Instant Pot Hatfield Tuscan Pork & White Bean Stew
Prep Time
5 mins
Cook Time
25 mins
Natural Release
5 mins
Total Time
30 mins
 

This stew has tender marinated Hatfield Tuscan Pork, white beans, kale and carrots for an easy stew to make right in your Instant Pot! You'll love the flavor of this Hatfield Tuscan Pork & White Bean Stew.

Course: Soup
Cuisine: Italian
Keyword: Tuscan Bean Stew
Servings: 6
Joanne Schweitzer: Joanne
Ingredients
  • 18.4 oz Hatfield Tuscan Herb Dry Rub Seasoned Pork Tenderloin marinated
  • 1/2 cup chopped onion
  • 3 cloves garlic, minced
  • 1 cup sliced baby carrots into 1/2" round pieces
  • 2 tbsp extra virgin olive oil
  • 3 slices Hatfield Classic Bacon, cut into 1" pieces
  • 5 cups chopped kale leaves
  • 14.5 oz canned diced tomatoes with basil and oregano with juice
  • 31 oz Cannelini or Great Northern Beans
  • 3 cups low-sodium chicken broth
Instructions
  1. First, add onions, carrots, garlic and olive oil to the Instant Pot and put on saute function on for 5 minutes. 

  2. Then, when sauteing is done, cut Hatfield Tuscan Herb Dry Rub Seasoned Pork Tenderloin into three equal pieces and place into Instant Pot.

    Instant Pot Tuscan Bean Stew
  3. Next, place the remaining ingredients in the Instant Pot.

  4. Then, put the Instant Pot lid on and set to high pressure for 25 minutes. When the timer goes off, let it naturally release for about 5 minutes. Then, carefully vent the the remaining pressure. When the metal indicator goes down, carefully open the lid. 

  5. Using a fork, pull apart the Hatfield pork tenderloin pieces. Add salt and pepper if needed.

Recipe Notes

Slow Cooker Instructions:

  1. Place all ingredients as described in this recipe in a 6 qt or larger slow cooker.
  2. Set slow cooker to high setting and cook for 4 hours.
  3. After four hours, shred the meat with a fork. 

This recipe is freezer friendly. 

You may use water instead of low-sodium chicken broth.