Instant Pot Pork Stew
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
25 mins
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Additional Time
15 mins
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Total Time
45 mins
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Servings
6
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Calories
481 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Pork Stew
Description
This Instant Pot Pork Stew starts by browning pork in neutral oil, then deglazing the pot with water to lift browned bits for flavor. Chopped onion, garlic, cornmeal, and seasonings including cumin, chili powder, oregano, and salt are added, followed by canned beans and undrained diced tomatoes layered on top without stirring to prevent burn errors in the pressure cooker.
After cooking under high pressure for 25 minutes and a natural pressure release, corn is stirred in and the stew rests to heat through. The pork becomes tender, and the combination of spices with beans and tomatoes creates a mildly spicy, savory stew with a slightly thickened texture from the cornmeal.
The stew is served garnished with green onions, jalapenos, and cilantro, and pairs well with cornbread or corn muffins. It is a convenient, flavorful meal ideal for cooler days or when a filling dinner is desired.
Adjust the spice level by increasing chili powder or adding jalapeno. Use a 6-quart Instant Pot or adjust quantities accordingly for other sizes. Leftovers can be refrigerated and reheated gently.
Ingredients
- 1 T neutral cooking oil generic cooking oil
- 1 1/2 pounds pork cubed
- 1 cup water
- 1 onion chopped
- 3 garlic minced, cloves
- 1/4 cup cornmeal
- 1 teaspoon cumin ground
- 1 Tablespoon chili powder
- 1/2 teaspoon oregano
- 1 teaspoon salt
- 1 pinto beans drained, or black beans, canned
- 1 diced tomatoes undrained, canned
- 2 cups corn thawed, frozen
Instructions
- Put the Instant Pot on Saute and add the oil. Brown the pork in the oil for 5 minutes.
- Turn the Instant Pot off, and then use the water to deglaze it. Stir well and scrape the bottom of the pot with a wooden spoon to make sure there are no brown bits left on bottom.
- Add the onion, garlic, cornmeal, cumin, chili powder, oregano, salt, and beans to the Instant Pot and mix well.
- Dump the can of tomatoes on top but don't stir it into the other ingredients. (Not stirring it in reduces the chance you will get a burn error.)
- Cover, bring to pressure on High pressure or the Stew/Meat setting and cook for 25 minutes.
- Let the pressure release naturally for 10 minutes, then release the rest of the pressure and stir in the corn. Cover and let it sit for 5 minutes to heat the corn.
- Garnish with green onions, jalapenos and cilantro. Serve over cornbread or corn muffins.
Notes
- For a spicier stew, increase chili powder or add chopped jalapeno.
- This recipe is designed for a 6-quart Instant Pot; adjust ingredient amounts if using a different size.
- Serve over cornbread or corn muffins to complement the stew's flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 481 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 481kcal | 24% |
| Carbohydrates | 39g | 13% |
| Protein | 39g | 78% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 12g | 71% |
| Cholesterol | 100mg | 33% |
| Sodium | 697mg | 29% |
| Fiber | 9g | 36% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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