the dried mushrooms until they are a powder. Add in the chicken stock, then blend to get it fully incorporated.
  2. In your instant pot, add in all the raw ingredients, including the mushroom bone broth mixture. No need to brown the meat or sauté the vegetables!
  3. Cover your instant pot, make sure the valve is set to sealing.
  4. Cook on high pressure for 40 minutes. Will take about 15 minutes to reach pressure, then it will start counting down from 40.
  5. Do a quick release.
  6. Taste for salt + pepper. Add more chicken stock if you like a thinner beef stew.
  7. Serve warm.
  8. Leftovers will keep for at least 5 days refrigerated in an airtight container. Or frozen for 6 months.


Slow Cooker + Stovetop Instructions: I have a separate slow cooker beef stew recipe that includes stovetop instructions too! (Just sub turnips for potatoes to keep it keto if needed)

Meal Prep Instructions: Store in an airtight container for up to 5 days in the refrigerator, or 6 months in the freezer. HEATING: Either microwave until warm, about 3-5 minutes, or reheat on the stove top in a pot until warm.

Freezing Instructions: Freeze in a freezer safe container for up to 6 months. To reheat, thaw overnight. Reheat on the stovetop until warm.