Instant Pot Pork Stew
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
438 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Pork Stew
Description
This Pork Stew begins by coating pork cubes in seasoned flour and browning them in the Instant Pot using sauté mode. After browning, onions and garlic are cooked briefly before deglazing the pot with red wine to loosen flavorful browned bits. Adding tomato paste along with vegetables such as carrots, celery, potatoes, mushrooms, and peas builds a complex base. Chicken or beef broth provides the cooking liquid, and bay leaves add an aromatic background.
Pressure cooking for 20 minutes followed by natural pressure release results in pork tender enough to pull apart easily, softened vegetables that retain shape, and a broth rich in body and flavor. The stew balances the savory, earthy elements of pork and mushrooms with sweetness from carrots and the acidity of tomato paste and wine. Fresh parsley garnish adds a bright note at serving.
This stew is suitable as a filling main course during colder months, offering both protein and vegetables in one dish. Adjust seasoning at the end to taste. The recipe calls for simple ingredients and straightforward steps, achieving classic stew textures and flavors in substantially less time than traditional simmering.
Ingredients
Pork Stew:
- 2 pounds pork loin cut into 2-3 inch cubes, meat
- 1 teaspoon salt
- 1/4 teaspoon black pepper freshly ground
- 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 low-sodium, more if needed, or beef broth
- 4 carrot peeled and cut into 1/4-inch chunks, medium
- 1 cup celery diced
- 1 pound mini red potatoes peeled and cut into halves
- 2 cups baby bella mushroom cleaned and sliced
- 1 cup peas frozen
- 3 bay leaf
Cornstarch Mix:
- 3 tablespoons cornstarch
- 1/2 cup water
Garnish:
- parsley chopped, fresh
Instructions
- Place pork chunks into a large bowl and sprinkle with flour, salt, and black pepper. Toss to coat evenly.
- 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.
- 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.
- Cancel Saute function.
- Add back the meat and add tomato paste.
- Add carrots, celery, potatoes, and mushrooms.
- Pour the beef broth on top.
- Add bay leaves and season with salt and pepper.
- Cover and lock the lid, and point the valve to seal.
- 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.
- Carefully remove the lid, taste it, and adjust it for salt and pepper.
- Select Saute on Medium, simmer the stew, add the peas, and stir.
- If you prefer the stew to be thicker, either mash some of the potatoes or add the cornstarch mix.
- Mix cornstarch and water in a small bowl until thoroughly combined to add the cornstarch slurry.
- While sauteing on Medium, add the mixture to the pot, stir, and simmer for 3-5 minutes or until thickened.
- Cancel the Saute function and turn off the Instant Pot.
- Garnish with chopped parsley and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 438 kcal
% 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.
User Reviews
Overall Rating
5
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