Keto Instantpot Butter Beef

These 8 simple ingredients make the juiciest, most flavorful and tender beef roast ever! Quick, simple, and delicious keto friendly dinner.

HOW TO MAKE KETO INSTANT POT BUTTER BEEF ROAST

Start by setting your pressure cooker to saute.

When the pot is hot, add a tablespoon of olive oil and sear the roast on both sides. Add dry ingredients : Italian seasoning, ranch seasoning, salt and pepper.
Remove roast and set aside. Add Olive oil and beef broth. Deglaze the pan.

Add mushrooms and onions, then sautee.

Put roast in the mushroom/onion mix. Add butter.

Then place the lid on the Instant Pot and lock it into place. Set the vent valve to seal and then put it on manual for 60 minutes. For reference, it took my Instant Pot about 15 minutes to pressurize. When the Instant Pot is finished and shuts off, release the pressure.

Then start shredding the beef or cutting it apart. I used two pairs of tongs on mine to help the process.

I cooked the veggies with the remaining juice at the bottom of the Instantpot.

Note – if you feel the roast is not done or too tough, put the lid back on and pressurize for another 15 minutes.

TIPS FOR MAKING KETO INSTANT POT BUTTER BEEF
• I prefer using chuck roasts for this recipe, but any beef roast can be used.
• Every roast thickness can be different. If the roast is still tough, try 15 minutes longer under pressure after cutting into smaller pieces.
• Don’t have an Instant Pot, try Crock-Pot instead. It is just as good.
• Lower the carbs by not adding onions

Ingredients:

3lbs Chuck roast
1 package of dry Italian salad dressing
1 package of dry Ranch salad dressing
1 stick of butter
¼ cup of onion
3/4 cup of mushrooms
1 cup of beef broth
1 table spoon of olive oil
Salt and pepper (to taste)