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vertical image of low carb instant pot beef stew in a white bowl with 3 spoons and fresh herbs on a white background

Low Carb Instant Pot Beef Stew

Who doesn’t love a savory, home-cooked meal at the end of the day? Our easy instant pot beef stew is a recipe that is sure to remind you of home. With notes of red wine, garlic, and Italian herbs, this easy beef stew recipe will have you drooling over your plate! 
Course dinner
Cuisine American
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 8
Calories 370kcal
Author Faith



  • Turn pressure cooker on, press “Sauté”, and wait 2 minutes for the pot to heat up. Add the ghee and once melted, add the beef and cook until seared, about 3 to 5 minutes, flipping once halfway through. Transfer the beef to a bowl. (You may need to sear the beef in 2 batches so you don’t crowd the pot.)
  • Add the remaining 2 tablespoons ghee, onion, carrot, parsnip, and mushrooms. Cook briefly until the vegetables take on a little color, about 2 minutes, stirring frequently. Add the garlic and cook 30 seconds more, stirring constantly. Stir in the red wine and cook 1 minute, scraping up any brown bits from the bottom of the pot. Press “Cancel” to stop sautéing.
  • Add the beef back to the pot along with the water, tomato paste, beef gelatin, Italian herb seasoning, salt, and black pepper. Turn the pot on Manual, High Pressure for 35 minutes and then let the pressure naturally release for 10 minutes before doing a quick release.
  • Serve garnished with fresh thyme on top of cauliflower mash.


Calories: 370kcal | Carbohydrates: 9g | Protein: 25g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 96mg | Sodium: 384mg | Potassium: 755mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1350IU | Vitamin C: 6.9mg | Calcium: 44mg | Iron: 3.2mg