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.
1tablespoonminced garlicabout 3 or 4 cloves of garlic
3cupsdiced potatoes3 medium potatoes, in cubes
1.5cupbaby lima beansfrozen
2cupscorn kernelsfrozen or canned
3cupschicken stock
1candiced tomatoes 14.5 oz. (fire-roasted tomatoes would be best here)
2tablespoonsWorcestershire sauce
1teaspoonsalt
¼teaspooncayenne pepper or red chili
½teaspoonground black pepper
2cupscooked chicken meatshredded or chopped, you can buy pre-cooked chicken or use leftovers
2cupscooked pork meatshredded or chopped, leftover pork shoulder roast was used here
Finish after cooking:
½cupbarbecue sauce
2teaspoonsbrown sugaroptional, depending on how sweet the BBQ sauce is
1-2tablespoonscorn starchor other flour to thicken the stew if needed after cooking
2-3tablespoonswater
Garnishes: parsley or cilantro or anything else that looks good to freshen it up.
Optional: cornbread or biscuitsfor serving - otherwise simple rice or pasta can also be used
Instructions
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.