This Low Carb Beef Shawarma with vegetables is an easy, delicious, low carb one-pot meal for your Instant Pot. It’s both flavorful and super family-friendly.
What Makes This Low Carb Beef Shawarma So Great
I have this extremely popular Ground Beef Shawarma with rice recipe that’s very family-friendly as well. Babies and young children seem to be particularly fond of it, which makes me very happy.
But it’s not low carb. At all.
While it’s true you could make that dish with cauliflower rice as I do my low carb chicken biryani , I wanted to do something a little different.
So I made this recipe on a Facebook live video. Yes, I cook live on Facebook most Fridays. And yes, I was foolish enough to make this dish while never having made it before, on a live cooking show.
I’m just lucky it worked out, and boy did it ever. It’s quick, delicious, and very easy to make.
This Beef Shawarma is one of those recipes that you can just throw everything into the Instant Pot and let it do all the work, yet it tastes like something you’ve been slaving over all day. And as long as it’s delicious, who cares how much effort it takes to make it, right?
Now let’s get to cooking…
How To Make Instant Pot Low Carb Beef Shawarma
- Turn your Instant Pot on to Sauté. When it is hot, add in the ground beef and break down the chunks into smaller bits. Your only goal here is to break it down so that it doesn’t cook as one big chunk. You’re not really wasting time browning it (watch this video to understand why not).
- Once you have it broken down, add all other ingredients including the shawarma spice mix.
- You won’t be adding any water to this recipe as the meat and vegetables release enough water on their own.
- Cook on high pressure for 2 minutes and allow it to release pressure naturally for 5 minutes. After this, release all remaining pressure.
- Serve with a side of tzatziki sauce to further increase the fat content (and deliciousness) of the meal.
Why Do You Call This Shawarma?
I get a lot of questions about why I call these dishes shawarma when it’s clearly not just a spit-roasted cylinder of beef and lamb as a shawarma should be. Actually, if you want to know more about this, I wrote a little blurb on what is shawarma in this post.
I called this a Beef Shawarma because I use the same seasonings in this dish as you would in a typical shawarma.
But if you want a typical gyro like shawarma, I have a wonderful set of recipes for that as well. You can make your gyro meat either in the oven with this recipe , or here’s an Instant Pot gyro meat recipe for you.
What Is Shawarma Spice Made Of?
The shawarma spice mixture I’m using for this Beef Shawarma recipe includes dried oregano, ground cinnamon, ground allspice, cayenne, ground cumin, ground coriander and salt. A shawarma spice mix can vary a little bit from one to another, but it includes most of the same core ingredients.
Tips And Tricks For Making This Low Carb Beef Shawarma
- Don’t own an Instant Pot ? Here’s how to make it on the stove: Cook the ground beef and onions well together. Once they are cooked, add in the other vegetables, add 1/2 cup of water, cover with a lid and cook for 5 minutes until the vegetables are tender-crisp.
- Though you can get away with using store-bought shawarma seasoning, I highly recommend making it yourself . It makes a huge difference in how the dish turns out.
- You can substitute any ground meat of your choice.
- Almost all of my recipes freeze well, but I’d be a little cautious about freezing this one as I fear the veggies will get mushy upon reheating.
Looking For More Ways To Use My Shawarma Spice Mix? Check These Recipes Out!
- Make an authentic Chicken Shwarma in your Instant Pot with just a few spices. It’s low carb, high protein, and keto-friendly!
- These Shawarma Green Beans are a light and flavorful side dish that can be made right in your Air Fryer. They’re ready for the table in just 15 minutes from start to finish!
- This Instant Pot Ground Beef Shwarma and Rice combines ground beef and rice with spices to create a new twist on comfort food and it’s easily made in your pressure cooker!
Low Carb Ground Beef Shawarma
Equipment
- INSTANT POT DUO 6 QUART
- Measuring Cups
- Measuring Spoons
Ingredients
- ▢ 1 pound ( 453.59 g ) Lean Ground Beef
- ▢ 1 cup ( 160 g ) Onion , sliced
- ▢ 1 cup ( 149 g ) Red Peppers , thickly sliced
- ▢ 2 cups ( 140 g ) cabbage , chopped into thick chunks
- ▢ 2 tablespoons ( 2 tablespoons ) Shawarma Spice , (see recipe here: https://twosleevers.com/shawarma-spice-mix/)
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
Instructions
- Turn your Instant Pot on to Sauté. When it is hot, add in the ground beef and break down the chunks into smaller bits. Your only goal here is to break it down so that it doesn’t cook as one big chunk. You’re not really wasting time browning it (watch this video to understand why not).
- Once you have it broken down, add all other ingredients including the shawarma spice mix.
- You won’t be adding any water to this recipe as the meat and vegetables release enough water on their own.
- Cook on high pressure for 2 minutes and allow it to release pressure naturally for 5 minutes. After this, release all remaining pressure.
- Serve with a side of tzatziki sauce to further increase the fat content (and deliciousness) of the meal.
Stovetop Directions
- Cook the ground beef and onions well together, and once they are cooked, add in the other vegetables, add 1/2 cup of water, cover with a lid and cook for 5 minutes until the vegetables are tender-crisp.
Tips And Tricks For Making This Low Carb Beef Shawarma
- Don’t own an Instant Pot ? Here’s how to make it on the stove: Cook the ground beef and onions well together. Once they are cooked, add in the other vegetables, add 1/2 cup of water, cover with a lid and cook for 5 minutes until the vegetables are tender-crisp.
- Though you can get away with using store-bought shawarma seasoning, I highly recommend making it yourself . It makes a huge difference in how the dish turns out.
- You can substitute any ground meat of your choice.
- Almost all of my recipes freeze well, but I’d be a little cautious about freezing this one as I fear the veggies will get mushy upon reheating.
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Nutrition
This Low Carb Beef Shawarma with vegetables is an easy, delicious, low carb one-pot meal for your Instant Pot. It’s both flavorful and super family-friendly.
What Makes This Low Carb Beef Shawarma So Great
I have this extremely popular Ground Beef Shawarma with rice recipe that’s very family-friendly as well. Babies and young children seem to be particularly fond of it, which makes me very happy.
But it’s not low carb. At all.
While it’s true you could make that dish with cauliflower rice as I do my low carb chicken biryani , I wanted to do something a little different.
So I made this recipe on a Facebook live video. Yes, I cook live on Facebook most Fridays. And yes, I was foolish enough to make this dish while never having made it before, on a live cooking show.
I’m just lucky it worked out, and boy did it ever. It’s quick, delicious, and very easy to make.
This Beef Shawarma is one of those recipes that you can just throw everything into the Instant Pot and let it do all the work, yet it tastes like something you’ve been slaving over all day. And as long as it’s delicious, who cares how much effort it takes to make it, right?
Now let’s get to cooking…
How To Make Instant Pot Low Carb Beef Shawarma
- Turn your Instant Pot on to Sauté. When it is hot, add in the ground beef and break down the chunks into smaller bits. Your only goal here is to break it down so that it doesn’t cook as one big chunk. You’re not really wasting time browning it (watch this video to understand why not).
- Once you have it broken down, add all other ingredients including the shawarma spice mix.
- You won’t be adding any water to this recipe as the meat and vegetables release enough water on their own.
- Cook on high pressure for 2 minutes and allow it to release pressure naturally for 5 minutes. After this, release all remaining pressure.
- Serve with a side of tzatziki sauce to further increase the fat content (and deliciousness) of the meal.
Why Do You Call This Shawarma?
I get a lot of questions about why I call these dishes shawarma when it’s clearly not just a spit-roasted cylinder of beef and lamb as a shawarma should be. Actually, if you want to know more about this, I wrote a little blurb on what is shawarma in this post.
I called this a Beef Shawarma because I use the same seasonings in this dish as you would in a typical shawarma.
But if you want a typical gyro like shawarma, I have a wonderful set of recipes for that as well. You can make your gyro meat either in the oven with this recipe , or here’s an Instant Pot gyro meat recipe for you.
What Is Shawarma Spice Made Of?
The shawarma spice mixture I’m using for this Beef Shawarma recipe includes dried oregano, ground cinnamon, ground allspice, cayenne, ground cumin, ground coriander and salt. A shawarma spice mix can vary a little bit from one to another, but it includes most of the same core ingredients.
Tips And Tricks For Making This Low Carb Beef Shawarma
- Don’t own an Instant Pot ? Here’s how to make it on the stove: Cook the ground beef and onions well together. Once they are cooked, add in the other vegetables, add 1/2 cup of water, cover with a lid and cook for 5 minutes until the vegetables are tender-crisp.
- Though you can get away with using store-bought shawarma seasoning, I highly recommend making it yourself . It makes a huge difference in how the dish turns out.
- You can substitute any ground meat of your choice.
- Almost all of my recipes freeze well, but I’d be a little cautious about freezing this one as I fear the veggies will get mushy upon reheating.
Looking For More Ways To Use My Shawarma Spice Mix? Check These Recipes Out!
- Make an authentic Chicken Shwarma in your Instant Pot with just a few spices. It’s low carb, high protein, and keto-friendly!
- These Shawarma Green Beans are a light and flavorful side dish that can be made right in your Air Fryer. They’re ready for the table in just 15 minutes from start to finish!
- This Instant Pot Ground Beef Shwarma and Rice combines ground beef and rice with spices to create a new twist on comfort food and it’s easily made in your pressure cooker!
Low Carb Ground Beef Shawarma
Equipment
- INSTANT POT DUO 6 QUART
- Measuring Cups
- Measuring Spoons
Ingredients
- ▢ 1 pound ( 453.59 g ) Lean Ground Beef
- ▢ 1 cup ( 160 g ) Onion , sliced
- ▢ 1 cup ( 149 g ) Red Peppers , thickly sliced
- ▢ 2 cups ( 140 g ) cabbage , chopped into thick chunks
- ▢ 2 tablespoons ( 2 tablespoons ) Shawarma Spice , (see recipe here: https://twosleevers.com/shawarma-spice-mix/)
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
Instructions
- Turn your Instant Pot on to Sauté. When it is hot, add in the ground beef and break down the chunks into smaller bits. Your only goal here is to break it down so that it doesn’t cook as one big chunk. You’re not really wasting time browning it (watch this video to understand why not).
- Once you have it broken down, add all other ingredients including the shawarma spice mix.
- You won’t be adding any water to this recipe as the meat and vegetables release enough water on their own.
- Cook on high pressure for 2 minutes and allow it to release pressure naturally for 5 minutes. After this, release all remaining pressure.
- Serve with a side of tzatziki sauce to further increase the fat content (and deliciousness) of the meal.
Stovetop Directions
- Cook the ground beef and onions well together, and once they are cooked, add in the other vegetables, add 1/2 cup of water, cover with a lid and cook for 5 minutes until the vegetables are tender-crisp.
Tips And Tricks For Making This Low Carb Beef Shawarma
- Don’t own an Instant Pot ? Here’s how to make it on the stove: Cook the ground beef and onions well together. Once they are cooked, add in the other vegetables, add 1/2 cup of water, cover with a lid and cook for 5 minutes until the vegetables are tender-crisp.
- Though you can get away with using store-bought shawarma seasoning, I highly recommend making it yourself . It makes a huge difference in how the dish turns out.
- You can substitute any ground meat of your choice.
- Almost all of my recipes freeze well, but I’d be a little cautious about freezing this one as I fear the veggies will get mushy upon reheating.
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Nutrition
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Low Carb Ground Beef Shawarma
Ingredients
- 1 pound Lean Ground Beef
- 1 cup Onion sliced
- 1 cup Red Peppers thickly sliced
- 2 cups cabbage chopped into thick chunks
- 2 tablespoons Shawarma Spice (see recipe here: https://twosleevers.com/shawarma-spice-mix/)
- 1 teaspoon Kosher Salt
Instructions
- Turn your Instant Pot on to Sauté. When it is hot, add in the ground beef and break down the chunks into smaller bits. Your only goal here is to break it down so that it doesn’t cook as one big chunk. You’re not really wasting time browning it (watch this video to understand why not).
- Once you have it broken down, add all other ingredients including the shawarma spice mix.
- You won’t be adding any water to this recipe as the meat and vegetables release enough water on their own.
- Cook on high pressure for 2 minutes and allow it to release pressure naturally for 5 minutes. After this, release all remaining pressure.
- Serve with a side of tzatziki sauce to further increase the fat content (and deliciousness) of the meal.
Stovetop Directions
- Cook the ground beef and onions well together, and once they are cooked, add in the other vegetables, add 1/2 cup of water, cover with a lid and cook for 5 minutes until the vegetables are tender-crisp.
Tips And Tricks For Making This Low Carb Beef Shawarma
- Don’t own an Instant Pot ? Here’s how to make it on the stove: Cook the ground beef and onions well together. Once they are cooked, add in the other vegetables, add 1/2 cup of water, cover with a lid and cook for 5 minutes until the vegetables are tender-crisp.
- Though you can get away with using store-bought shawarma seasoning, I highly recommend making it yourself . It makes a huge difference in how the dish turns out.
- You can substitute any ground meat of your choice.
- Almost all of my recipes freeze well, but I’d be a little cautious about freezing this one as I fear the veggies will get mushy upon reheating.
Low Carb Ground Beef Shawarma https://twosleevers.com/low-carb-beef-shawarma/
This Low Carb Spicy Chicken Soup mixes together pantry ingredients for a last-minute, homemade creamy chicken soup that’s simply bursting with flavor and yet manages to be dairy-free and keto.
What Makes This Low Carb Spicy Chicken Soup So Good
Let me tell you, this soup is a classic demonstration of why I will never be a famous blogger . Who in their right mind makes a soup from Rotel and Coconut milk? Or a chicken and kale soup with cinnamon and cloves?
Me. That’s who. In my defense, they are very tasty soups.
But absolutely NO ONE in the world is out on the internet searching for Rotel Coconut milk soup. Which is why I will never be a famous blogger.
Guess what? That’s okay with me. I like cooking and I like sharing recipes so I’m sharing this one.
I think you will really like this. It’s spiced, but not spicy. It’s creamy, but it’s dairy-free. It’s easy, but it tastes complex. It’s such a sweet contradiction.
Kinda like me! Well, the contradiction part anyway.
Watch A Video On How To Make A Delicious Low Carb Spicy Chicken Soup
How Do You Make A Creamy Chicken Soup Without Dairy?
If you’re wondering how to make a creamy soup without dairy?
Coconut Milk. That’s how. But you need full-fat coconut milk from a can. Please do not use the coconut milk from a cardboard carton. It just doesn’t have the fat and creaminess that you will need.
That also makes it a great Ketogenic soup recipe because the coconut milk adds a lot of good fat to this low carb chicken soup.
How To Make Low Carb Spicy Chicken Soup
- Place onion, garlic, ginger, tomatoes and chilis, turmeric, broth base, and coconut milk in a blender, and mix until roughly puré the sauce.
- Pour the sauce into the inner liner of your instant pot. Add in the chopped chicken, chopped Swiss chard, and chopped celery
- Cook the soup on high pressure for 5 minutes, and allow it to release pressure naturally for 10 minutes. Release all remaining pressure.
- Add the remaining ½ cup of coconut milk, stir through and serve.
By the way, I have tons of keto low carb pressure cooker soups recipes if you’re interested.
What Makes This Chicken Soup Low Carb?
When it comes to making something low carb, it really just comes down to substituting or omitting the carb-rich ingredients all together. For this particular recipe, I omitted noodles and any high carb vegetables such as carrots. You could use a low carb noodle if you are really missing the noodles in the recipe, but I felt that it was still fantastic without them.
Looking For More Great Low Carb Instant Pot Soup Recipes? Check These Out!
- Looking for a delicious and warming soup but trying to cut back on carbs? My Instant Pot Low Carb Cream of Mushroom Soup is just the soup for you!
- This low carb Poblano Chicken Soup makes a creamy, hearty meal that cooks in under 30 minutes in your pressure cooker or Instant Pot!
- Make this Cioppino Seafood Stew in your Instant Pot! This Cioppino Recipe is low carb, full of flavor, and loaded with seafood and veggies.
EQUIPMENT YOU MAY NEED TO MAKE THIS INSTANT POT PRESSURE COOKER LOW CARB SPICY CREAMY CHICKEN SOUP:
- Instant Pot Mini Duo, or Instant pot 6 quarts , or Instant Pot 8 Quarts
- Measuring Cups
- My favorite Cutting Board
- Good set of Kitchen Knives
- Blender
Pressure Cooker Spicy Creamy Chicken Soup
Ingredients
For the Sauce
- ▢ 1 ( 1 ) Onion , chopped
- ▢ 6 cloves ( 6 cloves ) Garlic
- ▢ 1-2 ( 1 ) julienned ginger
- ▢ .5 cup ( 113 g ) Full-Fat Coconut Milk
- ▢ 10 ounces ( 283.5 g ) Rotel , canned tomato and chilis
- ▢ 1 tablespoon ( 1 tablespoon ) Chicken Bouillon Paste
- ▢ 1 teaspoon ( 1 teaspoon ) Turmeric
For the Chicken
- ▢ 1 pound ( 453.59 g ) Boneless Skinless Chicken Thighs , cut into large bite-size pieces
- ▢ 1.5 cups ( 151.5 g ) chopped celery
- ▢ 2 cups ( 72 g ) Swiss chard chopped
For Finishing
- ▢ 1/2 cup Full-Fat Coconut Milk
Instructions
- Place onion, garlic, ginger, tomatoes and chilis, turmeric, broth base, and coconut milk in a blender, and mix until roughly purée the sauce.
- Pour the sauce into the inner liner of your instant pot. Add in the chopped chicken, chopped Swiss chard, and chopped celery
- Cook the soup on high pressure for 5 minutes, and allow it to release pressure naturally for 10 minutes. Release all remaining pressure.
- Add the remaining ½ cup of coconut milk, stir through and serve.
