Tuesday, January 19, 2016

Instant Pot Pork Mexi-Stew

Okay okay... This is the last instant pot recipe for a little bit! Promise! It's just so much fun to use.

Stews are one of my favorite things to make when it's winter. Even more than chili. It's just so comforting and delicious. All the flavors meld together and stew into a wonderful dish. You could totally make some adjustments to cook this recipe in the slow cooker or even in a dutch oven.

This Pork Mexi-Stew is really delicious. I got the idea from My Heart Beets' Carne Guisada. I swapped the beef for pork and then added a bit more broth to make it more of a stew. MMM MMM! My Heart Beets has a lot of grain free recipes, and even some great Whole 30 recipes, so definitely check out the site.

Instant Pot Pork Mexi-Stew
from My Heart Beets
serves 4


  • 2 tbsp ghee
  • 1 lb pork, cubed
  • 1 onion, dicedf
  • 2 red bell peppers, chopped
  • 1 tbsp minced garlic
  • 1 serrano pepper, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika 
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp oregano
  • 1 c. bone broth (or another favorite broth)
  • 1/2 c. tomato sauce
  • 1 tbsp tapioca flour


1.   Chop veggies and pork. Turn on instant pot, by pressing the saute button.

2.   Melt 2 tbsp of ghee. Once the ghee is melted, add the pork and brown on all sides. Once the pork is a little cooked, add the veggies and garlic. Add spices, and cook 2-3 minutes.

3.   Pour in the bone broth, and seal the lid on the instant pot. Press the cancel button, and then the meat/stew button to start pressure cooking. This will automatically set the timer for 35 min. Make sure the pressure valve is closed.

4.   Once the timer goes off, quick release the steam. Add the tapioca flour to a little bit of the cooking liquid and stir together with the stew.

Serve hot! Enjoy!

Until next time...

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