Instant Pot Southwestern Stew with Pork, Bacon, Peppers, and Sweet Potatoes

Ingredients

• 4 slices thick-cut bacon, cut crosswise into short strips
• Trimmed and cut into cubes 1 – 1 1/2 inch square
• 2 tsp olive oil, if needed
• 1 onion, chopped small
• 1 large Poblano chile, chopped small
• 1 T ground cumin
• 1 tsp. oregano, preferably Mexican oregano
• 1 can diced green chiles with juice
• 3 cups chicken stock or canned chicken broth
• 2 medium-sized sweet potatoes, peeled and cut into 3/4 inch cubes
• 1 large red bell pepper, cut into 3/4 inch pieces
• 3 T finely chopped cilantro, optional
• Salt and fresh-ground black pepper to taste
• Grated Mexican blend cheese and sour cream for serving, optional

Directions

1. Slice the bacon into small crosswise pieces, then set the Instant Pot to SAUTE on HIGH HEAT and cook until crisp. Lift the bacon out with a slotted spoon and drain it on paper towels. If the pot has more bacon drippings than you need, spoon off the excess.
2. As the bacon cooks, remove the fat from the pork roast and cut the meat into cubes about 1 inch to 1 1/2 inch square. Sear the pork in the Instant Pot until it has good color on the outside. Work in 2 batches if the pot is getting crowded, or use a skillet on the stove with olive oil or bacon fat if that feels easier. Transfer the browned pork to a plate.
3. While the pork is searing, finely chop the onion and the Poblano or Pasilla chile. Once the pork is out of the pot, add the onion and chile, using a little additional olive oil or bacon fat if the pot needs it. Turn the heat down to MEDIUM and cook for 2-3 minutes. Stir in the cumin and oregano, then cook for another 1-2 minutes.
4. Return the pork to the Instant Pot, then add the cooked bacon, canned green chiles, and chicken stock. Secure the lid and cook on HIGH PRESSURE for 20 minutes. Let the pressure come down with NATURAL RELEASE.
5. While the stew is under pressure, peel the sweet potatoes and cut them into 3/4 inch pieces. Remove the stem and seeds from the red bell pepper, then cut the pepper into 3/4 inch pieces as well.
6. After the pressure has released, add the sweet potatoes and red bell pepper to the Instant Pot. Close the lid again and cook on HIGH PRESSURE for 8 minutes. Let it sit on NATURAL RELEASE for 5 minutes, then finish with QUICK RELEASE for the remaining pressure.
7. Take a look at the stew and decide whether you want it thicker, especially if you left out the sweet potatoes. If you do, use SAUTE on low heat and let it bubble gently until enough liquid cooks off and the texture is where you want it.
8. Add the lime juice and cilantro, if you’re using it, then taste and adjust with salt and freshly ground black pepper.
9. Ladle the stew into bowls while it’s hot, and offer grated Mexican blend cheese and sour cream alongside if you’d like.