Instant Pot Mongolian-Style Pork Stew

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recipe by From Freezer to Instant Pot Cookbook

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    745
based on 2 ratings

Here’s our porky version of the beef stew that’s been making the rounds on social media. (It’s sometimes called a “stir-fry” online, but we can’t understand how it’s anything but a braise— nor even what truly makes it “Mongolian.”) We think our version is better because 1) it uses pork (which is a sweeter meat), and 2) the bone adds a great deal of flavor to the sauce for a more satisfying meal. Notice that this recipe calls for cut-up bone-in pork shoulder. It’s easy to find in the South; it’s a bit more difficult to track down elsewhere. If you can’t, select a fresh pork shoulder and have the butcher cut it into 1 1/2- to 2-inch chunks before freezing these in a sealed plastic bag. Or substitute bone-in country-style pork ribs, cut into 2-inch pieces and frozen in a bag. Or use regular pork stew meat (although you’ll then miss out on the flavor of that bony goodness in the sauce). You can skip the cornstarch steps and just serve the much “looser” sauce with the pork. Beyond • For an 8-quart Instant Pot, you must increase the cider or juice to 1 1/4 cups and increase the bone-in pork shoulder to 3 pounds. • Serve the stew over cooked rice, white or brown. We prefer a medium-grain rice, like Arborio (again, either white or brown). • Or try it over cooked and drained rice noodles. • Garnish the servings with minced scallions or chives, cilantro leaves, and/or chopped, salted peanuts.

Inspired by: https://recipes.instantpot.com/recipe/mongolian-style-pork-stew/

recipe updated Jun 12, 2020

Ingredients

  • Ginger icon
    Ginger
    1 tbsp (about 5.55 g)
  • Pork shoulder icon
    Pork shoulder
    1.135 kg (about 4 ½ cups)
  • Apple juice icon
    Apple juice
    ¾ cup (about 180 g)
  • Soy sauce icon
    Soy sauce
    ¼ cup (about 72 g)
  • Honey icon
    Honey
    1 ½ tbsp (about 31.5 g)
  • Frozen mixed vegetables icon
    Frozen mixed vegetables
    454 g (about 2 cups)
  • Water icon
    Water
    2 tbsp (about 30 g)
  • Cornstarch icon
    Cornstarch
    1 ½ tbsp (about 12.15 g)

Tools

  • kCook icon Instant Pot
  • kCook icon Inner pot
  • kCook icon Small bowl

Step preview

  1. Stir apple juice, soy sauce, honey and ginger into the inner pot
  2. Add pork shoulder to the inner pot
  3. Close and lock the lid and turn the steam release handle to Sealing
  4. Pressure cook - Manual, High, 40 min
  5. Release pressure -
  6. Stir to break up the pork into chunks
  7. Stir frozen mixed vegetables into the inner pot
  8. Close and lock the lid and turn the steam release handle to Sealing
  9. Pressure cook - Manual, High, 1 min
  10. Release pressure -
  11. Remove lid
  12. Heat - Sauté, Normal
  13. Heat until simmering while stirring occasionally
  14. Add water and cornstarch to a clean small bowl
  15. Mix until smooth
  16. Pour slurry into inner pot while stirring frequently
  17. Cook until thickened - approx 1 min
  18. Set aside - approx 3 min
  19. Serve
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