33+ Easy Italian Instant Pot Beef Recipes for Flavorful Weeknight Dinners

If you’re a fan of hearty, flavorful Italian dishes and love the convenience of cooking with an Instant Pot, you’re in for a treat!

Italian cuisine is known for its rich flavors, aromatic herbs, and tender meats, and when paired with the magic of an Instant Pot, the result is a melt-in-your-mouth experience.

In this blog, we’ll explore 33 mouthwatering Italian Instant Pot beef recipes that will transform your weeknight dinners or special occasions into something extraordinary.

Whether you’re craving a comforting classic like beef ragu or something bold like beef braciole, these recipes are quick, easy, and full of flavor.

Get ready to savor the taste of Italy without spending hours in the kitchen!

33+ Easy Italian Instant Pot Beef Recipes for Flavorful Weeknight Dinners

With the Instant Pot by your side, there’s no need to spend hours in the kitchen to enjoy the bold and rich flavors of traditional Italian beef dishes.

These 33 recipes will have you creating mouthwatering meals that are both quick and easy, making it simpler than ever to enjoy the essence of Italy in your own home.

Whether you’re looking for something comforting and familiar or something a little more adventurous, these beef recipes are sure to impress.

So, grab your Instant Pot, get cooking, and treat yourself to a taste of Italy that’s just a button away!

Instant Pot Italian Beef Stew (Spezzatino di Manzo)

This hearty, flavorful Italian beef stew features tender chunks of beef simmered with tomatoes, red wine, and a mixture of fragrant herbs. The Instant Pot speeds up the cooking time, making it perfect for a low-carb keto lunch. Rich and savory, it’s a comforting meal that captures the essence of traditional Italian cuisine without the carbs.

Ingredients:

• 2 lbs beef stew meat, cut into cubes
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup dry red wine
• 1 can (14.5 oz) crushed tomatoes
• 1 cup beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Set the Instant Pot to the “Sauté” mode. Add olive oil and heat it up. Brown the beef stew meat in batches, setting aside once browned.
2. In the same pot, sauté the onion and garlic until soft, about 2-3 minutes.
3. Deglaze the pot with red wine, scraping up any brown bits from the bottom.
4. Add the crushed tomatoes, beef broth, tomato paste, rosemary, oregano, and bay leaf. Stir to combine.
5. Return the beef to the pot, ensuring it’s submerged in the liquid. Add salt and pepper to taste.
6. Seal the Instant Pot and cook on “Manual” or “Pressure Cook” for 35 minutes. Allow a natural pressure release for 10 minutes, then quick release the remaining pressure.
7. Discard the bay leaf before serving.

This Instant Pot Italian Beef Stew is a true crowd-pleaser, with its rich, savory sauce and tender beef. The red wine and tomatoes balance each other beautifully, providing a flavorful base for the stew. Perfect for anyone on a keto or low-carb diet, this dish is filling and satisfying without compromising on taste. It’s a comforting, home-cooked meal that’s made simple with the Instant Pot.

Instant Pot Italian Beef Ragu (Ragu alla Bolognese)

A low-carb take on the classic Bolognese sauce, this Instant Pot Italian Beef Ragu is made with ground beef and slow-cooked to perfection, with the added benefit of being keto-friendly. It’s ideal for a hearty, filling lunch that’s packed with protein and flavor, perfect for those who want an Italian-inspired meal without the carbs.

Ingredients:

• 1 lb ground beef (85% lean)
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) crushed tomatoes
• 1/4 cup heavy cream
• 1/4 cup dry red wine
• 1 teaspoon Italian seasoning
• 1 teaspoon dried basil
• Salt and pepper to taste
• Freshly grated Parmesan cheese (optional)

Instructions:

1. Set the Instant Pot to “Sauté” mode. Heat olive oil and brown the ground beef, breaking it apart as it cooks.
2. Add the chopped onion and minced garlic. Sauté for 2-3 minutes until softened.
3. Stir in the crushed tomatoes, red wine, Italian seasoning, basil, salt, and pepper.
4. Close the lid, set the valve to “Sealing,” and cook on high pressure for 15 minutes.
5. Once the cooking time is done, allow for a natural pressure release for 10 minutes, then quick release the rest of the pressure.
6. Stir in the heavy cream for a rich, creamy texture. Adjust seasoning with salt and pepper to taste.
7. Serve the ragu over zucchini noodles or low-carb pasta, garnished with freshly grated Parmesan if desired.

This Instant Pot Italian Beef Ragu is a satisfying, low-carb alternative to traditional pasta dishes. The slow-cooked beef, enhanced by the richness of the wine and cream, creates a luxurious ragu that pairs wonderfully with zucchini noodles or any low-carb pasta option. This dish is not only keto-friendly but also full of flavor, making it a perfect lunch option when you’re craving something comforting yet healthy.

Instant Pot Italian Beef Braciole (Involtini di Manzo)

This classic Italian dish of rolled beef stuffed with garlic, herbs, and cheese is simplified using the Instant Pot. With just the right balance of savory filling and tender beef, this keto-friendly recipe is perfect for a special lunch. The beef is cooked in a rich tomato sauce that intensifies the flavors, making this a great low-carb option for those on the keto diet.

Ingredients:

• 4 thin beef steaks (about 6 oz each), pounded to 1/4-inch thickness
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped
• 1/4 cup parsley, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 can (14.5 oz) crushed tomatoes
• 1/4 cup dry red wine
• 1 teaspoon dried oregano
• 1 bay leaf

Instructions:

1. Lay the beef steaks flat on a cutting board and season with salt and pepper. Mix the Parmesan, basil, parsley, and minced garlic in a bowl, then evenly distribute the mixture onto each steak. Roll up each steak and secure with toothpicks.
2. Set the Instant Pot to “Sauté” mode. Heat olive oil and brown the beef rolls on all sides, about 3-4 minutes. Remove the beef and set aside.
3. Add the crushed tomatoes, red wine, oregano, and bay leaf to the Instant Pot. Stir to combine.
4. Return the beef rolls to the pot, ensuring they are mostly submerged in the sauce.
5. Close the Instant Pot lid, set the valve to “Sealing,” and cook on high pressure for 25 minutes. Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
6. Remove the toothpicks from the beef rolls before serving.

Instant Pot Italian Beef Braciole offers a deliciously tender, flavorful dish without the carbs, making it an ideal keto-friendly option. The beef rolls absorb the rich tomato sauce, while the filling of cheese and herbs adds a delightful burst of flavor in every bite. This dish is a perfect choice for a comforting lunch, combining the best of Italian tradition with the convenience of the Instant Pot. It’s sure to impress anyone who enjoys hearty, flavorful meals.

Instant Pot Italian Beef Meatballs (Polpette di Manzo)

These juicy, tender Italian beef meatballs are cooked to perfection in the Instant Pot, simmering in a savory tomato sauce. With a combination of beef, Parmesan, and a blend of Italian herbs, they’re the perfect keto-friendly lunch option. Paired with low-carb pasta or zucchini noodles, these meatballs bring a taste of Italy without the carbs.

Ingredients:

• 1 lb ground beef (80% lean)
• 1/4 cup grated Parmesan cheese
• 1/4 cup almond flour
• 1 large egg
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 can (14.5 oz) crushed tomatoes
• 1/4 cup fresh basil, chopped (for garnish)
• 2 tablespoons olive oil

Instructions:

1. In a large bowl, combine ground beef, Parmesan, almond flour, egg, minced garlic, oregano, basil, salt, and pepper. Mix until well combined and form the mixture into 12-16 meatballs.
2. Set the Instant Pot to “Sauté” mode. Heat olive oil and brown the meatballs in batches, about 2-3 minutes per side. Remove the meatballs and set aside.
3. Add the crushed tomatoes to the pot and stir, scraping up any browned bits from the bottom. Place the meatballs back into the pot, ensuring they’re submerged in the sauce.
4. Close the lid, set the valve to “Sealing,” and cook on high pressure for 10 minutes. Once done, allow for a natural pressure release for 5 minutes, then quick release the remaining pressure.
   These Instant Pot Italian Beef Meatballs are a perfect keto-friendly option for a low-carb lunch that still satisfies your cravings for authentic Italian flavors. The beef is juicy and tender, while the tomato sauce complements the herbs and spices, making every bite irresistible. Whether served with zucchini noodles or on their own, these meatballs will bring Italy’s best right to your table, effortlessly.

Instant Pot Italian Beef Roast (Arrosto di Manzo)

This Italian-style beef roast is cooked to perfection in the Instant Pot, delivering tender, flavorful meat in a fraction of the time it would take in a traditional oven. Simmered with garlic, rosemary, and a splash of red wine, it’s a simple yet elegant dish that works wonderfully for a keto-friendly lunch or dinner. The roast is served with a rich, aromatic gravy that’s low in carbs but high in flavor.

Ingredients:

• 3 lb beef chuck roast
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 cup dry red wine
• 1 cup beef broth
• 1 tablespoon tomato paste
• Salt and pepper to taste
• 1 onion, sliced

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat olive oil. Season the beef roast with salt and pepper and sear it on all sides until browned, about 5-6 minutes. Remove the roast and set aside.
2. Add the minced garlic and rosemary to the pot, sautéing for 1 minute until fragrant.
3. Pour in the red wine to deglaze the pot, scraping up any browned bits. Stir in the beef broth and tomato paste.
4. Return the beef roast to the pot, along with the sliced onion. Close the lid, set the valve to “Sealing,” and cook on high pressure for 60 minutes.
5. Once the cooking time is up, allow a natural pressure release for 10 minutes, then quick release the remaining pressure.
6. Remove the beef and let it rest for a few minutes before slicing. Serve with the gravy from the pot.

This Instant Pot Italian Beef Roast is a showstopper dish that’s surprisingly easy to prepare. The beef is incredibly tender, thanks to the Instant Pot’s pressure cooking, while the garlic, rosemary, and wine create a deeply flavorful gravy. It’s an ideal keto lunch option for those who want something hearty, elegant, and low in carbs, making it perfect for a special occasion or a comforting meal.

Instant Pot Italian Beef and Spinach Soup (Zuppa di Manzo e Spinaci)

This low-carb Instant Pot Italian Beef and Spinach Soup is a comforting, nutritious lunch that combines lean beef with nutrient-packed spinach and a rich, savory broth. The herbs and spices enhance the flavors, making it a satisfying meal for those on a keto diet. It’s light yet filling, perfect for a quick, delicious Italian-inspired lunch.

Ingredients:

• 1 lb ground beef (90% lean)
• 4 cups beef broth
• 1 can (14.5 oz) diced tomatoes
• 2 cups fresh spinach, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Set the Instant Pot to “Sauté” mode. Heat olive oil and brown the ground beef, breaking it apart as it cooks. Once browned, remove any excess fat.
2. Add the chopped onion and garlic, sautéing for 2-3 minutes until softened.
3. Stir in the beef broth, diced tomatoes, basil, oregano, salt, and pepper. Bring the mixture to a simmer.
4. Seal the Instant Pot and cook on high pressure for 10 minutes. After the cooking time is up, quick release the pressure.
5. Add the chopped spinach and stir until wilted. Taste and adjust seasoning if needed.
6. Serve with a sprinkle of grated Parmesan, if desired.

This Instant Pot Italian Beef and Spinach Soup is a light yet filling low-carb dish that’s packed with flavor and nutrition. The combination of lean beef and fresh spinach makes it both hearty and healthy, while the herbs create a well-rounded, flavorful broth. Whether you enjoy it as a light lunch or a quick dinner, this soup is sure to become a go-to recipe for anyone following a keto diet.

Instant Pot Italian Beef and Mushroom Stroganoff

This keto-friendly Italian Beef and Mushroom Stroganoff is a comforting, creamy dish with a delightful Italian twist. Featuring tender beef, earthy mushrooms, and a rich, creamy sauce, this Instant Pot recipe is quick to prepare and perfect for a low-carb lunch. It’s a perfect blend of flavors that brings the heartiness of beef stroganoff with the aromatic touch of Italian ingredients like garlic, rosemary, and Parmesan.

Ingredients:

• 1 lb beef stew meat, cut into cubes
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 cup beef broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat olive oil. Add the beef stew meat and brown on all sides, about 5-6 minutes. Remove the beef and set it aside.
2. In the same pot, sauté the onion, garlic, and mushrooms for 3-4 minutes, until the onion is soft and the mushrooms are golden.
3. Stir in the rosemary, thyme, and beef broth, scraping up any browned bits from the bottom of the pot.
4. Return the beef to the pot and stir to combine. Seal the Instant Pot, set the valve to “Sealing,” and cook on high pressure for 25 minutes.
5. Once the cooking time is complete, allow for a natural pressure release for 10 minutes, then quick release the remaining pressure.
6. Stir in the heavy cream and Parmesan cheese, and season with salt and pepper to taste. Serve hot.

This Instant Pot Italian Beef and Mushroom Stroganoff offers a low-carb, keto-friendly version of the classic comfort dish, enriched with creamy, savory flavors. The beef is tender, the mushrooms add depth, and the creamy sauce ties everything together perfectly. This dish is ideal for anyone on a keto diet who craves a rich and satisfying meal, making it a go-to for quick weeknight lunches or dinners.

Instant Pot Italian Beef Cacciatore

Instant Pot Italian Beef Cacciatore combines tender beef with bell peppers, tomatoes, and herbs in a robust, savory sauce. This keto-friendly variation of the classic chicken cacciatore is full of flavor yet low in carbs, making it a great choice for anyone seeking a delicious and hearty Italian lunch. The Instant Pot makes this recipe fast and simple, reducing cooking time while preserving the rich, traditional flavors.

Ingredients:

• 2 lbs beef chuck roast, cut into large chunks
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 bell pepper, sliced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1/4 cup dry white wine
• 1 tablespoon tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat olive oil. Add the beef chunks and brown on all sides, about 5 minutes. Remove the beef and set aside.
2. In the same pot, sauté the onion, bell pepper, and garlic for 3-4 minutes until softened.
3. Stir in the diced tomatoes, white wine, tomato paste, basil, oregano, salt, and pepper.
4. Return the beef to the pot and mix to combine. Close the lid, set the valve to “Sealing,” and cook on high pressure for 35 minutes.
5. Once done, allow for a natural pressure release for 10 minutes, then quick release the remaining pressure.
6. Serve the beef cacciatore with a sprinkle of fresh herbs, if desired.

Instant Pot Italian Beef Cacciatore is a rich and flavorful dish that’s full of vibrant vegetables and aromatic herbs. The beef is tender and infused with the tangy, savory sauce, making every bite delicious and satisfying. This low-carb, keto-friendly meal is perfect for a quick lunch or dinner that doesn’t compromise on authentic Italian flavors. Whether you serve it over zucchini noodles or on its own, it’s a meal that will delight your taste buds.

Instant Pot Italian Beef Stuffed Peppers

These Instant Pot Italian Beef Stuffed Peppers are a fantastic low-carb lunch option, bursting with Italian flavors and a hearty beef filling. The beef is mixed with tomato sauce, spices, and herbs, then stuffed into bell peppers and cooked to perfection in the Instant Pot. A keto-friendly version of the classic stuffed peppers, this dish is filling, healthy, and packed with flavor.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground beef (85% lean)
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 1 cup marinara sauce (sugar-free)
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat olive oil. Add the ground beef, cooking until browned, about 5-7 minutes. Break the beef into small pieces as it cooks.
2. Add the onion and garlic to the pot and sauté for an additional 2 minutes until softened.
3. Stir in the marinara sauce, Parmesan cheese, basil, oregano, salt, and pepper. Mix until well combined.
4. Stuff each bell pepper with the beef mixture, packing it tightly.
5. Pour 1/2 cup of water into the Instant Pot. Place the stuffed peppers upright in the pot. Close the lid, set the valve to “Sealing,” and cook on high pressure for 12 minutes.
6. Once done, allow for a natural pressure release for 5 minutes, then quick release the remaining pressure.
7. Serve the stuffed peppers with a sprinkle of extra Parmesan cheese.

These Instant Pot Italian Beef Stuffed Peppers are a low-carb, keto-friendly meal that’s both satisfying and full of flavor. The seasoned beef filling pairs perfectly with the tender bell peppers, creating a well-balanced dish that’s both nutritious and filling. Ideal for anyone following a keto diet, these stuffed peppers are a delicious, Italian-inspired lunch that will leave you feeling satisfied without the carbs. Perfect for meal prep, they are easy to make and store for the week ahead.

Instant Pot Italian Beef and Zucchini Ragu

This keto-friendly Instant Pot Italian Beef and Zucchini Ragu is a rich, savory dish made with tender ground beef, zucchini, and a flavorful tomato-based sauce. The zucchini acts as a healthy, low-carb substitute for pasta, making this dish perfect for those following a keto diet. The Instant Pot speeds up the cooking process, ensuring a delicious, hearty meal in no time.

Ingredients:

• 1 lb ground beef (85% lean)
• 2 medium zucchini, sliced into half-moons
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) crushed tomatoes
• 1/4 cup dry red wine
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Set the Instant Pot to “Sauté” mode. Heat olive oil and brown the ground beef, breaking it up as it cooks, for about 5-6 minutes. Once browned, remove the beef and set it aside.
2. In the same pot, sauté the chopped onion and garlic until softened, about 2-3 minutes.
3. Stir in the crushed tomatoes, red wine, basil, oregano, red pepper flakes, salt, and pepper. Scrape the bottom of the pot to deglaze it.
4. Return the browned beef to the pot and stir to combine. Close the lid, set the valve to “Sealing,” and cook on high pressure for 10 minutes.
5. Once the cooking time is complete, perform a quick release to release the pressure.
6. Add the sliced zucchini to the pot, stirring to combine. Set the Instant Pot to “Sauté” mode again and cook for an additional 5 minutes, until the zucchini is tender.
7. Serve the ragu hot, garnished with fresh parsley.

This Instant Pot Italian Beef and Zucchini Ragu is a fantastic low-carb alternative to traditional pasta ragu. The tender ground beef combined with the rich tomato sauce and zucchini creates a flavorful, satisfying dish that’s ideal for anyone on a keto diet. Quick and easy to prepare, this dish offers a hearty and nutritious meal without the carbs, making it perfect for lunch or dinner.

instant Pot Italian Beef and Cauliflower Rice Casserole

This Instant Pot Italian Beef and Cauliflower Rice Casserole is a comforting, keto-friendly dish that features flavorful ground beef and cauliflower rice baked into a savory, cheesy casserole. It’s the ultimate low-carb lunch option, bringing the comforting taste of Italian flavors with a nutritious twist. With the Instant Pot’s ability to cook everything quickly and efficiently, this casserole is both easy and delicious.

Ingredients:

• 1 lb ground beef (85% lean)
• 1 medium cauliflower, riced (about 4 cups)
• 1 cup marinara sauce (sugar-free)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Instructions:

1. Set the Instant Pot to “Sauté” mode. Heat olive oil and brown the ground beef, breaking it up into small pieces as it cooks, for about 5-6 minutes.
2. Stir in the marinara sauce, garlic powder, oregano, basil, salt, and pepper. Mix well and simmer for 2-3 minutes.
3. Add the cauliflower rice to the pot, stirring to combine with the beef mixture. Sprinkle the mozzarella and Parmesan cheeses evenly over the top.
4. Close the Instant Pot lid, set the valve to “Sealing,” and cook on high pressure for 5 minutes.
5. Once the cooking time is up, allow a quick release of the pressure. Stir the casserole, then serve hot, garnished with extra cheese if desired.

This Instant Pot Italian Beef and Cauliflower Rice Casserole offers a delicious, keto-friendly twist on a classic casserole. The cauliflower rice serves as a perfect low-carb substitute for regular rice, while the savory ground beef and melted cheese make this dish rich and comforting. Easy to prepare in the Instant Pot, it’s perfect for meal prep and can be enjoyed as a filling, satisfying lunch or dinner without derailing your keto diet.

Instant Pot Italian Beef Meatball Soup

This Instant Pot Italian Beef Meatball Soup is a savory, hearty soup that’s perfect for a keto lunch. The beef meatballs are made with simple, low-carb ingredients and cooked in a rich, flavorful broth with vegetables and Italian herbs. It’s a warming, comforting meal that is both low in carbs and high in protein, making it an ideal option for anyone following a keto lifestyle.

Ingredients:

• 1 lb ground beef (80% lean)
• 1/4 cup grated Parmesan cheese
• 1/4 cup almond flour
• 1 large egg
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 4 cups beef broth
• 1 can (14.5 oz) diced tomatoes
• 1 small zucchini, diced
• 1 cup spinach, chopped
• 1/2 teaspoon dried thyme
• 1 tablespoon olive oil

Instructions:

1. In a large bowl, combine the ground beef, Parmesan cheese, almond flour, egg, garlic powder, basil, oregano, salt, and pepper. Mix until well combined and form the mixture into 1-inch meatballs.
2. Set the Instant Pot to “Sauté” mode and heat olive oil. Brown the meatballs in batches, about 3-4 minutes per side. Remove and set aside.
3. Add the beef broth, diced tomatoes, zucchini, spinach, and thyme to the pot, stirring to combine.
4. Return the meatballs to the pot and gently stir. Close the lid, set the valve to “Sealing,” and cook on high pressure for 10 minutes.
5. Once the cooking time is complete, allow for a natural pressure release for 5 minutes, then quick release the remaining pressure.
6. Serve the soup hot, garnished with extra Parmesan cheese if desired.

This Instant Pot Italian Beef Meatball Soup is a filling and flavorful meal that’s perfect for anyone on a keto diet. The tender, flavorful meatballs paired with the nutritious vegetables create a satisfying and healthy dish. Rich in protein and low in carbs, this soup is not only comforting but also quick and easy to make, making it a great option for a busy lunch or dinner.

Instant Pot Italian Beef and Broccoli

This Instant Pot Italian Beef and Broccoli is a simple, low-carb, and keto-friendly dish that combines tender beef with crisp-tender broccoli and a rich, savory sauce. The beef is cooked in a blend of Italian herbs and spices, creating a flavorful meal that is quick and easy to prepare. This dish is perfect for a healthy lunch that’s both satisfying and full of Italian-inspired flavors.

Ingredients:

• 1 lb beef sirloin, thinly sliced against the grain
• 2 cups broccoli florets
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 cup dry red wine (optional)
• 1 cup beef broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon grated Parmesan cheese (optional)

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat olive oil. Add the sliced beef and cook for 3-4 minutes until browned on all sides. Remove the beef and set it aside.
2. Add the minced garlic to the pot and sauté for 1 minute, until fragrant.
3. Stir in the red wine (if using), scraping up any browned bits from the bottom of the pot.
4. Add the beef broth, basil, oregano, salt, and pepper. Stir to combine.
5. Return the beef to the pot, close the lid, set the valve to “Sealing,” and cook on high pressure for 8 minutes.
6. Once the cooking time is up, quickly release the pressure. Add the broccoli florets, then close the lid and cook on high pressure for an additional 1-2 minutes.
   This Instant Pot Italian Beef and Broccoli is a quick, healthy, and satisfying meal that is perfect for anyone following a keto diet. The tender beef absorbs the savory broth, while the broccoli adds a fresh crunch. The dish is full of flavor thanks to the Italian herbs and spices. This meal is low in carbs, making it an excellent choice for a delicious and nutritious lunch.

Instant Pot Italian Beef and Artichoke Hearts

Instant Pot Italian Beef and Artichoke Hearts is a flavorful, low-carb dish featuring tender beef and tangy artichoke hearts, all simmered in a savory Italian-style broth. The Instant Pot makes it easy to create a dish with rich, robust flavors in less time, perfect for a keto lunch. This recipe is hearty, healthy, and perfect for anyone craving a Mediterranean-inspired meal.

Ingredients:

• 1 lb beef stew meat
• 1 can (14 oz) artichoke hearts, drained and quartered
• 1 cup beef broth
• 1/2 cup dry white wine (optional)
• 1/4 cup olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat the olive oil. Add the beef stew meat and brown on all sides for about 6 minutes. Remove the beef and set it aside.
2. Add the diced onion and garlic to the pot, sautéing for 2-3 minutes until softened.
3. Stir in the rosemary, oregano, salt, and pepper, then pour in the white wine (if using), scraping up any browned bits from the bottom of the pot.
4. Add the beef broth and artichoke hearts, stirring to combine. Return the beef to the pot.
5. Close the lid, set the valve to “Sealing,” and cook on high pressure for 25 minutes.
6. Once the cooking time is complete, allow for a natural pressure release for 10 minutes, then quick release the remaining pressure.
   This Instant Pot Italian Beef and Artichoke Hearts is a delicious and unique dish that combines the tender richness of beef with the tangy bite of artichoke hearts. The flavors meld beautifully in the savory broth, and the beef is incredibly tender after cooking in the Instant Pot. This dish is perfect for a low-carb, keto lunch that still delivers on flavor and texture, offering a Mediterranean-inspired meal that feels like a special treat.

Instant Pot Italian Beef with Roasted Red Peppers

Instant Pot Italian Beef with Roasted Red Peppers is a simple, flavorful dish that combines tender beef with sweet roasted red peppers in a savory Italian-style sauce. The Instant Pot helps infuse the beef with the rich flavors of the sauce in a fraction of the time it would take to cook traditionally. This low-carb dish is great for a quick keto lunch and offers a burst of Mediterranean flavors.

Ingredients:

• 1 lb beef sirloin, cut into strips
• 2 roasted red peppers, sliced
• 1 cup beef broth
• 1 tablespoon tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Set the Instant Pot to “Sauté” mode and heat olive oil. Add the beef strips and brown on all sides for about 4-5 minutes. Remove the beef and set it aside.
2. Add the garlic to the pot and sauté for 1 minute, until fragrant.
3. Stir in the tomato paste, beef broth, basil, oregano, salt, and pepper. Scrape up any browned bits from the bottom of the pot.
4. Return the beef to the pot, and add the roasted red peppers, stirring to combine.
5. Close the lid, set the valve to “Sealing,” and cook on high pressure for 10 minutes.
6. Once the cooking time is up, perform a quick release of the pressure.
7. Serve the beef and peppers hot, garnished with fresh herbs if desired.

This Instant Pot Italian Beef with Roasted Red Peppers is a deliciously simple and low-carb meal that’s perfect for a quick keto lunch. The beef is tender and flavorful, while the roasted red peppers add a sweet, smoky element to the dish. The savory broth ties everything together, making this meal a satisfying option for anyone looking for a flavorful and healthy lunch without the carbs.

Note: More recipes are coming soon