Instant Pot Alabama Camp Stew—shredded pork and chicken in a tomato bbq sauce with potato chunks, lima beans and corn. Super tasty and made easy with your Instant Pot.
Related: Slow Cooker Alabama Camp Stew
Instant Pot Alabama Camp Stew
Welcome to 2020! I’m so excited about a new project I’ll be including on 365 Days this year. Each week I will post a recipe inspired by a state. That way by the end of the year all 50 states will be covered and have a recipe to go with them.
Where are you from and do you have a specific dish that you think represents your state? Please chime in on my facebook post and let me know! Or you can leave me a comment on this blog post. I can’t wait to hear of all your awesome ideas!
Today’s state is Alabama and as I searched the internet for Alabama ideas there was plenty of good southern food but the one I settled on was camp stew. Camp stew is also called Brunswick Stew. And there are a lot of versions of it! I printed off three different recipes and combined them a bit to make it my own.
My version has pork and chicken (some versions have beef), potatoes, tomatoes, worcestershire, lima beans, onions, tabasco and corn (which is optional). From what I’ve read camp stew can be made easily over a campfire. Well, if you don’t have a campfire and you want to make it at home in your Instant Pot I’ve got you covered.
I was quite proud of my version of Alabama camp stew. It tasted amazing and my whole family loved it! We served ours with cornbread, which is a must! I love this recipe for cornbread in the oven. If you have camp stew leftovers it does freeze nicely for another meal in a few weeks.
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What Pressure Cooker Did You Use?
To make Instant Pot Alabama Camp Stew I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly. It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.
Want more tried and true Instant Pot recipes?
The 365 Days of Slow and Pressure Cooking website has 3-4 new Instant Pot recipes a week! If you sign up for my emails (fill out the form below) you’ll receive an email each time something new is on the site. You can also join the 365 Days of Instant Pot Recipes Facebook group which is run by my husband Greg and myself. If you’re a visual learner consider subscribing to my YouTube channel where I share Instant Pot stuff with you weekly.
Shredded pork and chicken in a tomato bbq sauce with potato chunks, lima beans and corn. Super tasty and made easy with your Instant Pot.
- 1 cup beef broth
- 1 pound pork butt, shoulder, picnic roast or carnitas meat
- ½ tsp kosher salt
- ½ tsp black pepper
- ½ tsp liquid smoke
- ½ cup diced onions
- 1 pound boneless, skinless chicken thighs (frozen is okay)
- 1 pound russet potatoes, peeled and cubed
- 1 ½ cups frozen lima beans
- 1 (14 oz) can crushed tomatoes
- 3 Tbsp tomato paste
- 1 (8 oz) can tomato sauce or 1 cup barbecue sauce
- ¼ tsp salt
- 2 Tbsp worcestershire sauce
- Pinch of red pepper flakes
- ½ tsp tabasco sauce
- 1 cup frozen corn or 1 can drained corn (optional)
- Pour the broth into the bottom of the Instant Pot.
- Cut off excess fat of the pork. Cut the pork into 1 ½ inch filets. Pat a paper towel over the pork to absorb any moisture. Then rub the ½ tsp kosher salt and pepper over the pork. Place the pork in the Instant Pot. Pour the liquid smoke over the meat.
- Cover the Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 20 minutes. When the time is up perform a quick release. Remove the lid.
- Dump in onions. Place chicken evenly over the top of the pork. Layer the potatoes, lima beans, crushed tomatoes, tomato paste, tomato sauce and salt over the top.
- Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes. When the time is up wait for the pot to sit for 15 more minutes (L0:15) and then move the valve to venting. Remove the lid.
- Use tongs to place the meat on a tray or large cutting board. Shred the meat and return it to the pot.
- Stir in the worcestershire, red pepper, tabasco, and corn (if desired).
- Taste test and then salt and pepper to taste.
- Scoop into bowls and serve with cornbread.
This recipe can be gluten free. Use gluten free worcestershire sauce and beef broth.
If you have leftover pulled pork (or canned pulled pork) you can skip the first three steps. Add the pulled pork into the bottom of the pot with some broth and then layer the other ingredients as stated in step 4.
- Category: Pork
- Method: Instant Pot
- Cuisine: American
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.