Instant Pot Spicy Pork Stew
This Instant Pot Spicy Pork Stew serves up a comforting midweek dinner that’s melt-in-the-mouth delicious, in a fraction of the slow-cooking time. The pork chunks bubble away in a lip-smacking sauce that you can rustle up from scratch, using a nifty blend of simple store cupboard staples. With fresh AND dried chillies in the pot, be warned…this one has a fiery heat!
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NutritionPer Serving
- Calories165
- Carbs8.9g
- Protein17g
- Fat6.2g
- Saturates2.1g
- Sugars6.1g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
You only need a simple blend of store cupboard staples to make the fragrant, aromatic sauce for this Instant Pot Spicy Pork Stew. After just 45 minutes, it’ll be thick and rich with enough warming flavours to beat shop-bought versions every time.
We’ve ramped up the heat by adding fresh chopped chillies and dried chilli flakes into our pot. The fiery flavours make this one absolutely perfect to serve on a chillier night, over a fluffy bed of basmati rice or creamy mashed potatoes – to soak up every last drop!
Once everything is combined in your Instant Pot, leave it to bubble away and fill your kitchen with amazing smells. We like it best served with coriander sprinkled on top, to really enhance the flavours – but you can skip it, if you’re not a fan.
You can make this dish in an oven or your slow cooker, if you’d prefer.
What diets is this Instant Pot Spicy Pork Stew suitable for?
Instant Pot Spicy Pork Stew can be enjoyed on gluten-free diets, as long as you use gluten-free stock cubes and Henderson’s relish (instead of Worcestershire sauce).
If you’re cooking for people with allergies, be extra careful when checking ingredients and preparing food!
Do you need any special ingredients to make Instant Pot Spicy Pork Stew?
You don’t need any fancy ingredients to make this super simple Instant Pot Spicy Pork Stew.
An Instant Pot is perfect for getting your pork juicy and fall-off-the-fork tender in under an hour – we’ve got a whole roundup of our favourite pressure cookers here.
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You can swap Henderson’s relish for Worcestershire sauce, if you’d prefer.
We made this dish even quicker in an Instant Pot.
How many calories are in this Instant Pot Spicy Pork Stew?
This Instant Pot Spicy Pork Stew is included in our Everyday Light category because it contains just 165 calories per portion. For more delicious dishes all under 400 calories, take a look at other Everyday Light recipes!
This Instant Pot Spicy Pork Stew recipe is ideal when following any of the larger diet plans such as Weight Watchers or counting calories.
The average woman needs around 2000kcal per day to maintain a healthy body weight, and men typically need slightly more at 2,500kcals, but you may want to reduce these if you are aiming to lose weight. You can find more information on the NHS website.
Step 1
Spray the Instant Pot with low-calorie cooking spray and set the Instant Pot to Sauté mode. Add the diced pork and season with a little salt and pepper. Fry until lightly browned on all sides.
Step 2
Add the onion, garlic and red chilli to the Instant Pot and continue to sauté for a few minutes. In a measuring jug add the stock pot to the water along with the tomato puree, Henderson’s relish, cider vinegar, sweetener, cumin, mustard powder and chilli flakes. Stir to combine. Pour into the Instant Pot and bring to the boil.
Step 3
Once bubbling, press cancel and place the lid onto the Instant Pot. Set the valve to sealing and set to high pressure. Cook for 30 minutes.
Step 4
Once the timer has finished, set the valve to venting and allow the pot to naturally release pressure.
Step 5
Once pressure has released, remove the lid and add the peppers. Set the valve back to sealing and cook for 10 minutes at high pressure. Set the valve to venting and quick release pressure (be careful of the steam!).
Step 6
Sprinkle with coriander, if using, and serve with your choice of accompaniment.
What could I serve with this Instant Pot Spicy Pork Stew?
This recipe pairs really well with basmati rice or any of these slimming-friendly side dish ideas:
How do you know when Instant Pot Spicy Pork Stew is cooked?
You’ll need to cook this Instant Pot Spicy Pork Stew for around 45 minutes or until the sauce has thickened and the pork is cooked through.
Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe!
How long can you keep Instant Pot Spicy Pork Stew in the fridge?
Once you’ve served this recipe, you’ll ideally need to eat it within 4 hours.
You can store any leftovers of this Instant Pot Spicy Pork Stew in the fridge for around 3 days. Make sure that you allow them to cool before putting them in a container with a lid and chilling in the refrigerator.
Can I freeze Instant Pot Spicy Pork Stew?
Yes, you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label telling you the name of the recipe and the date you’re freezing it.
How do I reheat Instant Pot Spicy Pork Stew?
From chilled: Place in a microwave-proof container with a loose-fitting lid and heat for 4-7 minutes, until piping hot.
From frozen: Allow to defrost and heat covered in the microwave for 3-5 minutes, then stir. Cook for a further 5-7 minutes until piping hot.
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Instant Pot Spicy Pork Stew
This Instant Pot Spicy Pork Stew is packed with fiery flavours and melt-in-the-mouth delicious, in a fraction of the slow-cooking time!
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Prep Time
10 MINS
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Cook Time
45 MINS
- KCals 165
- Carbs 8.9G
Instructions
- Spray the Instant Pot with low-calorie cooking spray and set the Instant Pot to Sauté mode. Add the diced pork and season with a little salt and pepper. Fry until lightly browned on all sides.
- Add the onion, garlic and red chilli to the Instant Pot and continue to sauté for a few minutes. In a measuring jug add the stock pot to the water along with the tomato puree, Henderson’s relish, cider vinegar, sweetener, cumin, mustard powder and chilli flakes. Stir to combine. Pour into the Instant Pot and bring to the boil.
- Once bubbling, press cancel and place the lid onto the Instant Pot. Set the valve to sealing and set to high pressure. Cook for 30 minutes.
- Once the timer has finished, set the valve to venting and allow the pot to naturally release pressure.
- Once pressure has released, remove the lid and add the peppers. Set the valve back to sealing and cook for 10 minutes at high pressure. Set the valve to venting and quick release pressure (be careful of the steam!).
- Sprinkle with coriander, if using, and serve with your choice of accompaniment.
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