Keto Instant Pot Cabbage Beef Stew is an easy to make, healthy, budget friendly, low carb, gluten free recipe with a paleo & Whole30 option.
This hearty, easy to prepare, stew that contains ground beef, cabbage, and veggies is surprisingly delicious and flavorful.
I was shocked that my kids liked this so much and even had second helpings. I thought that with the cabbage and cauliflower rice that they would not even finish the first bowl, let alone come back for more.
My family enjoyed this stew, and it is very reminiscent of the stuffed cabbage rolls my mom use to make in the '70s.
Cabbage is a nutrient-packed vegetable that is often overlooked and underused and loaded with vitamins, fiber, and antioxidants.
This post contains affiliate links. If you purchase through them, your cost will stay the same, but Beauty and the Foodie may receive remuneration or a small commission. Disclosure & Privacy Policy.
The Health Benefits of Cabbage:
- Anti-inflammatory properties
- Contains high amounts of vitamin C
- Can help improve digestion
- High in fiber
- Can help lower cholesterol
- A good source of vitamin K
Keto Instant Pot Cabbage Beef Stew-
Ingredients:
- 1 ½ cups cauliflower florets
- 1 lb ground beef
- 1 tablespoon olive oil or avocado oil
- 3 cloves garlic, minced
- ¼ cup diced yellow onion
- 3 cups beef broth
- ½ cup no sugar added tomato sauce
- ½ medium sized head green cabbage, chopped (about 4 cups)
- 2 teaspoon sea salt
- 1 ½ teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon freshly ground black pepper
- ¾ cup shredded Mozzarella cheese * optional, omit for Paleo & Whole30
Directions:
- Add the cauliflower florets to a food processor and pulse until a rice texture forms. Set aside.
- Select Saute on the Instant Pot and add the olive oil. Once the pot is hot add onions and garlic and saute for about 4 minutes or until onions are translucent.
- Crumble and add ground beef to the pot and saute until lightly browned and the meat is not pink anymore.
- Add tomato sauce, sea salt, garlic powder, paprika, parsley, oregano, and black pepper and stir to combine.
- Add the riced cauliflower, beef broth, and cabbage. Gently stir.
- Cover, lock the lid and flip the steam release handle to the Sealing position. Select Pressure Cook (Manual) on High Pressure and set the cook time for 15 minutes.
- Once cook time is complete, let the pressure release Naturally for 10 minutes then Quick release the remaining pressure.
- Spoon stew into serving bowls, sprinkle each with an optional 2 tablespoon mozzarella cheese and serve hot.
*Nutritional Data: Servings: 6, Serving Size ¾ cup, Calories: 247, Carbs: 10g, Net Carbs: 7g, Fiber: 3g, Fat: 14g, Saturated Fat: 5g, Protein: 22g, Sugars: 4g.
Recommended Products:
As an Amazon Associate I earn from qualifying purchases.
Printable Recipe Card Below
📖 Printable Recipe Card
Keto Instant Pot Cabbage Beef Stew
Ingredients
- 1 ½ cups cauliflower florets
- 1 lb ground beef
- 1 tablespoon olive oil
- 3 cloves garlic minced
- ¼ cup diced yellow onion
- 3 cups beef broth
- ½ cup no sugar added tomato sauce
- ½ medium-sized head green cabbage chopped (about 4 cups)
- 2 teaspoon sea salt
- 1 ½ teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon freshly ground black pepper
- ¾ cup shredded Mozzarella cheese * optional omit for Paleo & Whole30
Instructions
- Add the cauliflower florets to a food processor and pulse until a rice texture forms. Set aside.
- Select Saute on the Instant Pot and add olive oil. Once the pot is hot add onions and garlic and saute for about 4 minutes or until onions are translucent.
- Crumble and add ground beef to the pot and saute until browned and the meat is not pink anymore.
- Add tomato sauce, sea salt, garlic powder, paprika, parsley, oregano, and black pepper and stir to combine.
- Add the riced cauliflower, beef broth, and cabbage. Gently stir.
- Cover, lock the lid and flip the steam release handle to the Sealing position. Select Pressure Cook (Manual) on High Pressure and set the cooking time for 15 minutes.
- Once cook time is complete, let the pressure release Naturally for 10 minutes then Quick release the remaining pressure.
- Spoon stew into serving bowls, sprinkle each with an optional 2 tablespoon mozzarella cheese and serve hot.
*As an Amazon Associate I earn from qualifying purchases.
Notes
Nutrition
Recipes You May Also Enjoy:
PIN IT HERE
Navada says
So delicious and hearty! Flavours were bang on. I also chopped a large bunch of parsley from the garden and added that. Prep time even with a food processor is nowhere near 6 mins. Took me about half an hour, left on the stove on low for the afternoon. Mozzarella on top is a great suggestion 😍
robert reuteman says
I made this last night and it was outstanding. So tasty, having it again for lunch today.
Stacey says
Thank you so much, Robert, for trying the recipe and for your very kind words.
Donna says
Does the cauli not turn to mush in the instant pot?
Stacey says
It can if you cook it for a longer time. The cauliflower just adds bulk, fiber, and nutrients to the stew.
Trish says
Great recipe, just a little salty I would omit salt and add at the end if needed next time. Tastes like a cabbage roll.
Stacey says
Thank you, Trish, for trying the recipe & for your kind words & tips 🙂
Julie says
I doubled the spices and only pressure cooked for 3 minutes on high. Turned out great! Less time is better, because otherwise the veggies will be mush.
Melinda James says
One of the best soups I have tasted, thank you for sharing your recipe. The whole family loved it, definitely will be making it again!
Stacey says
Thank you so much, Melinda, For trying the recipe and for your very kind words.
Katina says
Hubby does not like cauliflower AT ALL. Can you leave the cauliflower out? And it still be good or does the cauliflower add something important besides bulk?
Stacey says
Yes, Katina, you can omit the cauliflower, my hubby hates it too 🙂
Janice says
Can this be done without an Instant Pot?
Stacey says
Janice, yes it can be made on the stovetop, but it has to cook a little longer and the ground beef must be cooked first in a frying pan before adding to the pot.
Cheryl Malik says
Oh, wow! What a lovely recipe this is! So excited to put this in my Instant Pot!
Raia Todd says
I love cabbage and beef stew. It's such a comfort food!
Zuzana says
Love, Love, Love cabbage soup. I have yet to try it in the Instant Pot
Mirlene says
One of my ultimate comfort food. Love cabbage. Great recipe.
Heather@EasyKetoDishes says
I could not love this any more! So delicious!
Heather Harris says
Wow, so yummy! This has all my favorite things in a meal; meat, warm broth, cauliflower, cheese! Yum-O!
Annemarie says
I love cabbage, but I've never thought to add it to beef stew. This is brilliant!
Jennifer Fisher says
ground beef (I always have on hand), Instant Pot (love), soup (it's cold today) . . .all signs pointing towards me making this tonight! Thanks for the inspo!
Sandhya Rani Pradhan says
I will try making this tonight ..than u for the recipe..
Kari - Get Inspired Everyday! says
What a cozy soup, and I love that it's veggie packed too!
Don Baiocchi says
Yum! This is perfect for this time of year.
ChihYu says
Hearty, delicious, easy to make and perfect for Fall/Winter!
Joni Gomes says
I love cabbage and I think it was the star of the show! I left the chunks of cabbage big like yours and I am so glad I did! Will make again!
Jean Choi says
I love cabbage soup and this looks so flavorful! Love how easy it is in the Instant Pot.
Irena Macri says
The perfect recipe for today's weather in London! I'm a fan of cabbage rolls so I really enjoyed this as a soup as well.