This Instant Pot Spanish Pork Stew is a delicious recipe bursting with flavor. Packed with seasonal fresh vegetables, this recipe offers a ton of nutritional value without sacrificing great taste. This is definitely a dish you should be proud to serve your family!
Aside from being a healthy meal choice, it’s also super easy to make. Instant Pot Pork Stew is a true one pot meal, making it a quick and easy clean up too, perfect for all the busy working parents out there.
Can I Use Pork Loin Instead?
Yep! Pork loin is leaner and tends to dry out more easily, which is why I chose pork shoulder for this recipe.
But pork loin also works. Pork shoulder turns melt in your mouth tender when cooked in a pressure cooker.
Here’s a pro tip for you: pork butt is very similar to pork shoulder and actually comes from the same area of the pig (pork butt is a bit of a misnomer!) So, you could also easily use pork butt in this Instant Pot Spanish Pork Stew recipe and have great results.
Can I Use Chicken Stock Instead?
Absolutely! Chicken stock will work just as well as beef stock in this recipe. It will give you a slightly lighter, more mellow flavor.
Should I Use Fresh or Canned Tomatoes?
Either! I recommend using fresh tomatoes when they are in season to get the most nutrients possible. Whenever possible, I always like to use fresh, seasonal vegetables to benefit from the different nutrients that nature gives us all year round.
When tomatoes are out of season though, canned diced tomatoes are an excellent choice. Make sure to drain them before using in this recipe.
Should I Peel the Parsnips and Carrots?
Yes, for the optimal texture I would suggest it. The skin can be a little rough and unpleasant even when cooked.
However, you don’t absolutely have to, as long as you wash them well first. Since parsnips and carrots are root vegetables that grow in the ground, you want to make sure you wash all that dirt off!
How Do I Keep the Potatoes from Getting Mushy?
I recommend using a waxy potato variety that holds its shape—such as Yukon gold potatoes. These won’t get as mushy as starchy russet potatoes, for example.
Cooking the potatoes for 40 minutes may seem like a long time. However, we do actually want the potatoes to break down a little bit. When this happens, they release starch into the stew which helps to thicken it up a little bit, and the result is an amazing texture!
What Should I Serve it with
This recipe is a complete meal all on its own, with hearty chunks of pork, vibrant vegetables, and filling starchy potatoes. However, I occasionally choose to serve it with jasmine rice or brown rice for when I’m looking to make something extra hearty.
The best part of this recipe is that it’s really flexible. You can also try making this stew with chicken instead of pork and adding some spices to create a different dish every time. Makes it extra easy to offer your family a healthy but mouthwatering dinner that they’ll never get sick of!
More Instant Pot stews
How to make Spanish Pork Stew
Gather your ingredients:
Chop pork into small cubes.
“Sauté” vegetables, garlic, and bay leave about 2 minutes, until tender.
Add pork cubes and cook for another 2 minutes while stirring
Pour beef stock
Cook at high pressure for about 40 minutes, then release the steam naturally.
Adjust with salt and pepper and serve warm.
- 1 lb pork shoulder
- 1½ cup beef stock
- 5 tomatoes chopped
- 3 potatoes diced
- 2 onions chopped
- 2 parsnips diced
- 2 cloves garlic minced
- 2 carrots diced
- 2 bay leaves
- 2 tbsp olive oil
- Salt and black pepper to taste
- Cut the pork into small cubes.
- Press “Sauté” and pour oil into the Instant Pot.
- Add vegetables, garlic and bay leaves and saute for 2 minutes until tender.
- Add pork cubes and cook for another 2 minutes while stirring, until they are browned on each side.
- Pour beef stock and stir well.
- Close the lid and cook at high pressure for 40 minutes.
- When cooking time ends, allow a natural release.
- Adjust with salt and pepper to taste and serve.