This low carb pork & pepper stew is a warming and delicious winter stew you can make easily make in the Instant Pot or slow cooker. A mixture of peppers and spicy broth go well with the meaty chunks of pork. Only 6.8g net carb per serving.
If you follow my blog you know that my hubby and I really love peppers. He had a stellar year in garden growing jalapeños, serranos, poblanos, Anaheim chiles and banana peppers. So while we don’t have the fresh from the garden peppers laying around, I was in the mood for something different than the bell peppers we normally eat in winter. So I got out my Instant Pot and made this low carb pork & pepper stew. It’s spicy and hearty and perfect for a cold winter day. It makes a huge pot full that you can eat as is with a little cilantro and sour cream if you wish to keep it low carb. Or you can eat it over rice. Either way you are going to love it!
Why I Love My Instant Pot
Do you have an Instant Pot? A lot of people seem to have gotten one for Christmas because my Instant Pot recipes are really popular right now. Scroll down for more Instant Pot recipes to try. One of the best things about these pots is that you can saute in them and then pressure cook. Sometimes when making a stew like this in a slow cooker, you have to brown the meat separately and that just makes one more pot to clean. Instant Pots are also great for when you forgot to get the slow cooker going early in the morning to make a good stew or roast. In the Instant Pot it only takes an hour or two start to finish. That being said you can easily make this recipe in a slow cooker too. Check the recipe card for details.
Instant Pot Pork & Pepper Stew In A Nutshell
- Press saute button adjust to high.
- Add oil and pork pieces and brown.
- Add in the rest of the ingredients and mix well.
- Secure lid, push pressure release valve to sealed and press manual button for 45 minutes.
- When done, let pressure release naturally and then serve as is or over rice.
- Garnish with cilantro and a squeeze of lime. Sour cream is nice too.
The peppers I used for this dish are poblanos, cubanelles and bell peppers. I could have put a few jalapeños too but that might have made it too hot. However if you like it hot, I would thinly slice a few jalapenos, place them in a bowl and garnish with them. You can use any type of pepper you want but I suggest the poblanos as they have a special taste to me. The nutritional information for 1 serving (and this makes a lot) is:
343 cals/ 15.8g fat / 7.9 carbs / 1.1g fiber / 41.4g protein = 6.8g net carbs
More Instant Pot Recipes To Try!
Pork & Pepper Stew in the Instant Pot (low carb)
- 3 lb pork country boneless ribs, cut into big chunks
- 1 tablespoon olive oil
- 1 onion, thinly sliced
- 2 poblano peppers, chopped into chunks
- 2 cubanelle peppers, chopped into chunks
- 1 cup sweet bell peppers, chopped into chunks
- 1 cup diced tomatoes
- 3 tablespoons tomato paste
- 4 cloves garlic, chopped
- 1 tablespoon cumin
- 1 teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon oregano
- 2 teaspoons Better than Bouillon (beef or chicken) *
- 1 cup water *
- salt & pepper to taste
- ½ cup cilantro garnish
- 2 limes, cut for garnish
Press saute button and adjust to high by pressing the + button.
While that's heating up, cut the ribs into big chunks.
Add the olive oil to the Instant Pot and then the pork. Sprinkle with salt and pepper and brown the meat.
Hit cancel button and add all the rest of the ingredients to the pot
Mix well and then secure the lid. Push the release valve to the sealing position. Push the manual button and set for 45 minutes.
Let release naturally or for at least 10 minutes.
Serve as is or over rice. Squeeze a bit of lime over top servings and add cilantro and sour cream if you wish.
NOTE- to make in a slow cooker, brown the meat in a pan and then add everything to a slow cooker and cook on low for 8 hours.