Instant Pot: Summer Brunswick Stew

This recipe was published in The Gadsden Times as part of my newspaper columns. This version of Brunswick stew is lightened up to enjoy any time of year. I used Sticky Fingers Carolina Style BBQ sauce. Use your favorite brand. Thanks to my local favorite bbq restaurant, Rack-It Up BBQ, for the perfectly smoked pork.

 

2 T. olive oil

1 large sweet onion, diced

2 garlic cloves, minced

6 cups chicken broth

2 cups diced peeled tomatoes 

2 cups fresh butter peas

2 cups fresh corn kernels (about 4 ears)

1 lb. Yukon Gold potatoes, peeled and cut into ½ inch cubes (about 2 cups)

1 lb. pulled BBQ pork (without sauce)

1 – 1 ½ cups BBQ sauce

Salt and black pepper

 

Place the oil in the inner pot of a 6-quart Instant Pot®. Press Saute’. 

When the oil is shimmering, add the onion, and cook, constantly stirring with a wooden or plastic spatula, 5 minutes or until tender. Add the garlic; cook, constantly stirring for 30 seconds. Turn off the cooker. Add the broth, scraping with the spatula until the bottom of the pot feels smooth. 

 

Stir in the tomatoes, peas, corn, and potatoes. Lock the lid; turn Pressure Valve to “Sealing.” Pressure cook (high pressure) for 5 minutes. Use Quick Pressure Release. Add the pork and 1 cup of BBQ sauce. Turn off the cooker.  

 

With the lid off, press Saute’ and cook for 3 – 5 minutes or until thoroughly heated, stirring often. Stir in up to ½ cup additional BBQ sauce to taste, if desired. Season with salt and black pepper to taste.  
 
This recipe is from the Instant Pot® Instantly Delicious cookbook.