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Instant Pot Pork Stew Recipe

Instant Pot Pork Stew

Wholesome Cove
This Instant Pot Pork Stew is a rich, deeply flavored one-pot meal that delivers slow-braised results in under an hour. Tender chunks of pork shoulder are seared to golden perfection, then pressure cooked with hearty vegetables in a savory, herb-infused broth until everything is fall-apart delicious. It's the ultimate weeknight comfort food that tastes like it cooked all day.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 390 kcal

Equipment

  • 6-quart or 8-quart Instant Pot Or any electric pressure cooker
  • 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 and deglazing
  • Measuring cups and spoons
  • Small bowl For mixing the cornstarch slurry
  • Ladle For serving
  • Instant Pot tempered glass lid (optional) Useful for the sauté function

Ingredients
  

  • 2.5 lbs boneless pork shoulder 1.1 kg, 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 (2.5 cm) pieces
  • 3 medium Yukon Gold potatoes cut into 1.5-inch (4 cm) cubes
  • 2 stalks celery sliced
  • 2 tablespoons tomato paste
  • 1 cup dry red wine 240 ml; or substitute with beef broth
  • 2 cups low-sodium chicken broth 480 ml
  • 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

For the Slurry

  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water
  • 2 tablespoons cold water for the cornstarch slurry

For Garnish

  • fresh parsley chopped

Instructions
 

  • Cut the pork shoulder into 1.5-inch (4 cm) cubes, trimming excess fat. Pat completely dry with paper towels, then season all sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
  • Press Sauté (high) on the Instant Pot, heat 1.5 tablespoons olive oil, then sear the pork in two batches for 3 to 4 minutes per side until golden brown. Transfer seared pork to a plate and repeat with remaining oil and pork.
  • Add the diced onion and celery to the pot and cook for 3 to 4 minutes until softened, then add the garlic, tomato paste, smoked paprika, thyme, and rosemary and stir for 1 to 2 minutes until fragrant.
  • Pour in the red wine and use a wooden spoon to scrape up all browned bits from the bottom of the pot. Let the liquid bubble and reduce for about 2 minutes, ensuring the bottom is completely clean.
  • Return the seared pork to the pot along with the chicken broth and Worcestershire sauce, then add the carrots and potatoes on top. Lock the lid, set the valve to Sealing, and pressure cook on high for 25 minutes.
  • Allow the pressure to naturally release for 10 minutes, then carefully switch the valve to Venting to release remaining steam. Open the lid only after the float valve has dropped.
  • Press Sauté, bring the stew to a simmer, and stir in the cornstarch slurry. Cook for 2 to 3 minutes, stirring constantly, until the broth reaches your desired consistency, then taste and adjust seasoning.
  • Ladle the stew into bowls and garnish with freshly chopped parsley. Serve immediately over mashed potatoes or with crusty bread on the side.

Notes

  • Pat the pork completely dry before searing — moisture prevents browning and you'll miss out on the golden crust that builds the stew's flavor.
  • Sear in batches and never overcrowd the pot; too much meat at once drops the temperature and causes steaming instead of searing.
  • Scrape the bottom thoroughly after deglazing to avoid a burn warning during pressure cooking — this step is critical.
  • Use pork shoulder, not pork loin. Pork loin is too lean and will dry out under pressure. Shoulder's fat and connective tissue create the tender, pull-apart texture.
  • Don't skip the natural pressure release. The 10-minute rest allows the proteins to relax and keeps the pork juicy. A quick release can tighten the meat.
  • Add the cornstarch slurry after pressure cooking, not before — starch can interfere with pressure building. Always thicken on the Sauté setting at the end.
  • No wine? Substitute with an equal amount of beef or chicken broth, or add 1 tablespoon of balsamic vinegar to the broth for a hint of acidity.
  • Storage: Refrigerate in an airtight container for up to 4 days. Freeze for up to 3 months — note that potatoes may become slightly grainy after freezing.
  • Make it ahead: This stew tastes even better the next day as the flavors deepen overnight. Reheat gently on the stovetop with a splash of broth if needed.
  • Vegetable swap: Sweet potatoes, parsnips, turnips, or rutabaga all work beautifully in place of or alongside the Yukon Golds.

Nutrition

Serving: 1BowlCalories: 390kcalCarbohydrates: 28gProtein: 34gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 95mgSodium: 520mgPotassium: 980mgFiber: 4gSugar: 5gVitamin A: 85IUVitamin C: 22mgCalcium: 6mgIron: 18mg
Keyword comfort food dinner, easy pork stew, instant pot pork stew, pork stew recipe, pressure cooker pork stew
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