Easy Instant Pot Pork Stew (Paleo, Low-Carb, Gluten-Free)

This paleo instant pot pork stew is easy, delicious, and comforting. Bone broth gives it an added healing touch, while mushrooms, sundried tomatoes, and coconut milk add a full-bodied unique amazing flavor.

This stew was kind of a random last-minute concoction that happened to go really well. I had a huge pack of boneless pork chops that I needed to use and I wanted something I could throw together quickly, so this fit the bill. 

For other stew recipes, check out my AIP Beef Stew and Moroccan Chicken Stew.

For more pork recipes, take a look at my Instant Pot Boston Butt Pulled Pork, Air Fryer Pork Ribs, Instant Pot Egg Roll in a Bowl, and Breaded Pork Chops with Dragon Fruit Salsa.

**Just a quick heads up- this post contains affiliate links which means if you click on them and buy something,  I will earn a small commission (at no additional cost to you) to help continue maintaining this site. 

Note:

This is a huge recipe- it fills the instant pot basically to the max fill line and makes probably at least 12 servings if not more. You can, of course, cut the recipe in half if you feel it's just too much (just make sure to adjust cooking time down accordingly) OR you can make the whole recipe and either freeze the leftovers or use it for other meals throughout the week. We used this for a couple different dinners this week- it's nice not to have to cook every single night. 

Paleo Pork Stew Ingredients

• Boneless pork loin chops- I cut these in roughly 1 1/2 inch cubes before adding to the instant pot. The key to getting a good full-bodied flavor is browning the meat first  (using the saute setting on the instant pot) to seal in the flavor. Because this recipe is pretty large, you'll need to brown the meat in two batches. Once you get the meat browned, the rest is pretty smooth sailing. 
• Full Fat Coconut Milk- This gives a great creaminess and balance to the dish.  
• Bone Broth- A wonderful gut-healing addition to any meal. 
• Canned Diced Tomatoes
• Olive oil/Avocado oil- You'll use this to saute the meat.
• Onion- I used red onions for this but white or yellow is fine too. 
• Sundried tomatoes- These are one of my favorite foods to add to recipes. They have such a distinctive amazing flavor. I buy these in a glass jar packed with oil but just remove the oil before adding to the recipe. These are added at the end.
• Coconut Aminos- Another favorite food item. This just adds a hint of tang and sweetness. 
• Baby Bella Mushrooms- Regular mushrooms work fine too. 
• Arrowroot Starch- Tapioca starch works well too. You'll add this at the end mixed with water to thicken the stew. For an even thicker stew, increase the arrowroot/tapioca starch. 

Top with avocados and coconut yogurt. I hope you enjoy the recipe. If you made this, please leave a comment below and let me know what you thought! 

Easy Instant Pot Pork Stew (Paleo, Low Carb, Gluten-Free)

Arika | FoodCourage

This warm soothing stew uses bone broth, and is super tasty and quick to prepare.

3 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 40 mins

Total Time 55 mins

Course Main Course

Cuisine American

Servings 12

Equipment

• 1 Instant Pot/Pressure Cooker

Ingredients

  

1x2x3x

• 3 pounds boneless pork loin chops (diced into 1 1/2 inch pieces)
• 1 can diced canned tomatoes 14.5 oz
• 1 can full fat coconut milk 13.5 oz
• 2 cups chicken bone broth
• 2 tbsp coconut aminos
• 1 8 oz container of baby bella mushrooms quartered
• 2 small onions chopped
• 2-3 tbsp olive or avocado oil
• 2 tsp salt divided
• 2 tsp garlic divided
• 1 tsp pepper divided
• 1 8.5 oz jar sundried tomatoes chopped, oil drained
• 2 tbsp arrowroot starch or tapioca starch
• 2 tbsp water

Instructions

 

• Turn Instant pot on saute mode and add 1 tbsp oil. Let heat for a minute and then add half the pork pieces with 1 tsp salt, 1 tsp garlic powder, and 1/2 tsp black pepper. Brown on both sides- about 3-4 minutes total and remove from instant pot (set aside in a bowl or on a plate). Repeat process with second half of pork.
• Once pork is browned, turn off saute mode. Return all pork to instant pot.
• Add all other ingredients to instant pot EXCEPT for sundried tomatoes, water and arrowroot starch (these will be added last).
• Close the lid, turn pressure knob to "sealing", and set to high pressure for 35 minutes.
• Once time is up, turn knob to "venting" and allow steam to naturally release (this should take around 5 minutes. Once this process completes, carefully open lid and keep your face away to prevent being burned by steam.
• Then, make a slurry with 2 tbsp of water and 2 tbsp of arrowroot starch. Add to stew and stir. Allow to sit and thicken for a few minutes. Add sundried tomatoes.
• Serve topped with avocados and plan coconut yogurt.

Notes

This is a really big recipe- it make enough to pretty much fill the instant pot to the max fill line. 12 serving is an estimate- it may be more than that. Reduce recipe as needed. 

Did you make this recipe?Mention @foodcourage or tag #foodcourage on Instagram!