Pork, butternut, & cabbage stew - instant pot
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
roughly 1lb package of lean pork stew meat. no fat should be visible.17.6 oz Pork, fresh, loin, country-style ribs, separable lean only, raw A very large sweet onion... Vidalia if they are in season339 grams Onions, raw 1 medium apple. I weighed it after removing the core192 grams Apples, fresh with skin small handful of shredded carrots65 grams Carrots, raw 1 medium butternut squash peeled, seeded, and diced660 grams Butternut Squash 1 small head green cabbage, I used savoy but regular is great too. cored and chopped770 grams Cabbage, savoy, fresh just enough olive oil, or any cooking oil (coconut would give a great flavor) to moisten the pan at the beginning2 1tsp Olive Oil
Put your instant pot or other pressure cooker on sauté and let it get hot. add in the oil, pork and season well with salt and pepper. let that cook while you chop the onion. add that, stir and season again.
chop the apple, I removed the skin due to it not being organic but your call there. dice the butternut squash and grab a bag of shredded carrots. Add them all in, stir and season.
dice the cabbage and stuff in the top, its going to be a full pot but this will all shrink down. final seasoning. use some herbs or whatever flavors you like... looking to warm up, add in some garam masala. its a gorgeous spring day out so I kept mine light. lots of salt and pepper (sodium is not correct in recipe, you must add the sodium for the amount of salt you use), a little thyme and dried mustard power.
Lastly, add in roughly 40 oz of water. I just filled a 20oz bottle up twice. Set to manual pressure, 20 minutes. Natural pressure release for at least 10. minutes. let it go as long as you can. stir and enjoy!
Serving Size: split the contents into 8 equal servings
Number of Servings: 8
Recipe submitted by SparkPeople user JMBLIVEN.
chop the apple, I removed the skin due to it not being organic but your call there. dice the butternut squash and grab a bag of shredded carrots. Add them all in, stir and season.
dice the cabbage and stuff in the top, its going to be a full pot but this will all shrink down. final seasoning. use some herbs or whatever flavors you like... looking to warm up, add in some garam masala. its a gorgeous spring day out so I kept mine light. lots of salt and pepper (sodium is not correct in recipe, you must add the sodium for the amount of salt you use), a little thyme and dried mustard power.
Lastly, add in roughly 40 oz of water. I just filled a 20oz bottle up twice. Set to manual pressure, 20 minutes. Natural pressure release for at least 10. minutes. let it go as long as you can. stir and enjoy!
Serving Size: split the contents into 8 equal servings
Number of Servings: 8
Recipe submitted by SparkPeople user JMBLIVEN.
Nutritional Info Amount Per Serving
- Calories: 198.8
- Total Fat: 6.6 g
- Cholesterol: 39.9 mg
- Sodium: 79.2 mg
- Total Carbs: 22.3 g
- Dietary Fiber: 7.0 g
- Protein: 15.3 g
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