(Total Time: 50 MIN| Serves: 4)
2 lbs pork shoulder, chopped into smaller pieces
1 cup button mushrooms, sliced
1 onion, chopped
3 tbsp butter
1 tbsp balsamic vinegar
¼ cup fresh celery leaves, chopped
3 cups beef broth
1 tsp salt
½ tsp garlic powder
2 bay leaves
1 tsp peppercorn
Rinse the meat and rub with salt and garlic powder. Set aside.
Plug in the instant pot and press the ‘’Sauté’’ button. Add butter and heat up. Briefly brown the meat, for 2-3 minutes on each side. You will probably have to do this in several batches. Remove from the pot and transfer to a deep bowl. Set aside.
Now add onions and cook for 3-4 minutes, stirring constantly until translucent.
Add mushrooms and continue to cook for another 5-6 minutes.
Finally, add the meat and pour in the beef broth. Stir well and add bay leaves, peppercorn, and balsamic vinegar.
Seal the lid and set the steam release handle to the ‘’Sealing’’ position. Press the ‘’Stew’’ button.
When done, release the pressure naturally and carefully open the lid. Stir in the celery leaves and let it sit for 10 minutes before serving.
Per Serving(Calories 446| Total Fats 17.7g | Net Carbs: 3.2g | Protein: 64g |Fiber: 0.9g)