Pork and Sour Cream Stew
🍳 Cook: 15 min
Nutrition
per per serving279
Calories
30g
Protein
18.1g
Carbs
10.1g
Fat
Ingredients
| 1 pound | 455 g | pork stew meat, cubed |
| 1 cup | 240 ml | sour cream, for garnish |
| — | Kosher salt and black pepper, to taste | |
| 1 teaspoon | 5 ml | ground cumin |
| 1 | leek, chopped | |
| 1 | habanero pepper, deveined and minced | |
| 1 teaspoon | 5 ml | ginger-garlic paste |
| 1 teaspoon | 5 ml | paprika |
| 2 tablespoon | 30 ml | fresh parsley, chopped |
| 1 cup | 240 ml | tomato paste |
| 2 tablespoon | 30 ml | fresh cilantro, chopped |
| 5 cup | 1.2 l | beef bone broth |
| 2 teaspoon | 10 ml | olive oil |
Instructions
- Pork and Sour Cream Stew (Ready in about 15 minutes / Servings 5).
Per serving: 279 Calories; 10.1g Fat; 18.1g Carbs; 30g Protein; 8.2g Sugars.
- Press the "Sauté" button to preheat your Instant Pot; heat the oil. Now, sear the meat until it is delicately browned.
- Add the tomato paste, cilantro, parsley, leek, habanero pepper, ginger-garlic paste, cumin, paprika, salt, black pepper, and broth.
- Secure the lid. Choose the "Manual" setting and cook at High pressure for 8 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.
- Divide your stew among serving bowls; top each serving with sour cream. Enjoy!
Bonus recipe on these pages — Stew (a hearty beef stew): Brown stew meat on Sauté. Add 3 tbsp of flour. Add 1 can diced tomato with basil in it. 1/2 cup onions. And 6 cups water with 2 packets of McCormick's stew seasoning. Cook on high pressure for 5 minutes. MPR (manual pressure release) and add veggies and bouillon and cook on high pressure for 4 minutes and NPR (natural pressure release) 5 minutes. Release remaining pressure manually and eat.