13 Quick Instant Pot Pork Stew Recipes for Faster Weeknight Prep

Weeknights often call for meals that come together without much fuss. An Instant Pot can cut down the time it takes to cook pork stew. These 13 recipes focus on simple steps and common ingredients. You will find options that work with what you might already have in the pantry. They aim to help you get dinner ready on busy evenings.

Helpful Tips Before You Start

A few quick checks can keep your Instant Pot pork stews on schedule.

Cut Meat Uniformly

Cut pork into even 1 inch cubes before cooking. This helps all pieces finish at the same time under pressure.

Brown on Saute Mode

Use the saute function to brown the pork in batches first. It builds flavor in under 10 minutes.

Add Liquid at the Bottom

Place broth or sauce in the pot before the meat and vegetables. This prevents the burn warning during the cycle.

Choose the Right Release

Let stews do a 10 minute natural release before switching to quick release. It keeps the meat tender without extra waiting.

Homestyle Pork Stew with Root Vegetables

This stew combines tender chunks of pork with sweet carrots, potatoes, and parsnips in a savory broth. It comes together quickly in the Instant Pot, making it a reliable choice for weeknights when you need a filling meal with minimal hands-on time.

The result is a thick, homey stew with earthy vegetable flavors and well-seasoned pork. Root vegetables hold their shape during cooking while adding natural sweetness to balance the rich broth.

Homestyle Pork Stew with Root Vegetables

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Instant Pot
• Cutting board
• Knife

Ingredients

  

• 1.5 pounds pork stew meat, cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 carrots, peeled and cut into 1-inch pieces
• 2 medium potatoes, cut into 1-inch cubes
• 1 parsnip, peeled and cut into 1-inch pieces
• 4 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 bay leaf

Instructions

 

• Set the Instant Pot to saute mode and heat the olive oil. Add the pork pieces and cook until lightly browned on all sides, about 5 minutes.
• Add the diced onion and minced garlic. Stir and cook for 2 minutes until the onion softens.
• Stir in the tomato paste, thyme, salt, and black pepper. Cook for 1 minute to blend the flavors.
• Add the carrots, potatoes, parsnip, beef broth, and bay leaf. Stir well to combine and scrape any bits from the bottom of the pot.
• Cancel saute mode, secure the lid, and set the valve to sealing. Cook on manual high pressure for 35 minutes.
• Allow a natural pressure release for 10 minutes, then quick release any remaining pressure. Remove the bay leaf before serving.

Notes

For a thicker broth, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the stew after pressure cooking, then use saute mode for 2 to 3 minutes. Leftovers store well in the refrigerator for up to 3 days and reheat easily on the stove with a splash of broth to loosen the texture.

Course: Soup
Cuisine: American
Equipment: Instant Pot, Cutting board, Knife

Mexican Pozole Pork Stew with Hominy

This Mexican Pozole Pork Stew with Hominy turns simple pantry staples into a hearty bowl that feels special on a weeknight. The Instant Pot handles the cooking fast, so you can get tender pork and plump hominy without the long stovetop simmer.

The finished stew tastes savory and lightly spiced, with the hominy adding a pleasant chew against the soft pork. It works well for family dinners or when you want something warming that still comes together quickly.

Mexican Pozole Pork Stew with Hominy

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Course Main Course

Cuisine Mexican

Servings 4 people

Equipment

• Instant Pot
• Cutting Board
• Knife

Ingredients

  

• 1.5 pounds pork shoulder, cut into 1-inch cubes
• 2 cans (15 ounces each) hominy, drained and rinsed
• 4 cups chicken broth
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried Mexican oregano
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Shredded cabbage, for serving
• Sliced radishes, for serving
• Lime wedges, for serving
• Chopped cilantro, for serving

Instructions

 

• Set the Instant Pot to sauté mode and add the diced onion and minced garlic. Cook for 2 minutes until the onion softens.
• Add the pork cubes, salt, and black pepper. Stir and cook for 4 minutes until the pork starts to brown on the edges.
• Stir in the chili powder, cumin, and Mexican oregano. Cook for 1 minute to toast the spices.
• Pour in the chicken broth and add the drained hominy and bay leaves. Stir to combine and scrape any browned bits from the bottom.
• Cancel sauté mode, secure the lid, and set the valve to sealing. Pressure cook on high for 25 minutes.
• Allow a natural pressure release for 10 minutes, then quick release any remaining pressure. Remove the bay leaves, taste, and adjust salt if needed.
• Ladle the stew into bowls and serve with shredded cabbage, sliced radishes, lime wedges, and chopped cilantro on the side.

Notes

Use a quick natural release to keep the pork tender and the hominy intact. If you want a milder flavor, reduce the chili powder to one tablespoon and add a pinch more oregano. Leftovers reheat well on the stove with a splash of broth to loosen the texture.

Course: Main Course
Cuisine: Mexican
Equipment: Instant Pot, Cutting Board, Knife

Thai Coconut Curry Pork Stew

This Instant Pot version of Thai coconut curry pork stew brings bold flavors to the table with minimal hands-on time. It works well on busy weeknights when you want a creamy, spiced stew without long simmering. The pork turns tender while the coconut base picks up layers of curry, ginger, and lime.

The finished dish has a rich, slightly sweet sauce with tender meat and soft vegetables. It pairs easily with rice for a complete meal that feels special but comes together quickly in one pot.

Thai Coconut Curry Pork Stew

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Course Main Course

Cuisine Thai

Servings 4 people

Equipment

• Instant Pot
• Cutting board
• Knife

Ingredients

  

• 1.5 pounds pork shoulder, cut into 1-inch chunks
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons red curry paste
• 1 (14-ounce) can coconut milk
• 1 cup chicken broth
• 2 tablespoons fish sauce
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• Juice of 1 lime
• Fresh cilantro, chopped, for garnish
• Cooked rice, for serving

Instructions

 

• Set the Instant Pot to sauté mode. Add the pork chunks and cook until lightly browned on all sides, about 5 minutes. Remove the pork and set it aside.
• Add the onion, garlic, and ginger to the pot. Stir for 2 minutes until the onion softens.
• Stir in the red curry paste and cook for 1 minute to release its aroma.
• Pour in the coconut milk, chicken broth, and fish sauce. Return the pork to the pot and stir to combine.
• Secure the lid, set the valve to sealing, and cook on manual high pressure for 25 minutes. Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
• Open the lid and switch back to sauté mode. Add the red and green bell peppers. Simmer for 3 to 4 minutes until the peppers soften slightly.
• Stir in the lime juice. Ladle the stew over cooked rice and top with chopped cilantro.

Notes

For a thicker sauce, mix a teaspoon of cornstarch with a tablespoon of water and stir it in during the final sauté step. If the curry tastes too mild after cooking, add an extra teaspoon of red curry paste before serving. Leftovers keep well in the fridge for up to three days and reheat smoothly on the stove with a splash of broth to loosen the sauce.

Course: Main Course
Cuisine: Thai
Equipment: Instant Pot, Cutting board, Knife

Tuscan White Bean Pork Stew with Kale

This Tuscan White Bean Pork Stew with Kale combines tender pork with creamy white beans and hearty greens for a filling meal. The Instant Pot handles the cooking so everything comes together quickly on busy evenings.

The dish features savory herbs and a light tomato base that balances the earthiness of the kale. It works well as a one-pot option when you want something warm without extra steps.

Tuscan White Bean Pork Stew with Kale

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Course Soup

Cuisine Italian

Servings 4 people

Equipment

• Instant Pot
• Cutting Board
• Knife

Ingredients

  

• 1 lb boneless pork shoulder, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 (14 oz) can diced tomatoes
• 2 (15 oz) cans white beans, drained and rinsed
• 3 cups chicken broth
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• 1 bunch kale, stems removed and leaves chopped
• 1/2 cup grated Parmesan cheese

Instructions

 

• Set the Instant Pot to saute mode and heat the olive oil. Add the onion and garlic, then cook until the onion softens.
• Add the pork pieces and stir until they brown lightly on all sides.
• Stir in the diced tomatoes, white beans, chicken broth, rosemary, and thyme. Season with salt and black pepper.
• Secure the lid and cook on high pressure.
• Quick release the pressure once cooking finishes, then open the lid.
• Stir in the kale until it wilts.
• Ladle into bowls and top each serving with grated Parmesan cheese.

Notes

Add the kale only after the pressure cooking step so it stays bright and keeps some texture. Leftovers thicken as the beans absorb broth, so add a splash of broth when reheating. Use canned beans straight from the can to keep the process simple and avoid extra soaking.

Course: Soup
Cuisine: Italian
Equipment: Instant Pot, Cutting Board, Knife

Smoky Chipotle Pork Stew with Black Beans

This stew brings together tender pork and hearty black beans in a smoky chipotle broth that feels satisfying without much effort. The Instant Pot handles the cooking so you can get a flavorful weeknight meal on the table quickly. It has a balanced spice level with a touch of smokiness that pairs well with simple sides.

The dish works well when you want something filling that still comes together fast. Black beans add creaminess while the chipotle peppers give depth to the broth. Serve it as is or with basic toppings for extra freshness.

Smoky Chipotle Pork Stew with Black Beans

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Course Main Course

Cuisine Mexican

Servings 4 people

Equipment

• Instant Pot
• Cutting Board
• Knife

Ingredients

  

• 1.5 pounds pork shoulder, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 chipotle peppers in adobo sauce, chopped
• 1 teaspoon ground cumin
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (14 ounces) diced tomatoes
• 2 cups chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Chopped cilantro and lime wedges for serving

Instructions

 

• Set the Instant Pot to sauté mode and heat the olive oil. Add the pork cubes and brown them on all sides for about 5 minutes.
• Add the diced onion and minced garlic. Cook for 2 minutes until the onion softens.
• Stir in the chopped chipotle peppers and cumin. Cook for 1 minute to release the flavors.
• Add the black beans, diced tomatoes, chicken broth, salt, and black pepper. Stir to combine everything.
• Cancel sauté mode. Secure the lid and set the valve to sealing. Cook on manual high pressure for 35 minutes.
• Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
• Open the lid and stir the stew. Taste and adjust salt if needed. Serve with chopped cilantro and lime wedges.

Notes

Chipotle peppers bring both heat and smoke, so start with two and add more after cooking if you want extra spice. The stew thickens as it sits, so stir well before serving. Leftovers store well in the fridge for three days and reheat easily on the stovetop with a splash of broth to loosen the texture.

Course: Main Course
Cuisine: Mexican
Equipment: Instant Pot, Cutting Board, Knife

Apple Cider Pork Stew with Cabbage

This stew brings together tender chunks of pork, crisp-tender cabbage, and the natural sweetness of apple cider for a balanced bowl that feels both hearty and fresh. It works well on cool evenings when you need a filling meal without standing over the stove for hours.

The Instant Pot handles the cooking in one pot, turning the pork soft while the cabbage keeps some bite and the cider adds a light tang that pairs with the vegetables.

Apple Cider Pork Stew with Cabbage

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Instant Pot
• Knife
• Cutting Board

Ingredients

  

• 1.5 pounds pork shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 potatoes, cubed
• 1 apple, peeled and diced
• 2 cups apple cider
• 1 cup chicken broth
• 4 cups shredded cabbage
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions

 

• Set the Instant Pot to saute mode and heat the olive oil. Add the pork cubes and brown them on all sides for about 5 minutes, then remove the pork and set it aside.
• Add the onion and garlic to the pot. Cook for 2 minutes until the onion softens.
• Return the pork to the pot along with the carrots, potatoes, apple, apple cider, chicken broth, thyme, bay leaf, salt, and pepper. Stir to combine.
• Secure the lid, set the valve to sealing, and cook on manual high pressure for 25 minutes. Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
• Open the lid and stir in the shredded cabbage. Set the pot to saute again and cook for 3 to 4 minutes until the cabbage softens slightly.

Notes

Use a firm apple like Granny Smith so it keeps some shape after cooking. If the stew tastes too sweet after pressure cooking, add an extra pinch of salt or a splash more broth to balance the cider. Leftovers reheat well the next day, though the cabbage will soften further.

Course: Soup
Cuisine: American
Equipment: Instant Pot, Knife, Cutting Board

Korean Gochujang Pork Stew

This Korean Gochujang Pork Stew delivers spicy, savory flavors with tender pork in a fraction of the usual time. The Instant Pot handles the pressure cooking so you can get a full meal on the table fast on weeknights.

The dish balances the heat of gochujang with soy sauce and sesame oil while carrots and potatoes add body to the broth. It feels hearty yet simple, making it a reliable choice when you want Korean-inspired comfort without extra steps.

Korean Gochujang Pork Stew

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Course Soup

Cuisine Korean

Servings 4 people

Equipment

• Instant Pot
• Knife
• Cutting board

Ingredients

  

• 1.5 pounds pork shoulder, cut into 1-inch cubes
• 3 tablespoons gochujang
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 cups chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 medium carrots, sliced into rounds
• 2 medium potatoes, cut into 1-inch cubes
• 2 green onions, sliced (for garnish)
• 1 teaspoon sesame seeds (for garnish)

Instructions

 

• Set the Instant Pot to saute mode and add the sesame oil. Once hot, add the pork cubes and brown them on all sides for about 5 minutes.
• Add the diced onion, minced garlic, and grated ginger to the pot. Stir and cook for 2 minutes until the onion softens.
• Stir in the gochujang and soy sauce until the pork and vegetables are evenly coated.
• Pour in the chicken broth, then add the sliced carrots and cubed potatoes. Cancel saute mode, secure the lid, and set to pressure cook on high for 25 minutes.
• Allow a natural pressure release for 10 minutes, then quick release any remaining pressure. Open the lid and stir the stew.
• Ladle into bowls and top with sliced green onions and sesame seeds before serving.

Notes

Taste the broth after cooking and stir in an extra teaspoon of gochujang if you want more heat. Leftovers thicken as they sit, so add a splash of broth when reheating. Serve over steamed rice to soak up the sauce.

Course: Soup
Cuisine: Korean
Equipment: Instant Pot, Knife, Cutting board

Moroccan Spiced Pork Stew with Apricots

This Moroccan Spiced Pork Stew with Apricots brings tender pork and sweet dried fruit together in a warmly spiced broth. It comes together quickly in the Instant Pot, so it fits well into weeknight routines when you want more flavor than a plain stew.

The finished dish tastes aromatic with notes of cumin and cinnamon balanced by the gentle sweetness of apricots. The pork becomes soft while the chickpeas give the stew a little body.

Moroccan Spiced Pork Stew with Apricots

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Course Main Course

Cuisine Moroccan

Servings 4 people

Equipment

• Instant Pot
• Knife
• Cutting Board

Ingredients

  

• 1.5 pounds pork stew meat, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, peeled and sliced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup dried apricots, halved
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes
• 1 cup chicken broth
• Fresh cilantro, chopped, for garnish
• Cooked couscous, for serving

Instructions

 

• Set the Instant Pot to sauté and heat the olive oil. Add the pork cubes and brown them on all sides for about 5 minutes.
• Add the onion and garlic to the pot. Cook for 2 minutes until the onion starts to soften.
• Stir in the cumin, coriander, cinnamon, paprika, ginger, salt, and black pepper. Cook for 1 minute to toast the spices.
• Add the carrots, dried apricots, chickpeas, diced tomatoes, and chicken broth. Stir everything together.
• Cancel sauté mode, secure the lid, and set the valve to sealing. Cook on manual high pressure for 25 minutes.
• Let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
• Open the lid, stir the stew, and serve it over couscous with fresh cilantro on top.

Notes

Dried apricots soften during the pressure cook but hold their shape, so they give bursts of sweetness in each bite. If the stew seems thin after cooking, mash a few chickpeas against the side of the pot before serving. Leftovers reheat well on the stove with a splash of broth to loosen the texture.

Course: Main Course
Cuisine: Moroccan
Equipment: Instant Pot, Knife, Cutting Board

Creamy Mushroom Pork Stew with Thyme

This stew brings together tender pork and earthy mushrooms in a light thyme-scented broth that finishes with a touch of cream. It works well on busy weeknights when you want a comforting meal without standing over the stove for hours. The result is a cozy bowl with soft pork pieces, silky mushrooms, and a mild herbal note.

Creamy Mushroom Pork Stew with Thyme

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Instant Pot
• Measuring Cups

Ingredients

  

• 1.5 pounds pork shoulder, cut into 1-inch cubes
• 8 ounces cremini mushrooms, sliced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 cups chicken broth
• 1 teaspoon dried thyme
• 1/2 cup heavy cream
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• Salt and black pepper to taste

Instructions

 

• Set the Instant Pot to saute mode and heat the olive oil. Add the pork cubes and brown them on all sides for about 5 minutes. Season with salt and pepper during this step.
• Add the diced onion, minced garlic, and sliced mushrooms to the pot. Stir and cook for 3 minutes until the onion softens.
• Sprinkle in the dried thyme and stir to coat the ingredients. Pour in the chicken broth and scrape the bottom to release any browned bits.
• Secure the lid and set the Instant Pot to manual high pressure for 25 minutes. Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
• In a small bowl, whisk the heavy cream with the flour until smooth. Switch the pot to saute mode and stir the cream mixture into the stew. Cook for 2 to 3 minutes until the sauce thickens slightly. Adjust salt and pepper if needed.

Notes

For a thicker texture, let the stew sit for a few minutes after stirring in the cream mixture. Serve it over mashed potatoes or egg noodles to soak up the sauce. Leftovers keep well in the fridge for up to three days and reheat gently on the stove with a splash of broth to loosen the consistency.

Course: Soup
Cuisine: American
Equipment: Instant Pot, Measuring Cups

Greek Lemon Herb Pork Stew with Olives

This stew brings bright lemon and fresh herbs together with tender pork and briny olives. It works well on busy weeknights when you want a lighter take on comfort food without much hands-on time.

The Instant Pot keeps the pork juicy while the citrus cuts through the richness. Olives give each bite a salty pop that pairs nicely with the herbs.

Greek Lemon Herb Pork Stew with Olives

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Course Main Course

Cuisine Mediterranean

Servings 4 people

Equipment

• Instant Pot
• Cutting board
• Knife

Ingredients

  

• 1.5 pounds pork shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 cups chicken broth
• Juice and zest of 2 lemons
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Instructions

 

• Set the Instant Pot to saute and add the olive oil. Once hot, add the pork cubes and brown them on all sides for about 5 minutes.
• Add the diced onion and minced garlic to the pot. Cook for 2 minutes until the onion starts to soften.
• Pour in the chicken broth, then stir in the lemon juice, lemon zest, oregano, thyme, olives, salt, and pepper.
• Cancel saute mode, secure the lid, and set the valve to sealing. Cook on manual high pressure for 35 minutes.
• Allow a natural pressure release for 10 minutes, then quick release any remaining pressure. Open the lid and stir the stew.
• Ladle into bowls and top with the chopped fresh parsley before serving.

Notes

Use fresh lemon zest rather than bottled juice for the brightest flavor. If the olives are very salty, reduce the added salt at the start and taste before serving. Leftovers reheat well on the stove with a splash of broth to loosen the sauce.

Course: Main Course
Cuisine: Mediterranean
Equipment: Instant Pot, Cutting board, Knife

Indian Vindaloo-Style Pork Stew with Lentils

This Instant Pot version brings together tender pork and creamy lentils in a spicy, tangy sauce that tastes like it simmered for hours. The vinegar and warm spices give it a sharp, bold flavor that pairs well with rice or flatbread on busy weeknights.

It works especially well when you need a filling meal without much hands-on time. The lentils help thicken the stew naturally while the pork stays juicy under pressure.

Indian Vindaloo-Style Pork Stew with Lentils

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Course Main Course

Cuisine Indian

Servings 4 people

Equipment

• Instant Pot
• Measuring Cups
• Knife
• Cutting Board

Ingredients

  

• 1.5 pounds boneless pork shoulder, cut into 1-inch cubes
• ¾ cup dried red lentils, rinsed
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons apple cider vinegar
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon turmeric
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper
• 2 cups chicken broth
• 2 tablespoons oil
• Salt and black pepper to taste
• Fresh cilantro, chopped, for serving

Instructions

 

• Set the Instant Pot to sauté and heat the oil. Add the diced onion and cook for 3 minutes until it softens.
• Stir in the garlic and ginger and cook for 1 minute more.
• Add the cumin, coriander, turmeric, paprika, and cayenne. Cook for 30 seconds until fragrant.
• Add the pork cubes and brown them lightly on all sides, about 4 minutes total.
• Stir in the tomato paste, vinegar, and broth. Scrape the bottom to loosen any browned bits.
• Add the rinsed lentils and season with salt and pepper. Stir to combine.
• Cancel sauté mode, secure the lid, and set to pressure cook on high for 25 minutes.
• Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
• Open the lid, stir the stew, and adjust seasoning if needed. Serve topped with chopped cilantro.

Notes

The red lentils break down during cooking to create a thicker texture without extra thickeners. If the stew tastes too sharp after cooking, a small pinch of sugar can balance the vinegar. Leftovers reheat well on the stove with a splash of broth to loosen them up.

Course: Main Course
Cuisine: Indian
Equipment: Instant Pot, Measuring Cups, Knife, Cutting Board

French Red Wine Pork Stew with Pearl Onions

This Instant Pot version of French Red Wine Pork Stew with Pearl Onions delivers deep, slow-simmered flavor in a fraction of the usual time. The wine and onions create a rich sauce that clings to tender pork pieces, making it a reliable choice for weeknights when you want something comforting but fast.

The finished stew tastes savory with a gentle sweetness from the pearl onions and a smooth, wine-forward finish. It works well on its own or ladled over simple sides like mashed potatoes or egg noodles.

French Red Wine Pork Stew with Pearl Onions

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Course Main Course

Cuisine French

Servings 4 people

Equipment

• Instant Pot
• Measuring cups
• Wooden spoon

Ingredients

  

• 1.5 pounds pork shoulder, cut into 1-inch cubes
• 1 cup pearl onions, peeled
• 1 cup dry red wine
• 2 cups beef broth
• 2 carrots, sliced into rounds
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme leaves
• 2 bay leaves
• 1 tablespoon cornstarch mixed with 1 tablespoon water
• Salt and black pepper to taste

Instructions

 

• Set the Instant Pot to sauté and heat the olive oil. Add the pork cubes and brown them on all sides for about 5 minutes. Season with salt and pepper during this step.
• Stir in the minced garlic and tomato paste. Cook for 1 minute until the paste darkens slightly.
• Pour in the red wine and scrape the bottom of the pot to release any browned bits. Let the wine simmer for 2 minutes.
• Add the beef broth, pearl onions, sliced carrots, thyme, and bay leaves. Stir to combine.
• Secure the lid, set the valve to sealing, and cook on high pressure for 35 minutes. Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
• Remove the bay leaves. Stir in the cornstarch slurry and switch to sauté mode. Cook for 2 to 3 minutes until the sauce thickens. Taste and adjust salt and pepper if needed.

Notes

Peel the pearl onions ahead by blanching them briefly in hot water so they stay whole during cooking. If the sauce tastes too sharp after pressure cooking, a pinch of sugar can balance the red wine. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth to loosen the sauce.

Course: Main Course
Cuisine: French
Equipment: Instant Pot, Measuring cups, Wooden spoon

Sweet and Sour Pineapple Pork Stew

This stew combines tender pork with sweet pineapple chunks in a tangy sauce. It works well on busy weeknights when you need a filling meal without long prep or multiple pots.

The flavors stay bright from the vinegar and soy sauce while the pressure cooking keeps the pork soft and the vegetables tender. Serve it over rice for a complete plate that feels fresh yet comforting.

Sweet and Sour Pineapple Pork Stew

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Course Main Course

Cuisine Asian

Servings 4 people

Equipment

• Instant Pot
• Knife
• Cutting board
• Measuring cups

Ingredients

  

• 1.5 lbs pork shoulder, cut into 1-inch cubes
• 1 can (20 oz) pineapple chunks, juice reserved
• 1 onion, diced
• 1 red bell pepper, sliced
• 3 cloves garlic, minced
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 2 tbsp brown sugar
• 1/2 cup chicken broth
• 2 tbsp cornstarch
• 2 green onions, sliced
• Salt and pepper to taste

Instructions

 

• Set the Instant Pot to sauté mode. Season the pork cubes with salt and pepper, then add them to the pot and brown on all sides for about 5 minutes.
• Add the diced onion, sliced red bell pepper, and minced garlic. Stir and cook for 1 minute until the onion starts to soften.
• Pour in the soy sauce, rice vinegar, brown sugar, chicken broth, and the reserved pineapple juice along with the pineapple chunks. Stir to combine and scrape any bits from the bottom.
• Seal the lid, set to high pressure, and cook for 20 minutes. Use quick release once the timer ends.
• Mix the cornstarch with 2 tablespoons of water to form a slurry. Switch the pot back to sauté and stir in the slurry until the sauce thickens, about 2 minutes.
• Turn off the pot and top the stew with sliced green onions before serving.

Notes

Reserve a few pineapple chunks to stir in at the end if you want brighter bursts of fruit. The sauce thickens more as it cools, so add a splash of broth when reheating leftovers to loosen it up.

Course: Main Course
Cuisine: Asian
Equipment: Instant Pot, Knife, Cutting board, Measuring cups