Pork, butternut, & cabbage stew - instant pot
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Pork, butternut, & cabbage stew - instant pot calories by ingredient
Introduction
We should just call this multivitamin in a bowl, its a nutritional punch! so yummy and great alone or paired with some grains like rice, wheat berries or farro. We should just call this multivitamin in a bowl, its a nutritional punch! so yummy and great alone or paired with some grains like rice, wheat berries or farro.Number of Servings: 8
Ingredients
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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 season
339 grams Onions, raw
1 medium apple. I weighed it after removing the core
192 grams Apples, fresh with skin
small handful of shredded carrots
65 grams Carrots, raw
1 medium butternut squash peeled, seeded, and diced
660 grams Butternut Squash
1 small head green cabbage, I used savoy but regular is great too. cored and chopped
770 grams Cabbage, savoy, fresh
just enough olive oil, or any cooking oil (coconut would give a great flavor) to moisten the pan at the beginning
2 1tsp Olive Oil
Tips
make it your own... like it a little more sweet, throw in another apple. if you have the time, roast all of your ingredients under the broiler to get some nice color and flavor layered in. roasted cabbage is phenomenal
Directions
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.