Instant Pot Pork Stew
This hearty stew will warm the soul. Loaded with meat and veggies it is great for chilly weather. Serve it with a loaf of warm crusty bread and butter. It is sure to be a crowd pleaser.
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 of Bacon chopped
- 1 large Onion diced
- 1 lb Carrots cut to 1 inch pieces
- 3-4 stalks of Celery chopped
- 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.
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