You won’t believe how quick and easy it is to make this paleo, keto, low-carb, Whole30 Instant Pot Vegetable Beef Stew! This yummy and healthy pressure cooker beef stew recipe is also potato-free, but has a sneaky potato sub that you won’t believe!

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It is with great reluctance that I am conceding to Fall…

I am NOT ready for summer to be over!

Nothing, however, puts me in the Fall mood faster than a chilly, rainy day and a hearty bowl of soup or stew. 🙂

This keto/low-carb, Whole30 Instant Pot Vegetable Beef Stew is the ticket into Fall for all the stragglers…

It’s also a perfect meal prepping recipe! Make a big batch on your meal-prepping day (I meal prep on Sundays.) and then enjoy those leftovers throughout the week.

This hearty and healthy stew is great packed in a Thermos food jar for school or work lunches, too!

Full of nourishing broth, colorful cooked veggies, and pastured meat, this is one nutrient-dense, healing stew!

And perhaps best of all? Without potatoes, it’s much friendlier to your blood sugar than traditional beef stew.

I guarantee you won’t miss the potatoes one bit — thanks to one of my favorite veggies and star potato substitute: celeriac!

Celeriac vs. Potatoes

Why choose ugly celeriac over potatoes?

Well, not only does celeriac have nearly half the net carbs of potatoes (7g in 100g of celeriac vs. 15g in 100g of potatoes), it’s also lower in calories and higher several in essential vitamins and minerals.

For instance, 100g of potatoes contains 1.9mcg (2% RDA) of Vitamin K, while the same amount of celeriac contains 41mcg (51% RDA)!

Celeriac contains more calcium, phosphorus, zinc, manganese, and selenium than potatoes, too!

(Potatoes are still higher in Vitamin C, folate, and potassium, so don’t totally hate on the potatoes.) 😉

You won’t get any criticism from me if you use potatoes in this Instant Pot Vegetable Beef Stew. If you do, keep in mind that it will no longer be a keto/low-carb Instant Pot stew recipe. The cook time and everything else is the same, though. 😉

Although, if you’re new to celeriac, I highly encourage you to give it a try. It’s delicious and a great way to try a veggie your family may be unfamiliar with!

I use celeriac as a potato sub in these other nourishing, low-carb recipes:

• Low-Carb/Keto Classic No-Potato Salad (dairy-free, paleo, Whole30)
• Instant Pot Zuppa Toscana (dairy-free, potato-free, keto)
• Instant Pot Clam Chowder (dairy-free, gluten-free, potato-free)
• Whole30 Instant Pot Fish Chowder
• Instant Pot Green Chile Chicken Chowder
• Dairy-Free Instant Pot Bacon Jalapeno Corn Chowder

Stew Meat or Ground Meat — Use Either!

In this Instant Pot Vegetable Beef Stew recipe, I give you the option to use ground beef or stew meat — whichever you have or have the easiest access. I always have more grass-fed ground beef than other, special cuts like stew meat, so I use ground beef.

If going with the stew meat option, there’s no pre-cooking the meat. The stew meat goes in raw with the remaining ingredients to pressure cook for 20 minutes.

If using ground meat, it’s best to brown it first, either in the Instant Pot or in a separate skillet. The 20-minute cook time still applies. No worries… the meat won’t overcook! It stays nice and moist in the broth while the veggies get soft!

How To Make Low-Carb/Keto Potato-Free Instant Pot Vegetable Beef Stew

I think it makes cooking go much more smoothly to have all the veggies prepped before beginning.

So, I peel, chop, and dice my veggies first.

If using ground meat, you can brown your meat right in the Instant Pot while prepping the vegetables — hello, multitasking!

Once your veggies are prepped, they can be quickly sauteed using the Instant Pot’s Saute button. They don’t need to get super soft — that happens during cooking. Just developing those flavors with the fat is the main reason we’re sauteeing here.

Add in the stew meat (or ground meat), broth, salt, and spices, and it’s ready to cook.

Although the Instant Pot has a Stew function, I rarely use any other buttons than Manual. The default setting for Manual is high pressure, which I use in this recipe.

So, press the Manual button and adjust the time to 20 minutes on high pressure. Make sure the vent is sealed. And, pressure cook!

As soon as the Instant Pot beeps, you can manually release the pressure — although it won’t hurt a thing if you walk away and let the IP release pressure on its own. 😉

I like to stir in some frozen peas to add more fiber and bright green color, but they’re optional if you’re really watching your carbs.

If using the peas, stir them in once the stew is finished cooking, then wait about 5 minutes before serving.

Isn’t this such an easy keto/low-carb, Whole30 Instant Pot Vegetable Beef Stew recipe?! Perfect comfort food for chilly fall and winter days!

4 from 5 votes

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Instant Pot Vegetable Beef Stew {potato-free}

You won't believe how quick and easy it is to make this paleo, keto, low-carb, Whole30 Instant Pot Vegetable Beef Stew! This yummy and healthy pressure cooker beef stew recipe is also potato-free, but has a sneaky potato sub that you won't believe!

CourseMain Dish, Soups

CuisineHealing Foods

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 8 servings

Author Lindsey Dietz

Ingredients

• 4tablespoonsfat of choiceI used home-rendered tallow, but coconut oil, avocado oil, and ghee will work too.
• 1yellow oniondiced
• 3cupsceleriacpeeled and diced into 1/2" cubes
• 4carrotsdiced
• 4stalks celerydiced
• 1 15oz.can diced tomatoes
• 4cupsbone broth -- beefchicken, pork, venison, any broth will do
• 2poundsgrass-fed beef* -- ground beefstew meat, or a combination (See note.)
• 1tablespoonsalt
• 2teaspoonsherbes de Provence
• 2teaspoonsgarlic powder
• 1teaspoononion powder
• 1teaspoonwhite pepper
• 3/4cupfrozen green peasoptional

Instructions

1. Press the Saute button on the Instant Pot and melt your fat of choice.

2. Add the onion, celeriac root, carrots, and celery and saute 5 to 10 minutes, stirring occasionally. If using stew meat, you can add it in at this time also.

3. Next, pour in the bone broth, canned tomatoes, salt, and spices. If using browned ground beef, now is the time to add it.

4. Place the lid on the Instant Pot, check the seal, and make sure the vent is closed. Press Cancel to stop sauteing. Press the Manual and set the time to 20 minutes on high pressure.

5. Manually release pressure when the Instant Pot beeps.
6. Finally, stir in the frozen peas, if using.
7. Wait 5 minutes before serving.

Recipe Notes

*About the beef: I used 1 pound of ground beef and 1 pound of stew meat. If you'd like to use all or part ground beef in this recipe, you'll need to brown it in a skillet and drain the fat first. If using all stew meat, the meat can be added before pressure cooking.

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Have you ever made beef stew sans potatoes? Do you think you’ll miss the potatoes?

Originally published August 16, 2017. Updated with new images on November 6, 2018 and again on April 21, 2020.