Pork stew on a weeknight? Totally doable if you’re using an Instant Pot! Cooking under pressure means you’ll have tender, fall-apart chunks of pork in just under an hour. Serve with thick slices of crusty bread for mopping your bowl clean.
- 2 lbs pork shoulder, cut into 1” cubes
- 1 tsp salt
- 1 tsp fresh-ground black pepper
- 2 tbsp olive oil, divided
- 1 small yellow onion, finely diced
- 2 ribs celery, finely diced
- 1 large carrot, peeled and finely diced
- 1 cup sweet apple cider
- 2 cups chicken broth
- 3 tbsp cider vinegar
- 2 tbsp old-fashioned grainy mustard
- 2 tsp fresh thyme
- 1 medium-sized sweet potato, peeled and cut into 1″ cubes (~2 cups)
- 2 medium-sized parsnips, cut into 1″ chunks (~2 cups)
- 4 small turnips, peeled and quartered
- 2 tbsp flour
- 1/4 cup water
- Chopped fresh parsley, for garnish
- In a large mixing bowl, toss the pork cubes with salt and pepper to coat.
- Press the Saute button on your Instant Pot. Add 1 tbsp oil to the pot, and then add the pork cubes and sear until well browned on all sides. Using a slotted spoon, return to the mixing bowl and set aside.
- Add the remaining 1 tbsp oil to the pot. Add the onion, celery and carrot, and saute for about 5 minutes, or until the onions are softened but haven’t started to take on any colour. Stir in the apple cider, using a wooden spoon to scrape up any browned bits left on the bottom, then add the broth, cider vinegar, mustard and thyme. Finally, return the browned pork to the pot, along with any liquids that have accumulated in the bowl.
- Cancel the Sauté function. Lock the lid of the Instant Pot, press the Manual button, and program it for 20 minutes on High pressure.
- After 20 minutes, quick release and add the sweet potato, parsnips and turnips. Cover, press Manual, and cook on High pressure for another 10 minutes. Let the pressure release naturally for 5 minutes, then manually release.
- In a small bowl, whisk together the flour and water, and whisk into the stew. Press the Saute button and let the stew simmer for 3-5 minutes, or until the sauce is thickened. Serve immediately with a sprinkling of parsley and some crusty bread to mop up the sauce.
- Category: Mains
- Method: Pressure Cooker
- Cuisine: Canadian