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Instant Pot Pork Stew

Instant Pot Pork Stew is the perfect comfort food with juicy pork and tender veggies to make on a busy weeknight in a fraction of the time!

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 6 servings
Calories: 438 kcal
Course: Main Course
Cuisine: American

Ingredients

Pork Stew:
  • 2 pounds pork loin meat cut into 2-3 inch cubes
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup all-purpose flour
  • 4 tablespoons vegetable oil
  • 1 yellow onion peeled and chopped
  • 5 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1/2 cup red wine
  • 5 cups chicken stock or beef broth low-sodium, more if needed
  • 4 medium carrots peeled and cut into 1/4-inch chunks
  • 1 cup celery diced
  • 1 pound mini red potatoes peeled and cut into halves
  • 2 cups baby bella mushrooms cleaned and sliced
  • 1 cup frozen peas
  • 3 bay leaves
Cornstarch Mix:
  • 3 tablespoons cornstarch
  • 1/2 cup water
Garnish:
  • chopped fresh parsley

Instructions

    Cup of Yum
  1. Place pork chunks into a large bowl and sprinkle with flour, salt, and black pepper. Toss to coat evenly.
  2. Turn on the Instant Pot, select Saute, and adjust to High. Once Hot, add the oil. Once the oil is simmering, add the meat in one layer. Work in batches if needed. Brown on all sides for about 5 minutes per batch. Once browned, set aside.
  3. Add onion and garlic and cook for 1-2 minutes. Add 1/2 cup of wine to deglaze the pot, scraping the bits that are stuck to it with a wooden spoon.
  4. Cancel Saute function.
  5. Add back the meat and add tomato paste.
  6. Add carrots, celery, potatoes, and mushrooms.
  7. Pour the beef broth on top.
  8. Add bay leaves and season with salt and pepper.
  9. Cover and lock the lid, and point the valve to seal.
  10. Select Manual Pressure Cook for 20 minutes on High. This is followed by a 10-minute Natural Pressure Release, after which you release the remaining pressure manually.
  11. Carefully remove the lid, taste it, and adjust it for salt and pepper.
  12. Select Saute on Medium, simmer the stew, add the peas, and stir.
  13. If you prefer the stew to be thicker, either mash some of the potatoes or add the cornstarch mix.
  14. Mix cornstarch and water in a small bowl until thoroughly combined to add the cornstarch slurry.
  15. While sauteing on Medium, add the mixture to the pot, stir, and simmer for 3-5 minutes or until thickened.
  16. Cancel the Saute function and turn off the Instant Pot.
  17. Garnish with chopped parsley and serve.

Nutrition Information

Calories 438kcal (22%) Carbohydrates 30g (10%) Protein 40g (80%) Fat 17g (26%) Saturated Fat 10g (50%) Cholesterol 95mg (32%) Sodium 1306mg (54%) Potassium 1344mg (38%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 7146IU (143%) Vitamin C 22mg (24%) Calcium 66mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 438

% Daily Value*

Calories 438kcal 22%
Carbohydrates 30g 10%
Protein 40g 80%
Fat 17g 26%
Saturated Fat 10g 50%
Cholesterol 95mg 32%
Sodium 1306mg 54%
Potassium 1344mg 29%
Fiber 5g 20%
Sugar 6g 12%
Vitamin A 7146IU 143%
Vitamin C 22mg 24%
Calcium 66mg 7%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.