Instant Pot Southwestern Stew with Pork, Bacon, Peppers, and Sweet Potatoes
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Category
Main Dish
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Cusine
American
What do you need?
How to make?
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
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
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3 T finely chopped cilantro
salt and fresh-ground black pepper to taste
grated Mexican blend cheese and sour cream for serving
Directions
Cut bacon into short strips, then cook in the Instant Pot using SAUTE and HIGH HEAT until the bacon is crisp. Remove bacon to paper towels with a slotted spoon. While bacon cooks, trim fat from the pork roast and cut in cubes 1 inch to 1 1/2 inch square. Brown the pork cubes in the Instant Pot, letting them getting nicely browned. You might need to do this in two batches so the Instant Pot isn’t too crowded, or brown the pork in some olive oil or bacon fat in a pan on the stove if you prefer. Remove pork to a plate. While pork browns, chop the onion and the Poblano chile into very small dice. When pork is done, add the chopped onions and chiles to the Instant Pot , reduce heat to MEDIUM and cook 2-3 minutes. Then add the ground cumin and oregano and cook 1-2 minutes more. Put the browned pork back into the Instant Pot with the crisp bacon, canned green chiles, and chicken stock. Lock lid on the Instant Pot and cook at HIGH PRESSURE for 20 minutes; then use NATURAL RELEASE to release the pressure. While the stew cooks, peel the sweet potatoes and chop into 3/4 inch pieces. Cut stem out and remove seeds from the red bell pepper and chop into 3/4 inch pieces. When pressure has released, add the chopped sweet potatoes and red bell pepper to the Instant Pot, lock lid, and cook on HIGH PRESSURE for 8 minutes. Use NATURAL RELEASE for 5 minutes, then QUICK RELEASE to release the rest of the pressure. Check to see if you want to simmer to thicken the stew, especially if you didn’t use the sweet potatoes. If so, simmer on SAUTE, low heat until some of the liquid has evaporated and the stew has thickened to your liking. Stir in the lime juice and chopped cilantro and season the stew with salt and fresh-ground black pepper. Serve hot, with grated Mexican blend cheese and sour cream to add at the table if desired.