Instant Pot Pork Stew
Pork shoulder pressure-cooked with potatoes and carrots into a stew that tastes like it simmered all afternoon. Browning the meat first is what gives the broth its color.
- Prep20 min
- Cook1 h
- Total1 h 25 min
- Serves6
AI-generated illustration
Contains:meat
Ingredients
Method
- Season the pork shoulder chunks all over with the kosher salt. Set the pressure cooker to Saute, heat the vegetable oil, and brown the pork in three batches, about 4 minutes a batch, so the pot stays hot enough to sear rather than steam. Set the meat aside.
- Cook the onion in the drippings for 4 minutes, add the garlic for 30 seconds, then stir in the tomato paste, smoked paprika, and dried thyme and cook 1 minute, until the paste turns brick colored.
- Pour in the chicken broth and scrape every browned bit off the bottom of the pot; anything left stuck will set off a burn warning.
- Return the pork with its juices and add the Yukon gold potatoes, carrots, and bay leaves. Lock the lid and cook at High pressure for 25 minutes, then let the pressure release naturally for 15 minutes before venting the rest.
- Discard the bay leaves. Whisk the cornstarch with the water, stir it into the stew on Saute, and simmer 3 minutes, until the broth thickens enough to coat the vegetables.
- Taste for salt and stir in the parsley just before serving.
Notes
- A natural release matters here; venting immediately squeezes the juices out of the pork and leaves it dry.
