Instant Pot Pork Stew makes for a hearty dinner meal complete with juicy meat and tender veggies! Making it in the pressure cooker saves you time and effort!
Using pressure to cook the meat is key to preparing this dish in just about an hour or so. I also use the Instant Pot to prepare IP Chicken and Rice, IP Ham and Bean Soup, and IP Butter Chicken. They are all so good, check them out!
Pressure Cooker Pork Stew
Instant Pot Pork Stew is a tasty dish that will not take you hours to cook. And using pork as the main protein is perfect because it does not dry out easily and the vegetables complement it.
The procedure starts with browning the meat. It develops a nice deep flavor that will tickle your buds.
Then, the next step is to deglaze and get all those flavors off the bottom of the pot. And the liquid here is mainly chicken stock which is tasty. You also put red wine which will elevate the flavors even more.
Add to that the colorful veggies and you are set for a warm and comforting dinner, even on a weeknight!
Everything in this dish is simply delicious without the long wait!
What kind of pork is best to use for stew?
I use a boneless pork roast for this recipe. Ideally, you would want inexpensive cuts.
Those are kind of tough to use for other recipes, but stewing will eventually tenderize them anyway. But you can always opt for your favorite whether it be chops, loin, or tenderloin.
What potatoes to use for pork stew?
I use Yukon Gold, which is somewhat waxy but somewhat starchy, too. That starch will also aid in thickening the stew.
Also, you may use red, white, or new potatoes.
How to Make Pressure Cooker Pork Stew?
- Season: Coat the meat with a mixture of flour, salt, pepper, and if you want add 1 teaspoon of smoked paprika.
- Sauté: Use the SAUTE function, heat some oil, and brown the meat on all sides. Do not overcrowd and you may have to do this in batches. Set aside the cooked pieces and cover. Then, sauté the aromatics.
- Deglaze: Add in the wine, stir, and scrape off the bits and pieces that are stuck at the bottom.
- Pressure-cook: Add in the rest of the vegetables except for the peas. Refer to the recipe card below for the actual IP settings. Release the pressure and open the lid.
- Simmer: Maintain the simmer and stir in the peas. Adjust the taste and season accordingly.
- Serve: Transfer to bowls, garnish with parsley, then serve!
Aside from celery, carrots, and potatoes, you may also add:
- pinto beans
- black beans
- red bell pepper
Can I use frozen meat in the Instant Pot?
Yes! The Instant Pot is handy in the kitchen as you can use it even for frozen meat without the need to fully thaw it. Here are some recipes that you can do:
Can I use beef stock instead?
Yes! You can even use plain water but using chicken or beef stock results in a richer and more flavorful base.
What to Serve with Instant Pot Pork Stew?
How to store:
- Refrigerate: Cool it down and transfer to an airtight container, then refrigerate for 3 to 4 days.
- Freeze: Put it in freeze-proof containers and freeze for up to 4 months.
- Potatoes are natural thickeners in dishes like this. But if you want to thicken it some more, add in a slurry of cornstarch or flour towards the end of the cooking.
- This makes for a great freezer meal. You can make a huge batch and freeze several portions for you to thaw and reheat for later.
- You can use baby potatoes with the skin on. The skin will have a great texture upon cooking, and it is healthier, too, as much of the fiber in the spuds are in the skin.
Instant Pot 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
- 3 tablespoons cornstarch
- 1/2 cup water
- Chopped fresh parsley
- Place pork chunks into a large bowl, 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 and once the oil is simmering, add the meat into 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, using a wooden spoon scrape the bits that stuck to it.
- 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, point the valve to seal.
- Select manual Pressure cook for 20 minutes on High. Followed by a 10 minutes Natural Pressure Release, after which release manually the remaining pressure.
- Carefully remove the lid and taste and adjust for salt and pepper.
- Select Saute om Medium, simmer the stew, and add the peas, stir.
- If you prefer the stew to be thicker, either mash some of the potatoes or add the cornstarch mix.
- To add the cornstarch slurry, mix cornstarch and water in a small bowl until fully combined.
- While on Saute on Medium, add the mixture to the pot, stir and simmer for 3-5 minutes or until thickened.
- Cancel Saute function and turn off the Instant Pot.
- Garnish with chopped parsley and serve.