Instant Pot Pork Stew with Sweet Potato, Black Beans, and Greens

Instant Pot Pork Stew with Sweet Potato, Black Beans, and Greens. Chunks of pork and sweet potato in a Southwestern broth, ready in about an hour thanks to pressure cooking.

I was looking for a New Years Day pork recipe when I came across this recipe for a pork stew with sweet potatoes and Southwestern flavors. (Doesn’t everyone spend their holiday vacation looking at pork recipes?) It doesn’t feel “holiday” enough - I have to serve the traditional pork and sauerkraut - but it does feel like a great weeknight dinner. I pull out my Instant Pot and get cooking, and it’s an instant classic. (I haven’t had this many compliments about a quick weeknight meal in a while.) I have to write it up for the blog.

This recipe is not a chili, though it does borrow some of the same flavors and ingredients. The jalapeno and chili powder are supporting players, there to boost the pork and sweet potato, not replace them.

Most pressure cooked stews are thin, because the sealed cooking environment traps all the liquid in the pot. Not this stew. The beans and sweet potatoes release starch as they cook, thickening the broth naturally. I don’t have to use a corn starch slurry to thicken this stew.

Recipe: Instant Pot Pork Stew with Sweet Potato, Black Beans, and Greens

Inspired by: Pork, Sweet Potato and Black Bean Stew with Fresh Greens Recipe | Pork Be Inspired - Yummly

Instant Pot Pork Stew with Sweet Potato, Black Beans, and Greens

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★★★★★

5 from 2 reviews

• Author: Mike Vrobel
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x

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Description

Instant Pot Pork Stew with Sweet Potato, Black Beans, and Greens. Chunks of pork and sweet potato in a Southwestern broth, ready in about an hour thanks to pressure cooking.

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Ingredients

Scale 1x2x3x

• 1 cup black beans, sorted and rinsed
• 2 teaspoons fine sea salt
• 1 tablespoon vegetable oil
• 3 pounds boneless pork shoulder, trimmed and cut into 1-inch chunks
• 1 ½ teaspoons fine sea salt
• ½ teaspoon chili powder
• 1 large onion, diced
• 1 jalapeño pepper, seeded and minced
• 1 garlic clove, minced
• ½ teaspoon fine sea salt
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 4 cups chicken broth (preferably homemade)
• 1 teaspoon salt (if broth is homemade)
• 2 large sweet potatoes, peeled and cut into 1-inch chunks
• 15-ounce can fire roasted diced tomatoes
• 2 cups (a big handful) baby kale (or baby spinach)
• ½ teaspoon fresh ground black pepper

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Instructions

1. Soak the beans overnight: Sort the beans, discarding any stones, dirt, or broken beans, then rinse the beans. Cover the beans with 8 cups of water and sprinkle with the 2 teaspoons of salt. Leave the beans to soak at least 8 hours, or overnight. Drain the soaked beans.
2. OR: Pressure Quick Soak for 1 minute with a 30 minute rest: Sort the beans, discarding any stones, dirt, or broken beans, then rinse the beans. Put the beans, 8 cups of water, and 2 teaspoons of salt in an Instant Pot or other pressure cooker. Pressure cook at high pressure for 1 minute (“Manual” or “Pressure Cook” mode in an Instant Pot), Quick Release the pressure, then let the beans sit for 30 minutes. Drain the soaked beans, and wipe out the pot if you're using it for the rest of the recipe.
3. Sear the pork one one side, working in three batches: Heat the vegetable oil in the pressure cooker pot over medium heat (sauté mode in my Instant Pot) until the oil shimmers and just starts to smoke. While the pot heats, sprinkle the pork cubes with 1 ½ teaspoons salt and ½ teaspoon chili powder. Add ⅓ of the pork to the pot and sear until well browned on one side, about 3 minutes. (Don’t crowd the pot or the pork will steam, not brown). Remove the browned pork to a bowl, add the second batch of the pork to the pot, and sear until browned on one side, about 3 more minutes. Repeat with the remaining pork – into the pot, sear until browned on one side, then into the bowl with the rest of the pork.
4. Sauté the aromatics: Add the onion, garlic, and jalapeño to the pot, and sprinkle with ½ teaspoon of salt. Sauté until the onions soften, about 5 minutes, scraping the bottom of the pot occasionally to loosen any browned bits of pork. Make a hole in the middle of the onions and add the chili powder, cumin and coriander. Toast the spices for 1 minute, then stir into the onions. Stir in the pork and any juices in the bowl, then pour in the chicken broth, (and sprinkle in the 1 teaspoon of salt if using homemade broth). Scrape the bottom of the pot one last time, to make sure nothing is sticking. Stir in the sweet potatoes, soaked beans, and diced tomatoes.
5. Pressure cook the stew for 15 minutes with a Natural Release: Lock the lid on the pressure cooker and cook at high pressure for 15 minutes in an Instant Pot or other electric pressure cooker. (Pressure cook for 12 minutes in a stovetop PC). When the cooking time finishes, let the pressure come down naturally, about 20 minutes. If you’re in a hurry, you can quick release any remaining pressure after 15 minutes.
6. Wilt the kale and serve: Unlock the pressure cooker lid. Stir in the handfuls of baby kale (or spinach) and the ½ teaspoon of fresh ground black pepper. Let the stew sit for a couple of minutes to wilt the greens, then serve and enjoy!

Equipment

Flat edged wooden spoon

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6-Quart Pressure Cooker

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Notes

Canned beans: You can substitute a drained 15-ounce can of black beans for the dried beans. Or, use 2 cups of make-ahead beans.

Tools

• 6 quart or larger pressure cooker (I love my Instant Pot 6-Quart Pressure Cooker)
• Flat edged wooden spoon

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Sunday Dinner
• Method: Pressure Cooker
• Cuisine: American

Keywords: Instant Pot Pork Stew with Sweet Potatoes, Pressure Cooker Pork Stew with Sweet Potatoes

What do you think?

Questions? Other ideas? Leave them in the comments section below.

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My other Instant Pot Pressure Cooker Recipes

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