Pork Black Bean and Sweet Potato Stew Pressure Cooker
Discover the ultimate comfort food with this Pork Black Bean and Sweet Potato Stew, made effortlessly in a pressure cooker. This hearty, flavor-packed dish features tender chunks of pork shoulder infused with aromatic spices like cumin and chili powder, paired with nutrient-rich sweet potatoes, protein-packed black beans, and juicy diced tomatoes. A warm and savory broth ties it all together, while quick pressure cooking ensures maximum flavor development in minimal time. Perfect for busy weeknights, this recipe offers a wholesome, one-pot meal ready in under an hour. Garnish with fresh cilantro for a pop of brightness and serve this soul-soothing stew piping hot for a deeply satisfying meal. Keywords: pork stew recipe, pressure cooker stew, sweet potato stew, hearty dinner ideas, black bean recipes.
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Recipe Information
Ingredients
- 1.5 pounds Pork shoulder (cut into 1-inch cubes)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Yellow onion (diced)
- 3 cloves Garlic (minced)
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 3 cups Chicken broth
- 2 medium Sweet potatoes (peeled and cut into 1-inch cubes)
- 1 15-ounce can Black beans (drained and rinsed)
- 1 14-ounce can Diced tomatoes (with juices)
- 1 leaf Bay leaf
- 0.25 cup Fresh cilantro (chopped, optional for garnish)
Instructions
Season the pork cubes with salt and black pepper on all sides.
Set the pressure cooker to 'Sauté' mode and add olive oil. Once hot, add the pork cubes in batches to brown on all sides. Remove browned pork and set aside.
Add diced onion to the pot and sauté for 3-4 minutes, until softened. Stir in the minced garlic, ground cumin, and chili powder, and cook for an additional 1 minute until fragrant.
Pour in 1/2 cup of the chicken broth to deglaze the bottom of the pot, scraping up any browned bits with a wooden spoon.
Add the browned pork back into the pot along with the remaining chicken broth, sweet potatoes, black beans, diced tomatoes with juices, and the bay leaf. Stir gently to combine.
Secure the lid on the pressure cooker and set the valve to the sealing position. Cook on high pressure for 20 minutes.
Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before carefully performing a quick release to release any remaining pressure.
Open the lid and discard the bay leaf. Stir the stew and taste, adjusting seasoning with additional salt or pepper if needed.
Ladle the stew into bowls and garnish with fresh cilantro, if desired. Serve hot.
Nutrition Facts
Calories |
2729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.7 g | 214% | |
| Saturated Fat | 52.4 g | 262% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 4736 mg | 206% | |
| Total Carbohydrate | 149.5 g | 54% | |
| Dietary Fiber | 38.7 g | 138% | |
| Total Sugars | 23.0 g | ||
| Protein | 165.4 g | 331% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 469 mg | 36% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 4905 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
