Keto Low Carb Instant Pot Italian Beef

This low carb keto instant pot Italian bee fresco is quick, easy and full of amazing flavors! Slow cooker options are also available! Both cooking methods produce the juicy, tender beef that the whole family loves! Only 4 grams of net carbs!

Easy Keto Italian Beef

The origins of Italian beef sandwiches date back to the 1920s in the Chicago region, when Italian immigrants layered thin slices of roast beef, with the spices being cooked in Audience Beef Soup to serve as a dipping sauce.

Often topped with Pepperoncini Peppers and melted cheese, served in Italian sub-rolls or favorite sandwich rolls.

Obviously, if you’re on a keto diet, this type of sandwich roll is too expensive to enjoy, but the tender meat inside has all the real Italian flavours, and you’re sure to enjoy a low-carb diet!

You can have this as a filling of low carb baguettes with your favorite vegetables, or use less stock to enjoy it as a filling for a low carb baguette.

The stew is not a soup as one cup stock produces medium amounts of gravy. If you want it to be more super tall and like soup, add it from up to 1.5 cups to the serving bowl.

Feel free to use Giardiniera pickles or sauerkraut and gherkin pickles. I used sauerkraut. Adding a little sugar-free brine adds something to the spices, just lifting up the entire dish. I hope you will like it as much as we do.

How to make instant pot Italian beef easily

If you’re not worried about Instant Pots either, scroll down to the printable recipe cards. It also displays crockpot cooking methods and nutritional information.

material

Chuck roasted steak cubes or round bee roast, trimming of excess fat

Avocado or olive oil

Sliced small onions

Garlic mined cloves

Pepperoncini slices (or dill pickles)

brine

Sauerkraut (or Giardiniera) has been ejected

I put up red chili peppers

Zucchini Cube

Beef soup

Shredded Provolaunches or Mozzarella cheese, optional

seasoning

Italian seasonings

Garlic powder

Onion powder

Smoked Paprika

salt

Black pepper

Dry thyme

Red chili pepper flakes

Instructions

Remove the meat from the fridge and let it rest for 10 minutes.

Add avocado oil to the instant pot. Set the meat to be cooked high for 3 minutes. Add the onion for 2-3 minutes, add the garlic for another minute, and cook until the meat is cooked on all sides.

In a small bowl, stir together the seasoning ingredients. Sprinkle over the beef and stir.

Add the remaining ingredients. Pepperoncini (or pickles) and salted water. Add Giardiniera, Peppers, Zucchini and Beef stocks.

Cook high pressure in the instant pot for 35 minutes. Slowly release the pressure cooker for 10 minutes.

Use a slotted spoon to remove most of the meat and vegetables. Shred the meat away with a fork. It’s very soft and would do this easily.

An option to fry the instant pot again and thicken the juices. If you like thick au jus, stir it back into the vegetables and meat using the option to add about 1/4 tsp of Xanthan gum. Adjust the seasoning to taste.

This low-carb Italian beef option is placed in a hot oven for 10-15 minutes (400F) covered 10-15 minutes before serving. This will make the meat clean and caramelize it on top. But it’s very tasty without that.

Add cheese and melt in the oven, add cheese to a microwave cup, cook for 30 seconds for 1 minute, and when the cheese melts, pour it over the beef and pour it down to reduce cooking liquid.

Storage

Once cooked and cooled, place the beef in an airtight container and store in the fridge for 3 days. You can also place portions in individual freezer containers for meal preparation and freeze them for up to three months. Thaw overnight before enjoying.

How to serve Italian beef

To make this Italian beef a keto dinner, either serve one of these low carb options with beef or make a sandwich using one of the ketrol options below.

Cauliflower rice

Garlic Green Beans

Zucchini noodles

Keto subroll

Cottage cheese cloud bread roll

Keto Low Carb Instant Pot Italian Beef