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Pork Stew

A hearty electric pressure cooker pork stew with sweet peppers, Yukon Gold potatoes, and tender pork—ready in about an hour.

Prep

15 min

Cook

55 min

Total

70 min

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Ingredients

Serves16

Pork Stew

  • 5.3333 lb boneless pork butt or pork stew meat (fat trimmed, cut into 1½-inch pieces)
  • 8 tbsp fresh oregano (finely chopped)
  • 6.6667 tsp Kosher salt (divided, plus more as needed)
  • 1.3333 tsp Freshly ground black pepper (divided)
  • 0.6667 tsp Crushed red pepper flakes
  • 2.6667 tsp fennel seeds
  • 8 tbsp Extra-virgin olive oil (divided)
  • 8 piece Bell Peppers (red, yellow, or orange, sliced ½ inch thick)
  • 2.6667 large Onion (thinly sliced)
  • 10.6667 clove Garlic cloves (finely grated or minced)
  • 2.6667 cup Diced Tomatoes (canned or fresh)
  • 4 lb Yukon Gold potatoes (cut into 1-inch chunks, peeled or unpeeled)
  • 13.3333 oz Baby spinach (coarsely chopped)
  • 1.3333 cup Fresh parsley leaves and tender stems (chopped, plus more for serving)
  • 0 count Lemon wedges (for serving, optional)
Servings: 16−+
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Cooking Instructions

  1. 1

    Season the pork

    In a large bowl, toss the pork with the oregano, 1½ teaspoons kosher salt, ¼ teaspoon black pepper, and the crushed red pepper flakes. Set aside while you chop and prepare the remaining ingredients.
  2. 2

    Crack the fennel seeds

    Using a mortar and pestle or the flat side of a chef’s knife, lightly crush the fennel seeds.
  3. 3

    Brown the pork

    Set the electric pressure cooker to sauté on high and heat 2 tablespoons of olive oil. Add as many pork pieces as fit in a single layer and brown on all sides until deep golden, about 4 minutes per side. Transfer browned pieces back to the bowl; you don’t need to brown the rest.
    Tip: Brown in batches to avoid overcrowding.
  4. 4

    Sauté vegetables & combine

    Add the remaining tablespoon of oil and stir in the bell peppers and onion. Sauté until softened, about 8 minutes. Add the garlic, crushed fennel seeds, remaining 1 teaspoon kosher salt, and remaining ¼ teaspoon black pepper; cook 1 minute until fragrant. Stir in the diced tomatoes, scraping up browned bits. Add the potatoes and return the pork and accumulated juices to the pot.
  5. 5

    Pressure cook

    Seal the lid and cook on high pressure for 22 minutes. Let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure.
    Tip: Use caution when releasing steam to avoid burns.
  6. 6

    Finish & serve

    Remove the lid, add the spinach and parsley, and stir until the greens wilt. Taste and adjust salt if needed. Serve with lemon wedges and extra parsley.

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Pork Stew

with Sweet Peppers and Potatoes

Prep: 15 min · Cook: 55 min · Total: 70 min · Servings: 16

Ingredients

Pork Stew

  • 5.3333 lb boneless pork butt or pork stew meat (fat trimmed, cut into 1½-inch pieces)
  • 8 tbsp fresh oregano (finely chopped)
  • 6.6667 tsp Kosher salt (divided, plus more as needed)
  • 1.3333 tsp Freshly ground black pepper (divided)
  • 0.6667 tsp Crushed red pepper flakes
  • 2.6667 tsp fennel seeds
  • 8 tbsp Extra-virgin olive oil (divided)
  • 8 piece Bell Peppers (red, yellow, or orange, sliced ½ inch thick)
  • 2.6667 large Onion (thinly sliced)
  • 10.6667 clove Garlic cloves (finely grated or minced)
  • 2.6667 cup Diced Tomatoes (canned or fresh)
  • 4 lb Yukon Gold potatoes (cut into 1-inch chunks, peeled or unpeeled)
  • 13.3333 oz Baby spinach (coarsely chopped)
  • 1.3333 cup Fresh parsley leaves and tender stems (chopped, plus more for serving)
  • count Lemon wedges (for serving, optional)

Instructions

  1. Season the pork — In a large bowl, toss the pork with the oregano, 1½ teaspoons kosher salt, ¼ teaspoon black pepper, and the crushed red pepper flakes. Set aside while you chop and prepare the remaining ingredients.
  2. Crack the fennel seeds — Using a mortar and pestle or the flat side of a chef’s knife, lightly crush the fennel seeds.
  3. Brown the pork — Set the electric pressure cooker to sauté on high and heat 2 tablespoons of olive oil. Add as many pork pieces as fit in a single layer and brown on all sides until deep golden, about 4 minutes per side. Transfer browned pieces back to the bowl; you don’t need to brown the rest.
  4. Sauté vegetables & combine — Add the remaining tablespoon of oil and stir in the bell peppers and onion. Sauté until softened, about 8 minutes. Add the garlic, crushed fennel seeds, remaining 1 teaspoon kosher salt, and remaining ¼ teaspoon black pepper; cook 1 minute until fragrant. Stir in the diced tomatoes, scraping up browned bits. Add the potatoes and return the pork and accumulated juices to the pot.
  5. Pressure cook — Seal the lid and cook on high pressure for 22 minutes. Let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure.
  6. Finish & serve — Remove the lid, add the spinach and parsley, and stir until the greens wilt. Taste and adjust salt if needed. Serve with lemon wedges and extra parsley.