Slow Cooker Pork Stew

That first hiss from the cooker tells you something good is happening. You hear that float valve pop up and you just know the pressure build starting inside means the stew’s gonna be tender and rich. It’s this moment where you feel kinda excited but also a little patience creeping in cause you know good food don’t just happen fast without a little wait.

Like when you first open that sealing ring on your cooker after it’s done, the steam cues hit you and that savory smell wraps around you. You sense the depth of the broth right away. It’s thick with flavors from the pork and all the veggies simmered till they melt into each other. You recall the chopping, the browning, all those little steps that led to this.

Then there’s this feeling that you nailed it. This stew is gonna be hearty, full of warmth, and just what you wanted after a long day. It’s kinda like a hug in a bowl that fills your kitchen with cozy smells and comfy vibes. Y’all gonna love this one.

Why Your Cooker Beats Every Other Pot

• You get that pressure build really fast making the pork super tender.
• The float valve shows you when it’s ready to start cooking so no guesswork.
• Steam cues tell you exactly when to expect that perfect broth depth.
• The sealing ring keeps all that juicy flavor inside so nothing dries out.
• It’s hands-free once you set it, you can get on with your day.
• The cooker braises and stews in way less time than a slow oven.
• Cleanup is easier cause everything cooks in one pot, no extra mess.

Using a pressure cooker makes this pork stew quicker and more flavorful than slow cooker or oven methods. For more tips on tender pork dishes, explore our Cheesy Kielbasa Hashbrown Casserole Dump Meal recipe which also features hearty meats and easy cooking.

All the Pieces for This Meal

• 2 pounds boneless pork shoulder roast, cut into chunks and tossed in seasoned flour
• 1 large onion, cut into big chunks for that sweet base flavor
• 4 medium carrots peeled and sliced real thick, like 1-inch pieces
• 3 celery stalks cut the same way as carrots, adds crunch and depth
• 3 garlic cloves, minced to spread that umami lovely punch
• ½ cup white wine to splash in for a bit of acidity and sweetness
• 2 cans diced tomatoes, these bring in that rich tomatoey body to the broth
• Herbs and seasoning: oregano, finely chopped rosemary, fennel seeds, plus salt & pepper to taste

Don’t forget the gremolata topping if you wanna add a fresh zing at the end. You mix some chopped parsley, lemon zest, and garlic clove all chopped real fine and sprinkle on top. That little fresh hit lifts the whole stew from cozy to vibrant.

If you’re pressed for time, you can grab pre-chopped onion, carrots, and celery from the store to speed up prep. For broth variations, check out our Classic Crockpot Pierogi Casserole with Kielbasa for a flavorful twist on easy weeknight meals.

The Full Pressure Cooker Journey

1. Brown your pork: Toss it with the flour seasoned with salt and pepper. Heat half your olive oil (3 tablespoons) in a skillet over medium-high heat. Brown pork pieces in batches about 4-5 minutes each. This step seals in flavor. Transfer browned pork to the cooker.
2. Sauté veggies: Add the rest of your olive oil to skillet. Toss in onion, carrots, and celery. Cook about 5 minutes till softened but not mushy. Transfer those to the cooker with the pork.
3. Add garlic and seasonings: Toss in minced garlic, oregano, rosemary, fennel seeds, salt and pepper. Give it a little stir so flavors start mingling.
4. Pour in liquids: Splash in white wine and let it bubble off a bit on stove. Then add diced tomatoes with their juice. Pour broth or water to just cover pork and veggies. The broth depth is key for stew richness.
5. Seal & cook: Lock on the lid, make sure your sealing ring is set right. Turn to pressure setting and wait for float valve to pop up signaling pressure build. Cook on low pressure for about 50 minutes.
6. Release & finish: Carefully release pressure via steam cues when done cooking. Open lid, adjust seasonings if needed. Sprinkle gremolata over servings for a pop of fresh brightness.

Smart Shortcuts for Busy Days

• Pre-cut veggies: Grab pre-chopped onion, carrots, and celery from the store. Saves you serious time on busy nights.
• Use bottled broth: Skip homemade broth and just go with good store-bought chicken or beef broth. It works real good and speeds things up.
• Brown pork ahead: You can brown your pork earlier in the day or night before. Just store it in fridge and then toss it straight into cooker when you’re ready.

Planning ahead is key if you’re juggling many meals. For more quick and hearty ideas, the Easy Marinated Cheese Appetizer with Salami & Green Olives is perfect for last-minute snacks or entertaining guests.

Your First Taste After the Wait

When you dig in, you notice how tender the pork is, falling apart but still juicy. That float valve pressure really works wonders here. The broth has this deep tomato richness that wraps around every bite.

Veggies are soft but keep a little bite so it feels hearty and fresh. The gremolata topping hits as this fresh herbal zing that brightens all the cozy flavors.

You feel really satisfied and warm from this one bowl meal. It’s one of those dishes you wanna curl up with and maybe even lick your bowl afterward.

You recall how the sealing ring trapped everything inside during cooking, making sure no flavors escaped. It’s a stew that feels homey and comforting all at once.

Your Leftover Strategy Guide

• Cool and refrigerate: Let stew cool to room temp before putting it in airtight container. Keeps fridge good for up to 4 days.
• Freeze for later: Pack leftovers in freezer-safe bags or containers and freeze for a month or more. Thaw overnight in fridge before reheating.
• Reheat gently: Warm leftover stew on stove over low heat. Stir often so it heats evenly and keeps that broth depth rich.
• Turn leftovers into new meal: You can use leftover pork stew as filling for tacos or over creamy polenta for a quick switch-up when you wanna change it up.

For proper handling and creative ideas for leftovers, check out our guide on slow cooker meals or freezer-friendly dishes to keep your meal plan diverse and tasty.

Your Most Asked Questions Answered

• Can I use another cut of pork? You sure can, but pork shoulder works best cause it shreds nice and stays juicy with pressure cooker heat.
• What kinda broth works best here? Chicken broth or beef broth both work really well. You just wanna have enough liquid to cover the pork and veggies so stew cooks right.
• Can I skip browning the pork? You could, but browned pork has more flavor so it’s worth the extra step.
• What if my sealing ring is old? Good question. An old sealing ring might let steam escape which means pressure won’t build right. If your float valve don’t pop up on time, check the ring.
• Any tips on seasoning? Start with salt and pepper but taste after cooking and add more if needed. Herbs like rosemary and oregano bring great aroma.
• How do I know when stew is done? When the float valve drops down after cooking and you see soft pork and cooked veggies, stew is ready. Use steam cues carefully when releasing pressure so you don’t burn yourself.

Slow Cooked Hearty Pork Stew

A rich and comforting pork stew made tender in a pressure cooker, filled with hearty vegetables and finished with a fresh gremolata topping.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

Course Soup

Cuisine Mexican

Servings 1 serving

Calories 653 kcal

Equipment

• 1 Pressure cooker with working sealing ring
• 1 Skillet for browning and sautéing

Ingredients

  

Main ingredients

• 2 pounds boneless pork shoulder roast cut into chunks and tossed in seasoned flour
• 1 large onion cut into big chunks
• 4 medium carrots peeled and cut into 1-inch pieces
• 3 celery stalks cut into 1-inch pieces
• 3 cloves garlic minced
• ½ cup white wine
• 2 cans diced tomatoes with juice
• oregano
• finely chopped rosemary
• fennel seeds
• salt and pepper to taste
• ¼ cup chopped fresh parsley for gremolata
• 1 lemon zest for gremolata
• 1 clove garlic chopped fine for gremolata

Instructions

 

Instructions

• Toss pork with seasoned flour. Heat half the olive oil in a skillet over medium-high heat and brown pork in batches for 4-5 minutes each. Transfer to pressure cooker.
• Add remaining olive oil to skillet. Sauté onion, carrots, and celery for about 5 minutes until softened. Transfer to pressure cooker.
• Add minced garlic, oregano, rosemary, fennel seeds, salt and pepper to the cooker. Stir to combine.
• Pour in white wine and let bubble for a minute on the stove. Add diced tomatoes with juice and just enough broth or water to cover pork and vegetables.
• Seal the pressure cooker lid, ensure the sealing ring is set and turn to pressure setting. Cook on low pressure for 50 minutes or simmer on stovetop for 2.5 to 3 hours.
• Release pressure via steam vent carefully. Open lid and adjust seasonings to taste.
• Prepare gremolata by chopping parsley, lemon zest and garlic finely. Mix together.
• Serve stew in bowls or over polenta and sprinkle with gremolata for freshness.

Notes

For shortcut tips, you can use pre-chopped vegetables and store-bought broth. Leftovers are perfect for freezing or next-day tacos and polenta bowls.