Description
Pork and beans meets beans and greens! This Instant Pot Tuscan Pork & White Bean Stew is the ultimate hearty one-pot dinner.
Ingredients
Scale
- 1 tablespoon olive oil (or vegetable oil)
- 2 pounds boneless pork shoulder, cut into 1½- to 2-inch cubes
- 1 teaspoon fine sea salt
- 1 medium onion, minced
- 1 medium carrot, peeled and minced
- 1 celery rib, minced
- ½ teaspoon fine sea salt
- 3 cloves garlic, minced
- ½ teaspoon red pepper flakes
- ½ cup white wine
- 1 sprig of fresh sage
- 1 sprig of fresh rosemary
- 1 sprig of fresh thyme
- 4 cups chicken broth (preferably homemade chicken broth) or water
- 8 ounces (1 heaping cup) dry Cannellini beans, sorted and rinsed (aka Marcella beans from Rancho Gordo)
- 1 teaspoon fine sea salt (if using homemade broth)
- 14.5-ounce can diced tomatoes with juices
- 4 ounces baby kale greens (or baby spinach)
- 4 ounces jarred hot cherry peppers, drained and sliced (optional)
- ½ teaspoon fresh ground black pepper
Instructions
- Sear the pork in two batches: Heat the olive oil in an Instant Pot using Sauté mode - High. (Use medium-high heat with a stovetop PC.) Sprinkle the pork cubes with 1 teaspoon fine sea salt. When the oil starts shimmering, it is heated enough to start searing. Add ½ of the pork and sear until well browned on one side, about 4 minutes. (Don't crowd the pot, or the pork will steam, not brown.) Remove the browned pork to a bowl. Add the rest of the pork to the pot and sear until browned on one side, about 4 more minutes, then transfer to the bowl with the rest of the pork and set aside for later.
- Sauté the aromatics: Add the onion, celery, and carrot, and sprinkle with the ½ teaspoon salt. Sauté until the onions soften, about 5 minutes, scraping the bottom of the pot with a flat-edged wooden spoon to loosen any browned bits of pork. Make a hole in the center of the onions, add the garlic and red pepper flakes, and cook until you just smell garlic, about 1 minute. Stir the garlic and pepper flakes into the onions. Pour the wine into the pot and add the fresh sage, rosemary, and thyme. Bring the wine to a simmer, and simmer for 1 minute. Stir in the pork and any juices from the bowl, then stir in the sorted and rinsed beans. Pour in the chicken broth (and 1 teaspoon of salt if using homemade broth) and add the can of tomatoes. Scrape the bottom of the pot one last time to ensure nothing is sticking.
- Pressure cook the stew for 35 minutes with a natural pressure release: Lock the lid on the pressure cooker and cook at high pressure for 35 minutes in an Instant Pot or other electric pressure cooker or for 30 minutes in a stovetop PC. (Use Manual, Pressure Cook, or Pressure Cook-custom mode in an Instant Pot.) When the cooking time finishes, let the pressure come down naturally, about 20 minutes. (If you are in a hurry, you can quick-release any remaining pressure after 15 minutes.)
- Cook the kale: Unlock the pressure cooker lid. Set the pot to Sauté mode - Low (low heat with a stovetop PC). Stir the kale and sliced cherry peppers into the stew, and simmer for 10 minutes to cook the kale.
- Final seasoning and serve: Stir in the fresh ground pepper, serve, and enjoy!
- Prep Time: 15 minutes
- Cook Time: 70 minutes
Nutrition
- Serving Size: 1 cup
- Calories: 271
- Sugar: 3.4 g
- Sodium: 681.4 mg
- Fat: 5.9 g
- Carbohydrates: 20.1 g
- Fiber: 5 g
- Protein: 32.1 g
- Cholesterol: 76.4 mg