Instant Pot Wine-Infused Pork & Veggies Stew

Name: Instant Pot Wine-Infused Pork & Veggies Stew
Total time: 70 min
Yield: 2 servings
Ingredients: 2 tbsp olive oil; 2 lbs pork shoulder, cut into 6 pieces; salt, black pepper to taste; 2 tbsp all-purpose flour; 1 cup red wine; 1 cup beef broth; 2 tbsp tomato paste; 1 onion, cut into large chunks; 0.5 lb baby carrots; 4 stalks celery, cut into 1-inch pieces; 2 cloves garlic, chopped; 2 bay leaves

Transform pork shoulder into a rich, easy stew using your Instant Pot. This one's packed with red wine, carrots, celery, and tomato paste for depth of flavor.

Recipe Info

Prep Time

70 min

Difficulty

Easy

Servings

2 servings

Nutrition

calories198kcal

carbohydrates9g

fat8g

fiber2g

protein16g

sodium220mg

sugar4g

Dinner American

Ingredients

2 tbsp olive oil

2 lbs pork shoulder, cut into 6 pieces

salt, black pepper to taste

2 tbsp all-purpose flour

1 cup red wine

1 cup beef broth

2 tbsp tomato paste

1 onion, cut into large chunks

0.5 lb baby carrots

4 stalks celery, cut into 1-inch pieces

2 cloves garlic, chopped

2 bay leaves

Directions

Turn on your Instant Pot and select Sauté function. Heat oil for 1 minute. Meanwhile, season pork with salt and pepper.

Add the seasoned pork to the pot; cook and stir until evenly browned on all sides, 4 to 5 minutes. Add flour; cook and stir for another 1 to 2 minutes.

Deglaze the pot with red wine, beef broth, and tomato paste, scraping up the browned bits from the bottom.

Close and lock the lid. Set the Instant Pot to high pressure according to its instructions; set a timer for 15 minutes. Let the pressure build for 10 to 15 minutes.

Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Stir in onion, carrots, celery, garlic, and bay leaves.

Close and lock the lid again. Set the Instant Pot to high pressure once more; set a timer for 15 minutes. Let the pressure build for 5 minutes.