Craving a meal that feels like a warm hug in a bowl? This Instant Pot Pork Cabbage Stew is your answer! It’s the ultimate comfort food, combining fall-apart tender pork shoulder with the subtle sweetness of cabbage and sweet potato. The broth is a flavor powerhouse, balancing savory beef stock with a tangy trio of soy sauce and vinegars. Best of all, your pressure cooker does most of the work, making this a fantastic, low-effort dinner for any night of the week. Get ready to discover your new favorite stew!
Ingredients
• 2 lbs (about 900g) boneless pork shoulder, cut into 1-inch cubes
• 3 cups (about 300g) shredded cabbage
• ½ small sweet potato (about 150g), cut into chunks
• 1 whole head of garlic, top sliced off
• 3 tbsp (42g) butter
• 2 tbsp (30ml) apple cider vinegar
• 3 tbsp (45ml) soy sauce
• 2 tbsp (30ml) rice vinegar
• 4 cups (about 1L) beef broth
• Spices
• 1 tsp (6g) salt
• ½ tsp (1g) freshly ground black pepper
• ½ tsp (1g) red pepper flakes
• 1 tsp (3g) garlic powder
Instructions
1. Directions
2. Place the pork shoulder cubes into the inner pot of your pressure cooker. Pour in the beef broth and add the whole head of garlic, salt, black pepper, red pepper flakes, and garlic powder. Stir to combine.
3. Secure the lid and set the steam release valve to the ‘Sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ setting and cook on high pressure for 25 minutes.
4. Once the cooking cycle is complete, carefully perform a quick pressure release by moving the valve to the ‘Venting’ position.
5. Open the lid and stir in the sweet potato chunks and shredded cabbage. Drizzle with soy sauce, rice vinegar, and apple cider vinegar, then top with the butter.
6. Secure the lid again, ensure the valve is set to ‘Sealing’, and cook on high pressure for an additional 5 minutes.
7. When the second cooking cycle finishes, allow the pressure to release naturally for at least 10 minutes before opening the lid.
8. Remove the garlic head (you can squeeze the soft cloves into the stew for extra flavor if desired). Stir well and serve immediately.
Nutritional Information
• Nutrition Per Serving
• Calories: 489
• Total Fat: 18.1g
• Net Carbs: 8.3g
• Protein: 66.6g
• Fiber: 1.9g
Pro Tips
• For a deeper, richer flavor, use the ‘Sauté’ function to brown the pork cubes in a little oil before adding the broth and pressure cooking.
• Feel free to add other hearty vegetables like carrots or onions. Add them along with the sweet potatoes and cabbage.
• This stew is even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Serve over a bed of fluffy white rice or with a side of crusty bread to soak up every last drop of the delicious broth.
FAQ
Q: How can I make the flavor of this pork stew even richer
A: For a deeper, richer flavor, the recipe suggests using the ‘Sauté’ function on your Instant Pot to brown the pork cubes in a little oil before you begin pressure cooking.
Q: Can I add other vegetables to this Instant Pot stew
A: Yes, you can add other hearty vegetables like carrots or onions. For best results, add them at the same time as the sweet potatoes and cabbage.
Q: How should I store leftover pork cabbage stew
A: Store any leftovers in an airtight container in the refrigerator. The stew will keep for up to 3 days and often tastes even better the next day.
Q: What should I serve with this stew
A: This stew is delicious served over a bed of fluffy white rice or with a side of crusty bread, which is perfect for soaking up the savory broth.
