RESET360 with Camille McLaughlin
September Pick: Instant Pot Meals

Pork and Vegetable Stew

Pork shoulder pressure-cooked with tomatoes, rosemary, and garlic, with carrots, celery, mushrooms, and green beans added late so they hold their shape.

Why you'll love Pork and Vegetable Stew

A stew needs tender meat and vegetables that still taste like themselves, and those two rarely want the same cooking time. Pork shoulder needs 30 minutes under pressure to turn spoon-tender, and carrots cooked that long go to mush. So this stew cooks in stages: the browned pork goes first with the onions, tomatoes, rosemary, and broth, the carrots, celery, and mushrooms join it for a short second round, and the green beans simmer in at the end on the sauté setting, so they stay bright.

Browning the pork and the mushrooms in the pot before sealing is where the flavor comes from. Browned meat and caramelized tomato paste give the broth a deep, roasted taste, and the gelatin in pork shoulder gives it body, so a few minutes of simmering at the end thickens it into a light, glossy stew. A splash of apple cider vinegar and a handful of parsley at the end brighten it.

It is a hearty bowl for the first cool evenings of September, when green beans and carrots are still coming from the market. It keeps for days and tastes even better the second night.

Quick overview: This Pork and Vegetable Stew takes 25 min of hands-on time and about 1 hr 40 min in all and makes 6 servings, each about 1 1/2 cups. You'll need an Instant Pot.

Jump to recipe

Pork and vegetable stew with carrots, mushrooms and green beans
Prep 25 minCook 1 hr 15 minTotal 1 hr 40 minServes 6Serving about 1 1/2 cupsYou'll need Instant Pot

Ingredients

  • 2 1/2 lb boneless pork shoulder, trimmed of thick fat and cut into 1 1/2-inch pieces
  • 1 3/4 tsp fine sea salt, divided
  • 1 tsp freshly ground black pepper
  • 2 tsp sweet paprika
  • 2 tbsp avocado oil, divided
  • 10 oz cremini mushrooms, halved, or quartered if large
  • 1 large onion, chopped
  • 6 cloves garlic, minced
  • 2 tbsp tomato paste Label: tomatoes, and salt if any
  • 1 1/2 cups chicken bone broth Label: chicken bones, water, vegetables, herbs, and salt, with no sugar, natural flavors, or oil
  • 1 1/2 cups crushed tomatoes Label: tomatoes, and salt if any
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 4 medium carrots, cut into 1-inch pieces
  • 3 ribs celery, cut into 1-inch pieces
  • 8 oz green beans, trimmed and cut into 2-inch pieces
  • 1 tbsp apple cider vinegar
  • 1/2 cup chopped parsley

Instructions

  1. Season the pork: Pat the pork dry and toss it with 1 teaspoon of the salt, the pepper, and the paprika. Dry meat browns; wet meat steams.
  2. Brown the pork: Set the Instant Pot to sauté on high and heat 1 tablespoon of the avocado oil. Brown the pork in two batches, 5 to 6 minutes a batch, turning only once the pieces release easily, until well browned on two sides. Move the pork to a bowl. Browning in batches keeps the pot hot enough to sear.
  3. Brown the mushrooms: Add the remaining oil and the mushrooms to the pot and cook for 5 minutes, stirring once or twice, until they release their liquid and start to brown. Lift them out onto a plate; they go back in later with the carrots, so they keep their meaty texture.
  4. Build the base: Add the onion and a pinch of salt and cook for 4 minutes, until softened. Add the garlic and tomato paste and cook, stirring, for 1 to 2 minutes, until the paste darkens. Pour in the broth and scrape the bottom of the pot thoroughly, lifting every browned bit; anything left stuck can scorch and set off the overheat warning under pressure.
  5. Pressure-cook the pork: Return the pork and its juices to the pot. Pour the crushed tomatoes over the top without stirring, so the thick tomatoes sit above the thinner broth and stay off the bottom, and lay the rosemary, thyme, and bay leaves on top. Lock the lid, set the valve to sealing, and cook at high pressure for 30 minutes. Let the pressure release naturally for 10 minutes, then release the rest.
  6. Cook the vegetables: Open the lid and stir in the carrots, celery, browned mushrooms, and the remaining salt. Lock the lid again, set the valve to sealing, and cook at high pressure for 3 minutes, then quick-release. The short second cook makes the carrots tender while they still hold their shape.
  7. Finish on sauté: Fish out the herb stems and bay leaves. Set the pot to sauté, add the green beans, and simmer for 5 to 6 minutes, stirring now and then, until the beans are tender and bright and the broth has thickened slightly. The pork, by now far past 145°F (63°C), should break apart with a spoon. Turn off the heat and stir in the vinegar and parsley. Taste for salt and serve hot.

Storage and leftovers

Refrigerate leftovers in a sealed container for up to 4 days. The stew thickens as it cools; add a splash of broth when reheating on the stove over medium heat until it simmers.

Freeze for up to 3 months. The green beans soften slightly after freezing, but the flavor holds. Thaw overnight in the refrigerator.

Variations

  • Beef: Use boneless beef chuck and cook 35 minutes at high pressure.
  • Root vegetables: Use turnips or rutabaga, cut into 1-inch pieces, in place of half the carrots.
  • With greens: Stir in 4 cups of chopped kale or chard with the green beans.
  • Slow cooker: After browning, cook everything except the green beans in a slow cooker on low for 7 to 8 hours, adding the green beans for the last 30 minutes.

Notes and tips

  • Choose pork shoulder: Shoulder, sometimes sold as pork butt, has the fat and connective tissue that turn tender under pressure. Loin and tenderloin turn dry and stringy.
  • Trim, but not too much: Cut away thick outer fat, but leave the fat running through the meat, which keeps it moist.
  • Cut the vegetables big: Pieces about 1 inch across hold their shape through the second pressure cook.
  • Make it ahead: Stew improves overnight as the flavors settle. Chill it, lift off any fat that sets on top, and reheat.

Nutrition and mindful eating

  • Pork shoulder brings protein, thiamin, selenium, and zinc, and its collagen gives the broth a rich, silky body.
  • Carrots, celery, mushrooms, green beans, and tomatoes fill each bowl with fiber, color, and vitamins.
  • The fat in the pork shoulder and the avocado oil used for browning are the real fats here, and they carry the rosemary and garlic through the stew.
  • A splash of vinegar at the end brightens the broth, so it tastes full and lively without extra salt.
  • As you eat, notice the tender pork against vegetables that still have some bite, and check in through the evening: a bowl of this stew should hold you 4 hours or more, warm and steady.

Frequently asked questions

Have a question about this Pork and Vegetable Stew? Start here, with the questions people ask most.

Why are the vegetables cooked separately?

Pork shoulder needs 30 minutes under pressure, and carrots and celery cooked that long fall apart. A short second cook makes them tender while they keep their shape.

How do I avoid the overheat warning?

Scrape the bottom of the pot clean after browning and lay the crushed tomatoes on top without stirring, so the thinner broth sits on the bottom.

Can I thicken the stew more?

Simmer it on sauté for a few extra minutes, or mash a few pieces of carrot into the broth. The gelatin from the pork thickens it as it cools.

Can I use frozen green beans?

Yes. Add them straight from frozen and simmer 2 to 3 minutes, until hot and tender.

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Tags: September Pick, Instant Pot Meals, American, Dairy-Free