Instant Pot Pastele Stew

Ingredients

• 2 pounds pork butt, cut into small cubes
• 1/4 cup achiote oil*
• 1 red bell pepper, diced (about 1 cup)
• 2 stalks celery, diced (about 1/2 cup)
• 1 medium yellow onion, diced (about 2 1/2 cups)
• 5 large cloves of garlic, chopped (about 1/4 cup)
• 1 to 3 Hawaiian hot chilis, chopped
• 1 teaspoon cumin
• 1/2 teaspoon dried oregano
• 3 bay leaves
• 1 bunch cilantro, chopped + more to garnish
• 1, 6 ounce can tomato paste
• 1, 6 ounce can pitted black olives, drained
• 2 cups chicken broth or water
• 1, 15 ounce can crushed tomatoes
• Hawaiian salt, to taste
• Freshly ground black pepper, to taste

‍

*To make your own achiote oil, combine 1/4 vegetable oil and 1 tablespoon of achiote seeds in a small pot. Cook over medium heat until fragrant and red, about 5 to 8 minutes. Carefully strain and discard achiote seeds.

Preparation

Step 1

Set a 6-quart Instant Pot to the sauté setting and allow to pre-heat. Meanwhile, season pork butt liberally with salt and pepper. Add achiote oil to the pot then carefully add pork butt and cook until browned, about 8 to 10 minutes, stirring occasionally.

Step 2

Next add bell pepper, celery, yellow onion, garlic, hot chilis, cumin, oregano, bay leaves, and cilantro, along with a good pinch of salt, and sauté until cooked down and aromatic, about 5 to 8 minutes. Then add tomato paste and cook for 1 to 2 minutes until brick red.

Step 3

Add the olives, chicken broth, and crushed tomatoes, and stir until well combined. Set Instant Pot to meat/stew setting for 35 minutes.

Step 4

Allow steam to fully release before opening. Garnish with additional cilantro if desired and serve immediately.