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Instant Pot Maple Pork Stew
This bright and easy Instant Pot Maple Pork Stew is perfect for an impressive-but-easy dish to serve anytime. It's simple yet bursting with flavour. Try it!
Prep Time
10
mins
Cook Time
30
mins
Total Time
40
mins
Course:
main dish
Cuisine:
American
Servings:
4
servings
Calories:
411
kcal
Author:
Beth Ricci
Ingredients
2
lb
pork shoulder
or pork neck
1
tbsp
olive oil
1
large onion
1/4
cup
maple syrup
1
orange
1
cup
chicken/vegetable stock instructions for
homemade chicken bone broth here
or
DIY vegetable broth dry mix here
)
pinch
red chilli flakes
leave out to make it AIP-friendly!
9
oz
baby carrots
2
celery sticks
10
dried dates
large handful fresh spinach
Instructions
Cut the pork into large 2 inch chunks.
Set IP to Sauté and when reads 'Hot' add the oil. Sear the pork until it has a nice golden crust.
Meanwhile finely chop the onion.
Add the chopped onion to the IP and stir well. Cook for 2 minutes until the onions are starting to soften.
Add in the maple syrup, stock, the juice of the orange and the chilli flakes.
Once the stock and syrup mixture is simmering cancelling Sauté and placing the lid on. Set the IP Manual for 25 minutes.
Whilst it is cooking prep your veg.
Wash and trim the baby carrots (Unless they are really dirty there is no need to peel them)
Cut the celery into three chunks and then cut each chunk in half.
Chop each dried date into 3 pieces
Wash the spinach.
When the 20 minutes is up do a QPR and add in the carrot, celery and dates.
Close the lid, press Manual and cook on high pressure for a further 5 minutes.
Do a QPR (quick pressure release), add in the spinach, salt to taste and serve.
Notes
For AIP, be sure to leave out the chili flakes, and stick with the chicken broth instead of the veggie in case your veg broth has nightshades.
Nutrition
Serving:
0
g
|
Calories:
411
kcal
|
Carbohydrates:
40
g
|
Protein:
30
g
|
Fat:
14
g
|
Saturated Fat:
4
g
|
Cholesterol:
94
mg
|
Sodium:
251
mg
|
Potassium:
987
mg
|
Fiber:
4
g
|
Sugar:
31
g
|
Vitamin A:
9575
IU
|
Vitamin C:
24.3
mg
|
Calcium:
95
mg
|
Iron:
2.8
mg