Instant Pot Pork Stew
After a long day at work, I am always looking forward to some type of comfort food. My Instant Pot Pork Stew always hits the spot, and the best part is that it takes only 30 minutes to prep and another 30 to cook. It’s perfect to make on a busy weeknight in a fraction of the time!
Tender pieces of pork cooked in a flavorful broth with red wine and veggies. This recipe is great for meal plans and can also be frozen for later use. Instant pot recipes are such a time saver. They also reduce the cooking process, making them perfect for those who don’t have much time to spend in the kitchen but still seek the comfort of a delicious homemade meal.
Table of contents
This stew recipe is such a tasty dish with fantastic flavor; I am usually big on planning my meals, so I always make extra to freeze some for later. I highly recommend investing in a deep freezer if you have the space. I have one in the garage, and I always stock it with frozen meals to have on hand.
Why you will love this recipe
- It is cheap: You can feed everyone for under $20.
- No special skills: Using an instant pot is easy. Just press the button and let it cook.
- Fast food: You get a full, comforting meal for the whole family in 30 minutes.
- Easy cleanup: One pot to clean. That’s all!
What you will need
- Meat: For this recipe, I use a piece of pork loin. However, pork tenderloin, pork butt, or pork shoulder would work great.
- Seasoning and herbs: A mixture of salt and ground black pepper. In addition, you can add some smoked paprika, chili powder, onion powder, garlic powder, and bay leaves.
- Flour: I also coat the meat pieces with all-purpose flour. This helps absorb the moisture, making them easier to saute.
- Oil: You can use vegetable oil, canola oil, extra virgin olive oil, or avocado oil.
- Vegetables: A combination of yellow onion, garlic, carrots, celery, baby Bella mushrooms, mini red potatoes, and frozen peas.
- Liquid: Everything is cooked in a mixture of chicken stock and red wine. However, you can also use vegetable or beef broth.
- Thickener: I use tomato paste and a cornstarch mixture to add extra flavor but not extra liquid to this easy recipe.
How to make it
Toss: First, I toss the pork cubes in flour, salt, and black pepper in a large bowl.
Sauté mode: Then, click the saute button and add the oil to the bottom of the pot. Brown the pieces of meat in a single layer, then set them aside.
Brown the veggies: Still using the sauté function, I cook the onion and garlic.
Deglaze: I add the wine and scrape the browned bits stuck to the inner pot’s bottom.
Cancel saute: Next, I press cancel to turn off the saute mode. I add the meat back, followed by tomato paste, carrots, celery, potatoes, mushrooms, and beef broth. I season and stir well, and I add the bay leaf.
Pressure cook: I close the lid, seal the valve, and pressure cook on high pressure for 20 minutes.
Natural pressure release: After that, when the pressure cooker beeps, I do a 10-minute natural release.
Quick pressure release: Then, using the quick release method, I release pressure by carefully opening the valve.
Sauté function: After releasing the remaining pressure, I carefully open the electric pressure cooker, select saute again, and add the peas.
Thickener: If the sauce is too thin, I mix the cornstarch mixture and add it to the pot. Cook for a few minutes, and also adjust for salt and pepper.
Serve: When the delicious pork stew is ready to be enjoyed, I sprinkle some fresh chopped parsley on top and serve it.
Expert tip
Type of pork for stew
The great thing about stewing meat, especially in the instant pot, is that it tenderizes it. So, you can use an inexpensive cut of pork that you would not usually buy. Pork shoulder, also known as Boston butt or pork butt, is a traditional pork stew meat because it is inexpensive, it tastes great, and it has a lot of marbleized fat.
I use pork loin because it is tender and has a lot of fat to make it juicy. Pork tenderloin is a cut that is better for cooking fast because it is leaner and does not have a lot of fat for flavor. You have to be careful not to overcook it because it can become dry and tough easily. It is also more expensive. Pork chops would also be okay for this recipe. Pork steaks would be even better because they have a lot of extra fat and are inexpensive.
More tips to consider:
- Ensure the meat is not undercooked or overcooked, so it is not tough. The right temperature for pork is 145 degrees F. Use a meat thermometer or instant-read thermometer.
- Add cornstarch slurry or some other type of thickener if the stew is not thick enough.
- Do not skip browning the pork. This will lock all the flavors and juices inside the meat.
- Always deglaze the pot after sautéing. Otherwise, you are likely to end up with a BURN notice.
Recipe variations and add-ins:
- Different meat: Instead of pork, use chicken, beef, or turkey for a different taste.
- Add pineapple: My kids love it when I add pineapple pieces to the stew.
- Mexican pork stew: For a Mexican-style stew, I add taco seasoning, Rotel, black beans, poblano peppers, corn, and red pepper flakes.
- Add seasonings: You can add your favorite herbs and spices, such as paprika, thyme, oregano, basil, and rosemary.
- Veggies: I like adding sweet potatoes, bell peppers, red onion, whole garlic cloves, and fresh tomatoes for extra acidity and sweetness.
- Beans: This easy recipe can be made heartier using pinto beans, black beans, or chickpeas.
- Spicier: If you prefer your food spicier, use cayenne pepper, chili peppers, peppers in adobo sauce, or a can of diced green chiles.
- Crockpot version: If you don’t have an instant pot, you can also make this slow-cooker pork stew.
Serving suggestions:
I love some fresh bread for dipping into the stew; I usually quickly make my easy 30-minute dinner rolls while the stew cooks. My kids love it when I serve it in homemade bread bowls.
This stew would also be delicious with a bowl of tortilla chips topped with guacamole and sour cream. For a heartier meal, serve with some white or brown rice on the side.
Another type of bread you can dip in this tasty stew is this buttery southern cornbread made with honey, brown sugar, and buttermilk. This dinner also pairs well with a light salad. I like something light and refreshing, like this grilled asparagus salad.
How to store:
- Refrigerate: First, cool it down and transfer the leftover stew to an airtight container, then refrigerate for 3 to 4 days.
- Freeze: To freeze the pressure cooker pork stew, put it in freeze-proof containers or freezer bags and freeze for up to 3 months.
- Thaw: Transfer it from the freezer to the fridge section and thaw it overnight. In addition, make sure to reheat it well to kill any bacteria.
- Reheat: Either reheat it on the stove or in the microwave. Adjust the seasoning if needed.
Frequently asked questions
If you do not let the pork stew enjoy a natural release for 10 minutes after cooking for at least 20 minutes, it will become chewy or tough. Then again, if you cook it for over 20 minutes and let it sit for a 30+ natural release, it may be overcooked. Check the temperature of the meat. If it is 145 degrees F, that is enough cooking time. Anything under that is in the danger zone. But over that, it will likely give you tough meat because it keeps cooking as it rests.
You may have added too much wine or stock, or it could have come from the frozen vegetables. If you add other veggies, such as zucchini, broccoli, corn, carrots, and tomatoes, remember that they have a high water content and will add liquid to the stew. This is not a problem, though. Make a cornstarch slurry and thicken the stew as you like. If you do not have any cornstarch, use potato starch, arrowroot, or xanthan gum.
I do not use it in this recipe because the chunks of meat are small, but it can be used for stews with larger chunks of meat. When you press the STEW button, it automatically goes to the high setting for 35 minutes, which allows it to simmer to let the meat tenderize and soak up the flavors. I prefer to sauté mine first and then set it to high for 20 minutes with a 10-minute natural release.
Browning the pork will make a big difference in the flavor and texture. Also known as searing or caramelizing, it is an easy step that only takes a few minutes. The Maillard reaction is how heating brings out the natural sugar and amino acids in it to add flavor, aroma, and crispy texture. It also locks the juices inside the meat without locking out the additional flavorings and seasonings you add. I would not skip this step if you want flavorful stew.
More pork recipes:
Loved this recipe? I’d love to hear from you! 💛 Leave a 5-star rating ⭐️ in the recipe card below and share your thoughts in the comments – I read and appreciate every single one!
Let’s stay connected! Follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious, sweet and savory recipes. Have a question? Ask in the comments, and I’ll be happy to help! 😊 with love Catalina!
Instant Pot Pork Stew
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
- 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.