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Instant Pot Keto Beef and Radish Soup

Savor the warmth and richness of this Instant Pot Keto Beef and Radish Soup, a comforting and nourishing dish perfect for any low-carb lifestyle.
Course Dinner
Cuisine Keto
Keyword Instant Pot, Keto Beef Soup, Keto Dinner, Low-Carb Soup, Radish Soup
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 servings
Calories 330kcal

Equipment

  • Instant Pot (6 qt or larger)
  • Measuring cups and spoons
  • Cutting board
  • Knife
  • Wooden spoon

Ingredients

  • 2 pounds beef chuck roast, cut into 1-inch cubes 907g
  • 1 tablespoon olive oil 15ml
  • 4 cups beef broth 946ml
  • 1 medium onion, chopped about 150g
  • 3 cloves garlic, minced
  • 1 pound radishes, trimmed and quartered 453g
  • 2 stalks celery, chopped
  • 2 teaspoons dried thyme
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 2 bay leaves

Instructions

  • Set your Instant Pot to the "Sauté" function and add the olive oil. Once hot, add the beef cubes and sauté until they are browned on all sides.
  • Add the chopped onions and minced garlic to the pot with the beef, and continue to sauté for another 2-3 minutes until the onions are translucent.
  • Pour in the beef broth, ensuring that you scrape up any browned bits from the bottom of the pot for added flavor.
  • Add the quartered radishes, chopped celery, dried thyme, sea salt, black pepper, and bay leaves to the pot. Stir to combine all the ingredients.
  • Secure the lid of the Instant Pot and set the valve to the "Sealing" position. Select the "Manual" or "Pressure Cook" setting and adjust the time to 30 minutes on high pressure.
  • When the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before doing a quick release for any remaining pressure.
  • Once the pressure is fully released and the lid is safe to open, remove the bay leaves and discard them.
  • Taste the soup and adjust the seasoning if necessary. Serve hot.

Notes

For a thicker soup, you can remove some of the cooked radishes after cooking, puree them, and then stir the puree back into the soup.
To store leftovers, let the soup cool completely and then transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
If you're watching your sodium intake, you can use low-sodium beef broth and adjust the added salt to taste.

Nutrition

Calories: 330kcal | Carbohydrates: 4g | Protein: 32g | Fat: 20g | Fiber: 2g | Net Carbs: 2g