Keto Instant Pot Red Wine Pork Stew

This quick keto Instant Pot Red Wine Pork Stew is a cozy and comforting recipe for the cooler winter months. Call this comfort food at its best.

We’re using the Instant Pot to make the stew come together in less than an hour but you could choose to cook it the traditional way as well. If you decide to do that you’ll need to make the stew in a dutch oven and keep the same instructions up until the final step where you’ll cover and cook for 4 hours at 135° C/ 275° F in the oven. Both methods are great but we love the fast cook time of the pressure cooker!

You can also use a slow cooker and cook the stew on high for 3-4 hours, or on low for 6-8 hours. Browning the meat and aromatics is always optional but highly recommended!

Join my giveaway and win an Instant Pot! Simply visit my YouTube Channel and check the description of my video for details.

Preparation time

Hands-on:    10 minutes
Overall:     35 minutes

Nutritional values (per serving)

Total Carbs	6.3	grams
Fiber	1.9	grams
Net Carbs	4.4	grams
Protein	27	grams
Fat	41	grams
of which Saturated	11.3	grams
Energy	547	kcal
Magnesium	46	mg (11% RDA)
Potassium	694	mg (35% EMR)

Macronutrient ratio: Calories from carbs (4%), protein (22%), fat (74%)

Ingredients (makes 4 servings)

• 1/4 cup olive oil or ghee (60 ml/ 2 fl oz)
• 3 cloves garlic, minced
• 1 small red onion, diced (60 g/ 2.1 oz)
• 1 tsp fresh rosemary or 1/2 tsp dried rosemary
• 1 tsp fresh thyme or 1/2 tsp dried thyme
• 1/2 tsp cayenne pepper, or to taste
• 1/2 tsp black pepper
• 1 tsp sea salt, or to taste
• 2 tbsp American or Dijon mustard (30 ml)
• 1 cup crushed tomatoes (240 g/ 8.5 oz)
• 1 cup dry red wine (240 ml/ 8 fl oz)
• 600 g chunks of pork shoulder (1.3 lbs)

Instructions

1. Set the Instant Pot to Sauté, add in the olive oil. Once hot add in the garlic and onion, sauté 3-4 minutes until soft. Add in the spices and herbs and saute 30 seconds.
2. Add in the mustard and tomatoes, stir.
3. Add the pork the the Instant Pot and pour over the red wine.
4. Place the lid on the Instant Pot and cancel the Sauté function. Set to Meat/Stew, it should set to high pressure for 35 minutes.
5. Once the cook time is over manually release the vent. Remove the meat and stir the stew, or blend with an immersion blender for smooth, thick sauce.
6. Serve or let or cool down and store in the fridge for up to 4 days, or freeze for up to 3 months.

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