Pressure Cooker Irish Stew

I had some frozen pork tenderloin tips I needed to use. I found this on Food.com and adapted it to my tastes.

Pressure Cooker Irish Stew
Pressure Cooker Irish Stew

PREP TIME

15

minutes

TOTAL TIME

55

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

55

minutes

SERVINGS

6

servings

Ingredients

  • 2

    pounds pork loin, cubed

  • 1/4

    cup extra virgin olive oil

  • 1

    10 1/4 ounce can tomato soup

  • 1

    14 ounce can chicken broth or water

  • 4

    carrots, coarsely chopped

  • 4-5

    medium red potatoes, cut into chunks

  • 4

    stalks celery, coarsely chopped

  • 1

    large onion, coarsely chopped

  • 1/3

    cup fresh parsley, finely chopped

  • 12

    ounces of beer or ale

  • 2

    bay leaves

  • salt and pepper to taste

Directions

Toss pork in a bowl with olive oil until it is well coated. Lightly season with salt and pepper. Brown pork in two batches, in pressure cooker or on stove. Remove meat and set aside. Pour beer or ale or water into hot pressure cooker and deglaze the cooker. Return pork to cooker, add the remaining ingredients and stir well. After stirring all ingredients should be covered in liquid. If not, add more broth or water as needed. Seal cooker and set timer for 17 minutes. Let the pressure release naturally for 5 minutes before performing a quick release to release remaining pressure. Calories: Pork Loin - 40 calories per ounce. Carrots - 41 calories per 1/2 cup. Red Potatoes - 60 calories per 1/2 cup. Broth- 95 calories per 1/2 cup.

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