Hearty Pork and Veggie Stew

Print Recipe

5 from 1 vote

Prep Time10

Cook Time28

Total Time38

Course: Main Dish, Meat, Soup and Salad

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

Servings:

Calories: 401kcal

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-label]

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