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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