I combine pork tenderloin, chicken broth, salsa verde, corn, black beans, Rotel, onion, garlic, and cumin in my Southwest Pork Stew and rely on the Instant Pot to cut hands-on time to about five minutes.

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I was skeptical at first, but this Instant Pot Southwestern Pork Stew surprised me. I used pork tenderloin and a punchy salsa verde, and the result was way more interesting than I expected.

It’s not the same old weeknight fare, and somewhere between the tang and the warmth I kept thinking about how this sits between soup and full on stew. I tagged it Pork Stew Instant Pot because it nails that quick, bold comfort, and even calls itself a Pork Verde Instant Pot kind of thing.

You wont believe how curious your taste buds get until you try a spoon.

Ingredients

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Pork tenderloin: Lean, high in protein and low fat, so it keeps the stew hearty.
Black beans: Full of fiber and plant protein, adds creaminess and earthy flavor.
Corn: Sweet or savory bite, gives carbs and bright texture, kids usually love it.
Salsa verde: Tangy, mildly spicy, brings acidity and green herb notes, wakes flavors up.
Rotel (diced tomatoes with green chiles): Adds tomato sweetness, smoky heat and small chile kick, more depth.
Onion: Builds savory base, gives natural sweetness when cooked, big flavor boost.
Garlic: Pungent punch, little goes a long way, rounds out savory profile.
Lime juice: Optional bright citrus finish, cuts richness and adds fresh tang.

Ingredient Quantities

1 1/2 to 2 pounds pork tenderloin

1 tablespoon vegetable or olive oil

1 medium yellow onion, diced

3 garlic cloves minced

2 cups chicken broth

1 cup salsa verde

14.5 ounce can Rotel (diced tomatoes with green chiles)

15 ounce can black beans

15 ounce can corn or 1 1/2 cups frozen corn

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 tablespoon lime juice (optional)

Fresh cilantro (optional)

Cornbread for serving (optional)

How to Make this

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1. Cut 1 1/2 to 2 pounds pork tenderloin into 1 to 1 1/2 inch pieces, pat dry and season with about 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

2. Set the Instant Pot to Sauté, add 1 tablespoon oil and let it get hot. Brown the pork in batches so you dont crowd the pot, about 2 to 3 minutes per side, then remove and set aside.

3. Add the diced medium yellow onion to the pot and sauté 2 to 3 minutes until softened, stir in 3 minced garlic cloves and cook 30 to 45 seconds until fragrant.

4. Pour in 2 cups chicken broth and scrape up the browned bits with a wooden spoon to deglaze the pot.

5. Stir in 1 cup salsa verde and the 1
4.5 ounce can Rotel (undrained). Drain and rinse the 15 ounce can black beans, and drain the 15 ounce canned corn (or add 1 1/2 cups frozen corn without thawing), then add them to the pot.

6. Add 2 teaspoons chili powder and 1 teaspoon ground cumin, stir to combine, then return the browned pork and any accumulated juices to the pot.

7. Close the lid, set the valve to sealing and Pressure Cook on High for 10 minutes.

8. Let the pressure naturally release for 10 minutes, then quick release any remaining pressure and open the lid. Check the pork is fork tender, if not, close and cook a few more minutes.

9. Stir in 1 tablespoon lime juice if using, taste and adjust seasoning, garnish with chopped fresh cilantro if you like, and serve with warm cornbread. If you want a thicker stew, hit Sauté and simmer 3 to 5 minutes to reduce the liquid.

Equipment Needed

1. Instant Pot or other electric pressure cooker (6 qt or bigger) — use the Sauté and Pressure Cook functions
2. cutting board
3. sharp chef’s knife
4. wooden spoon or silicone spatula for scraping up browned bits
5. tongs or slotted spoon to turn and remove pork
6. measuring cups and measuring spoons
7. can opener and a colander to drain the beans/corn

FAQ

Q: How long do I cook this in the Instant Pot?

A: Cut pork into 1 to 1 1/2 inch pieces for even cooking. Cook on High Pressure for 10 minutes, then let it natural release for 10 minutes before finishing with a quick release. If your chunks are bigger or you used a whole tenderloin, bump to 12 minutes. For frozen pork add about 5 to 8 minutes and allow a longer natural release.

Q: Can I use pork shoulder or another cut instead of tenderloin?

A: Yes. Pork shoulder or butt works great and becomes shreddable. Set pressure time to about 20 to 25 minutes with a 10 to 15 minute natural release. Lean cuts like tenderloin cook faster so watch time to avoid drying out.

Q: How do I thicken the stew if it seems too watery?

A: Make a cornstarch slurry: 1 tablespoon cornstarch whisked with 1 to 2 tablespoons cold water, stir into the hot stew while on Saute until it thickens. Or just use the Saute mode and reduce for 5 to 10 minutes to concentrate flavors.

Q: Is this recipe very spicy? How can I adjust the heat?

A: It’s usually mild to medium depending on your salsa verde and Rotel. To make milder use mild salsa, drain the Rotel or use plain diced tomatoes, and cut back the chili powder. To make it hotter add chopped jalapeños, cayenne, or hot sauce to taste.

Q: Can I make this without an Instant Pot?

A: Sure. On the stovetop simmer covered for 45 to 60 minutes until pork is tender. In a slow cooker cook on low 6 to 8 hours or high 3 to 4 hours. Browning the pork first improves flavor but is optional. You might need less liquid in the Instant Pot and a bit more in the slow cooker.

Q: What’s the best way to store and reheat leftovers?

A: Cool then refrigerate for up to 3 to 4 days or freeze up to 3 months. Reheat gently on the stove over low heat or in the microwave, adding a splash of broth if it’s thick. If frozen, thaw overnight in the fridge for best results.

Instant Pot Southwestern Pork Stew Recipe Substitutions and Variations

Pork tenderloin: swap with pork shoulder for richer, shred-friendly meat (it needs more cook time), or use boneless chicken thighs for a leaner quicker option, or beef chuck if you want a heartier stew.
Salsa verde: use jarred tomatillo salsa, green enchilada sauce, or blitz roasted tomatillos and jalapeño in a blender if you cant find it.
Black beans: replace with pinto beans or kidney beans (canned or cooked), or try cooked lentils for a lighter, protein-packed switch.
Chicken broth: use vegetable broth, beef broth for more depth, or plain water with a bouillon cube if thats what’s on hand.

Pro Tips

– Brown in batches and dont rush it. Browning well gives way more flavor, so let pieces get a good sear before flipping and dont crowd the pot or theyll just steam. Pat the pork dry first so it actually browns.

– Cut stuff uniform, or use the right cut for the job. Same sized pieces cook more evenly, so aim for 1 to 1 1/2 inch chunks or slice into medallions if you want faster, more even cooking. If you want shreddable meat swap to pork shoulder but expect more fat and you might need a few extra minutes.

– Always deglaze and watch for the burn message. Pour in some broth and scrape the browned bits good with a wooden spoon before you seal the lid, otherwise you could get that nasty burn error. If the sauce feels too thin at the end, simmer it with the lid off to reduce or whisk in a little masa or cornstarch slurry to thicken fast.

– Finish bright and taste at the end. Add the lime juice and cilantro after pressure cooking not before, that keeps the flavors fresh. Also use low sodium broth if you can and adjust salt at the end, because canned tomatoes and salsa can hide a lot of sodium.