Instant Pot Pork Miso Stew with Mushrooms & Wild Rice
We are in the midst of a lot. Cold and otherwise extreme weather, the start of a New Year, the continuing of things we wish would wrap up for the love of God, the deaths of Betty White and Bob Saget…these all, of course, have varying degrees of importance to our personal lives. But it’s just true that things keep coming at us. I’m not saying this Pork Miso Stew will fix it all. I am saying that it will bring you some serious comfort with humble ingredients and minimal effort.
More about this stew:
The recipe for this stew is inspired by a Japanese Hot Pot my family loves and makes on the coldest of winter nights. The broth is red miso (aka miso) mixed with water and kombu. It is quite simply the easiest way to make a hearty, flavorful broth. Pork shoulder, mushrooms, and scallions bring even more flavor and wild rice adds an earthiness and Minnesota twist to this meal that works like a dream.
how to make pork miso stew:
I used my instant pot to make this version but I’m sure you could also do this in a slow cooker. For this post, I’ll stick with the Instant Pot directions:
Start by browning the pork on the sauté setting in a bit of oil. Work in batches if needed so your meat doesn’t get overly crowded. Remove the pork and set aside.
Sautée the mushrooms with the green onions next, using all the pork goodness to add lots of flavor. Make sure to scrape the bottom of the pan to get all that beautiful fond (fond = the brown bits).
Next, you’re going to pour your broth into the instant pot along with the pork and wild rice. Give it a bit of a stir, bring to a simmer, then switch the IP to manual and cook for 20 minutes.
Serve with thinly sliced scallions and more sautéed mushrooms.
notes:
It is not a mistake that there isn’t a step for seasoning the stew with salt. Miso has enough salty flavor and you will not need extra.
The size of your pork matters. You want to get as close to 1 inch cubes as possible so they cook evenly and come out fall-apart tender (which is one of the best characteristics of this stew). This smaller size also allows for a shorter cooking time which is important for the pork AND the wild rice.
If you can’t find wild rice, you can stir in some shiratake noodles (surprisingly easy to find in many grocery stores now) or other noodles/rice of choice. I would recommend cooking noodles separately vs in the instant pot. Stir them in when your stew has finished cooking.
For even more flavor, you can add a sprinkle of shichimi togarashi, sesame oil, red pepper flakes, toasted sesame seeds…
I hope when you make this it fills you with warmth!
Instant Pot Pork Miso Stew with Mushrooms & Wild Rice
Makes 6 servings
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
1 lb pork shoulder, trimmed of fat and cut into 1 inch cubes
1 tablespoon neutral cooking oil
16 oz mushrooms, thinly sliced (shiitake, baby bella, or white button all work well)
1 small bunch scallions, thinly sliced
1/2 cup wild rice
1/3 cup red (aka) miso paste
4 cups water
One 4 inch piece of kombu
Optional toppings: sesame oil, toasted sesame seeds, shichimi togarashi, red pepper flakes, thinly sliced scallions, sautéed mushrooms
Combine the water and miso paste in a large liquid measuring cup. Whisk to combine. Add the kombu to the cup and set aside.
Heat the oil in your Instant Pot using the sauté setting. When the oil is hot, add the pork. (You may want to do this in two batches so you don’t overcrowd the meat. If you crowd it, the meat will steam vs brown.) When the meat is browned on all sides, transfer to a plate and set aside.
Add the sliced mushrooms and half of the scallions to the Instant Pot and sauté until browned, stirring occasionally and scraping brown bits off the bottom of the pan.
Add the pork back into the Instant Pot with the mushrooms. Pour the broth into the Instant Pot and scrape the fond (brown bits) off the bottom. Add the rice.
Change your IP setting to Manual (normal, not high pressure) and set for 20 minutes. Seal the lid and clean up your kitchen, drink a cup of tea, or read a book while you wait.
When the timer goes off, manually release the steam CAREFULLY. Remove and discard the kombu.
Ladle the stew into bowls and sprinkle with scallions and other desired garnishes (see suggestions above).
