Instant Pot Alabama Camp Stew
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rustic Southern stew of shredded pork and chicken in a tomato-barbecue sauce with potatoes, lima beans, and corn. Made easy with a pressure cooker, it's warming and full of smoky, tangy flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup beef broth
- 1 pound pork butt, shoulder, picnic roast or carnitas meat
- ½ tsp kosher salt
- ½ tsp black pepper
- ½ tsp liquid smoke
- ½ cup diced onions
- 1 pound boneless, skinless chicken thighs (frozen is okay)
- 1 pound russet potatoes, peeled and cubed
- 1 ½ cups frozen lima beans
- 1 (14 oz) can crushed tomatoes
- 3 Tbsp tomato paste
- 1 (8 oz) can tomato sauce or 1 cup barbecue sauce
- ¼ tsp salt
- 2 Tbsp worcestershire sauce
- Pinch of red pepper flakes
- ½ tsp tabasco sauce
- 1 cup frozen corn or 1 can drained corn (optional)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 1296mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2103mg
- Calcium
- 101mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1296MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.