Instant Pot® Pork Stew recipe

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Ingredients

2 tablespoons olive oil
2 pounds pork shoulder, cut into 6 pieces
salt and ground black pepper to taste
2 tablespoons all-purpose flour
1 cup red wine
1 cup beef broth
2 tablespoons tomato paste
1 onion, cut into large chunks
4 stalks celery, cut into 1-inch pieces
½ pound baby carrots
2 cloves garlic, chopped
2 bay leaves

Nutrition Info

197.8 calories
carbohydrate: 8.9 g
cholesterol: 42.6 mg
fat: 8.4 g
fiber: 1.8 g
protein: 15.9 g
saturatedFat: 2.2 g
servingSize: -
sodium: 219.6 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil for 1 minute. Season pork with salt and pepper. Add to the pot. Cook and stir until browned evenly on all sides, 4 to 5 minutes. Add flour and cook and stir for 1 to 2 minutes. Deglaze the pot by adding wine, broth, and tomato paste, scraping up all the browned bits from the bottom.

  2. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

  3. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in onion, celery, carrots, garlic, and bay leaves. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 15 minutes. Allow 5 minutes for pressure to build.

  4. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.

Recipe Yield

8 servings

Recipe Note

During the pandemic of the Coronavirus and the stay-at-home order, I have been trying different ways of cooking pork shoulder. Hubby and I cook together and this is a simple but delicious recipe we made.

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