Instant pot Pork Stew

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This full flavored pork stew just melts in your mouth and is perfect comfort food for a cold rainy Sunday night. Make a large pot and leftovers are even better the next day. Bonus, you can scoop out even more fat the next day because the oil droplets solidify on top and can be easily removed!




Brown the marinated pork in a single layer until browned on at least 2 sides. The more browning the more flavorful the stew!

Add browned pork to instant pot. Add tomatoes and spices.

Add the mushrooms 

Seal the instant pot and cook under high pressure for 38 minutes. Then natural release for 5 minutes and fully vent the instant pot.

The stew will have reduced down. Remove the pork and mushrooms to a separate tray. Skim off as much fat from the liquid as possible, then add the carrots and high pressure cook for 5 min. Then thicken the sauce with a cornstarch slurry and pour over the pork and mushrooms. Serve hot with rice.

Pork and mushrooms in a separate tray waiting for the carrots and sauce to be ready.


Yields 6 servings 

Ingredients:

  • 4 lbs pork butt cut into 2 inch cubes
  • 2 t salt
  • 1/2 t ground black pepper
  • 1 t dried granulated garlic
  • 1 t dried oregano 
  • 1 t dried thyme or 1T fresh thyme leaves
  • 1 T dried onions
  • 1 t sugar
  • 1 can crushed tomatoes, 15.5 oz
  • 1.5 lbs baby Bella mushrooms, cleaned and trimmed
  • 4 medium carrots, cut to 2 inch pieces
  • 3 T cornstarch mixed with 1/4 c water and 1 T soy sauce




Procedures:

1. Marinate pork with salt, pepper, garlic, oregano, thyme, onions, and sugar in fridge overnight.

2. The next day, brown pork in a single layer in a pan with some oil until at least two sides of the pork are brown. The more browning, the more flavor. Transfer the browned pork to the instant pot.

3. Add the can of crushed tomatoes, and mushrooms to the instant pot. Seal the pot and cook on high pressure for 38 minutes. When the timer is up, allow for 5 minutes of natural release before venting the pot.

4. Remove the pork and mushrooms from the pot to a tray and set aside. Skim off as much fat as you can from the remaining liquid in the pot. Then add the carrots to the pot. Seal and cook under high pressure for 5 minutes. When the timer is up, release and remove the carrots to the serving platter containing the pork and mushrooms.

6. Make the cornstarch slurry. Set the instant pot to sauté and slowly add in the cornstarch slurry to the liquid in the instant pot. Stir until the sauce thickens (about 10 minutes). Turn off the instant pot. Pour the sauce over the pork and serve the stew hot with some rice.