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Low Carb Instant Pot Easy Italian Beef Roast (Keto Friendly Meal idea)

Low Carb Instant Pot Italian Beef Roast

yield: 5 SERVINGS

cook time: 1 HOUR 10 MINUTES

total time: 1 HOUR 10 MINUTES

Ingredients

  • 3-4 pound beef chuck roast
  • 2 tablespoons olive oil
  • 16 oz jar sliced Peperoncini peppers
  • ½ onion, thinly sliced
  • 1 cup beef broth
  • 2 garlic cloves, minced
  • 1 tablespoon onion powder
  • 1 tablespoon garlic salt
  • 1 tablespoon salt
  • 1 tablespoon oregano
  • 1 teaspoon basil
  • 1 tablespoon parsley
  • 1 teaspoon pepper

Directions

1

Set Instant Pot to Saute, and heat oil.

2

Brown meat on both sides for 5-6 minutes.

3

Add half jar of Peperoncini peppers, and 1/4 cup of the juice.

4

Add the onion, beef broth, garlic, and seasonings.

5

Close lid, turn valve to sealing, and set to 70 minutes on Manual (High).

6

After cook time is finished, let natural release for about 15 minutes, then release the rest of pressure, and shred roast.

7

Serve warm with remaining sliced Peperoncini peppers as desired.

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low carb instant pot recipe

Need an EASY & DELICIOUS crowd pleasing meal idea using the Instant Pot that’s also Keto and Low Carb?

You’ve gotta try out this simple to make Italian Beef Roast! It’s seriously the BEST roast I’ve made in a very long time! This yummy dinner is full of flavor, has just a few ingredients, and needs very little prep time.


instant pot low carb recipe

I’ve actually been hesitant to try a pot roast in the Instant Pot, as I’ve heard that they can come out kinda tough. However, let me assure you, this roast was amazingly tender!


italian roast beef recipe


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Low Carb Instant Pot Italian Beef Roast

yield: 5 SERVINGS

cook time: 1 HOUR 10 MINUTES

total time: 1 HOUR 10 MINUTES

You've gotta try this flavorful roast using Peperoncino peppers and Italian seasonings for an easy Keto and Low Carb meal idea the entire family will LOVE!

Ingredients

  • 3-4 pound beef chuck roast
  • 2 tablespoons olive oil
  • 16 oz jar sliced Peperoncini peppers
  • ½ onion, thinly sliced
  • 1 cup beef broth
  • 2 garlic cloves, minced
  • 1 tablespoon onion powder
  • 1 tablespoon garlic salt
  • 1 tablespoon salt
  • 1 tablespoon oregano
  • 1 teaspoon basil
  • 1 tablespoon parsley
  • 1 teaspoon pepper

Directions

1

Set Instant Pot to Saute, and heat oil.

2

Brown meat on both sides for 5-6 minutes.

3

Add half jar of Peperoncini peppers, and 1/4 cup of the juice.

4

Add the onion, beef broth, garlic, and seasonings.

5

Close lid, turn valve to sealing, and set to 70 minutes on Manual (High).

6

After cook time is finished, let natural release for about 15 minutes, then release the rest of pressure, and shred roast.

7

Serve warm with remaining sliced Peperoncini peppers as desired.

Additional Notes

Note that an Italian dressing dry seasoning packet can be used instead of the above seasonings as a time saver for this recipe!


Recipe adapted from ThirtyHandmadeDays.com

Brought to you by Hip2Save.

Tip: Your cook time may vary a little with roast size in the Instant Pot. My roast was 3.2 pounds and I searched online to find 70 minutes was about average for a cook time, and added a 15 minutes natural release with it. If I had a larger 5-6 pound roast, most sites say 80-90 minutes for super tender meat.


instant pot recipe

I love that this meal can be served in numerous ways!

My husband and I ate our roast along with some cauliflower rice as a low carb option, and the kids had sandwiches. If you wanted to make this same roast in a slow cooker instead, that’s definitely an option. I just think it’s cool to have a tender roast done in such little time and with minimal effort!  Leftovers are delicious as well!


low carb recipe


Join The Discussion

Comments 51

  1. Steph-B

    I do this same method but instead of the instapot I use a crock pot for the meat. I only add the peperoncino juice and then add the crunchy peperoncino’s to serve – just my preference, I’m a texture freak. I also sauté tri colored peppers and onion in a pan with a little olive oil or butter, just until warm and still crunchy(Don’t add salt until you serve or the veg will release water and start to soften). Sometimes I stack meat and veggies on a fresh loaf open faced, top with provolone and/or pepper jack – place under the broiler just to melt cheese, top with peperoncinos and sever! Yum!

    • Jennifer (Hip2Save Sidekick)

      Yummy!

    • Lina D

      Wow! Yummy 😋- thanks for sharing!

  2. barbara

    I love this recipe. I make it in crockpot too. I also add peppers at the end for texture. I have made this with chicken, beef, and pork. yummy

    • Lina D

      Excellent! Thanks for sharing Barbara!

  3. familyjules

    Yay Pioneer Woman!

  4. Kelly

    My hubby loves this meal. I don’t add onions though. After it’s cooked I will stuff it in a halved pepper and bake it and top with provolone. So yummy. Even our kitten loves it. Lol

    • Lina D

      Such a yummy idea in a Bell Pepper! I’m trying that! 👍

  5. 50ShadesofLipstick

    I actually prefer the taste and texture of the peppers when they’re softened. I’ve made this in my crockpot before, w/ minor changes…it’s called the Mississippi Pot roast and it’s divine!

    • Lina D

      Awesome – thanks for sharing 👍

  6. Jeff

    How long does it take if you cook it in a crockpot?

    • Lina D

      Low 6-8, or on high 3-4 hours – thanks

  7. Raquel

    Thanks I was looking for a roast recipe today!

    • Lina D

      Great! I think you’ll enjoy this one. 👍

  8. Jenn

    Spicy at all? I love love love hot stuff but I am asking bc my daughter doesn’t mind a little heat but not a lot. Thanks!

    • Lina D

      So the peppers that are cooked are not spicy , but if you add afterwards they are. I added additional peppers to mine to serve, but held off on my kids portions. Hope that helps. 😀

      • Jenn

        Thank ya!!!! 😃

  9. Jennlk84

    This looks so tasty!

    • Lina D

      Thanks!

  10. Diana

    I️ can’t wait to try it!!

  11. Denise

    Props to those that do the Keto diet! I need my carbs.

  12. Rikel

    Its really good on nachos or as taco meat.

    • Lina D

      Yum great idea!

  13. Sarah

    Lina I love your recipes!! Thanks for sharing! I did a similar recipe to this tonight but wrapped it in crescent rolls and and put peppers, roast, and provolone cheese wrapped inside. I know it is added carbs, but very delicious.

    • Lina D

      Yum – sounds great! Thanks for your kind works Sarah! 😀

  14. Rachel

    My easy favorite take on this recipe… beef roast, jar of Peperoncini, and 3-4 cans of beer to cover. Low crockpot for ~20 hrs (start the night before, shredding beef in the morning, then continue low til dinner). Serve on rolls and top with mozzarella!

    • Lina D

      Perfect! I like the beer idea – thanks for sharing Rachel 👍

  15. Deona

    I’ve been wanting to make a roast in my new instant pot. I’m going to try this one out. Any suggestions for sides?

  16. Nicole S.

    I find if I use Adoph’s Tenderizer on my meats it really helps get them tender. I have tried other brands but they do not work as well. I also use a Jaccard meat tenderizer which has a rows of blades to get the tenderizer down into the meat and we never ever have a tough piece of meat using these. I really would have to say it is nice never to have a tough piece of meat I use this on pork chops and just about every kind of meat I cook.

  17. StephB

    Love this! We have made something similar for years in the crockpot. Roast, jar of peperoncinis, 1 pack of dry Italian, 1 pack of au jus, and 1 pack of dry onion soup mix. SOOOO GOOD!! Served on buns as a sandwich!!!!😋😋😋😋

  18. cheryl

    How long would you cook this in the IP if the meat was completely frozen? Any ideas?

  19. Brenda Hatch

    Hello. I always see you guys posting keto recipes. I’d love if you posted plant-based recipes in too!

    • Lina D

      Thanks for the suggestion! I’ll pass it along Brenda 👍

      • Donna

        What about a frozen roast like Cheryl asked?

  20. Karen

    We made this tonight. My husband said it was the best thing that has come out of our Instant Pot! Thank you for the recipe!!

    • Lina D

      How exciting!!! Hooray 😃 – thanks for sharing 👍

  21. Charity

    Made this last night. It was awesome

    • Lina D

      Hooray!! I’m so glad – thanks for sharing 👍

  22. Ruth

    I made this and it turned out well. To decrease cooking time, I used my kitchen shears and cut the meat into 1 1/2 inch chunks. Cooking time was 35 minutes in the instant pot with a 10 minute natural release.

    • Lina D

      Thanks for that info!

  23. Beverly

    If I have a 8 pound roast would I double seasonings, pepperchinins and broth? Thanks this looks yummy! I’ve made many of your recipes and have always had great success, keep posting please!

    • Beverly

      And I’m using the crockpot not instapot

      • Lina D

        Oh ya then you’ll be fine. ENJOY 🙂

    • Lina D

      Yes I would cook longer, and double seasonings. I would also make sure to not overfill your pot though. Thanks so much Beverly!

    • Lina D

      That’s so wonderful! Thanks for sharing 👍

  24. lisa strange

    this recipe is so good I have made it twice! My mouth is watering just thinking about it!

    • Lina D (Hip2Save Sidekick)

      Awesome! Thanks for the feedback!

  25. amykpta

    Have to feed a hungry bunch of Hunter/Jumpers and parents after a horse show on Friday. I’m going to crockpot a couple of roasts like this, set out buns and mozz. cheese slices, and a jar of marinara. I think it’ll go over very well. We’ll be camping at the sight so I love the simplicity of this!

    • Lina D (Hip2Save Sidekick)

      This will be so great! They will love it. Thanks for sharing!

  26. Chris Owen

    What if you add vegetables like potatoes

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