Instant Pot Creole Pork Stew Recipes

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INSTANT POT CREOLE PORK STEW



Instant Pot Creole Pork Stew image

Provided by freshsimplehome

Time 32m

Number Of Ingredients 6

1/2 Jalapeno, diced
2 15.5oz cans red beans
2 C chicken broth
8 oz trinity mix (diced peppers, onions, celery)
1.5 LB boneless ribs
2 tsp creole seasoning

Steps:

  • Chop the jalapeno into small pieces.
  • Place in the IP. Stir in the beans, stock, and trinity mix.
  • Cut ribs into bite-sized pieces and coat with the creole seasoning.
  • Stir into the bean mixture and cover.
  • Set pressure to high for 18 minutes, with vent set to seal.
  • Immediately release pressure when time is up.
  • Serve with or over cornbread.

Nutrition Facts : Calories 451 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 91 milligrams cholesterol, Fat 27 grams fat, Fiber 7 grams fiber, Protein 28 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 579 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat

INSTANT POT® PORK STEW



Instant Pot® Pork Stew image

During the pandemic of the Coronavirus and the stay-at-home order, I have been trying different ways of cooking pork shoulder. Hubby and I cook together and this is a simple but delicious recipe we made.

Provided by Yoly

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 1h10m

Yield 8

Number Of Ingredients 12

2 tablespoons olive oil
2 pounds pork shoulder, cut into 6 pieces
salt and ground black pepper to taste
2 tablespoons all-purpose flour
1 cup red wine
1 cup beef broth
2 tablespoons tomato paste
1 onion, cut into large chunks
4 stalks celery, cut into 1-inch pieces
½ pound baby carrots
2 cloves garlic, chopped
2 bay leaves

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil for 1 minute. Season pork with salt and pepper. Add to the pot. Cook and stir until browned evenly on all sides, 4 to 5 minutes. Add flour and cook and stir for 1 to 2 minutes. Deglaze the pot by adding wine, broth, and tomato paste, scraping up all the browned bits from the bottom.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in onion, celery, carrots, garlic, and bay leaves. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 5 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.

Nutrition Facts : Calories 197.8 calories, Carbohydrate 8.9 g, Cholesterol 42.6 mg, Fat 8.4 g, Fiber 1.8 g, Protein 15.9 g, SaturatedFat 2.2 g, Sodium 219.6 mg, Sugar 3.5 g

CREOLE PORK AND VEAL STEW



Creole Pork and Veal Stew image

Make and share this Creole Pork and Veal Stew recipe from Food.com.

Provided by littleturtle

Categories     Stew

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 14

2 lbs veal stew meat
1 lb pork, cut into small pieces
2 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/2 cup vegetable oil
1/2 cup flour
1/2 cup celery, chopped
1 onion, finely chopped
3 garlic cloves, minced
1 teaspoon dried thyme, crumbled
1/2 green pepper, finely chopped
2/3 cup tomato juice
1 1/3 cups cold water

Steps:

  • Season veal and pork with salt, pepper, and cayenne.
  • In a large Dutch oven, heat oil over medium heat.
  • When oil is hot, stir flour in gradually.
  • Lower heat.
  • It is very important that you keep stirring constantly.
  • After all of the flour has been combined with the oil, turn the heat down very low and cook until golden brown, still stirring constantly.
  • Add seasoned meat to the roux and simmer, uncovered over medium heat, turning occasionally until browned on all sides (15 minutes).
  • Add celery, onion, garlic, thyme, and green pepper, and sauté until onion is wilted (5 minutes).
  • Add tomato juice and water, and mix well.
  • Let cook overlow heat until meat is tender (30 minutes).
  • Serve over rice.

Nutrition Facts : Calories 446.4, Fat 26.9, SaturatedFat 6.9, Cholesterol 141.7, Sodium 769.3, Carbohydrate 9.3, Fiber 0.8, Sugar 1.6, Protein 39.8

CREOLE PORK STEW



Creole Pork Stew image

This is a recipe I found on the internet and it was different than my usual method of making stew. I never used tomato paste, worcestershire sauce, sage, oregano or bay leaves in any of my stews so I decided to try this one out. Well, let me tell you no one could have been more pleased than I was after tasting this. This will be the recipe I use from now on when I make pork stew. Be sure not to leave your roux unattended - it must be stirred constantly so it doesn't burn. If you see black flecks it's burnt and the only thing you can do is throw it out and start over or it will have a very bitter taste. If you have trouble with burning you might want to lower your fire a bit and cook it over lower heat. If you're not familiar with andouille it is a very highly smoked and seasoned sausage that adds a tremendous amount of flavor. In fact, I was amazed at the difference in the taste of the gravy after I added the pork and andouille. If you do use andouille be careful not to add too much or it will overpower your dish. One link or 1/3 lb was plenty for this dish. You can use any type of pork - I had some boneless pork chops in the freezer so I just cubed those. I would recommend using a lean cut of pork as you don't want your stew to be too greasy. When pork loins (not tenderloins) go on sale this would be the perfect opportunity to make this dish. Naturally, living in South Louisiana, we serve this over rice and a big scoop of potato salad on the side finishes it off perfectly.

Provided by Luby Luby Luby

Categories     Stew

Time 3h

Yield 8 serving(s)

Number Of Ingredients 19

1/2 cup oil
1/2 cup flour (heaping)
2 cups onions, chopped
1 cup celery, chopped
1 tablespoon garlic, minced
1 medium green bell pepper, chopped
2 lbs boneless pork, cut in 1-inch pieces
1/3 lb andouille sausage, sliced 1/4-inch thick (1 Link)
2 tablespoons olive oil
8 cups chicken broth (2-32 Ounce containers)
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 bay leaves
1/2 teaspoon dried sage
1/2 teaspoon dried oregano
salt
black pepper
white pepper
ground cayenne pepper

Steps:

  • Season cubed pork to taste.
  • Heat olive oil in large heavy dutch oven over medium heat.
  • When oil is hot add half of the cubed pork and brown well.
  • Remove and brown the other half then set aside.
  • Add sausage to brown lightly then set aside with pork.
  • Add chopped onions, celery and bell pepper to dutch oven and saute until soft scraping browned bits off the bottom, about 30 minutes.
  • Add chicken broth and bring to a simmer.
  • Cook for 5 minutes.
  • In a large heavy stock pot heat 1/2 cup oil until hot.
  • Add flour, stirring quickly.
  • Stir roux over medium high heat until it turns a dark-reddish brown color (almost the color of milk chocolate - about 25 minutes).
  • Add chicken broth/vegetable mixture to roux to stop the browning process (be careful as it will splatter).
  • Add minced garlic, oregano, sage, worcestershire sauce, tomato paste and the remaining seasonings to taste.
  • Stir until the broth is incorporated into the roux.
  • Cover, lower heat and simmer gently for 45 minutes.
  • Add reserved pork and sausage and return to a simmer.
  • Simmer covered for 30 minutes or until pork is tender.

INSTANT POT® PULLED PORK SANDWICHES



Instant Pot® Pulled Pork Sandwiches image

Try the most delicious, melt-in-your-mouth pulled pork sandwiches, made easily and without hassle in your Instant Pot®--an absolute family favorite!

Provided by Fioa

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     BBQ Sauce Recipes

Time 2h20m

Yield 8

Number Of Ingredients 9

1 tablespoon smoked paprika
1 ½ teaspoons firmly packed light brown sugar
1 teaspoon salt
½ teaspoon ground black pepper
2 pounds boneless pork loin roast, cut into 1-inch cubes
1 tablespoon olive oil
1 ½ cups barbeque sauce
1 cup water
2 (12 count) packages Hawaiian bread rolls (such as King's®)

Steps:

  • Whisk smoked paprika, brown sugar, garlic powder, salt, and black pepper together in a large glass or ceramic bowl. Add pork and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 30 minutes.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and cook pork in batches until browned, 5 to 7 minutes. Pour in barbeque sauce and water. Close and lock the lid; select Manual function and set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid; transfer pork to a separate plate. Reselect Saute function and simmer sauce until thickened, about 10 minutes. Shred pork with 2 two forks; mix with sauce.
  • Slice bread rolls in half and fill with pulled pork; cover with tops.

Nutrition Facts : Calories 987 calories, Carbohydrate 144.4 g, Cholesterol 159.1 mg, Fat 5 g, Fiber 6.6 g, Protein 55.6 g, SaturatedFat 13.2 g, Sodium 1473 mg, Sugar 13.1 g

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Top Asked Questions

How long to cook pork stew in Instant Pot?
My instant pot pork stew recipe needs 15 minutes for pressure cooking (If you cut your meat into smaller pieces, you could reduce the cooking time by 2-3 minutes). To this time, add about 5-7 minutes for sauteing onions and sealing the meat. Pressurizing will take about 15 minutes.
How to cook pork loin in an Instant Pot?
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil for 1 minute. Season pork with salt and pepper. Add to the pot. Cook and stir until browned evenly on all sides, 4 to 5 minutes. Add flour and cook and stir for 1 to 2 minutes.
What is the best way to cook pork stew?
Pork stew Instant Pot style creates the most tender meat and vegetables cooked in a thick flavorful sauce. A complete one pot meal! 1.5 lbs pork fat removed, cubed into bite size pcs. Add olive oil to pot and set to saute. Saute meat until they're no longer pink on the outside.
How to cook pork chops in an Instant Pot?
Place pork chunks into a large bowl, sprinkle with flour, salt, and black pepper. Toss to coat evenly. Turn on the Instant Pot, select Saute and adjust to High, once Hot add the oil and once the oil is simmering, add the meat into one layer, work in batches if needed. Brown, on all sides, for about 5 minutes per batch.

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