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Instant Pot Pork Stew – Tender and delicious pork stew made in just 40 minutes! Tender pork, carrots, and potatoes are filled with flavor!
With fall just around the corner, I’m getting so excited about all of the cozy recipes I get to make such as casseroles, soups, and stews. My favorite recipes are those that are not only cozy, but quick and easy to make so that I can focus on spending more time with friends and family and less time in the kitchen.
If you hadn’t noticed, I LOVE Smithfield® Pork. Between my spicy pork ramen, cuban sliders, and cajun pork pasta, I have made a lot of recipes with their pork. I love the versatility and different ways it can be prepared so that it can fit into just about any dish! They focus on being real fresh, real flavor, real fast with their fresh and flavorful all natural ingredients that are always made with 100% fresh pork with the perfect marinades and seasonings!
When I saw Smithfield Rotisserie Tenderloin at my local Walmart, I was immediately excited to try it. I thought it would be perfect in a pork stew recipe to serve at my upcoming cabin trip with family. To make it, I thought using my instant pot would be a great way to speed up the recipe and reduce the amount of dishes needed since I could saute and cook the soup in the same pot.
I found the Smithfield Rotisserie Tenderloin right in the fresh meat department with all of the other pork cuts. Make sure to check out their other varieties too!
Now to make this pork stew, you only need a few ingredients – Smithfield Rotisserie Tenderloin, chicken broth, 2 carrots, 2-3 cups of baby potatoes, minced garlic, and ½ of a yellow onion. This is a flexible recipe that you can always add more to such as additional seasonings such as thyme or a bay leaf or extra vegetables including mushrooms or celery but that’s entirely up to your preference. I found this to be a simple and delicious stew as is! It ends up so tender and delicious, you will love it!
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- 1 Smithfield Rotisserie Tenderloin (cut into 1" cubes)
- 1/2 yellow onion (diced)
- 2 carrots (sliced)
- 2-3 cups baby potatoes (quartered)
- 3 cloves of garlic (minced)
- 2 1/2 cups chicken broth
In the pot of an instant pot, drizzle oil and add in carrots, potatoes, garlic, and
onion. Cook for 5-7 minutes or until the vegetables start to soften
a bit before adding in pork. Cook until lightly browned with no
patches of raw meat visible.
Add in the chicken broth and give the stew a stir. Press the “stew” button on the
instant pot or set it to cook at HIGH pressure for 35 minutes.
Once cooked, let the instant pot depressurize and then serve.
Amount Per Serving: Calories: 219 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 14mg Sodium: 422mg Carbohydrates: 38g Net Carbohydrates: 0g Fiber: 5g Sugar: 3g Sugar Alcohols: 0g Protein: 9g