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.
Ingredients
Scale
- 8 ounces (1 cup) dry 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 fine sea 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
Instructions
- Soak the Beans Overnight: Sort the beans, discard any stones, dirt, or broken beans, then rinse the beans. Cover the beans with 8 cups of water and sprinkle with 2 teaspoons of salt. Leave the beans to soak for at least 8 hours or overnight. Drain the soaked beans.
- Or: Pressure Quick Soak for 1 Minute With a 30-Minute Rest: Sort the beans, discard 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.
- Sear the Pork Pieces 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 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.
- Sauté the Aromatics and Toast the Spices: 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.Â
- Everything in the Pot: 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 ensure nothing is sticking. Stir in the sweet potatoes, soaked beans, and diced tomatoes.
- 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, or for 12 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're in a hurry, you can quick release any remaining pressure after 15 minutes.
- 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!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Sunday Dinner
- Method: Pressure Cooker
- Cuisine: American