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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