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Instant Pot Brunswick Stew


  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Cook Time: 2 minutes (plus 10 minute NPR)
  • Total Time: 22 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 1 Tbsp butter
  • 1 cup diced onion
  • 2 cups chicken broth
  • 34 cups cooked and shredded pork OR 2 ½ -3 pounds pork picnic or butt roast, bone-in
  • ½ pound cubed potatoes
  • 1 Tbsp tomato paste
  • 1 (14 oz) can petite diced tomatoes or crushed tomatoes
  • 1 (8 oz) can tomato sauce
  • 2 cups frozen corn
  • 1 cup frozen lima beans (or canned)
  • 1 Tbsp brown sugar
  • 1 ½ tsp vinegar
  • 1 tsp Worcestershire
  • ¼ tsp salt
  • ¼ tsp pepper
  • ⅛ tsp cayenne pepper
  • 1 tsp garlic powder

Instructions

To make with cooked pork:

  1. Turn Instant Pot to sauté setting when the display says HOT add in the butter and let it melt. Add in the onions and sauté until softened, about 4 minutes. Turn off Instant Pot.
  2. Add in broth and scrape bottom of the pot. Add in pork, potatoes, tomato paste, diced tomatoes, tomato sauce, corn, lima beans, brown sugar, vinegar, Worcestershire, salt, pepper, cayenne and garlic powder.
  3. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP or manual/pressure cook button to 2 minutes.  When time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid.
  4. Salt and pepper to taste. Ladle into bowls and serve. 

To make with uncooked pork:

  1. Turn Instant Pot to sauté setting when the display says HOT add in the butter and let it melt. Add in the onions and sauté until softened, about 4 minutes. 
  2. Add in the 2 cups of broth. Scrape bottom of pot. Turn off Instant Pot.
  3. Add in a 2 ½ to 3 pound trimmed bone-in half pork picnic roast and salt and pepper it. Pour 1 tsp of liquid smoke on top of the pork. 
  4. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 60 minutes. Allow the pot to release the pressure naturally for at least 15 minutes. Move the valve to venting. Remove the lid.
  5. Remove the pork and place it on a cutting board. Shred the meat and discard any excess fat. Add the shredded meat into the Instant Pot.
  6. Add in potatoes, tomato paste, diced tomatoes, tomato sauce, corn, lima beans, brown sugar, vinegar, Worcestershire, salt, pepper, cayenne and garlic powder.
  7. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP or manual/pressure cook button to 2 minutes.  When time is up let the pot sit for 10 minutes and then move the valve to venting. Remove the lid.
  8. Salt and pepper to taste. Ladle into bowls and serve. 

Notes

To make in the slow cooker: add onion, broth, cooked pork, potatoes, tomato paste, tomatoes, tomato sauce, corn, lima beans, brown sugar, vinegar, Worcestershire, salt, pepper, cayenne and garlic powder into slow cooker. Cover and cook on low for 4 hours. Salt and pepper to taste. Ladle into bowls and serve. (If you want to make it with raw pork add broth and pork to slow cooker and cover and cook on low for 8 hours. Shred and then add in the rest of the ingredients and cook for 4 more hours on low.)

I used my 6 quart Instant Pot Duo 60 7 in 1*. No changes for the 8 or 3 quart. 

  • Category: Soup
  • Method: Instant Pot