Name: IP Pork Belly & Lentil Stew
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 14 oz pork belly; 2 cans lentils; 1 cup chorizo (slices); 1 can baby carrots; 1 can tomatoes (peeled); 1 medium onion; 3-4 cloves garlic; 3 tbsp olive oil; 2 bay leaves; 1 tsp salt; 1 tsp cumin powder; 1 tsp paprika; 1/2 tsp ground pepper; 1 handful fresh parsley (or cilantro)

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Pork belly & lentil stew is a recipe to make when you want to feel homelike, when you wish to gather the entire family around the table, especially in these deep fall evenings.

The stews are the ultimate comfort food; whether it is Chicken Stew, Veal Stew, or Pork Stew it can be made with various ingredients, such as potatoes, mushrooms, and peas, for a result that always tastes rich and full-bodied. Today I’m proud to share with you another delicious stew with new flavors. The stew is made with spicy chorizo, succulent pork belly, and nutritious lentils.

Pork belly stew with lentils is a recipe to save because it is an ideal dish for the cold season. The combination of the ingredients such as pork, lentils chorizo, veggies, and spices make it excellent for a hearty dinner, especially during fall and winter. Thanks to the instant pot, the cooking times are very short, moreover, preparation is simple and is about only a few steps easy to follow.

Ingredients for Pork Belly & Lentil Stew

The title of the recipe gives out its main ingredients. The rest of the ingredients are here to enhance the taste and make you enjoy the stew spoon by spoon, till you mop the plate with bread. I decided to use pre-cooked lentils and carrots to speed up, even more, the cooking process. You can also do so and get to the fun part in about 30 minutes. Here’s what it takes to make the country-style, homelike pork belly & lentil stew:

Pork belly. I bought slices of pork belly and then cut them into smaller parts
Canned lentils. Use whatever lentils you like most
Chorizo
Canned tomatoes, peeled
Canned baby carrots
Yellow onion
Fresh garlic
Spices such as paprika, ground pepper, and cumin powder
Bay leaves
Fresh parsley and/or cilantro
Olive oil or sunflower oil

Gather these produce and let’s cook a delicious, satisfying, and nutritious stew together.

How to cook Pork Belly & Lentil Stew in Instant Pot?

No matter whether you’re cooking a stew in an instant pot or in a regular pot on the stove, always have your ingredients prepared first. Have the onion and the garlic peeled and minced, open your cans with veggies, and have the spices nearby. Cut the meat into cubes then slice the chorizo and let the magic begin.

Turn on your Instant Pot and set the “Saute” program on High. Pour about 3 tbsp of oil and let it heat up. Add the pork belly chunks and season it with salt and freshly ground pepper. Brown the meat on all sides for about 5 minutes. Seal the flavors and juices well inside. Remove the browned pork belly using a fork or kitchen tongs. Fry the chorizo slices in the same oil for a couple of minutes then send it to the same plate with the pork belly. Now saute the minced garlic and onion in the perfumed oil until it becomes translucent. Don’t forget to mix.

Put the meat and chorizo back into the IP and mix, it is time to combine all of the ingredients. Place the canned lentils, tomatoes, and baby carrots into the pot, season everything with the spices and drop the bay leaves into the beautiful mixture. Don’t miss on the salt, mix well, add one cup of water then seal the pot with the lid.

Switch to the “pressure cooking” program for 15 minutes. As soon as the time expires, release the steam and open the lid carefully.

How to serve Pork Belly & Lentil Stew

The delicious meal is ready and can be served immediately. Just top with some finely chopped fresh parsley or/and cilantro. Serve the soup hot, with a drizzle of raw olive oil, perhaps accompanying it with croutons and yogurt or sour cream.