Craving a deeply flavorful, fall-off-the-fork tender stew that doesn’t take all day to make? Look no further! This Instant Pot Pork Tenderloin Stew is your answer to a cozy, satisfying meal on a busy weeknight. Using the magic of pressure cooking, we transform simple ingredients into a rich, aromatic stew in just 45 minutes. It’s the ultimate comfort food, simplified.
Ingredients
• For the Stew
• 2 lbs / 900g pork tenderloin, chopped into 1-inch cubes
• 1 large onion, finely chopped
• 2 tbsp / 30ml vegetable oil
• 1 cup / 150g cherry tomatoes, chopped
• 1 tbsp / 15ml balsamic vinegar
• 5 cups / 1.2L beef broth
• Spices
• 1 tsp / 6g salt
• ½ tsp / 1.5g freshly ground black pepper
• A handful of fresh basil, torn or roughly chopped
Instructions
1. Directions
2. Set your Instant Pot to the ‘Sauté’ function. Once hot, add the vegetable oil and chopped onion, cooking for 3-4 minutes until softened and translucent.
3. Add the chopped pork tenderloin to the pot. Season generously with salt and freshly ground pepper, then stir in the balsamic vinegar. Continue to sauté for about 10 minutes, allowing the pork to brown on all sides.
4. Pour in the beef broth and add the chopped cherry tomatoes, stirring well to combine. Use a wooden spoon to scrape any flavorful browned bits from the bottom of the pot.
5. Secure the lid, turn the steam release handle to the ‘Sealing’ position, and press the ‘Manual’ or ‘Pressure Cook’ button. Set the timer for 25 minutes.
6. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes before carefully switching the handle to ‘Venting’ to release any remaining steam.
7. Carefully open the lid and stir in the fresh basil. Serve the stew immediately while hot.
Nutritional Information
• Per Serving: Calories 456 | Total Fat 16.6g | Net Carbs 5.1g | Protein 66.2g | Fiber 1.3g
Pro Tips
• For a deeper, richer flavor, don’t rush the browning step. Ensure the pork gets a nice sear on all sides before adding the liquids.
• When you add the beef broth, use a wooden spoon to scrape the bottom of the pot. This process, called deglazing, lifts all the flavorful browned bits into the stew.
• Feel free to add heartier vegetables like chopped carrots, celery, or potatoes along with the broth for a complete one-pot meal.
• For a thicker stew, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir it into the stew on ‘Sauté’ mode after pressure cooking and simmer until thickened.
FAQ
Q: Can I use a different cut of pork for this stew
A: Yes, but you may need to adjust the cooking time. Pork shoulder or butt are great alternatives, but they require a longer cooking time to become tender. Consider increasing the pressure cook time to 30-35 minutes for these tougher cuts.
Q: When should I add vegetables like potatoes or carrots
A: Add hearty vegetables like chopped potatoes, carrots, or celery at the same time as the beef broth, right before you secure the lid for pressure cooking. They will become perfectly tender during the 25-minute cook cycle.
Q: How can I make the stew thicker
A: For a thicker stew, use the ‘Sauté’ function after pressure cooking. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry, then stir it into the simmering stew until it thickens to your liking.
Q: Is it necessary to brown the pork first
A: While you can skip it in a pinch, we highly recommend browning the pork. This step, called searing, creates a deep, rich flavor base for the entire stew through the Maillard reaction. It’s a key step for maximum flavor.
