Hearty Pork and Veggie Stew

This was the first stew we tried in the instant pot and were blown away. It tastes like it simmered low on the stove for HOURS. The recipe is so easy, sear meat, add the ingredients then walk away 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. My absolute favorite chili pepper is a scotch bonnet, let me tell you it is very hot. It has this fruity flavor that can just not be replicated by any other pepper. 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.

• 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

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5 from 1 vote

Hearty Pork and Veggie Stew

Course Main Dish, Meat, Soup and Salad

Cuisine Fall, Instant Pot, Low Carb, Quick and Easy, Winter

Prep Time 10 minutes minutes

Cook Time 28 minutes minutes

Total Time 38 minutes minutes

Servings 4

Calories 401

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

Notes

Nutrition Info is powered by fatsecret.com and is an estimate, calculate your exact ingredients for the most accurate information. Does not include hot sauce or sour cream

Nutrition

Calories: 401kcal | Carbohydrates: 10g | Protein: 50g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 134mg | Sodium: 217mg | Potassium: 1247mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1250IU | Vitamin C: 17.3mg | Calcium: 70mg | Iron: 2.2mg