Looking for a satisfying dinner that practically makes itself? On those busy days when you barely have time to think about cooking, let alone spend hours in the kitchen, this Instant Pot pork stew comes to the rescue. Between work deadlines, after-school activities, and daily errands, finding time to make a proper home-cooked meal can feel impossible.
That’s why this recipe has become my go-to solution – it combines the convenience of pressure cooking with the comfort of a traditional stew. Just toss everything in the pot, set it, and let your Instant Pot do all the heavy lifting while you tackle your to-do list.
Possible Ingredient Alternatives
Pork loin can be replaced with chicken thighs or beef chuck for different flavor profiles while maintaining tenderness. Adjust cooking time as needed, with chicken requiring less time and beef potentially needing more. For a vegetarian option, use firm tofu or seitan, reducing cooking time and adding more vegetables for bulk.
Red wine can be substituted with additional broth or grape juice for an alcohol-free version. If using grape juice, reduce the amount slightly and add a splash of vinegar to balance the sweetness.
Potatoes can be swapped with parsnips, turnips, or cauliflower for a lower-carb alternative. These vegetables will provide a similar texture and absorb flavors well. Adjust cooking time as needed, as these alternatives may cook faster than potatoes.
| Preparation Time | 15-20 minutes |
| Cooking Time | 40-60 minutes |
| Total Time | 55-80 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2100
- Protein: 150-170 g
- Fat: 90-100 g
- Carbohydrates: 150-160 g
Ingredients
For the stew:
- 1/4 cup plain flour
- 4 tbsp cooking oil (like a neutral oil such as grapeseed or avocado)
- 1/4 tsp black pepper
- 2 cups sliced baby bella mushrooms
- 1 cup chopped celery (cut into 1/2-inch pieces)
- 1 yellow onion, chopped (finely chopped for better flavor distribution)
- 1 tsp salt
- 4 medium carrots, diced (cut into 1/2-inch pieces)
- 5 cloves garlic, minced
- 1 lb small red potatoes, halved
- 1/2 cup red wine (a dry red like Cabernet Sauvignon or Merlot works well)
- 3 bay leaves (remove before serving)
- 1 cup frozen peas (no need to thaw before adding)
- 5 cups low-sodium beef broth (I use Pacific Foods organic beef broth)
- 2 lb pork loin (cut into 1-inch cubes for even cooking)
- 2 tbsp tomato paste (adds a rich, umami depth to the stew)
For the slurry:
- 3 tbsp cornstarch
- 1/2 cup water
For the garnish:
- fresh parsley, chopped (for a pop of freshness and color)
Step 1: Prepare and Brown the Pork
Begin by placing pork chunks into a large bowl.
Sprinkle them with flour, salt, and black pepper, then toss to ensure each piece is evenly coated.
Turn on the Instant Pot, select the Saute function, and adjust to High.
Once the pot is Hot, add oil and wait for it to simmer.
Add the meat in a single layer, working in batches if needed.
Brown the pork on all sides, about 5 minutes per batch.
Once browned, set the pork aside.
Step 2: Saute Onion and Garlic, and Deglaze
In the same Instant Pot, add onion and garlic to the drippings and cook for 1-2 minutes until fragrant.
Pour in 1/2 cup of wine to deglaze the pot, using a wooden spoon to scrape up the flavorful bits stuck to the bottom.
This step adds depth to your stew’s flavor.
Cancel the Saute function once done.
Step 3: Assemble the Stew Ingredients
Add the browned pork back into the Instant Pot.
Incorporate tomato paste, stirring slightly to mix.
Add carrots, celery, potatoes, and mushrooms over the meat.
Pour beef broth atop these ingredients, making sure the liquid reaches the level of the vegetables.
Add bay leaves and season with additional salt and pepper as desired.
Step 4: Pressure Cook the Stew
Cover and lock the Instant Pot lid, making sure the valve is set to seal.
Select the Manual Pressure Cook setting for 20 minutes on High pressure.
After cooking, allow a 10-minute Natural Pressure Release, then carefully release any remaining pressure manually.
Remove the lid with caution.
Step 5: Thicken and Finalize the Stew
Taste the stew and adjust the seasoning with salt and pepper if necessary.
Select the Saute function on Medium, add peas, and stir them in.
To thicken the stew further, either mash some of the potatoes or prepare a cornstarch slurry.
To make the slurry, mix cornstarch with water in a small bowl until smooth.
While sauteing, add the slurry to the pot, stirring constantly.
Simmer the stew for an additional 3-5 minutes until thickened to your preference.
Cancel the Saute function and turn off the Instant Pot.
Step 6: Garnish and Serve
Complete your delicious stew by garnishing it with freshly chopped parsley.
Serve hot and enjoy your hearty homemade meal!
