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Instant Pot Pork & Veggie Stew
Course
Main Course
Cuisine
South East Asian
Keyword
Pork & Veggie Stew, shiitake mushrooms
Prep Time
15
minutes
minutes
Cook Time
50
minutes
minutes
Total Time
1
hour
hour
5
minutes
minutes
Servings
8
Calories
547
kcal
Author
Corrie
Ingredients
1
tablespoon
coconut oil
¼
lb
shiitake mushrooms
stems removed and halved
¼
cup
shallots
sliced thinly
4
cloves
garlic
smashed
1
tablespoon
fresh ginger
sliced
3
lb
pork shoulder
cubed into 2 -inch size
3
tablespoon
fish sauce
1
cup
coconut water
3
carrots
peeled and cut intp ½ - inch slices diagonally
½
cup
fresh cilantro
chopped
Instructions
Add the oil in the Instant Pot and ''Saute''.Now add the mushrooms and shallots and cook for about 3-5 minutes.
Stir in the garlic and ginger and cook for about 1 minute.
Add the pork cubes and cook for about 1-2 minutes.
Press “Cancel” and stir in the fish sauce and coconut water.
Secure the lid and turn to “Seal” position.
Cook on “Manual” with “High Pressure” for about 40 minutes.
Press “Cancel” and allow a natural release for about 15 minutes and then, do a quick release.
Carefully, remove the lid and with a spoon, transfer the pork cubes into a bowl.
In the pot, add the carrots and stir to combine.
Secure the lid and turn to “Seal” position.
Cook on “Manual” with “High Pressure” for about 2 minutes.
Press “Cancel” and allow a natural release for about 10 minutes and then, do a quick release.
Carefully, remove the lid and mix in the pork cubes.
Serve hot with the garnishing of cilantro.
Nutrition
Calories:
547
kcal