When the weather turns cool, nothing satisfies like a bowl of hearty, rustic stew. This Instant Pot Vegetable Stew is a warm hug in a bowl, packed with nutrient-dense veggies and savory herbs. While it’s designed to be low-carb, it’s full-bodied and satisfying enough for everyone at the table. Forget hours of simmering; the Instant Pot delivers that slow-cooked flavor in just 35 minutes, making it the perfect weeknight comfort meal.
Ingredients
• (Total Time: 45 MIN | Serves: 6)
• 1 tbsp Olive Oil / 15 ml
• 4 medium Carrots, cubed / approx. 450g
• 4 cups Butternut Squash or Pumpkin, cubed / approx. 560g
• 2 cups Green Cabbage, chopped / approx. 180g
• 2 stalks Celery, chopped / approx. 120g
• 4 cloves Garlic, minced
• 2 cups Vegetable Broth / 480 ml
• 1 tbsp Italian Seasoning / 15 ml
• 1 tbsp Low-Carb, Low-Sodium Gravy Mix
• Salt and Black Pepper to taste
Instructions
1. Directions
2. Set your Instant Pot to the ‘Sauté’ function and add the olive oil. Once hot, add the chopped celery and cook for 2-3 minutes until slightly softened. Add the minced garlic and cook for another minute until fragrant.
3. Press ‘Cancel’ to turn off the Sauté function. Add the cubed carrots, squash, chopped cabbage, Italian seasoning, and gravy mix to the pot. Pour in the vegetable broth and stir everything together to combine. Season with salt and pepper.
4. Secure the lid, ensure the steam release valve is set to ‘Sealing’. Select the ‘Stew/Meat’ setting and set the timer for 35 minutes.
5. Once the cooking cycle is complete, perform a quick release by carefully turning the steam release valve to ‘Venting’.
6. Once the pin has dropped, open the lid. Stir the stew, taste, and adjust seasoning if necessary. Serve hot.
Nutritional Information
• Per Serving (approximate): Calories 127 | Total Fats 5g | Net Carbs: 13g | Protein 7g | Fiber: 10g
Pro Tips
• Pro-Tips for Your Stew
• For a stricter keto version, replace the carrots and squash with lower-carb vegetables like cauliflower florets, diced zucchini, and chopped mushrooms.
• To create a thicker, richer stew, mix 1/4 tsp of xanthan gum with 1 tbsp of cold water to make a slurry. Stir it into the stew after pressure cooking and simmer on the ‘Sauté’ function for a few minutes until thickened.
• Boost the protein by adding pre-cooked shredded chicken, browned sausage, or a pound of beef stew meat (sauté it first) to make it a complete one-pot meal.
• This stew stores beautifully. Keep leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will meld and deepen overnight.
FAQ
Q: Can I add meat to this Instant Pot vegetable stew
A: Yes, you can easily boost the protein by adding pre-cooked shredded chicken, browned sausage, or sautéed beef stew meat to make it a complete one-pot meal.
Q: How do I make this vegetable stew thicker
A: To create a thicker, richer stew, make a slurry by mixing 1/4 tsp of xanthan gum with 1 tbsp of cold water. Stir it into the finished stew and simmer on the ‘Sauté’ function for a few minutes until it thickens.
Q: How can I make this stew keto-friendly
A: For a stricter keto version, simply replace the higher-carb carrots and butternut squash with vegetables like cauliflower florets, diced zucchini, and chopped mushrooms.
Q: How long can I store leftover stew
A: This stew stores well in an airtight container in the refrigerator for up to 4 days. The flavors often taste even better the next day.
