Instant Pot Spicy Pork Stew | Slimming & Weight Watchers Friendly

Ingredients

• 300 gdiced pork, with all visible fat removed
• 1red onion, peeled and diced
• 2red chillies, deseeded and diced
• 3 clovesgarlic, peeled and crushed
• 1red pepper, deseeded and sliced
• 1chicken stock pot
• 350 mlboiling water
• 2 tbsptomato purée
• 1 tbspHenderson's relish or Worcestershire sauce
• 2 tspcider vinegar
• 1 tspground cumin
• 1 tspwhite granulated sweetener
• 1 tspdried chilli flakes
• 1/4 tspmustard powder
• to tastesalt and pepper
• as neededlow-calorie cooking spray
• to taste (optional)chopped coriander

Instructions

1. 1

   Brown the pork

   Coat the Instant Pot with low-calorie cooking spray and select Sauté. Add the pork, season with a little salt and pepper, and fry until lightly browned on all sides.

2. 2

   Make the sauce

   Add the onion, garlic and fresh red chilli to the pot, then sauté for a few minutes. In a measuring jug, mix the stock pot with the boiling water, tomato purée, Henderson's relish, cider vinegar, sweetener, cumin, mustard powder and chilli flakes. Stir well, pour into the pot and bring to the boil.

3. 3

   Pressure cook

   Once the liquid is bubbling, press Cancel and fit the lid. Set the valve to Sealing and cook at high pressure for 30 minutes.

4. 4

   Release pressure

   When the timer finishes, set the valve to Venting and let the pressure release naturally.

5. 5

   Cook the pepper

   After the pressure has released, remove the lid and add the sliced pepper. Set the valve to Sealing and cook at high pressure for 10 minutes. Then switch the valve to Venting and quick-release the pressure, taking care around the steam.

6. 6

   Finish and serve

   Scatter over chopped coriander, if using, and serve with your chosen accompaniment.

What is spicy pork stew?

A stew is a dish of ingredients cooked together in liquid until tender. This version uses an Instant Pot to pressure-cook pork with a tomato and stock-based sauce, drawing on familiar savoury seasonings rather than a specific regional style.

Fresh red chillies and dried chilli flakes both bring heat, while the pepper is added later so it has a separate, softer-cooked texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 165 calories, 17g protein, 9g carbs, 6g fat.

The pork provides most of the protein, while the onion, pepper and small amount of tomato purée contribute some of the carbohydrates. Cooking spray and the pork contribute most of the fat; serve with vegetables and choose a measured portion of a starchy side to balance the plate.

Build flavour before pressure cooking

Pork: browning the pieces in Sauté mode gives them colour before they cook in the sauce. Brown them on all sides, as directed, rather than adding them straight to the liquid.

Aromatics: the onion, garlic and fresh chilli get a few minutes in the pot before the liquid goes in. This brief sauté helps them mingle with the pork and the flavours left from browning.

Mix the sauce evenly

Stock and tomato: stir the stock pot, boiling water and tomato purée together with the relish, vinegar, sweetener and spices in a jug. Mixing them first helps distribute the seasonings through the cooking liquid.

Heat: the fresh chillies and dried flakes contribute different layers of chilli flavour. For the recipe as written, include both; the dish is intended to be fiery.

Use the two-stage cook

First cook: the pork cooks for 30 minutes at high pressure, followed by a natural pressure release. Allow the pot to finish releasing pressure before opening the lid.

Second cook: the sliced pepper goes in after the first release, then cooks for 10 minutes at high pressure. The quick release at the end needs care because hot steam escapes from the valve.

Check the texture

Pork: the recipe's long pressure-cooking stage is intended to make the chunks tender. If a piece still feels firm, check that the pressure cycle completed and that the pork was cut into similar-sized pieces.

Pepper: adding it for the shorter second cook keeps it from spending the full pork-cooking time in the pot. Expect it to soften in the sauce rather than remain crisp.

Choose an accompaniment

The recipe leaves the side dish up to you, so serve the stew with something that suits its spicy sauce. Rice, potatoes or bread can help make it a more substantial meal.

For a fresher contrast, add a simple side of vegetables or salad alongside the stew.

Recipe notes & tips

• Cut the pork into similarly sized chunks so they cook evenly.
• Have the sauce ingredients measured and mixed before starting the pressure-cooking stages.
• Let the pressure release naturally after the first 30-minute cook, as directed.
• Keep your face and hands clear of the valve when releasing steam.
• Add the pepper only after the first pressure release, then complete the second cook.
• Taste the finished sauce before serving and adjust the salt and pepper if needed.

Variations

• Milder heat: use fewer fresh chillies or chilli flakes to suit your preference.
• More vegetables: serve with extra cooked vegetables alongside the stew.
• Different relish: use Worcestershire sauce in place of Henderson's relish, as listed.
• Fresh finish: add the optional chopped coriander just before serving.
• Heartier serving: pair the stew with rice or potatoes.

Common mistakes to avoid

• Skipping the browning: the pork misses its initial colour; sauté it on all sides before adding the other ingredients.
• Opening after the first cook too soon: wait for the natural release to finish before removing the lid.
• Adding the pepper at the start: it gets the full pork-cooking time; add it after the first pressure release as directed.
• Forgetting to seal the valve: check that it is set to Sealing for each high-pressure cook.
• Standing over the valve: hot steam can escape during quick release; keep clear as you switch it to Venting.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat until piping hot throughout, adding a splash of water if the sauce has thickened; avoid reheating more than once.

Frequently asked questions