Instant‑Pot Tender Spiced Beef with Roasted Peppers, Broccoli, Cauliflower & Charred Tomatoes

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.

Ingredients (serves 4)

• 800 g stewing beef, cut into 2–3 cm cubes
• 15 ml (1 tbsp) olive oil, divided
• 10 g sea salt, divided
• 2 g freshly ground black pepper, divided
• 4 g smoked paprika
• 2 g ground cumin
• 2 g ground coriander
• 1 g crushed red pepper flakes (optional)
• 3 g garlic powder
• 3 g onion powder
• 1 bay leaf
• 2 cloves garlic, minced
• 1 small onion, finely chopped (optional; omit for stricter keto)
• 240 ml beef stock (low‑sodium)
• 5–10 ml Worcestershire sauce (optional)
• 120 ml heavy cream OR 30–60 g butter + 30–60 g cream cheese (for finishing sauce) OR 0.5–1 g xanthan gum (optional thickener)
• 300 g broccoli florets
• 400 g cauliflower florets
• 2 red bell peppers (≈300 g), cut into 3 cm strips
• 250 g cherry tomatoes, whole
• 30 ml lemon juice (≈1 lemon)
• 8 g chopped fresh parsley
• 30 g grated Parmesan or crumbled feta (optional finishing)
• Extra olive oil for drizzling if needed

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.