Instant Pot Pork Stew | This Instant Pot Pork Stew with Maple Syrup is gluten free and paleo, which makes it a great dish to have up your sleeve when entertaining. But most importantly it tastes amazing! Plus it looks bright and beautiful and takes 30 minutes to cook!  Recipe by Sprinkles and Sprouts | Delicious Food for Easy Entertaining
Print Recipe
4.75 from 12 votes

Instant Pot Pork Stew with Maple Syrup (Paleo and Gluten Free)

This Instant Pot Pork Stew with Maple Syrup is gluten free and paleo, which makes it a great dish to have up your sleeve when entertaining. But most importantly it tastes amazing! Plus it looks bright and beautiful and takes 30 minutes to cook!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Modern Australian
Servings: 4
Calories: 477kcal
Author: Claire | Sprinkles and Sprouts
For more great recipes follow me on PinterestFollow @sprinklessprout
Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)

Ingredients

  • 2 lb pork shoulder or pork neck
  • 1 tbsp olive oil
  • 1 large onion
  • 1/4 cup maple syrup
  • 1 orange
  • 1 cup chicken/vegetable stock
  • pinch red chilli flakes
  • 9 oz baby carrots
  • 2 celery sticks
  • 10 dried dates
  • large handful fresh spinach
  • Salt and pepper to taste

Instructions

Instructions for Instant Pot (or other brand electrical pressure cookers). See Notes for stove/hob pressure cooker adaptions.

  • Cut the pork into large 2 inch chunks.
  • Stet the Instant Pot to Sauté and when it reads 'Hot' add the oil.
  • Sear the pork until it has a nice golden crust. this will take a few minutes
  • Whilst the pork is browning finely chop the onion.
  • Add the chopped onion to the Instant Pot, stir well then cook for 2 minutes until the onions have started to soften.
  • Add in the maple syrup, stock, the juice of the orange and the chilli flakes (if using). Don't add any further seasonings at this stage as the stock has salt in and you won't be able to taste test as you cook.
  • Once the stock and syrup mixture is simmering cancelling Sauté and placing the lid on. Set the Instant Pot to Manual and cook at high pressure for 25 minutes.
  • Whilst the pork stew is cooking prep your veg.
  • Wash and trim the baby carrots (Unless they are really dirty there is no need to peel them)
  • Cut the celery into three chunks and then cut each chunk in half lengthways. (leaving you with 12 batons)
  • Chop each dried date into 3 pieces
  • Wash the spinach and set aside
  • When the 25 minutes is up do a Quick Pressure Release.
  • Add in the carrot, celery batons and chopped dates. Close the lid, press Manual and cook on high pressure for a further 5 minutes.
  • Once the time is up do a Quick Pressure Release and stir in the spinach.
  • Seasoning to taste and serve.

Notes

Because stove/hob pressure cookers work at a higher pressure, the pork will need less cooking time. So give your pork 20 minutes and then a further 5 after you add the veg.

Nutrition

Calories: 477kcal | Carbohydrates: 39g | Protein: 52g | Fat: 11g | Saturated Fat: 2g | Fiber: 4g | Sugar: 31g | Vitamin A: 9085IU | Vitamin C: 21.8mg | Calcium: 92mg | Iron: 2.8mg
Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts