When you’re craving a meal that feels like a warm hug in a bowl, look no further. This Instant Pot Pork and Mushroom Stew is the definition of comfort food, but without the hours of simmering. We’re talking fall-apart tender pork shoulder, earthy mushrooms, and a deeply savory broth infused with herbs and a touch of balsamic for brightness. The magic of the pressure cooker delivers a slow-simmered taste in just 50 minutes, making it perfect for a cozy weeknight dinner.
Ingredients
• For the Stew
• 2 lbs (900g) pork shoulder, chopped into 1-inch pieces
• 1 cup (90g) button mushrooms, sliced
• 1 large onion, chopped
• 3 tbsp (42g) butter
• 1 tbsp (15ml) balsamic vinegar
• ¼ cup (15g) fresh celery leaves, chopped
• 3 cups (720ml) beef broth
• For the Spices
• 1 tsp (6g) salt
• ½ tsp (1.5g) garlic powder
• 2 bay leaves
• 1 tsp (2g) whole peppercorns
Instructions
1. Directions
2. Pat the pork pieces dry with a paper towel and season generously with the salt and garlic powder.
3. Set your Instant Pot to the ‘Sauté’ function on high. Once hot, add the butter. Working in batches to avoid overcrowding, sear the pork for 2-3 minutes per side until deeply browned. Transfer the seared pork to a separate bowl and set aside.
4. Add the chopped onion to the pot and cook for 3-4 minutes, stirring frequently until softened and translucent. Scrape up any browned bits from the bottom of the pot.
5. Stir in the sliced mushrooms and continue to cook for another 5-6 minutes, until they have released their moisture and started to brown.
6. Return the seared pork to the pot. Pour in the beef broth and balsamic vinegar, then add the bay leaves and whole peppercorns. Stir everything together.
7. Secure the lid, set the steam release handle to the ‘Sealing’ position, and press the ‘Stew’ button (or cook on High Pressure for 35 minutes).
8. Once the cooking cycle is complete, allow the pressure to release naturally for at least 15 minutes before performing a quick release for any remaining pressure. Carefully open the lid.
9. Stir in the fresh, chopped celery leaves and let the stew rest for 10 minutes for the flavors to meld before serving.
Nutritional Information
• Nutrition Per Serving
• Calories: 446
• Total Fat: 17.7g
• Net Carbs: 3.2g
• Protein: 64g
• Fiber: 0.9g
Pro Tips
• For the richest flavor, ensure you get a deep, golden-brown crust on the pork. Don’t overcrowd the pot; searing in batches is the key to a perfect result.
• After sautéing the onions, pour in a splash of the beef broth and scrape the bottom of the pot with a wooden spoon to lift all those flavorful browned bits (fond). This adds incredible depth to your stew.
• If you prefer a thicker stew, make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir it into the stew after pressure cooking and simmer on ‘Sauté’ mode for a few minutes until thickened.
• Elevate your stew by using a mix of mushrooms like cremini, shiitake, or oyster for a more complex, earthy flavor profile.
FAQ
Q: How do I make this pork stew thicker
A: To thicken the stew, make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. After the pressure cooking is complete, stir the slurry into the stew on the ‘Sauté’ setting and simmer for a few minutes until it thickens.
Q: What is the secret to the most flavorful stew
A: For the richest flavor, ensure you get a deep, golden-brown crust on the pork by searing it in batches. Additionally, after cooking the onions, deglaze the pot by scraping up all the flavorful browned bits from the bottom with a splash of broth.
Q: Can I use different types of mushrooms
A: Yes, you can elevate the stew’s flavor by using a mix of mushrooms. The recipe suggests trying cremini, shiitake, or oyster mushrooms for a more complex and earthy taste.
Q: How long does this Instant Pot stew take to cook
A: The stew cooks on High Pressure for 35 minutes. After that, it requires a 15-minute natural pressure release, bringing the total cooking and release time to approximately 50 minutes.
