My go-to Instant Pot Pork Stew Recipe has saved dinner more times than I can count. It started one cold Sunday afternoon when I had a pork shoulder sitting in the fridge and absolutely no patience to babysit a stovetop pot for three hours.

I threw everything into the Instant Pot and crossed my fingers. What came out was the most tender, deeply flavored pork stew I had ever made, in a fraction of the time it usually takes.

The broth is rich and savory, the pork practically melts apart, and the vegetables soak up every bit of that gorgeous flavor. If you’ve ever made a slow cooker or stovetop version and thought it was too hands-on, this method is going to feel like cheating in the best way.

I’ve made this dozens of times since then, tweaking the spice blend and adjusting the vegetables based on what’s in season. This is the version that my family requests the most.

Quick Recipe Summary
Prep Time	20 minutes
Cook Time	45 minutes (including pressure build and release)
Total Time	1 hour 5 minutes
Servings	6 servings
Difficulty Level	Easy

If you love a good hearty stew, you might also enjoy this Pork Stew Recipe made on the stovetop for those days when you have a little more time to let things simmer low and slow.

Table of Contents

Why You’ll Love This Instant Pot Pork Stew Recipe

The pressure cooker does all the heavy lifting here, turning tough pork shoulder into fork-tender bites in under an hour. You get that slow-braised flavor without the all-day commitment.

This recipe uses simple, affordable pantry staples. No fancy ingredients needed, just real food that comes together beautifully.

The broth develops incredible depth thanks to a quick sear before pressure cooking. That extra five minutes of browning the meat makes a huge difference in the final flavor.

This stew is endlessly flexible. You can swap in sweet potatoes, parsnips, or turnips depending on what you have on hand.

Leftovers taste even better the next day. The flavors deepen overnight, making it the perfect meal prep stew for the week.

It’s naturally gluten-free and can easily be made dairy-free. It’s a crowd-pleasing bowl that fits a lot of different dietary needs without any awkward modifications.

The cleanup is minimal since almost everything happens in one pot. On busy weeknights, that alone is worth celebrating.

You might also love this comforting Slow Cooker Pork Stew Recipe for those days when you want to set it and forget it before heading out the door.

Ingredients

Use good-quality pork shoulder for the best results. It has enough fat and connective tissue to stay moist and become wonderfully tender under pressure. I’ve tested this with pork loin and the texture just isn’t the same.

2.5 lbs (1.1 kg) boneless pork shoulder, cut into 1.5-inch (4 cm) cubes
3 tablespoons olive oil, divided
1 large yellow onion, diced
4 cloves garlic, minced
3 medium carrots, peeled and cut into 1-inch pieces
3 medium Yukon Gold potatoes, cut into 1.5-inch cubes
2 stalks celery, sliced
2 tablespoons tomato paste
1 cup (240 ml) dry red wine (or substitute with beef broth)
2 cups (480 ml) low-sodium chicken broth
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon black pepper
1 teaspoon kosher salt, plus more to taste
2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry for thickening)
Fresh parsley, chopped, for garnish

For another warming pork dinner with deep flavor, check out this Pork Tenderloin with Roasted Root Vegetables Recipe.

Kitchen Equipment Needed

You don’t need much to pull this off, but the right tools make the process smoother and safer. A good Instant Pot is obviously the star here, but having a few other basics ready before you start will keep things moving.

6-quart or 8-quart Instant Pot (or any electric pressure cooker)
Sharp chef’s knife for cutting pork and vegetables
Cutting board
Paper towels for patting pork dry before searing
Tongs for turning pork during the sear
Wooden spoon or silicone spatula for stirring
Measuring cups and spoons
Small bowl for mixing the cornstarch slurry
Ladle for serving
Instant Pot tempered glass lid (optional, for the sauté function)

Read Also: Crockpot Beef Stew Recipe

Recommended Products for This Recipe

Over the years of making this stew, I’ve found a few products that consistently make the process easier and the results better. These are things I actually use in my own kitchen, not just items I’m throwing out there.

1. Instant Pot Duo 7-in-1 Electric Pressure Cooker

This is the workhorse of this entire recipe. The sauté function for browning the pork is built right in, so you never have to dirty another pan. I’ve had mine for four years and it still performs like day one.

Get it on Amazon

2. Smoked Paprika (Spanish Style)

Not all paprika is created equal. Spanish smoked paprika adds a gorgeous depth and a subtle smokiness that makes this stew taste like it cooked over an open fire. One good jar lasts a long time and transforms the flavor completely.

Get it on Amazon

3. Better Than Bouillon Chicken Base

This is my secret weapon for extra-savory stew broth. A small spoonful added to the cooking liquid brings an umami depth that regular boxed broth just can’t match. I use it in almost every soup and stew I make.

Get it on Amazon

4. OXO Good Grips Tongs

Good tongs are essential for safely browning meat in a hot pot. These lock shut for storage and give you precise control when you’re turning each piece of pork to get a good sear on all sides.

Get it on Amazon

Another fast and easy Instant Pot dinner worth bookmarking: Instant Pot Chicken Noodle Soup Recipe.

Step-by-Step Instructions: How to Make Instant Pot Pork Stew

Step 1: Prep and Dry the Pork

Remove the pork shoulder from the refrigerator about 15 minutes before cooking so it comes closer to room temperature. This helps it sear more evenly.
Using a sharp knife, trim any very large pieces of fat from the pork shoulder, but leave some fat on for flavor. Cut the meat into 1.5-inch (4 cm) cubes.
Lay the pork pieces out on a plate lined with paper towels. Pat each piece completely dry on all sides. This step is crucial: wet meat steams instead of sears, and you want that golden-brown crust.
Season the pork cubes generously on all sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

Step 2: Sear the Pork in Batches

Press the “Sauté” button on your Instant Pot and set it to high heat. Wait about 2 minutes until the display reads “Hot.”
Add 1.5 tablespoons of olive oil to the pot. Let it heat until it shimmers.
Add the pork cubes in a single layer, working in two batches. Do not overcrowd the pot or the pork will steam rather than brown.
Let the pork sear undisturbed for 3 to 4 minutes until a deep golden-brown crust forms on the bottom.
Use tongs to turn the pieces and sear the other sides for another 2 to 3 minutes. You don’t need to brown every single surface, just two good sides.
Transfer the seared pork to a plate and repeat with the second batch, adding the remaining 1.5 tablespoons of olive oil if needed.

Step 3: Sauté the Aromatics

After removing all the pork, keep the Instant Pot on the Sauté setting. There should be browned bits stuck to the bottom of the pot. These are flavor gold.
Add the diced onion and sliced celery to the pot. Stir them around and cook for 3 to 4 minutes until softened and lightly golden.
Add the minced garlic and cook for 1 minute, stirring constantly so it doesn’t burn.
Add the tomato paste, smoked paprika, dried thyme, and dried rosemary. Stir everything together and cook for 1 to 2 minutes until the tomato paste darkens slightly and the spices bloom. This intensifies all the flavors.

Step 4: Deglaze the Pot

Pour in the 1 cup (240 ml) of dry red wine (or additional chicken broth if skipping the wine). This is the deglazing step.
Use a wooden spoon or spatula to scrape up all the browned bits stuck to the bottom of the pot. This is critically important: if those bits stay stuck, the Instant Pot may trigger a burn warning during pressure cooking.
Let the liquid bubble and reduce for about 2 minutes, continuing to scrape the bottom clean.

Step 5: Add the Remaining Ingredients and Pressure Cook

Return the seared pork and any accumulated juices from the plate back into the Instant Pot.
Add the 2 cups (480 ml) of low-sodium chicken broth and 1 tablespoon of Worcestershire sauce. Stir gently to combine.
Add the chopped carrots and potato cubes on top. There’s no need to stir them in deeply; they’ll cook perfectly resting on the liquid and meat.
Press “Cancel” to stop the Sauté function. Close and lock the Instant Pot lid, making sure the pressure valve is set to “Sealing.”
Select “Pressure Cook” (or “Manual”) and set the time to 25 minutes on high pressure.
The pot will take about 10 to 15 minutes to build pressure before the countdown begins. Don’t open it during this time.

Step 6: Release the Pressure

Once the 25 minutes are up, allow the pot to naturally release pressure for 10 minutes. Leave it completely alone during this time; the stew is still cooking from residual heat.
After 10 minutes, carefully switch the pressure valve to “Venting” to release any remaining steam. Use a kitchen towel or a long spoon to do this; the steam is extremely hot.
Wait until the float valve (the small pin next to the pressure valve) drops down before opening the lid. This confirms the pressure is fully released.
Open the lid, tilting it away from you so any remaining steam escapes away from your face.

Step 7: Thicken the Stew

In a small bowl, whisk together 2 tablespoons of cornstarch and 2 tablespoons of cold water until completely smooth with no lumps. This is your slurry.
Press the “Sauté” button again and bring the stew to a gentle simmer.
Pour the cornstarch slurry into the simmering stew while stirring constantly.
Continue stirring and cooking for 2 to 3 minutes until the broth thickens to your desired consistency. It should coat a spoon nicely.
Taste and adjust seasoning with additional salt and pepper as needed.
Press “Cancel” to turn off the heat.

Step 8: Serve

Ladle the stew into bowls, making sure each serving has a good mix of pork, vegetables, and broth.
Garnish with a generous sprinkle of freshly chopped parsley for color and a bright herby finish.
Serve immediately while hot, alongside crusty bread or over mashed potatoes.

If you’re a fan of pressure cooker stews, you’ll appreciate how the method compares to a more traditional Beef Stew Recipe on the stovetop.

Tips for The Best Instant Pot Pork Stew

A few small details separate a good stew from a great one. These are the things I learned from trial and error over many batches.

Always pat the pork dry before searing. Moisture on the surface of the meat prevents browning and leads to a steamed, gray exterior rather than the golden crust that adds flavor. Use paper towels and press firmly.
Sear in batches, never all at once. Crowding the pot drops the temperature rapidly and causes the meat to steam. You want each piece to have direct contact with the hot pot surface.
Scrape the bottom completely after deglazing. Any browned bits left stuck can trigger a burn error on the Instant Pot. Take your time here, and make sure the bottom is clean before sealing the lid.
Use pork shoulder, not pork loin. Pork loin is too lean and will become dry and chalky under pressure. Pork shoulder has the fat and connective tissue that breaks down into silky, rich meat.
Don’t skip the natural pressure release. A quick release can cause the pork to tighten up and become less tender. The 10-minute natural release lets the proteins relax and stay juicy.
Add the cornstarch slurry after pressure cooking, not before. Cornstarch can interfere with pressure building. Always thicken the stew at the end using the Sauté function.
Cut the vegetables large. Smaller pieces will turn to mush under the pressure cooking time needed for pork. Aim for 1.5-inch chunks so they hold their shape.
Let the stew rest for 5 minutes after thickening. This gives everything time to settle and the sauce to cling better to the pork and vegetables.

You might also enjoy: Chicken Stew Recipe

What to Serve with Instant Pot Pork Stew

This stew is hearty enough to stand on its own, but the right side dish turns it into a full, satisfying spread that everyone at the table will want seconds of.

Mashed Potatoes – Ladle the stew right over a pile of creamy mashed potatoes and let the broth soak in. It’s incredibly comforting and stretches the meal further for a bigger crowd.
Dinner Rolls – Soft, pillowy dinner rolls are perfect for soaking up every last drop of that savory broth. I always make a double batch when I know this stew is on the menu.
Roasted Potatoes – If you want a slightly more textured potato alongside the stew rather than inside it, crispy roasted potatoes on the side are a great choice.
Broccoli Salad – A crunchy, creamy broccoli salad provides a nice contrast to the rich, warm stew and adds some freshness to the meal.
Coleslaw – The cool, tangy crunch of coleslaw is a surprisingly good pairing with the deep, savory flavors of pork stew.
Homemade Biscuits – Flaky, buttery biscuits split open and dropped into a bowl of stew is one of life’s great simple pleasures. Highly recommend.
Green Bean Casserole – For a full comfort food feast, pair the stew with a classic green bean casserole. It rounds out the meal beautifully for Sunday dinners or holidays.

Another favorite side that works well here: Maple Glazed Carrots Recipe

Variations of Instant Pot Pork Stew

Once you have the base recipe down, it’s very easy to adapt it to different flavor profiles or dietary needs. Here are some of the versions I’ve tried and loved.

Irish-Style Pork Stew: Replace the red wine with Guinness stout and add a couple of tablespoons of brown sugar. The dark beer gives the broth a slightly bitter, malty depth that works beautifully with the pork. Take inspiration from a classic Irish Stew Recipe for seasoning ideas.
Sweet Potato and Pork Stew: Swap the Yukon Gold potatoes for cubed sweet potatoes. They add a natural sweetness and a beautiful color to the broth. Add a pinch of cayenne to balance the sweetness.
Tomato-Based Pork Stew: Add one 14-ounce (400 g) can of diced tomatoes along with the broth for a more Italian-inspired flavor. Use dried oregano and basil instead of thyme and rosemary. Serve over pasta instead of potatoes for a completely different meal.
Pork and Mushroom Stew: Add 8 ounces (225 g) of sliced cremini or baby bella mushrooms when you sauté the onions. The mushrooms add an earthy depth and a meaty texture that makes the stew even more filling.
Spicy Pork Stew: Add 1 teaspoon of red pepper flakes and a diced jalapeño along with the garlic for a stew with some serious heat. A squeeze of lime juice at the end brightens everything up.
Pork and White Bean Stew: Stir in one 15-ounce (425 g) can of drained and rinsed cannellini beans after pressure cooking. They make the stew heartier and add a creamy protein boost without changing the flavor significantly.
Root Vegetable Pork Stew: Add parsnips, turnips, and rutabaga along with or instead of the carrots and potatoes. Root vegetables hold up beautifully under pressure and give the stew an autumnal, earthy character.

If you love hearty stews, this Venison Stew Recipe uses similar techniques and flavors and is absolutely worth trying.

Storage and Reheating

This stew stores exceptionally well, which makes it ideal for batch cooking. The flavor actually deepens overnight as everything melds together.

Refrigerator: Let the stew cool completely at room temperature for no more than 2 hours before refrigerating. Transfer it to an airtight container and store in the fridge for up to 4 days.
Freezer: Portion the cooled stew into freezer-safe containers or zip-top freezer bags. Lay the bags flat to freeze, then stack them to save space. Freeze for up to 3 months. Note: potatoes can become slightly grainy after freezing. If you plan to freeze the stew, consider using sweet potatoes or omitting the potatoes entirely and serving over freshly cooked mashed potatoes when reheating.
Thawing: Transfer frozen stew to the refrigerator the night before you plan to serve it and let it thaw overnight.
Reheating on the stovetop: Pour the stew into a medium saucepan over medium heat. Stir occasionally and heat until warmed through, about 10 minutes. Add a splash of chicken broth if the stew has thickened too much in the fridge.
Reheating in the microwave: Transfer individual portions to a microwave-safe bowl. Cover loosely and microwave on high in 90-second intervals, stirring in between, until hot throughout.
Reheating in the Instant Pot: Add the stew back to the Instant Pot, press Sauté, and stir gently until warmed through. This is the best method for reheating large batches.
Do not reheat more than once. Only reheat the portion you plan to serve to maintain quality and food safety.

For another make-ahead comfort meal that reheats just as beautifully, try this Slow Cooker Beef Barley Soup Recipe.

Nutritional Facts

These values are approximate and based on one serving out of six total servings. Exact numbers will vary depending on the specific brands and cuts used.

Nutrition Per Serving (Approximate)
Calories	390 kcal
Protein	34g
Fat	14g
Saturated Fat	4g
Carbohydrates	28g
Fiber	4g
Sugar	5g
Sodium	520mg
Potassium	980mg

Read Also: Lamb Stew Recipe

Health Benefits of Key Ingredients

Beyond being delicious, this stew packs in some genuinely nutritious ingredients that make it more than just comfort food.

Pork Shoulder: Pork is an excellent source of complete protein, B vitamins (especially B12 and B6), and zinc. The protein supports muscle repair and keeps you full for hours after a bowl.
Carrots: Rich in beta-carotene, which the body converts to vitamin A. Vitamin A supports eye health, immune function, and skin health. Pressure cooking makes the beta-carotene more bioavailable.
Potatoes: A great source of potassium, vitamin C, and fiber (especially when the skin is left on). They provide sustained energy and help keep blood pressure in check thanks to the potassium content.
Garlic: Contains allicin, a compound with well-documented anti-inflammatory and antimicrobial properties. Regular consumption is associated with improved cardiovascular health.
Onion: A good source of quercetin, an antioxidant linked to reduced inflammation. Onions also contain prebiotic fiber that feeds beneficial gut bacteria.
Celery: Low in calories but rich in vitamins K and C, as well as folate. Celery also contributes a natural savory flavor that reduces the need for added sodium.
Tomato Paste: Concentrated lycopene content, a powerful antioxidant associated with reduced risk of certain chronic diseases. Cooking tomatoes increases the availability of lycopene significantly.
Olive Oil: The monounsaturated fats in olive oil support heart health, and the polyphenols in extra-virgin olive oil have anti-inflammatory effects.

Another wholesome, nutrient-dense dish worth adding to your rotation: Kale and Sweet Potato Soup Recipe

FAQs About Instant Pot Pork Stew

1. Can I use pork loin instead of pork shoulder?

You can, but the results won’t be as tender. Pork loin is a lean cut and doesn’t have the fat and connective tissue that breaks down under pressure into silky, pull-apart meat.

If pork loin is all you have, reduce the pressure cooking time to 15 minutes to avoid it becoming dry or chalky.

2. Do I have to sear the pork first?

Technically no, but I strongly recommend it. The sear creates a Maillard reaction that adds layers of savory, roasted flavor to both the meat and the broth that you simply can’t get any other way.

Skipping it will give you a perfectly fine stew, but it won’t have the same depth of flavor.

3. Why did my Instant Pot show a burn warning?

This almost always happens because there are still browned bits stuck to the bottom of the pot that weren’t fully scraped up during the deglazing step.

If this happens, cancel the program, open the lid, add a splash more broth, scrape the bottom thoroughly, and restart the pressure cook cycle.

4. Can I make this stew without wine?

Absolutely. Just replace the 1 cup of red wine with an equal amount of chicken broth or beef broth. The stew will still be flavorful and delicious without any alcohol.

You could also add a tablespoon of balsamic vinegar to the broth for a hint of acidity that wine would have provided.

5. Can I add frozen vegetables?

Yes, but add them after pressure cooking during the Sauté phase rather than before. Frozen vegetables will become completely overcooked and mushy if pressure cooked.

Stir them in after opening the lid, press Sauté, and cook for 3 to 5 minutes until they’re warmed through and just tender.

For more satisfying dinner ideas perfect for weeknights, browse these Fall Dinner Recipes.

Final Thoughts

This Instant Pot Pork Stew has become one of those recipes I turn to when I want something deeply satisfying without spending the whole evening in the kitchen. The pressure cooker takes all the effort out of the process and still delivers that slow-cooked, stick-to-your-ribs result.

Every time I make it, the house fills with the most incredible smell. It’s the kind of meal that makes people wander into the kitchen asking when dinner is ready.

If you give this recipe a try, I’d love to hear how it turned out. Drop a comment below with any changes you made or questions you have, and don’t forget to share it with someone who needs a good weeknight dinner recipe in their life.

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