Pressure Cooker Red Pork Stew

Name: Pressure Cooker Red Pork Stew
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 1 tablespoon olive oil; 1 (3 pound) boneless pork shoulder, trimmed and cut into 1-inch pieces; 1 large white onion, chopped; 1½ cups water; ½ cup high-quality sweet paprika; 2 teaspoons fine sea salt; 1 or 2 dried chipotle chiles; 1 bay leaf; 2 large red bell peppers, chopped; 6 cloves garlic; 1 tablespoon cornstarch; 1 tablespoon water

Image of Laura Pazzaglia of Hip Pressure Cooking

Laura Pazzaglia of Hip Pressure Cooking Website

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This pressure cooker version of Carne Adovada cuts the cooking time from hours all the way down to 40 minutes. It is a simple and delicious pork stew gets its bright red and very flavorful sauce from the use of chipotle, red bell pepper, and sweet paprika. Cubed pork shoulder is browned before cooking to develop optimum flavor. The result is a low-carb and Paleo dinner that will have you asking for seconds. Garnish with some fresh green herbs just before serving for a burst of color.

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Servings: 6

Ready in: 40min PT40M

Ingredients

1 tablespoon olive oil
1 (3 pound) boneless pork shoulder, trimmed and cut into 1-inch pieces
1 large white onion, chopped
1½ cups water
½ cup high-quality sweet paprika
2 teaspoons fine sea salt
1 or 2 dried chipotle chiles
1 bay leaf
2 large red bell peppers, chopped
6 cloves garlic
1 tablespoon cornstarch
1 tablespoon water

Appliances

For best results, we recommend using:

Directions

Select the Sauté program on pressure cooker to preheat the base; add oil and pork and let brown on at least one side without stirring, about 5 minutes. Add the onion, water, paprika, salt, chipotle, and bay leaf; mix well.
Close lid and set the valve to Sealing.
Press Meat/Stew and cooking for 8 minutes at High Pressure. Let cooker automatically go to Keep Warm for 10 minutes before slowly releasing pressure through the quick-release valve.
Remove the chipotle and bay leaf. Discard the bay leaf. Destem and deseed the chipotle.
Remove 1 cup cooking liquid from the pressure cooker; pour into a blender. Add the chipotle, red bell peppers, garlic, cornstarch, and water; blend until smooth.
Pour blended mixture into the stew and mix well.

Mealthy tip:

In this recipe, paprika is far more than a dusting of color on top for garnish. Here sweet paprika adds its full flavor to the rich red sauce. Although paprika is strongly associated with Hungarian cuisine, the chili peppers used to make paprika originated in the Americas.

Tagged:

Dinner Bell Peppers Chile Peppers Pork Pressure Cooker Low-carb Pork Shoulder Chipotle Peppers Multipot

Reviews

5.0out of 5 Stars

(5 Reviews)

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What others are saying

Randall Hauk says:

I don't know what dried chipotles are, so I use the ones from the cans & they are terrific in this dish. I can admit that my favorite thing here is the high ratio of sauce to meat, because you can ladle it over your rice and just plow into that shamelessly as you may. Terrific recipe with not too much effort. Love it!

Sam Dalton says:

This was a simple dish with a nice kick. The pork shoulder was very tender and flavorful. I especially loved the chipotle chili taste. Overall, a hearty and rich stew that I will be making again.

Jessica Scott says:

This red pepper pork stew was incredible! I'm already obsessed with red peppers, so I may be slightly biased, but this recipe was so good. This was also so easy to make in the pressure cooker. The chipotle chiles gave it a nice spice, but not too much. Perfect dish for cold, wintry days.

Melissa P says:

I used a smoky paprika instead of sweet to put my own spin on this dish. I thought it was really good, and I’m not a huge pork eater. I definitely think stews are on of the best dishes to make in a pressure cooker. I get solid results every time.

Jazzy Brewer says:

Used chicken instead of pork but got very similar results. The sweet paprika flavors were incredible. The broth liquid is especially delicious, and it tastes even better the second day.