Instant Pot Pork with Butternut Squash, White Beans, and Pearl Barley with Rosemary and Orange

Name: Instant Pot Pork with Butternut Squash, White Beans, and Pearl Barley with Rosemary and Orange
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: fusión mediterránea
Ingredients: 1.3 lb pork loin, cubed; 12 oz butternut squash, diced; 1 1/2 cups cooked white beans, drained; 2/3 cup pearl barley; 1 cup yellow onion, chopped; 1 cup carrot, sliced into half-moons; 2/3 cup celery, diced; 4 cloves garlic, minced; 3 cups chicken or vegetable broth; 1/3 cup orange juice; 1 orange orange zest; 2 tbsp tomato paste; 1 tbsp olive oil; 2 tbsp fresh rosemary, chopped; 1 1/2 tsp smoked paprika; 3/4 tsp ground cumin; 1 leaf bay leaf; 1 tsp salt; 1/2 tsp black pepper; 2 tsp apple cider vinegar; 2 tbsp fresh parsley, chopped

An original Instant Pot stew with tender pork cubes, butternut squash, white beans, and pearl barley in an aromatic broth of rosemary, orange, and smoked paprika. Comforting, balanced, and perfect as a complete meal.

20 minPrep

35 minCook

55 minTotal

4Servings

High Protein

Ingredients

Adjust servings

600 g pork loin, cubed (1.25-inch cubes)
350 g butternut squash, diced (cubes medium)
240 g cooked white beans, drained (pueden ser of bote, enjuagadas)
120 g pearl barley (enjuagada)
150 g yellow onion, chopped (chopped fino)
120 g carrot, sliced into half-moons (fina)
80 g celery, diced (small)
12 g garlic, minced
720 ml chicken or vegetable broth (low sodium if possible)
80 ml orange juice (freshly squeezed)
1 unit orange zest (solo the parte orange)
30 g tomato paste
15 ml olive oil
6 g fresh rosemary, chopped (or 2 tsp dry)
4 g smoked paprika
2 g ground cumin
1 unit bay leaf
6 g salt (or to taste)
2 g black pepper (freshly ground)
10 ml apple cider vinegar (for terminar)
8 g fresh parsley, chopped (for servir)

Nutrition facts

per serving

487 kcal

Calories

35 g

Protein

39 g

Carbs

20 g

Fat

8 g

Fiber

31 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenCelery

Instructions

1
1. Season the pork with 1/2 tsp of the salt and the black pepper. Turn the Instant Pot to Sauté on high. Heat the olive oil until shimmering, then brown the pork for 4-5 minutes, stirring occasionally. Transfer the pork to a plate.
2
2. Add the onion, carrot, and celery to the pot. Sauté for 3 minutes until they start to soften. Stir in the garlic, rosemary, smoked paprika, and cumin, and cook for 30 seconds to release their aroma.
3
3. Add the tomato paste and cook for 1 minute, mixing it into the vegetables. Pour in the orange juice and scrape the bottom of the pot well with a wooden spoon to loosen any browned bits.
4
4. Return the pork to the pot. Add the pearl barley, broth, bay leaf, orange zest, and remaining salt. Stir well so everything is evenly distributed.
5
5. Lock the lid and cook on High Pressure for 18 minutes. Let it rest for 10 minutes with natural release, then carefully quick-release any remaining pressure.
6
6. Open the lid, add the butternut squash and white beans, and stir gently. Close again and cook on High Pressure for 4 more minutes. Quick-release the pressure when done.
7
7. Remove the bay leaf. Stir in the apple cider vinegar and taste for salt. If you want a slightly thicker texture, turn on Sauté for 2-3 minutes, stirring gently.
8
8. Serve hot, finished with fresh parsley on top and a little extra orange zest if desired. If reheating leftovers in the oven, cover and warm at 350°F/175°C until heated through.

Chef tips

Browning the pork well at the beginning adds a lot of flavor to the stew. Cut the squash into medium cubes so it keeps its shape during the second pressure cycle. If the stew thickens too much as it sits, add a small splash of hot water or broth.

Substitutions

You can replace pork loin with trimmed pork shoulder. Pearl barley can be swapped for farro, with slight liquid and timing adjustments. If you do not have fresh rosemary, use a smaller amount of dried rosemary. For a non-citrus version, replace the orange juice with more broth and add 1 extra tsp vinegar at the end.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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