This keto Instant Pot butter beef recipe is full of flavor, tender to eat, and perfect as a keto beef recipe, on a sandwich, or over mashed potatoes. For those of you trying to eat keto or low-carb, this is also a perfect beef roast recipe for your diet plan. This butter beef roast is like the Mississippi pot roast recipe in may ways with the stick of butter, banana peppers, and zesty seasonings.
This Instant Pot thing isn't a fad. I have several friends who swear by their Instant Pot. I finally bought one last summer and have been using it in several different recipes. This, however, was the first recipe I made where my husband looked at me and said, "you could make this again anytime".
Low-Carb Instant Pot Butter Beef Ingredients
Five ingredients get you on the way to the most flavorful and tender beef roast you will have had in a long time.
The butter beef roast is similar to the Mississippi beef roast but the ingredients are slightly different. Here are the ingredients you will need to make this keto beef roast recipe.
- Ranch and Italian salad dressing mix - Yes, both ranch and Italian seasonings for this recipe. No need for gravy or au jus like in the Mississippi pot roast. These two flavors together are perfect.
- Banana pepper rings - Milk or hot rings depending on your heat preference. Like hot spicy? Then get the hot banana pepper rings. Don't love spicy food, go for the milk pepper rings.
- Butter - A whole stick of real butter is what brings the fat levels up in this recipe to make sure it gets the keto blessing.
- Beef Chuck Roast - I prefer chuck roast for this recipe. It has nice back fat plus intermuscular fat to make for a simple yet delicious low-carb beef roast recipe.
This roast is not at all dried out thanks to the stick of butter used in the recipe. Tangy and savory with just a little bit of spice makes this Instant Pot butter beef a melt in your mouth Instant Pot roast.
How to Make Keto Instant Pot Butter Beef Roast
Start by setting your Instant Pot to saute or brown. When the pot is hot, add a tablespoon of olive oil and sear the roast on both sides. Shut the pressure cooker off. Then add the remaining ingredients to the Instant Pot. The inspiration for this recipe comes from the Mississippi beef roast recipe, but I had to reinvent it to be lower carb.
The ingredients I used for the Instant Pot butter beef are banana pepper rings, zesty Italian seasoning, ranch dressing mix and a stick of butter. I use about a quarter cup of the pepper ring juice as well. I just pour it all over the top of the beef roast along with a cup of water and call it good. Then place the lid on the Instant Pot and lock it into place. Set the vent valve to seal and then put it on manual for 60 minutes. For reference, it took my Instant Pot about 15 minutes to pressurize. My roast was not fully thawed. When the Instant Pot is finished and shuts off, release the pressure.
Then start shredding the beef or cutting it apart. I use a pair of salad scissors on mine to help the process. Note - if the beef for some reason is not done or tough, I have been known to put the lid back on and pressurize for another 10-15 minutes.
I placed my Instant Pot butter beef on top of pureed cauliflower while my kids made sandwiches with Hawaiian sweet rolls and put some over mashed potatoes too.
There isn't much liquid at the bottom of the Instant Pot for a gravy, but there is enough to have the juices poured over top of the Instant Pot butter beef.
There will not be leftovers. Trust me.
Tips for Making Keto Instant Pot Butter Beef
- I prefer using chuck roasts for this recipe, but any beef roast can be used.
- Every roast thickness can be different. If the roast is still tough, try 15 minutes longer under pressure after cutting into smaller pieces.
- Don't overdo the pepper juice. It can make the roast too salty with the salad dressing mix.
- Don't have an Instant Pot, try the crock pot butter beef recipe. It is just as good and is still the best keto beef roast recipe.
Keto Instant Pot Recipes
Instant Pot Red Wine Braised Short Ribs
Keto Instant Pot White Chicken Chili
Instant Pot Buffalo Chicken Wings
Don't miss out on Low-Carb and Keto Dieting Tips either!
Instant Pot Butter Beef
- 3 lb beef roast such as a chuck or arm roast
- 1 tablespoon olive oil
- 2 tablespoons ranch dressing seasoning mix
- 1 pint jar pepper rings, drained with ¼ cup of juice reserved
- 2 tablespoons zesty Italian seasoning mix
- 8 tablespoons butter
- 1 cup water
- Turn the Instant Pot or pressure cooker to saute or brown. Place the one tablespoon of olive oil in the bottom of the pot when it is hot. Sear both sides of the roast in the pot.
- Turn the pot off and pour the water, seasoning mixes, pepper rings, reserved juices on top of the beef roast. Place the stick of butter on top of the roast.
- Lock the lid onto the Instant Pot. Seal the valve. Manually set the time for 60 minutes of pressure. For larger roasts, it could take 90 minutes.
- When the cooking is complete, you can either allow for natural release or use the quick release. Cut up the beef with a salad sheers or break apart with forks.
- Serve with pureed cauliflower or mashed potatoes.
Affiliate links were used in this post. A portion of each item purchased through an affiliate link comes back to me.
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I'm totally convinced I need to get an instant pot now! This is mouthwatering!
Only keto if served on mashed cauliflower ...not potatoes...
Thank you Captain Obvious
That was pretty snarky and inappropriate! Not everyone is as brilliant as you!
This is such an easy recipe that creates some amazing flavor. Sadly, no leftovers. Thank you for sharing this recipe.
I just made it in my intatnt pot and set it for 60 min. It isnt done and there is a lot of liguid in it
I had to do 2 hours. Add a little xanthum gum to the sauce, when you're beef is done and removed, and thicken it up to top your beef or mashed cauliflower with. Yum
Is this done at high or low pressure? I did high and the meat was tough.
Yes the recipe did not state what pressure to use. I have the Instant Pot Ultra. We used high pressure and it was tough. So, did we use too much pressure or not cook it long enough?
Was very good! Beef was very tender. I noticed several people commented on the beef not being done and tough after 60 minutes of cook time. I cooked it on high pressure for 60 minutes and natural released for 15 minutes. I only use meat from a very good local meat market.
Lindsay @ The Live-In Kitchen
This would be a hit with my kids!
It's a huge hit with my 10 and 12 year old.
Megan @ Megunprocessed
I still need to get an instant pot!
This looks amazing!
Can you make this is a crock pot vs. a pressure cooker?
Yes... I make it all the time. 4 hours on high or 8 hours on low.
Carbs per serving
Can’t wait to try this! Just a note though - the ranch dressing mix has maltodextrin in it - a starch that is not keto. So to make it a truly keto recipe, I’ll add powdered garlic, onion, mustard, salt and pepper to give it that ranch flavor, without the sugary starch.
Ratios? All powdered?
I followed your input about the ranch, thank you! I used canned jalapeños instead of banana peppers and our family loved it! I had to cook 30 minutes longer than suggested, but I was glad to expect that after the comments.
Perfect thank you!
After sautéing the meat I added 1.5 pounds of baby Dutch yellow potato’s to the bottom of the pot, then followed the directions exactly as listed plus an extra half cup of water. My kids have cleaned out the entire pot!
This sounds amazing!
What would you sub for the peppers if you don't want to use those?
I would just add a quarter cup of vinegar! It will still have a ton of flavor.
I had a 2.11 pound chuck (quick released) and when I went to serve it some was tender and some was not so I served the tender meat and pressure cooked the rest for another 15 minutes with natural release (Recommend cooking longer or natural release)
Delish. I have been making this for almost 5 years.
But its actually the Mississippi pot roast recipe. Again, wonderful no matter what you call it.
PS pepperocinis are whats generally used. Use the banana pepper rings if you like milder.
Wish I had read the comments first
I cooked for an hour then natural release for a good 30 minutes and it was still not cooked fully. 3 lbs roast followed recipe. Super dissapointed as everyone is starving. Back in the instapot it goes. Hoping another 20 minutes f
does the trick.
Living in Honduras and got a tough cut of beef. My boyfriend browned and sauteed it, and while the flavor was great, it was hard to eat. I put it in the Instapot on Stew/Meat setting and it really was amazing. Highly recommended with mashed potatoes.
How long did you cook it for on the Stew/Meat setting?
Making this tonight for supper. Wanted to know if the nutrition included on this post, is for the whole recipe,or divided by the serving size of 6. Thank you so much. Trying to do the low carb lifestyle.
This nutritional info is for each serving of six.
I made the recipient tonight and I was sad when my $17 chuck roast came out tough 😭. I’m following the tip above to cook it for a bit longer in the hopes it tenderizes some more. It smells delicious. I’m hoping we can save it.
Any idea why this happens when we follow the exact recipe? I have horrible luck with roasts.
Well, every roast is different. If the roasts you buy come out tough, my first piece of advice is cook 20% longer than the recipe says too. As long as you have liquid it will be fine. In the crock pot I have been known to cook a roast for 18 hours on low with no problems.
I made this tonight. Followed the recipe exactly and it’s terrible. Too tough to even chew
I always cut my roast into 2 or 3 pieces before I brown it. It’s always tender. Haven’t had a tough one yet. However, 8 T. Of butter is way too much for me. The first time I made the recipe with the 8T. I had to refrigerate overnight and skim some of the fat off to eat it. I now use only 4T. and it works better for me. This recipe is absolutely delicious!!
That looks so good. What could I use in place of the peppers -- we can't get banana peppers here.
I would say anything pickled. The vinegar in the peppers helps with the tenderness.
Is his spicy or hot from the peppers?
No, these are sweet peppers that are pickled. I would describe it more as tangy.
Okay, it appears that everyone else here knows what size jar of peppers to use. Me, I guess I need a picture drawn. At any rate, I have a gallon jar of the peppers and am wondering about how much of the stuff to use. Was your jar about a pint or a quart size or what?
I normally use a pint jar.
Okay, that helps - thanks!
I just got an instant pot. This will be the first thing I make. Delicious!
Jill Roberts @ Wellnessgeeky.com
I love healthy food like your instant pot butter beef keto recipe. It would be a perfect breakfast!
Just made this, not done! She's back in for 30mins. Sure smells good, wish me luck!
I would like to make this with an elk roast. Elk is very lean meat. Am I likely to have problems, or will the butter and water keep things moist?
We love this recipe! I have probably made this recipe 20 times. I use the pepper rings and once cooked, I use emersion blender to make a bit of a gravy a s husband does not like the peppers but loves the taste of this sauce. I usually cook my roast longer than what is stated in the recipe just to make sure its all cooked and tender. There are keto friendly recipes for the spice packets on the internet for those opposed to buying the packets for ranch and Italian dressing. For my non-keto people in my home I serve this on a toasted sub roll and add provolone cheese and pop in oven until melted. It reminds me of a Italian beef sandwich. So delicious> Thank your Beyer Beware!!
I'd love to try this but there are so many ads on the screen that I can't even read the page! What's the point of that? I hope you made some money off of somebody. With this many ads, you're clearly desperate for it.
This is literally a Mississippi pot roast.....
Just curious what to do with the juices afterwards? I never dispose of it down the drain but there seems to be a lot left. Don't want to stop up the drains.