I love how my Southwest Pork Stew turns juicy pork tenderloin, salsa verde, corn, black beans and Rotel into an unexpectedly bold, fuss-free meal in the Instant Pot with only about five minutes of hands-on time.

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I always end up making this when I want bold comfort that doesnt take forever. My Instant Pot Southwestern Pork Stew is a little messy in the best way, the pork tenderloin mingles with bright salsa verde and you get this smoky tang that keeps you spooning for more.

Somehow it feels like Pork Stew Instant Pot magic, and a few friends even call it my Pork Verde Instant Pot signature. I wont pretend its gourmet, but its the kind of bowl that makes people ask for seconds and then fight over the last bit.

Ingredients

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Pork tenderloin: lean protein that keeps stew hearty, absorbs spices, stays tender when braised.
Black beans: fiber and plant protein, add creaminess and earthy flavor, helps fill you up.
Sweet corn: sweet, starchy carbs and a pop of texture and summer flavor.
Salsa verde: tangy, mildly spicy, low calorie sauce that brightens and cuts richness.
Rotel tomatoes with chiles: adds savory tomato base and gentle heat, more depth and acid.
Onion and garlic: aromatic duo deliver sweetness and savory backbone when cooked down.
Chili powder and cumin: warm spices, give smokey earthy notes and mild heat.
Cilantro and lime: fresh finishing notes, bright citrusy lift and herbaceous pop.

Ingredient Quantities

1 1/2 lb pork tenderloin

1 tbsp vegetable oil or olive oil

1 cup low sodium chicken broth

1 cup salsa verde (about 8 oz)

1 (10 oz) can Rotel diced tomatoes with green chiles

1 (15 oz) can black beans

1 (15 oz) can sweet corn

1 medium yellow onion, chopped

3 cloves garlic, minced

1 tbsp chili powder

1 tsp ground cumin

1 tsp kosher salt

1/2 tsp ground black pepper

1 tbsp lime juice (optional)

1/4 cup chopped fresh cilantro (optional)

How to Make this

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1. Cut the pork tenderloin into about 1 inch cubes and toss with the kosher salt, black pepper, chili powder and cumin, set aside.

2. Turn your Instant Pot to Sauté, pour in the oil and when it’s hot add half the pork in a single layer, dont crowd the pot, brown for 2 to 3 minutes per side then scoop out to a plate; repeat with the rest.

3. Add the chopped onion to the pot and sauté 2 to 3 minutes until softened, stir in the minced garlic and cook about 30 seconds until fragrant.

4. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom, that adds flavor and prevents a burn notice.

5. Add the browned pork back to the pot, then stir in the salsa verde, the whole can of Rotel (with juices), the drained black beans and drained corn, plus any remaining chili powder and cumin if you want a bit more kick.

6. Taste the liquid for salt and pepper (remember you already added some), then close the lid, set the steam valve to sealing and pressure cook on High for 8 to 10 minutes.

7. Let the pressure release naturally for 10 minutes, then carefully do a quick release for any remaining pressure and open the lid.

8. Give the stew a good stir, shred or break up the pork with two forks if you like it shredded, squeeze in the lime juice if using, and stir in most of the chopped cilantro leaving some for garnish.

9. Serve hot with cornbread and extra cilantro or lime wedges on the side, enjoy.

Equipment Needed

1. Instant Pot or electric pressure cooker (6 quart) for browning and pressure cooking
2. Cutting board
3. Chef knife
4. Measuring spoons and 1 cup measuring cup
5. Wooden spoon for scraping browned bits
6. Tongs or slotted spoon to turn and lift the pork, dont crowd the pot when browning
7. Large bowl or plate to hold the browned pork
8. Can opener and colander or fine mesh strainer to drain beans and corn
9. Two forks for shredding the pork plus oven mitts for handling the hot lid

FAQ

Q: How long do I cook this in the Instant Pot? A: Brown the pork and onion using Sauté for 3 to 4 minutes, add the broth, salsa verde, Rotel, spices and seal. Pressure cook on High for 8 minutes, allow a 10 minute Natural Pressure Release (NPR) then quick release any remaining pressure. If your pork pieces are thicker or you want them super tender, bump to 10 minutes.

Q: Do I add the canned beans and corn before pressure cooking? A: You can, but canned beans and corn will get very soft if cooked under pressure. For firmer texture, stir them in after pressure cooking and warm with the Sauté function for 2 to 3 minutes.

Q: Can I use a different cut of meat or chicken? A: Yes. Boneless chicken thighs work well, about 8 minutes on high. Pork shoulder/butt is great for shreddable stew but needs 20 to 25 minutes on high with a 10 minute NPR. Adjust times for size.

Q: How do I thicken the stew if it’s too thin? A: Make a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) and stir it in, then use Sauté and simmer 2 to 3 minutes until thickened. You can also remove some beans and mash them into the broth to thicken naturally.

Q: How can I cut sodium or make it milder? A: Use low sodium chicken broth, rinse the canned beans, and pick a low-sodium Rotel or plain diced tomatoes. Taste before adding the 1 tsp kosher salt and skip or reduce it if needed. Add more chili powder later if you want more heat.

Q: Can I make this ahead, freeze it, or reheat it? A: Yes. Refrigerate up to 3 days, freeze up to 3 months. Thaw overnight, reheat gently on the stove or microwave, add a splash of broth if it’s too thick. Add fresh cilantro and lime juice right before serving for best flavor.

Instant Pot Southwestern Pork Stew Recipe Substitutions and Variations

Pork tenderloin: pork shoulder (more shreddable, but if you pick this increase the cook time), boneless chicken thighs (similar cook time and great flavor), firm tofu or tempeh for a vegetarian option (add after pressure cooking so it dont turn to mush).
Low sodium chicken broth: vegetable broth (keeps it veg friendly), beef broth for a richer, deeper taste, or plain water plus a teaspoon of bouillon or a pinch more salt if youre out of broth.
Salsa verde: green enchilada sauce, canned tomatillos or tomatillo salsa, or blend roasted tomatillos with cilantro and a jalapeño for a fresher swap; use mild salsa if you want less heat.
Black beans: pinto beans or kidney beans, canned chickpeas for a different texture, or omit beans and add extra corn and diced tomatoes for a lighter stew.

Pro Tips

– salt the pork and let it sit for 10 to 15 mins before searing so the seasoning sinks in. pat the cubes dry first or they wont brown well. brown in batches so the pieces sear instead of steam, otherwise you lose that toasty flavor.

– always deglaze the pot well after sautéing the onion and garlic. pour in the broth and scrape all the browned bits off the bottom with a wooden spoon, those bits are everything for flavor and they help avoid a burn notice. if it still looks sticky, add a little extra broth and scrape again.

– drain and rinse the beans and corn to cut canny sodium and weird can taste. if you want firmer corn or beans, stir them in after pressure cooking so they stay more whole. frozen corn works great added at the end too.

– taste before you seal the lid because canned salsas and Rotel vary a lot. you may need more salt, more cumin or a pinch of sugar if it tastes too acidic. finish with lime and cilantro right at the end for bright flavor, and if the sauce is too thin, hit Sauté and reduce it a few mins or thicken with a small cornstarch slurry.

Instant Pot Southwestern Pork Stew Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

300

kcal

Equipment: 1. Instant Pot or electric pressure cooker (6 quart) for browning and pressure cooking
2. Cutting board
3. Chef knife
4. Measuring spoons and 1 cup measuring cup
5. Wooden spoon for scraping browned bits
6. Tongs or slotted spoon to turn and lift the pork, dont crowd the pot when browning
7. Large bowl or plate to hold the browned pork
8. Can opener and colander or fine mesh strainer to drain beans and corn
9. Two forks for shredding the pork plus oven mitts for handling the hot lid

Ingredients

1 1/2 lb pork tenderloin
1 tbsp vegetable oil or olive oil
1 cup low sodium chicken broth
1 cup salsa verde (about 8 oz)
1 (10 oz) can Rotel diced tomatoes with green chiles
1 (15 oz) can black beans
1 (15 oz) can sweet corn
1 medium yellow onion, chopped
3 cloves garlic, minced
1 tbsp chili powder
1 tsp ground cumin
1 tsp kosher salt
1/2 tsp ground black pepper
1 tbsp lime juice (optional)
1/4 cup chopped fresh cilantro (optional)

Directions

Cut the pork tenderloin into about 1 inch cubes and toss with the kosher salt, black pepper, chili powder and cumin, set aside.
Turn your Instant Pot to Sauté, pour in the oil and when it's hot add half the pork in a single layer, dont crowd the pot, brown for 2 to 3 minutes per side then scoop out to a plate; repeat with the rest.
Add the chopped onion to the pot and sauté 2 to 3 minutes until softened, stir in the minced garlic and cook about 30 seconds until fragrant.
Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom, that adds flavor and prevents a burn notice.
Add the browned pork back to the pot, then stir in the salsa verde, the whole can of Rotel (with juices), the drained black beans and drained corn, plus any remaining chili powder and cumin if you want a bit more kick.
Taste the liquid for salt and pepper (remember you already added some), then close the lid, set the steam valve to sealing and pressure cook on High for 8 to 10 minutes.
Let the pressure release naturally for 10 minutes, then carefully do a quick release for any remaining pressure and open the lid.
Give the stew a good stir, shred or break up the pork with two forks if you like it shredded, squeeze in the lime juice if using, and stir in most of the chopped cilantro leaving some for garnish.
Serve hot with cornbread and extra cilantro or lime wedges on the side, enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.