This instant pot pork stew with potatoes, cauliflower and sweet potatoes is a filling meal, perfect for a weeknight dinner. Cooking under pressure makes this a hassle-free dinner.
Why make pressure cooker pork stew?
- Easy and quick recipe
- Reheats well
- Keeps up to 3 days in the fridge when stored properly
- Versatile recipe – adjust the quantities of veggies to your liking, use beef instead of pork
If you have any leftover pulled pork on hand, you can just make this pork stew recipe without adding the meat in (in this case, you should be able to reduce the pressure cooking time to 10 minutes) and stir the meat in at the very end.
My favorite way of serving this pressure cooker pork stew is with freshly made homemade bread or French baguette, but you can use anything you like – dinner rolls, artisan bread,…
Because this stew contains a good amount of potatoes, you don’t really need to serve it with anything else though, if you don’t want to.
Polenta is also a great option but can take some time to make unless you use the quick one.
Cooking under pressure
I like using instant pot for stews, soups or meals that would normally take ages to make. And while some might argue you need to wait for the pot to come to pressure and then wait until it releases it, there is one great advantage to this method of cooking, especially when using instant pot.
You don’t need to stir at any time once you set the timer, you don’t have to worry about not having enough water in so you can forget all about it and go about doing other things.
In fact, if you do forget about it, it will keep your food warm for quite a long period of time which is pretty cool.
My instant pot pork stew recipe needs 15 minutes for pressure cooking (If you cut your meat into smaller pieces, you could reduce the cooking time by 2-3 minutes).
To this time, add about 5-7 minutes for sauteing onions and sealing the meat.
Pressurizing will take about 15 minutes. Now, you could open the pork stew right after the time is up (by releasing the pressure manually), but I like to wait about 10 minutes. This is important especially when you overfill your pot as juices/liquids could come out from the steam valve creating quite the mess.
More stew recipes for you to try:
- Calamari Stew – for seafood lovers.
- Campfire Stew – perfect for camping trips.
- Slow Cooker Beef Stew – if you like using crock pot for cooking.
- Oxtail Stew with fried potatoes and rich sauce.
Instant Pot Pork Stew
- 3 teaspoons olive oil , see note 1
- 1 medium onion , minced (about 1 cup)
- 3 garlic cloves , minced
- 1 pound pork , diced
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- ½ pound cauliflower florets
- 1 pound sweet potato , cut into chunks
- 1 pound potatoes , diced, see note 2
- 1 can pureed tomatoes (14 ounces/400 milliliters)
- 1 tablespoon thyme
- 3 tablespoons double concentrated tomato puree , optional, see note 3
- 2 cups vegetable broth , see note 4
- Turn on your instant pot and press SAUTE. Pour in olive oil and when hot add minced onion. Saute for a few minutes before adding diced pork. Cook until the meat is sealed on the outside (it does not have to be brown).
- Season with salt, pepper and add the rest of the ingredients. Give everything a good mix.
- Cover with a lid and lock it into its position. Turn the steam release valve to SEALING. Press PRESSURE COOK (or MANUAL) setting and set time to 15 minutes. When the time is up, wait 10 minutes before releasing the pressure manually.
- Enjoy warm!
- Olive oil can be substituted with other cooking oil (sunflower, vegetable).
- You can omit potatoes and use only sweet potatoes. If you do, the stew will taste slightly sweeter.
- Double concentrated tomato puree does thicken this simple pork stew, but it is not mandatory.
- Instead of vegetable broth, you can use chicken stock or vegetable bouillon diluted in water.
- Prep time includes prepping all the vegetables (washing, peeling and cutting).
- Overall cooking time does not include the time your pot needs to come to pressure (about 15 minutes) nor the time needed to release its pressure (in this case 10 minutes).
- This recipe was developed for a 6-quart/6-liter instant pot.