This Low Carb Keto Instant Pot Italian Beef recipe is quick, easy and full of amazing flavor! Slow cooker option also available! Either cooking method will produce juicy, tender beef that the whole family will love! Just 4 grams net carbs!
Easy Keto Italian Beef
The origins of Italian beef sandwiches date back to the 1920's in the Chicago area where Italian immigrants layered thin slices of roast beef, with spices cooked in an au jus beef broth for serving as a dipping sauce.
It's often topped with pepperoncini peppers and melted cheese and served on an Italian sub roll.
Obviously if you're on a keto diet, this type of sandwich roll would be too high in carbs to enjoy, but the tender meat inside is certainly fine to enjoy on a low carb diet!
You can enjoy this more as a stew with lots of gravy or use less stock and have it as a filling in a low carb baguette.
1 cup of stock yields a medium amount of gravy so more of a stew but not a soup.
Up to 1.5 cups if you want it more super stewy and soupy
Feel free to use giardiniera pickles or sauerkraut and gherkin pickles. I used sauerkraut. Adding a little sugar free brine too really adds something to the spices and just lifts the whole dish. Hope you like it as much as we did.
How to Make Easy Instant Pot Italian Beef
If you don't have an instant pot, no worries, please scroll down to the printable recipe card and you will also see the crock pot cooking method and nutritional information.
Ingredients
chuck roast steak cubed or round beef roast, trimmed of excess fat
avocado oil or olive oil
small onion sliced
cloves garlic minced
pepperoncini slices (or dill pickles)
brine
sauerkraut (or giardiniera) drained
red pepper cubed
zucchini cubed
beef broth
shredded provolone cheese or mozzarella cheese, optional
Seasoning
red pepper flakes
Instructions
Remove the meat from the fridge and allow to rest for 10 minutes.
Add avocado oil to the Instant Pot. Set to Sauté, high and sear the meat for 3 minutes. Add the onion, for 2-3 minutes and the garlic for 1 further minute and cook until the meat is seared on all sides.
In a small bowl, stir together the seasoning ingredients. Sprinkle on top of the beef and stir.
Add the rest of the ingredients; pepperoncini (or pickles) and brine. Add the giardiniera, peppers, zucchini and beef stock.
Set the Instant Pot to pressure cook, high for 35 mins. Allow the pressure cooker to slow release for 10 minutes.
Remove most of the meat and veggies using a slotted spoon. Pull the meat apart with a fork so it shreds. It should be so tender it will do this easily.
Option to set the Instant Pot to sauté again and cook down the gravy to thicken. Option to add a little, about ¼ tsp, of xanthan gum if you like a thicker au jus then add back in the veggie and meat and stir through. Adjust seasoning to taste.
Option for this Low Carb Italian Beef is to place in a hot oven for 10 - 15 minutes (400F), uncovered, before serving. This will get the meat nice and caramelized on top. It’s super tasty without though too.
Option to add some cheese and melt in the oven or add some cheese to a cup in the microwave, cook for 30 secs- 1 min and pour over the beef once cheese melts and also pour over reduced cooking liquid.
Storage
Once cooked and cooled, place beef in an airtight container and store in the fridge for 3 days. You can also place portions in individual freezer containers for meal prep and freeze for up to 3 months. Thaw overnight before enjoying.
How to Serve Italian Beef
To make this Italian beef a keto dinner, serve any of these low carb options with the beef or make a sandwich using any of the keto roll options below.
Cauliflower Rice
Zucchini Noodles
Keto Sub Rolls
Dairy Free Cloud Bread
Keto Low Carb Instant Pot Italian Beef
Low Carb Instant Pot Italian Beef
Ingredients
- 28 ounces chuck steak cubed or round roasts, trimmed of excess fat
- 1 tablespoon avocado oil
- 1 small onion sliced
- 2 cloves garlic minced
- 4 ounces pepperoncini slices (or dill pickles)
- 2 tablespoons brine
- 4 ounces sauerkraut (or giardiniera) drained
- 1 large red pepper cubed
- 2 medium zucchini cubed
- 1 cup beef broth
- melted provolone cheese or cheese of choice optional
Seasoning
- 1 tablespoon Italian seasoning
- ⅓ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ⅓ teaspoon black pepper
- 1 teaspoon dried thyme
- ⅓ teaspoon red pepper flakes
Instructions
-
Remove the meat from the fridge and allow to rest for 10 minutes.
-
Add avocado oil to the Instant Pot. Set to Sauté, high and sear the meat for 3 minutes. Add the onion, for 2 minutes and the garlic for 1 further minute and cook until the meat is seared on all sides.
-
In a small bowl, stir together the seasoning ingredients. Sprinkle on top of the beef and stir.
-
Add the pepperoncini and brine. Add the sauerkraut (or giardiniera), peppers, courgettes and broth.
-
Set the Instant Pot to pressure cook, high for 35 mins. Allow the value to slow release for 10 minutes.
-
Remove most of the meat and veggies using a slotted spoon. Pull the meat apart with a fork so it shreds. It should be so tender it will do this easily.
-
Option to set the Instant Pot to sauté again and cook down the gravy to thicken. Option to add a little, about ¼ tsp, of xanthan gum if you like a thicker gravy then add back in the veggie and meat and stir through. Adjust seasoning to taste.
-
Option for this Low Carb Italian Beef is to place in a hot oven for 10 - 15 minutes (400F), uncovered, before serving. This will get the meat nice and caramelized on top. It’s super tasty without though too.
-
Option to add some cheese too and melt in the oven or add some cheese to a cup in the microwave, cook for 30 secs- 1 min and pour over the beef once melted.
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