Instant Pot Lumberjack Soup–-tender bites of pork, carrots, green beans and onions in a savory stew. An easy Instant Pot weeknight dinner!
Note: the SLOW COOKER recipe instructions are listed in the recipe card below
Instant Pot Lumberjack Soup
This recipe is inspired by a lumberjack stew recipe on Taste of Home. The original author said, “I found this recipe many years ago in a brochure put out by the state of Wisconsin. This stew makes an appearance on our table throughout the year, especially during hunting season.”
I’ve taken the original recipe and turned it into an Instant Pot and Crockpot recipe. I added a bit more flavor and simplified the cooking process. Even though the temps were still in the 80s when I served this it felt good to be eating stew again. I love fall and this time of year when stews, soups and chilis start reappearing.
This stew is fast and easy (only a 3 minute pressure cook time!) and fairly inexpensive. My kids both loved it and both helped themselves to second bowls. Serve alongside a side of freshly baked bread or breadsticks and you have a homey, comforting meal.
- I used a pork loin sirloin roast at Smiths for about $1.50 a pound! So cheap! You can also use boneless chops, boneless country style ribs, pork butt etc.
- In order to get the most tender bites of pork (it’s lean so it can get tough) make sure to slice it across the grain when cutting it into cubes.
- To make this stew more hearty try adding in cubed potatoes. You may need to increase the seasonings. Another idea is to add in a couple cups of shredded cabbage.
- I used a bag of frozen green beans (no need to cook or defrost before adding them in). You can also use fresh green beans. Use the same cooking time for both.
- If your Instant Pot has a soup button use it. It will help to keep the broth clear. If not just use the manual/pressure cook button.
- Just 1/3 cup of cream adds so much flavor to this stew! If you would rather you can add in 1/3 cup of half and half instead of cream.
- I used my 6 quart Instant Pot Duo 60 7 in 1*. You can also make this in an 8 or 3 quart pot with no changes.
- Store leftovers in an airtight container in the refrigerator for up to 5 days. You can freeze this stew for up to 3 months.
More Instant Pot Pork Recipes You’ll Love…
Instant Pot Pulled Pork with Lexington-Style BBQ Sauce
Instant Pot Ranch Pork Chops and Mashed Potatoes
Instant Pot Creamy Paprika Pork Tenderloin
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Instant Pot Lumberjack Stew
- Prep Time: 20 minutes
- Cook Time: 3 minutes (plus 5 minute NPR)
- Total Time: 23 minutes
- Yield: 6 servings 1x
Description
Tender bites of pork, carrots, green beans and onions in a savory stew. An easy Instant Pot weeknight dinner!
Ingredients
- 1 1/2 pounds pork loin (or other boneless pork cut)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1 tsp poultry seasoning
- 1 Tbsp olive oil
- 1 cup diced onion
- 1 Tbsp minced garlic
- 2 1/2 cups chicken broth
- 2 bay leaves
- 1 Tbsp Worcestershire sauce
- 1 Tbsp lemon juice
- 4 medium carrots, peeled and cut into 1/2 inch pieces
- 1 cup pearl onions (optional)
- 1 (12 oz) bag frozen green beans or 2–3 cups fresh green beans, washed and trimmed
- 3 Tbsp cornstarch
- 1/3 cup heavy cream
- Salt and pepper to taste
Instructions
Instant Pot Instructions:
- Cut the pork loin across the grain into 1 inch strips then cut each strip into 1 inch pieces. Toss the meat together with the kosher salt, pepper, paprika and poultry seasoning. Set aside.
- Turn Instant Pot to saute setting. When the display says HOT add in the oil and swirl around. Saute the onions for about 4 minutes. Add in the garlic and saute for 30 seconds. Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in bay leaves, Worcestershire, lemon juice, pork, carrots, pearl onions and green beans.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 3 minutes. When time is up let the pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Make a cornstarch slurry by stirring the cornstarch into the heavy cream until smooth. Stir the mixture into the Instant Pot until thickened (on the saute setting).
- Salt and pepper the stew to taste and serve.
Slow Cooker Instructions:
- Cut the pork loin across the grain into 1 inch strips then cut each strip into 1 inch pieces. Toss the meat together with the kosher salt, pepper, paprika and poultry seasoning. Set aside.
- Heat a pan over medium heat. Add in the oil and onions. Saute the onions for about 4 minutes. Add in the garlic and saute for 30 seconds. Add into the slow cooker
- Add broth, bay leaves, Worcestershire, lemon juice, pork, carrots, pearl onions and green beans into slow cooker.
- Cover and cook on low for 4 hours.
- Make a cornstarch slurry by stirring the cornstarch into the heavy cream until smooth. Stir the mixture into the slow cooker. Turn slow cooker to high and cook without the lid for 10-20 minutes until stew is thickened.
- Salt and pepper the stew to taste and serve.
Notes
Want a heartier stew? Add in a couple of cubed potatoes instead of the pearl onions.
- Category: Pork
- Method: Instant Pot or Slow Cooker
*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.
This was delicious! I browned the meat up for a few minutes in the instant pot as well and used Herbes de Provence seasoning since I didn’t have poultry seasoning. I added a cup of diced potatoes as the recipe suggested. I also had a sweet potato and a few parsnips kicking around that needed to be used up so they joined the party too. I am excited for leftovers for lunch tomorrow! I would definitely make this again.
★★★★★
Awesome! Thanks for sharing your version and giving it 5 stars.
This is our new favorite soup! My husband and and I both like it so much, that we’re serving it for a group of twenty friends this weekend!!
Is there anything I should do differently to double or triple this recipe in the Instant pot? I’ll be using my 6 qt IP Duo and 8 qt Ninja Foodie.
Thank you so much for all that you share here. I’m learning how to cook all over again now that we’re eating healthier and your site has been such a huge blessing already.
Thank you!
★★★★★
Just make sure not to overfill the pot. And I would add in hot broth so that the pot doesn’t take forever to come to pressure and overcook the veg.
How about recipes with less sodium, less fat, and less less calories? Thanks!
★★★★
Hi Barb, here are my “healthy recipes”: https://www.365daysofcrockpot.com/recipes/?fwp_dietary_restrictions=healthy
Thank you very much! I love all the recipes I’ve tried, and this will be appreciated by my family.
★★★★★
Is this recipe gluten free? I have to make a gluten free dinner for my Bunco and this seems like a good idea.
Double check the chicken stock is gluten free many of them are not. Also check Worcestershire sauce has a gluten free label on the brand you get. Those are the two things that could have gluten. Some spices do too.
Thank you!
I don’t see in either recipe if you brown or sauté the pork prior to cooking the soup.
Thanks
I didn’t brown it. Just added it in (step 3)
I miss the small pictures illustrating the “how to” for your recipes.
Please bring that back.
I wish I could. It was an app I used called Jumprope. They went out of business and closed down shop. I need to find a replacement but nothing is as good. I do include a video in most recipes that can be helpful.