Instant Pot Pork and Cabbage Stew
Pork, cabbage and potatoes create a hearty, peasanty stew; fennel seed subtly elevates it.
Servings 2 (can be doubled)
Equipment
- Instant Pot
Ingredients
- 1 pound pork stew meat or pork shoulder cut into chunks
- salt and freshly ground black pepper
- 2 tablespoons olive oil, plus more, if needed
- 1 medium onion, chopped
- 2 large cloves garlic, minced
- 1 teaspoon fennel seeds
- 1 cup reduced-sodium chicken broth
- 1 pound cabbage, sliced (see Kitchen Notes)
- 1 pound potatoes, peeled and cut into chunks
Instructions
- Season pork generously with salt and pepper. Heat oil in Instant Pot on sauté and brown pork on all sides, working in batches. Transfer browned pork to a bowl.
- Add onion to pot, drizzling in a little more oil, if needed. Cook, stirring frequently, until just softened, maybe 2 minutes. Add garlic and fennel seeds to pot and cook, stirring constantly, for 45 seconds or so.
- Turn off the pot, add the broth and scrape up any browned bits with a wooden spoon. Add the cabbage and potatoes to the pot. Season with salt and pepper, and stir to combine everything. Top with browned pork and any accumulated juices.
- Put Instant Pot lid in place, making sure valve is set to seal, and set to cook for 30 minutes.
- When the cycle is done and the Instant Pot shuts off, let it sit for 10 minutes, then using an oven mitt, carefully turn the steam release handle. When the float valve drops down, remove the lid.
- Stir gently to combine—the potatoes will be thoroughly cooked and tender—taste and adjust seasonings with salt as needed, then spoon into shallow bowls and serve.
Kitchen Notes
Cabbage prep. If you got a small cabbage, about 1 pound, peel off loose outside and halve it lengthwise. Core it and halve it again lengthwise, then slice it crosswise into 1/2- to 3/4-inch strips. I started with a larger cabbage, so half of it gave me the pound of cabbage I needed.