There’s nothing quite like the comforting warmth of a hearty stew simmering away in the kitchen. This Instant Pot or Ninja Foodi Pork Stew is one of those recipes that will warm your soul on even the chilliest days. Packed with tender, juicy pork, crispy bacon, and plenty of veggies, it’s a meal that satisfies all the senses. Plus, when you pair it with a loaf of warm, crusty bread and a generous pat of butter, it becomes an instant crowd-pleaser that your family will ask for over and over again.
I’ve made variations of this stew over the years, but when I got my Instant pot, it truly became a staple in our household. You see, being a busy mom of two teenage boys and juggling everything from errands to their endless activities, I need meals that are both satisfying and easy to pull together. Enter the Instant pot—a lifesaver! With its pressure-cooking function, this hearty pork stew comes together faster than a traditional stovetop version without sacrificing any of that slow-simmered, rich flavor.
Let’s Talk About the Pork
The star of the show is definitely the pork butt. It’s a cut that’s perfect for stews because it’s marbled with just enough fat to keep things tender and juicy without being too greasy. When trimmed and cut into chunks, it sears beautifully, forming that golden-brown crust that locks in flavor. I like to toss the pork in a flour mixture before browning it. This gives it a slight crispness and helps thicken the stew as it cooks. It’s a small step, but trust me, it makes a big difference in the final dish.
Bacon: Because Why Not?
Now, I know what you’re thinking—pork and bacon? Yes, yes, a thousand times yes! The bacon adds a smoky richness to the stew, and those little crispy bits give it an extra layer of texture. Plus, cooking the vegetables in the bacon drippings? Oh, mama! That’s where the magic happens. The onions, carrots, and celery soak up all that flavor, and the aroma wafting through the kitchen is enough to make everyone peek their heads in and ask when dinner’s ready.
Wine and Herbs for Depth
If you’ve never used wine in your stews before, this is the time to start. It’s a game changer! The wine deglazes the pot, lifting up all those flavorful bits from the bottom after you’ve sautéed the meat and veggies. Once it reduces, you’re left with a deep, rich base for the stew. The combination of thyme, rosemary, and bay leaves brings an earthy, aromatic quality that complements the pork perfectly.
Veggie Goodness
Let’s talk about the veggies for a minute. I know my boys can be picky about vegetables, but something magical happens when you simmer them in a stew. Even the most reluctant veggie-eater can’t resist tender chunks of potato, sweet carrots, and earthy mushrooms. The potatoes soak up all the broth, making them creamy and soft, while the mushrooms add a slight earthy flavor that ties the whole thing together. And don’t get me started on the celery—it adds the perfect crunch, even after pressure cooking.
The Convenience Factor: Why the Instant Pot/Ninja Foodi is a Game Changer
One of the reasons I love making this pork stew in my Ninja Foodi is how quickly everything comes together. Traditionally, a stew like this would simmer on the stove for hours, but with the pressure cooker function, you get those same deep, developed flavors in a fraction of the time. It’s perfect for busy weeknights when I want to serve my family something wholesome but don’t have the luxury of spending all day in the kitchen. You brown the meat, sauté the veggies, and then just let the pressure cooker do its thing. It’s hands-off cooking at its finest. I love how after the cooking time is up, I can just let the pressure release naturally while I tidy up or, more realistically, sit down for a minute!
Serving Suggestions
Now, let’s talk about the finishing touches. For me, stew is incomplete without a good, crusty loaf of bread on the side. I’m talking about the kind with a chewy interior and a crackling crust that you can tear apart with your hands. We love slathering it with butter (dairy-free for my son, of course!) and using it to soak up every last drop of the broth. If I’m feeling really fancy, I’ll even serve a simple salad on the side—maybe some mixed greens with a light vinaigrette to balance out the richness of the stew.
And if you’re planning to serve this to a crowd, trust me, it’s a guaranteed hit. I’ve made this for family gatherings, and it’s one of those meals that people rave about, even weeks later. You can easily double the recipe if you’re feeding a larger group, and it reheats beautifully, so it’s also perfect for meal prep. I like to make a big batch and freeze individual portions for those nights when I need something quick but still want a home-cooked meal.
Let’s Get Cooking: A Breakdown of the Recipe
Alright, now that we’ve talked about why this pork stew is basically the perfect meal, let’s dive into the step-by-step process.
- Coat the Pork:
Start by trimming the excess fat from the pork butt and cutting it into 1 ½-inch cubes. Then, toss the pork in a mixture of flour, salt, pepper, and a dash of Everglades Heat (a little secret weapon for some extra kick). This coating helps give the pork a nice crust when you sear it, and it’ll also thicken the stew later. - Brown the Pork:
Set your Instant Pot or Ninja Foodi to the sauté function, add some oil, and let it get nice and hot. You’ll want to brown the pork in batches, so don’t overcrowd the pot. This step is crucial for building flavor. Each piece of pork should take about 3-4 minutes per side. Once all the pork is browned, remove it from the pot and set it aside. - Cook the Bacon:
In the same pot, toss in the chopped bacon and let it cook until crispy. You want that bacon to render all its fat and leave behind those delicious drippings that we’ll use to sauté the veggies. - Sauté the Veggies:
Now it’s time to add the onions, carrots, and celery to the pot. These veggies will soak up all the bacon flavor, and after a few minutes of sautéing, add in the garlic for that extra layer of aromatics. - Deglaze with Wine:
Pour in the white wine and use a spatula to scrape up all the browned bits from the bottom of the pot. These are the little flavor bombs that make stews so rich. Let the wine cook off for about 5 minutes until the smell dissipates. - Build the Broth:
Turn off the sauté function, and now it’s time to add the water, beef bouillon, tomato paste, thyme, rosemary, and bay leaves. Stir it all together until the tomato paste is fully incorporated, and the broth starts to come together. - Add the Meat and Veggies:
Return the browned pork and crispy bacon to the pot, along with the cubed potatoes and sliced mushrooms. Give everything a good stir to make sure the meat and veggies are all submerged in that flavorful broth. - Pressure Cook:
Close the lid, making sure your pressure cooker is set to sealing, not venting. Set it to high pressure for 35 minutes. Once the cooking time is done, let the pressure naturally release for about 10 minutes before manually releasing any remaining pressure. - Serve and Enjoy!
Once the stew is done, give it a good stir, and it’s ready to serve. Ladle it into bowls, serve with that warm, crusty bread, and watch as your family devours it. The pork will be melt-in-your-mouth tender, the broth will be rich and flavorful, and the vegetables will be perfectly cooked.
Final Thoughts
This Instant Pot or Ninja Foodi Pork Stew is everything you want in a comfort meal—rich, flavorful, and oh-so-satisfying. Whether you’re making it for a weeknight dinner, meal prep, or a family gathering, it’s a recipe that’s sure to impress. The best part? You can make it with minimal effort, but it tastes like you’ve been working on it all day. That’s a win in my book!
Instant Pot Pork Stew
Ingredients
- 2 1/2 lbs Pork butt trim excess fat, cut into 1 1/2 inch cubes
- 1/2 cup All- purpose flour
- 2 tsp Salt
- 1 tsp Black pepper
- 1/2 tsp Everglades Heat
- 2 TBSP Oil
- 4 slices Bacon chopped
- 1 large Onion diced
- 1 lb Carrots cut to 1 inch pieces
- 3-4 stalks of Celery chopped
- 1 TBSP Garlic minced
- 1/2 White Wine
- 4 cups Water
- 4 tsp Beef Better Than Bouillon
- 2 TBSP Tomato paste
- 1 tsp Dried Thyme leaves
- 1/2 tsp Dried Rosemary leaves
- 2 Bay Leaves
- 4 Yellow Potatoes cubed
- 8 oz Mushrooms sliced
Instructions
- Add flour, salt, pepper and Everglades Heat to a mixing bowl, blend well.
- Add pork and evenly coat the with the flour mixture. Shake off excess.
- Meanwhile heat the pressure cooker to sauté. Add oil. Once hot brown pork on all sides in batches approx. 3-4 mins per side. Once browned remove to a plate or bowl and set aside. Discard drippings.
- In the same pot sauté bacon until crispy. Add to bowl with the pork.
- Next add the onion, carrots, celery into the bacon drippings. Sauté 3-4 minutes then add the garlic to the pot.
- Add the wine and scrap all the brown bits off the bottom if there are any. Cook off the wine smell approx. 5 mins.
- Turn off the sauté function. Add water, better than bouillon, tomato paste, thyme, rosemary and bay leaves. Mix well.
- Then add the pork, bacon, potatoes and mushrooms to the pot. Mix together and try to get all the pieces in the liquid.
- Close the lid and set to High Pressure for 35 minutes. Make sure the cooker is set to sealing NOT venting. Once cook time is complete allow to Natural Release for 10 minutes.