This low carb and keto-friendly Instant Pot Pork Stew recipe is a twist on the classic beef stew that we all know and love.
Looking for more low carb and keto soup or stew recipes? Give this Keto Instant Pot Beef Stew or Keto Cheesy Ham Chowder a try!
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MORE KETO AND LOW CARB SOUP AND STEW RECIPES
I guess it might seem that I am a tad obsessed with pork lately?
Not really, I just love food!
I mean I do loves me some porky goodness, don’t get me wrong. And when they have pork shoulder roasts on sale I will go a bit hog wild 🐽
OK, bad joke I know, but I couldn’t help myself!
But seriously, they had a sale so I figured let’s work with this. I had a recipe that was really popular from before I went low carb, but it used an entire bottle of white wine and potatoes.
I decided to go from there and that is where this recipe was born.
We were all pleasantly surprised by this. I mean Kevin and I are both loving the turnip swap for potatoes, and the one cup of white wine really does give it enough of that white wine flavor.
If you are not into using wine in your recipes feel free to just use another cup of bone broth in place of the white wine and it is just as good!
INGREDIENTS FOR LOW CARB INSTANT POT PORK STEW
You will need:
- Olive oil
- Pork shoulder roast
- Carrots (strict keto can omit)
- Celery
- Turnips, (choose medium to smaller ones) peeled and chopped
- Sea salt
- Freshly ground black pepper
- Organic garlic powder
- Organic onion powder
- White wine
- Chicken bone broth (homemade or storebought)
- Fresh thyme sprigs
- Bay leaf
- Xanthan gum
- Fresh flat-leaf parsley
HOW TO MAKE LOW CARB INSTANT POT PORK STEW
STEP 1
Pat the pork dry and season with salt and pepper.
Heat 2 tablespoons olive oil in the Instant Pot on saute.
Return all of the pork to the pot, add the remaining ingredients except for the xanthan gum and parsley. Stir to combine.
Close the lid and steam valve on the Instant Pot.
Cook on high pressure for 35 minutes. Allow the pressure to release naturally for 10 minutes before doing a quick release.
Pat the pork dry and season with salt and pepper.
STEP 2
Heat 2 tablespoons olive oil in the Instant Pot on saute.
STEP 3
Place 1/3 of the pork in the Instant Pot on the sear setting. Let the pork sear on all sides until no pink shows. Remove meat with a slotted spoon and place a bowl. Repeat with another 1/3 of the pork (add more oil if needed), and then the final 1/3.
STEP 4
Return all of the pork to the pot, add the remaining ingredients except for the xanthan gum and parsley. Stir to combine.
STEP 5
Close the lid and steam valve on the Instant Pot.
STEP 6
Cook on high pressure for 35 minutes. Allow the pressure to release naturally for 10 minutes before doing a quick release.
STEP 7
Remove the thyme sprigs and bay leaf.
STEP 8
Set the Instant Pot to saute and whisk in the xanthan gum. Continue to stir until the stew begins to thicken.
STEP 9
Turn off the Instant Pot.
STEP 10
Taste and add salt and pepper as needed and stir in chopped parsley.
FAQ ABOUT LOW CARB INSTANT POT PORK STEW
Can I make this with chicken or beef? I specifically designed this recipe with pork in mind but if you are not a huge pork fan, I would think that chicken thighs could be used in place of the pork shoulder roast.
Do I have to use the xanthan gum? The xanthan gum is used as a thickener, like most regular stew recipes would use a corn starch slurry to thicken them. If you would prefer to not use the xanthan gum you could omit it, just know the end result would be more of a thin broth vs a stew.
How long will this keep in the fridge? I store my leftovers in an airtight container in the fridge for up to 4 days.
Can I freeze this? Yes, I use these containers and freeze this all of the time. It says up to 4 months, but I have frozen my soups and stews up to 6 months.
So, last words about this stew.
We are all kinda obsessed with it.
When you cut up the roast make sure to keep that luscious marbling in there!
I don’t mean keep a big ol’ hunk o’ fat. I cut those out and save them for the doggos.
But when it is really nicely marbled in there the Instant Pot cooks that out into the broth and makes it oh so rich and yummy 😋
Ahhh now I am thinking about it and want more!
OK, I am off to the freezer to get another quart out to defrost for dinner. You guys should see my freezer, I may need a 12 step program because I have a serious soup/stew addiction!!
MORE KETO SOUP AND STEW RECIPES
Low Carb Instant Pot Pork Stew
Yield: 8 servings
Prep time: 15 MinCook time: 50 Mininactive time: 20 MinTotal time: 1 H & 25 M
This low carb and keto-friendly Instant Pot Pork Stew recipe is a twist on the classic beef stew that we all know and love.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 pounds pork shoulder, cut into 1 to 2-inch pieces
- 2 large carrots, peeled and diced
- 3 ribs of celery, diced
- 1 pound turnips, (choose medium to smaller ones) peeled and chopped
- Pink sea salt
- Freshly ground black pepper
- 1/2 teaspoon organic garlic powder
- 1 tablespoon organic onion powder
- 1 cup dry white wine *See notes
- 6 cups chicken bone broth (homemade or storebought)
- 8 fresh thyme sprigs
- 1 bay leaf
- 1 teaspoon xanthan gum
- Fresh flat-leaf parsley, chopped, for garnish (optional)
Instructions
- Pat the pork dry and season with salt and pepper.
- Heat 2 tablespoons olive oil in the Instant Pot on saute.
- Place 1/3 of the pork in the Instant Pot on the sear setting. Let the pork sear on all sides until no pink shows. Remove meat with a slotted spoon and place a bowl. Repeat with another 1/3 of the pork (add more oil if needed), and then the final 1/3.
- Return all of the pork to the pot, add the remaining ingredients except for the xanthan gum and parsley. Stir to combine.
- Close the lid and steam valve on the Instant Pot.
- Cook on high pressure for 35 minutes. Allow the pressure to release naturally for 10 minutes before doing a quick release.
- Remove the thyme sprigs and bay leaf.
- Set the Instant Pot to saute and whisk in the xanthan gum. Continue to stir until the stew begins to thicken.
- Turn off the Instant Pot.
- Taste and add salt and pepper as needed and stir in chopped parsley.
Notes:
Can omit the wine and use chicken bone broth in its place.
Calories
603.83
Fat (grams)
40.05
Sat. Fat (grams)
13.87
Carbs (grams)
6.33
Fiber (grams)
1.74
Net carbs
4.60
Sugar (grams)
2.91
Protein (grams)
47.30
Sodium (milligrams)
575.35
Cholesterol (grams)
154.96
Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
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