This Hearty Pork and Veggie Stew is the first stew we made in the instant pot. It is so good, we were blown away. It tastes like it simmered low on the stove for HOURS. The recipe is so easy, sear meat, add the ingredients, and wait. I really like the feature of being able to sear the meat right in the pot so you do not have to dirty another dish.
This is a traditional meat and veggie stew with just a kiss of the West Indies. The ginger and allspice give it that little something extra that makes people ask what the secret ingredient is. Without a doubt, my absolute favorite chili pepper is a scotch bonnet, let me tell you it is very hot. The scotch bonnet has a unique fruity flavor. Add a dash of that hot sauce and a swirl of sour cream to cool it down and you have a near-perfect bowl of stew.
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Recipe Tips for Hearty Pork and Veggie Stew
- If you are not concerned with the amount of carbs feel free to add some crusty bread
- The xanthan gum is optional, you could also use a cornstarch slurry to thicken if desired
- If you are eating a keto diet omit the carrots
Shop the Recipe
NOW Foods, Xanthan Gum Pure Powder, Kosher and Gluten-Free Natural Thickener
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Hearty Pork and Veggie Stew
Ingredients
- 1 small turnip peeled and diced
- 8 baby carrots cut cross wise
- 2 stalks celery cut in 2 inch pieces
- 3 cloves garlic smashed
- 1 2 inch piece ginger peeled and cut in half
- 3 bay leaves
- 2 pounds pork loin cut into 2 inch chunks, you could use shoulder meat as well
- 1/2 teaspoon dried thyme
- 1/4 teaspoon allspice
- 1 14 ounce can petite diced tomatoes not drained
- 1 tablespoon oil
- 2 cups water
- 1/2 teaspoon xanthan gum optional, for thickening
- salt and pepper
- sour cream for topping, optional
- scotch bonnet hot sauce for topping, optional
Instructions
- Season your chunks of pork with salt and pepper. Place your instant pot to sear, add oil and sear the pork until it is brown on all sides. Next add the turnip, carrots, celery, garlic, ginger, bay leaves, thyme, allspice, diced tomatoes and water. Stir to combine and scrape the bottom of the pot to get all of the brown bits released into the liquid.
- Close your pot, make sure vent is closed, and set to stew for 28 minutes. Let it natural release for 10 minutes then vent. Remove bay leaves and ginger. Taste and season with additional salt and pepper if needed and stir in 1/2 teaspoon of xanthan gum if desired to thicken.
- Serve with any accompaniment you like. I prefer a spicy scotch bonnet hot sauce and sour cream. Enjoy
This sounds delicious! I also love love love your photography too. Makes everything look so warm and hearty.
I don’t have an instant pot and your recipe is the perfect reason to get one! It looks so tasty and nourishing.
I must get an Instapot. Also love your ingredients in this stew, looks so hearty.
It looks like an interesting mix of flavors! Interesting choices!
I love my instant pot! Makes cooking so much easier.
okay. the information you gave me just now is a game changer. I didn’t know you can sear meat on it. I’ve been holding back on getting one. Gah. Now i must!
It is pretty great. I received it as a gift and I am enjoying it more than I thought I would.