Pork Stew – a mostly healthy recipe

I tried making a stew tonight in the IntantPot and it failed miserably. For one, I forgot to remove the plastic sheet from the meat package. Oops. The instantpot warned me my food was burning even though the valve is automatic.

So, I stopped cooking, waiting two minutes for the pot to “release the steam” and that’s when I noticed the plastic thing. I removed it. And any pieces I could see and restarted the pot. Five minutes later – I hear the same warning beeps. Like, wtf?

I gave up after that. I decided to ditch the broth down the sink (another oops) and rinsed the meat and vegetables off – just in case there was any bits of plastic caught in the food.

What else could I do? I didn’t want to waste an 8 quart pot of food, so I switched to a pot and cooked up some instant gravy, added in all the veggies and the meat – and simmered for about 25 minutes. And actually, it turned out pretty good.

So, lesson of the day? Stick to stove top for chilis and soups. I like the instantpot for rice dishes or pasta. But I’m not crazy about the pressure cooker pot. I’ve used it three times. One for chicken which came out dry but edible. And once for a cake that I had to just throw away. It was gross and mushy.

But mostly, I think I paid $150 for another device that will just collect dust in my closet. I’ll give it another go. I actually like it for steaming vegetables. I have a Zest Pot (bought it by accident) and quite like that one for soups, stews and rice dishes.

The Instant Pot however, Duo – I’m not fond of. I’ll have to try again next week. Not a fan. Definitely not a fan so far. It burned my dinner.

But all in all – the pork stew (I didn’t have beef) actually turned out pretty good. Just not as flavourful as it would have with the my old crockpot.

What is your favorite way to cook stew? Check out the ingredients list below.

  • 1 package of pork or beef stewing cubes
  • 2 cups of mini carrots – washed and peeled
  • 2 cups fresh mushrooms
  • 1 cup frozen corn
  • 1 small zucchini – chopped into slices
  • 1 whole yellow onion
  • 1 1/2 cups of celery
  • 2 cups of mini potatoes (yellow, red or mixed)
  • 1 instant gravy package
  • Salt, pepper, minced or fresh garlic, bay leaf, basil, parsley

I usually saute the meat first with onions and some pepper. Then toss in minced or fresh garlic. Then toss in the rest of the ingredients including the gravy. If you don’t have an instant gravy mix, you could use water, flour and bullion cubes. I add in spices as I brown the meat.

If you’re using the stove method – you can cook on low heat for about 30-40 minutes. Or you can cook on low for four hours using a crockpot.

This batch will last me for a few nights. If I freeze it, I can probably get two or three meals out of it. Best served with bread or a freshly baked scone – which is on my to do list tonight.


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