IP Pork Belly & Lentil Stew
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.
Servings: 6 people
Calories: 971kcal
Equipment
- 1 instant pot
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
Instructions
- Peel and mince the onion and garlic
- Slice or cube the pork belly
- Turn on your Instant Pot and set the “Saute” program on High. Pour the olive 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
- Remove the browned pork belly and fry the chorizo slices in the same oil for a couple of minutes then send it to the same plate with the pork belly
- Saute the minced garlic and onion in the perfumed oil until it becomes translucent. Mix
- Put the meat and chorizo back into the IP and mix
- Place the canned lentils, tomatoes, and baby carrots into the pot, season everything with the spices and drop the bay leaves in
- 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
- 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