Easy Weeknight Instant Pot Stew
Recipe type: Main
Serves: 5
  • 3 lbs (approx.) pork shoulder or country-style ribs (though lamb or beef would work great too, just go for the cuts with more connective tissue and not lean steaks) cut into 1-2 inch squares
  • 3 TBS curry powder
  • 1 TBS cumin
  • 1 tsp minced fresh ginger
  • 1 TBS salt
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 6 carrots, peeled and chopped
  • 3 medium-sized bulbs of celeriac, peeled and chopped (or 6 sticks celery, chopped)
  • 1lb string beans, cut into 1-inch pieces
  • 1 14 oz can diced fire-roasted tomatoes (or regular tomatoes) I like this brand
  • 1 14oz can full-fat coconut milk (I like this brand)
  • 2 cups broth (chicken or pork works well)
  • Freshly chopped cilantro to garnish (a handful)
  • Sea salt and pepper to taste
  1. In a large bowl, combine the meat cubes with the curry powder, ginger, cumin and salt. Mix well. Now place all the ingredients except the cilantro and salt and pepper (use to season at the end) into your Instant Pot.
  2. Turn the pot on, be sure the steam valve is closed, and punch the "stew" button.
  3. When it's done, turn the pot off and you can either turn the valve to release the pressure or allow it to come down on its own.
  4. Season with salt and pepper to taste and garnish with cilantro. If you'd like it thicker, stir in some arrowroot starch.
Pro tip: I like to mix up the vegetables, using butternut squash instead of carrots, or by adding fresh chopped spinach once the stew has cooled so it's still bright green and has a crunch.
Recipe by Sustainable Dish at https://sustainabledish.com/easy-weeknight-instant-pot-stew/