This Whole30-compliant Instant Pot pork and cabbage stew is so easy and delicious to make from pantry staples, it almost feels like you’re cheating in the kitchen! Hallelujah for quick shortcuts to healthy one-pot meals!
Years ago when I was working the night shift as a hospital pharmacist (a.k.a. zombie drug dealer), I accidentally came up with a fabulous and simple Slow Cooker Cheater Pork stew recipe by haphazardly dumping some umami-packed ingredients and cubed pork shoulder along with some vegetables into a Crock-Pot. It’s an OG Nom Nom Paleo classic recipe, but after I discovered the wonders of pressure cooking in an Instant Pot, I stopped making it in a slow cooker. After gentle prodding from Nomsters like you, I finally wrote up the directions on how to cook it effortlessly in an Instant Pot!
How is the Instant Pot version different?
Because this version is cooked under high pressure, the stew is done in just a fraction of the time. However, just like with a slow cooker, you can set the Instant Pot and forget it—and the stew will be warm and ready to eat when you get home. I also updated the seasoning to include my indispensable Magic Mushroom Powder, and it really adds an extra oomph. No Instant Pot? Make the original recipe in a slow cooker!
Psst! No Extra Liquid is Needed!
The ingredients for the stew are as written—you don’t need to add an extra cup of liquid to the Instant Pot! The pork, onions, and marinara sauce will release enough liquid for the stew to come up to pressure. Really.
What do you serve with this pork stew?
I usually serve this stew on top of cauliflower rice or alongside a big green salad or roasted vegetables (e.g. Whole Roasted Cauliflower). You can also ladle it on top of raw zucchini noodles (a.k.a. zoodles) and the hot liquid will cook them al dente.
How do you save leftovers?
The leftover pork stew can be kept in a sealed container in the refrigerator for up to four days or in the freezer for up to 4 months.
Leftover makeover ideas?
One of my favorite leftover makeovers to make with this stew (or any leftover stew) is to convert it into a hearty soup! Simply add broth in about a 1:1 ratio to the stew and throw in some vegetables to bulk it up. Then, simmer the soup until vegetables cook to your desired tenderness. You can also use the stew as a filling for omelets or in tasty lettuce wraps!
Time to make Instant Pot Cheater Pork Stew!
Serves 6
Ingredients:
- 1 tablespoon extra virgin olive oil, avocado oil, or ghee
- 1 large onion, thinly sliced
- 6 garlic cloves, peeled and smashed
- 3½ pounds pork shoulder, cut into 1½-inch cubes
- 1 tablespoon Magic Mushroom Powder
- 1 teaspoon Red Boat fish sauce
- 1 cup marinara sauce
- 3 carrots, cut into chunks
- 1 small cabbage, cut into 8 wedges
- 1 tablespoon aged balsamic vinegar
- Diamond Crystal kosher salt
- Freshly ground black pepper
- ¼ cup finely chopped Italian parsley (optional)
Equipment:
- All of my recommended kitchen tools are listed here.
- My favorite Instant Pot models are listed here.
Method:
Turn on the sauté function on your Instant Pot. When the metal insert is hot, swirl in olive oil or your favorite cooking fat.
Toss in the onions and cook until slightly softened.
Add the garlic and stir until fragrant, about 30 seconds. Don’t burn it!
Plop in the cubed pork and add the Magic Mushroom Powder and fish sauce.
Stir well to distribute the seasonings.
Pour marinara sauce on top of the pork, but don’t stir it. (Some of the newer Instant Pots will show a “Burn” error message if the tomato sauce scalds.)
Turn off the sauté function. Lock the lid on the pressure cooker and program it to cook for 35 minutes under high pressure.
When the pork is finished cooking, release the pressure manually. (If you’re not around, no biggie. The pressure drop can naturally while you’re out and about.)
Add the carrots and cabbage to the stew and cook under high pressure for 3 minutes.
Release pressure manually…
…and stir in the balsamic vinegar. Taste the stew for seasoning and adjust with salt and pepper if needed.
Top the stew with fresh Italian parsley and serve!
Looking for more Whole30-friendly Instant Pot recipes?
Head to my ever-growing Instant Pot recipe roundup post right here!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
PRINTER-FRIENDLY RECIPE CARD
Instant Pot Cheater Pork Stew
Ingredients
- 1 tablespoon extra virgin olive oil avocado oil, or ghee
- 1 large onion thinly sliced
- 6 garlic cloves peeled and smashed
- 3½ pounds pork shoulder cut into 1½-inch cubes
- 1 tablespoon Magic Mushroom Powder or Diamond Crystal kosher salt
- 1 teaspoon Red Boat fish sauce
- 1 cup marinara sauce
- 3 medium carrots cut into 2-inch chunks
- 1 small cabbage cut into 8 wedges cut into 8 wedges
- 1 tablespoon aged balsamic vinegar
- Diamond Crystal kosher salt
- Freshly ground black pepper
- ¼ cup finely chopped Italian parsley optional
Instructions
- Turn on the sauté function on your Instant Pot. When the metal insert is hot, swirl in olive oil or your favorite cooking fat.
- Toss in the onions and cook until slightly softened.
- Add the garlic and stir until fragrant, about 30 seconds. Don’t burn it!
- Plop in the cubed pork and add the Magic Mushroom Powder and fish sauce. Stir well to distribute the seasonings.
- Pour marinara sauce on top of the pork, but don’t stir it. (Some of the newer Instant Pots will show a “Burn” error message if the tomato sauce scalds.)
- Turn off the sauté function. Lock the lid on the pressure cooker and program it to cook for 35 minutes under high pressure.
- When the pork is finished cooking, release the pressure manually. (If you’re not around, no biggie. The pressure drop can naturally while you’re out and about.)
- Add the carrots and cabbage to the stew and cook under high pressure for 3 minutes.
- Release pressure manually and stir in the balsamic vinegar. Taste the stew for seasoning and adjust with salt and pepper if needed. Top the stew with fresh Italian parsley and serve!
@SBKK4 says
This looks delicious, however, there is no liquid added to pot? I thought that at least one cup is needed to bring pot to pressure. I’m new to Instant Pot cooking.
Jen says
i’m not a fan of cooked carrots, any other veggies you’d suggest?
nomnompaleo says
You can leave them out or add some cubed potatoes!
Katie says
Recommended substitute for marinara?! Broth? Thanks and absolutely love everything you have to offer! You’ve inspired me!
Lex says
I just use canned tomatoes. Just blend them up smooth. 🙂 It’s delicious!
Future HoF OT WK says
It looks very tasty, but I’m stuck in the 1990s and don’t have an instant pot… thoughts about how to do it in a dutch oven on the stove?
Trina says
Any way to get rid of the fat that floats on the top or could you recommend a leaner cut of meat?
Thanks!
Amy says
Would this work with beef?
Diane Rubenstein says
Can use Nomato sauce in place of the Marinara?
WJ says
Made this over the weekend for mealprep – the cabbage is a great addition and the pork shoulder is fantastic – I’ve made some similar stews with beef and really prefer this one. Cheers to eating well for the week!
Bonexzy Aloysius says
This is but a great inspiration.
Thanks for this wonderful match of talent with great recipe.
Kate Muldoon says
This was DELICIOUS!! Over the top yummy, and will definitely be going into the rotation. Thanks for a great recipe!!!
Stephanie Shaw says
Finally had a chance to make this dish, & it was wonderful. Added some parsnips, since I was low on carrots. Plus, had the Primal Kitchen garlic marina sauce & it all just made it even better. Serving over cauli-rice was a great idea. The hubby went for seconds. Thank you for another yummy umami filled healthy meal.
Julie says
Hi Michelle, if I only have pork loin, which is quite lean, would you recommend reducing the cook time? Thanks!
Michelle Tam says
I wouldn’t cook a pork loin in the Instant Pot because you’ll probably overcook it! Just roast it in the oven!
Johanna says
Hi Michelle, I love the sound of the recipe, but I only have a pressure cooker. Can I still do it?
Thanks!!
Michelle Tam says
Yep! All of my Instant Pot recipes can be made in a stovetop pressure cooker! If your pressure cooker is 15 psi, you can probably even cook it for only 30 minutes under high pressure.
Samantha says
Wow! This was AMAZING! And easy! I couldn’t find a smaller pork shoulder roast so I used a pork top sirloin roast. Wasn’t sure if it would work with the leaner cut of meat but it was very tender and didn’t over cook. I already want to make this again soon.
Katie says
Hello,
My husband is allergic to tomatoes. Is there anything I could sub for the tomato sauce? I’ve made this before and my family LOVED it, but now that we have his allergy I know adding something different will make it taste different, but I don’t mind. Any suggestions?
Thanks!
Michelle Tam says
Maybe try this recipe instead? https://nomnompaleo.com/instant-pot-magic-pork
Kimberlee says
We plan to make this recipe using the slow cooker method and we were wondering if we could use a different cut of pork? A cut with less fat, or maybe even a cut of beef?
We love your recipes!
Michelle Tam says
Cubed beef chuck roast or brisket work! I haven’t tried it with a leaner cut of pork.
Claire says
Insta-Pot version calls for 1 teaspoon of fish sauce. Crock-Pot version says 1 Tablespoon. Which do you recommend? [ I am going with the lesser amount for my first trial.]
Michelle Tam says
Both are correct! I think the IP concentrates the flavors so I use less. If you’ve never used fish sauce, use the smaller amount and add to taste!
Tmac says
Delicious! Followed the recipe exactly, except subbed butternut squash for the carrots. It is wonderful.
Jeanette says
Have made this recipe several times and I absolutely love it, it is really so delicious! Thanks Michelle!
Leilani says
Tried this recipe last night. It was easy to make. Good and hearty for a cold winter night, however, I was a bit disappointed because the meat, carrots and cabbage were overcooked. They came apart when I stirred the pot after adding balsamic vinegar. I followed your recipe almost to the “T”. First, I want to clarify that I used the instant release both times. I think I made one error. After I added the carrots and cabbage and set it on high pressure for 3 minutes, I notice the temp / cooking program was set at “less” instead of “normal.” Despite this one error, perhaps I should decrease the cooking times? Thanks : )
Michelle Tam says
If you like your veggies less soft, only cook under high pressure for 1 minute or make your vegetable pieces bigger. I like mine soft in a stew so I cook them for 3 minutes under high pressure.