Learn how to make Instant Pot Brunswick stew with leftover pork or chicken (or both) for that old-fashioned, comforting Southern dinner. The stew also features corn, lima beans and potatoes, all stewed in tomato and chicken stock base flavored with Worcestershire and barbecue sauces.
- 3 tablespoons butter
- 1 medium onion, chopped finely
- 1 tablespoon minced garlic (about 3 or 4 cloves of garlic)
- 3 cups diced potatoes (3 medium potatoes, in cubes)
- 1.5 cup frozen baby lima beans
- 2 cups frozen corn kernels (canned can also be used)
- 3 cups chicken stock
- 1 (14.5-ounce) can diced tomatoes (fire-roasted tomatoes would be best here)
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper or red chili
- ½ teaspoon ground black pepper
- 2 cups shredded or chopped cooked chicken meat (you can buy pre-cooked chicken or use leftovers)
- 2 cups shredded or chopped pork meat (leftover pork shoulder roast was used here)
Finish after cooking:
- 1/2 cup barbecue sauce
- 2 teaspoons brown sugar (optional, depending on how sweet the BBQ sauce is)
- 1–2 tablespoons cornflour or other flour to thicken the stew if needed after cooking
- 2–3 tablespoons water
Garnishes: parsley or cilantro or anything else that looks good to freshen it up.
Optional: cornbread or biscuits, for serving – otherwise simple rice or pasta can also be used
- Turn the Instant Pot on and set to Saute setting. Once hot, add the butter and onions and cook for 2 minutes to soften the onion. Add the rest of the ingredients (except for the finishing ingredients) and stir through. Press Keep Warm/Cancel to stop the Saute process.
- Pop the lid on top, lock and press Manual/Pressure Cook and set to 1 minute at HIGH pressure. It will take about 10-15 minutes for the pressure to build up, during which time the cooking also begins. Once the timer is done, allow 10 minutes for natural pressure release (simply leave the pot sit). Then use the quick release method to let off the remaining steam (point the steam releasing handle to Venting).
- Once pressure is released, open the lid and stir the stew. Add the BBQ sauce and the brown sugar (if using) and stir in. Dissolve the cornflour (or regular flour) in water and once it’s white slurry consistency, stir it into the stew to thicken it. Garnish with some fresh herbs and serve.
- Serving Size: 1 bowl (without any sides)
- Calories: 535
- Sugar: 21.4 g
- Sodium: 1072.7 mg
- Fat: 20 g
- Saturated Fat: 8.1 g
- Carbohydrates: 55.6 g
- Fiber: 7.4 g
- Protein: 34.9 g
- Cholesterol: 103.4 mg
Keywords: Souther, Comfort Food, Lima Beans, Corn, Pork, Chicken, Stew, Soup