Instant‑Pot Tender Spiced Beef with Roasted Peppers, Broccoli, Cauliflower & Charred Tomatoes
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Ingredients
Instructions
- 1
Preheat oven to 220°C. Line a large sheet pan with foil or baking paper.
- 2
In a bowl, mix 15 ml olive oil, 7 g salt, 1 g pepper, smoked paprika, cumin, coriander, red pepper flakes (if using), garlic powder and onion powder. Toss beef cubes to coat; let rest 10 minutes.
- 3
Set Instant Pot to Sauté (High). When hot, add a little oil and brown beef in batches 1–2 minutes per side to develop color. Transfer browned beef to a plate.
- 4
(Optional) Add chopped onion to the pot and sauté 2–3 minutes until softened, then add minced garlic and cook 30 seconds. Stir in tomato paste only if using (small carb impact).
- 5
Pour in 240 ml beef stock and scrape browned bits from the bottom. Return beef to the pot. Add bay leaf, Worcestershire (if using).
- 6
Seal Instant Pot. Pressure cook on High for 40 minutes for very tender, shreddable beef (35 min for tender cubes). Allow natural release for 15 minutes, then quick release remaining pressure.
- 7
While the beef cooks, toss broccoli, cauliflower, bell peppers and cherry tomatoes with remaining olive oil, 3 g salt and 1 g pepper. Spread in a single layer on the prepared sheet pan (use two pans if overcrowded).
- 8
Roast vegetables in the preheated oven for 20–25 minutes, stirring once halfway, until charred and tender. Broil 1–3 minutes at the end if extra char desired.
- 9
Remove beef from Instant Pot to a bowl and tent to keep warm. Discard bay leaf. Set pot to Sauté and reduce cooking liquid 4–6 minutes.
- 10
Enrich and thicken sauce: stir in 120 ml heavy cream and simmer 1–2 minutes OR whisk in 30–60 g butter + 30–60 g cream cheese until smooth OR sprinkle 0.5–1 g xanthan gum evenly while whisking to thicken. Taste and adjust salt/pepper.
- 11
To finish beef edges (optional): briefly spread beef cubes on part of the sheet pan and roast 4–6 minutes with vegetables or sear under broiler 2–4 minutes to caramelize—meat is already tender so only quick browning is needed.
- 12
Remove roasted veg from oven. Drizzle 30 ml lemon juice over vegetables and sprinkle 8 g chopped parsley.
Backstory: As Dr. Kobe Keto (Chef Keto), I combine pressure‑braising for melt‑in‑your‑mouth beef with high‑heat oven roasting for vibrant, charred vegetables—big flavor, keto friendly, and efficient.
