This Keto Hamburger Stew can be made easily in the Instant Pot with any frozen vegetables that you have in the freezer. This is a family-friendly 30-minute recipe that will give you lots of taste for little effort!
What Makes This Hamburger Stew So Good?
There are days when I make fancy food, and there are days when I just need to get dinner on the table with minimal fuss.
This pressure cooker Hamburger Stew is one of those super easy ground beef recipes for those days when I need to cook quickly--but I also forgot to shop for anything. So what I end up doing is defrosting some ground beef and scrounging around in the freezer to see what vegetables I have lying around.
This time when I made this Keto hamburger soup, I happened to have carrots, corn, and okra, which work really well together in this stew. But you could also use a package of frozen mixed vegetables and call it a day.
I haven't had much luck making Hamburger Stew with cauliflower, which disintegrates, and broccoli, which overcooks within that time frame. But other than that, I throw in whatever is lying around and it works.
Wait, this is Keto Hamburger Soup?
You know I love to cook Keto recipes. But, just because this recipe can be made Keto-friendly, doesn't mean you need to avoid it if you're not following a Keto way of eating. This is one of those recipes with ground beef you can keep in your arsenal when you're looking for things to cook.
To make this a purely Keto recipe:
- Corn. Omit the corn, or lessen the amount to half a cup and replace it with other vegetables like green beans etc.
- Carrots. Omit the carrots, or reduce the amount to half a cup and replace them with a more Keto-friendly vegetable.
How To Make Hamburger Stew In Your Instant Pot
- Saute. Turn the Instant Pot on to Sauté and when hot, add the hamburger meat. Break up any clumps and allow to cook for about 2-3 minutes. You do not need to brown the food, as the Maillard reaction in the pressure cooker will take care of this for you.
- Ingredients. Put in all remaining ingredients except for lemon juice.
- Cook. Cook on high pressure for 5 minutes and allow it to release pressure naturally for 10 minutes. Release all remaining pressure.
- Serve. Stir in fresh lemon juice and serve.
Why Is There Lemon Juice In This Recipe?
You might have peeked at the recipe card and wondered why in the world lemon juice is in here. Its sole purpose is for the okra. It will reduce that slime and stickiness that comes from cooking delicious tasting okra.
Tips And Tricks For Making Hamburger Stew
- Chicken Broth. The chicken broth base is for a depth of flavor.
- Cruciferous. Try to stay away from cruciferous vegetables such as broccoli or cauliflower that will cook down to mush, but corn, carrots, green beans, okra, onion, etc. all do well in this recipe.
- Lemon Juice. Use the lemon juice last. It is for the okra to reduce the stickiness that comes from cooking okra.
- Extra Liquid. There is enough liquid in the vegetables and meat that I don't use any extra liquid. It is easier to put a splash of water or stock in than to have to wait for the Instant Pot to reduce it on the saute method.
Need More Pressure Cooker/Instant Pot Recipes?
- This Pressure Cooker Shrimp Risotto is a delicious Instant Pot recipe to get fancy risotto on the table fast! Note that it is not a low-carb recipe.
- This recipe for Pressure Cooker Pork Chops & Rice is perfect when all you want is something simple, comforting, absolutely delicious.
- This Tres Leches Croissant Bread Pudding combines leftover croissants with evaporated milk, condensed milk, and regular milk to make a delicious dessert without heating up your kitchen!
- If you're looking for more great stews, this Beef Daube, or French-style beef stew, is an elegant yet familiar dish that is oh so delicious!
So the next time you find yourself short on ingredients or wanting a new keto dinner recipe, make this delightful Hamburger Stew with what you do have! Make sure to share this recipe with your friends on Facebook and Pinterest so that they can enjoy it as well!
★ Did you make this recipe? Don't forget to give it a star rating below! Just click on the stars in the recipe card to rate. Don't forget to pin this recipe for later!
- 1 pound (453.59 g) Lean Ground Beef, lean
- 5 ounces (141.75 ml) tomato sauce
- 2 tablespoons (2 tablespoons) Tomato Paste
- 1 tablespoon (1 ) Chicken Bouillon Paste
- 5-6 cups (910 g) of mixed frozen vegetables such as
- 2 cups (330 g) Frozen Corn
- 2 cups (200 g) Frozen Okra
- 1 cup (128 g) Frozen Carrots
- 3 tablespoons (3 tablespoons) Apple Cider Vinegar
- 1 tablespoon (1 tablespoon) Soy Sauce
- 1 teaspoon (1 teaspoon) Kosher Salt
- 2 teaspoons (2 teaspoons) Ground Black Pepper
- 1 (1 lemon) Lemon, juiced at the end for the okra
- Put in all remaining ingredients except for lemon juice.
- Cook on high pressure for 5 minutes and allow it to release pressure naturally for 10 minutes. Release all remaining pressure.
- Stir in fresh lemon juice and serve.
- The chicken broth base is for a depth of flavor.
- Try to stay away from cruciferous vegetables such as broccoli or cauliflower that will cook down to mush, but corn, carrots, green beans, okra, onion, etc. all do well in this recipe.
- Use the lemon juice last. It is for the okra to reduce the stickiness that comes from cooking okra.
- There is enough liquid in the vegetables and meat that I don't use any extra liquid. It is easier to put a splash of water or stock in than to have to wait for the Instant Pot to reduce it on the saute method.