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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!
Course Main Course
Cuisine American
Keyword Instant Pot Pork Stew
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 6 servings
Calories 438kcal
Author Catalina Castravet


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


  • 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 are 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.



Calories: 438kcal | Carbohydrates: 30g | Protein: 40g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 95mg | Sodium: 1306mg | Potassium: 1344mg | Fiber: 5g | Sugar: 6g | Vitamin A: 7146IU | Vitamin C: 22mg | Calcium: 66mg | Iron: 3mg