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5 from 6 votes

Instant Pot Pork Stew

Baby, It's Cold Outside! Snuggle up to a nice hot bowl of paleo pork stew made with country style pork ribs, butternut squash, carrots, celery and mushrooms.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Servings: 6 servings
Author: Lynette ~ TheGrain-FreeKitchen.com

Ingredients

  • 1 tsp fine sea salt,
  • 1 tsp black pepper,
  • 2 Tbsp olive oil (or your choice of fat)
  • 1 small onion, cut into 1/4 pieces
  • 2 cloves garlic, minced
  • 1 1/2 - 2 lbs country style pork ribs, cut into 1-1/2" - 2" inch pieces
  • 1 tsp thyme
  • 1 tsp paprika
  • 1/2 tsp onion powder
  • 1/2 tsp cumin
  • 1/2 tsp cayenne pepper
  • 1 Tbsp olive oil or your choice of fat
  • 2 cups bone broth
  • 2 Tbsp coconut aminos
  • 2 Tbsp tomato paste
  • 1 bay leaf
  • 1 butternut squash, cut into 1/2" pieces
  • 4 stalks celery, cut into 1/2" pieces
  • 4 carrots, cut into 1/2" rounds
  • 8-12 oz white or baby bella mushrooms cut into halves or quarters
  • 2 Tbsp arrowroot powder

Instructions

  • Sprinkle pork with salt and pepper. Use your judgement and personal tastes to either add more or less salt or pepper.
  • Press the "Saute" button on the Instant Pot. The display will read "On". When it is ready, it will read "Hot". When it does, add in the olive oil (or your personal choice of fat) and saute the onions and garlic for about 3 minutes. Remove onions and garlic and set aside.
  • Add more oil to the pot if necessary and add 1/2 the pork and sear the meat until nicely browned on most sides. Remove and repeat with the second batch. Remove meat and set aside.
  • Add about 1/2 cup of the bone broth to deglaze the pan. Be sure to scrape up those delicious browned bits left behind...lots of flavor there!
  • Add remaining bone broth, coconut aminos, tomato paste, thyme, paprika, cumin, cayenne and bay leaf. Whisk until tomato paste is incorporated. 
  • Add meat back to the pot along with 1/3 of the butternut squash and 1/3 of the carrots (the veggies will act as a natural thickener). Close and lock the lid. Turn the "Sealing/Venting" knob on the lid to "Sealing". Press the "Warm/Cancel" button and then press the "Meat/Stew" button and adjust the count down timer from 35 to 20 using the "-" button.
  • The readout will display "On" and then when it is fully pressurized it will switch to the count down timer of "20". Be patient...mine took 10 minutes before it switched to the count down timer!
  • When the count down timer is done, carefully turn the knob on the lid to "Venting". When it is done venting, remove the lid. With a fork, search out the really soft carrots and butternut squash and mash them against the side of the pot. This helps to thicken. It's okay if you don't catch all of them. They'll continue to break down when we cook the remaining veggies.
  • Add the sauteed onions, mushrooms and the remaining carrots, celery and butternut squash, making sure not to go past the "max fill line". Replace the lid and lock. Turn the knob to "Sealing".
  • Press the "Manual" button and decrease the count down timer to 1 minute. The "On" will display and again, mine took about 10 minutes before it reached pressure and started the count down timer (during which the veggies are cooking), so adjust the timer to your preference for the softness of vegetables. 
  • Once timer is done, turn the knob to "Venting". When done, open the lid. Into a cup, spoon out about 1/2 cup of liquid and make a slurry by adding the arrowroot powder to the liquid and stirring with a fork until incorporated. Add the slurry to the stew and carefully stir until thickened.
  • Adjust seasonings with salt and pepper.
    Serve immediately.

Notes

You can substitute beef for the pork very easily by using either beef stew meat or chuck roast, chuck-eye roast, or chuck shoulder. When using beef, add another 10 minutes to the countdown timer making it 30 minutes instead of 20 minutes.