Prep Time: 20 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 25 minutes

Servings: 6

Calories: 238kcal


  • 1.5 lbs stew beef
  • 3 tbsp olive oil
  • 2 cups cabbage chopped
  • 1 tbsp tomato paste
  • 1 red bell pepper
  • 1 scallion (green onions)
  • 2 garlic cloves
  • ½ tsp cayenne pepper
  • 1 tsp bouillon powder
  • 1 tsp thyme
  • 1 tsp ground crayfish substitute with 1 tbsp coconut aminos
  • 1 tsp salt to taste
  • 2 cups meat stock
  • 2 cups water
  • pinch of black pepper for browning the meat
  • pinch of salt for browning the meat


  • Chop the cabbage, scallions, garlic and bell pepper.
  • Cut the beef into chunks if not already cut.
  • Turn on the instant pot and switch to Saute mode.
  • Add the olive oil, then add the beef.
  • Add a pinch of salt and black pepper and stir the beef till it is browned.
  • Add the scallions and garlic and stir till softened.
  • Add the red bell pepper, tomato paste, and all the spices.
  • Pour in 2 cups of meat stock, and 2 cups of water.
  • Press the manual mode on the Instant pot and set it to 45 minutes.
  • After the instant pot counts down, do a quick release.
  • Add more salt and spices if you desire.
  • Add the cabbage and simmer for 5 – 10 minutes.
  • Serve and enjoy!


This has 6 servings and 2 net carbs per serving.

  • Brown the beef in batches if you have a smaller instant pot.
  • Always leave the instant pot lid OFF when using the saute function.
  • It will take 10 minutes for the instant pot to come to pressure when using the manual mode.
  • Use a wooden spoon to switch the vent to the venting position for the quick release. Be careful not to get burned!
  • If you want a slightly crunchier cabbage, only leave it for 5 minutes in the end.


  • Calories: 238kcal 
  • Carbohydrates: 3g 
  • Protein: 25g 
  • Fat: 12g 
  • Saturated Fat: 2g 
  • Cholesterol: 70mg 
  • Sodium: 181mg 
  • Potassium: 495mg 
  • Fiber: 1g 
  • Sugar: 2g 
  • Vitamin A: 765IU 
  • Vitamin C: 35.4mg 
  • Calcium: 35mg 
  • Iron: 2.6mg