Keto Italian Cream Pork Stew
Hello, my fellow foodie adventurers!
Today’s quest brings us a rich, hearty, and soul-warming bowl of comfort: Keto Italian Cream Pork Stew.This is the kind of dish that wraps you up like a warm hug on a chilly day. Tender, fall-apart pork shoulder slow-cooked with classic Italian aromatics — fresh thyme, sage, lemon zest, and a touch of fennel — then finished with a luxurious swirl of half & half and vibrant baby spinach. It’s a creamy, flavorful spin on traditional Italian braised pork dishes, but fully keto-friendly.Whether you’re looking for a cozy weekend meal or an easy weeknight dinner that tastes like it’s been simmering all day, this stew delivers big Italian flavor with minimal effort. One spoonful and you’ll be hooked!
Ingredients You’ll Need (The Quest Inventory)
- 1 boneless pork shoulder (3–4 lbs)
- ½ tsp sea salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- 2 tbsp butter
- ¼ cup diced onion
- 2 large ribs celery, chopped
- ½ small fennel bulb, chopped
- 1 tsp garlic powder
- 3 sprigs fresh thyme
- 8 fresh sage leaves
- Zest of 1 lemon
- ½ cup water
- ⅛ tsp baking soda (helps tenderize the meat)
- 1 bag (5–6 oz) baby spinach
- 2 cups half & half
How to Forge the Feast (The Quest Steps)
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- 1. Season the pork shoulder with salt and pepper.
- 2. Set your Instant Pot to Sauté mode. Add the olive oil and butter. Once hot, sear the pork on all sides until nicely browned.
- 3. Add the onion, celery, fennel, garlic powder, thyme, sage, lemon zest, water, and baking soda.
- 4. Seal the lid and cook on High Pressure for 20 minutes. Allow a natural pressure release for 10 minutes, then quick release the rest.
- 5. Test the pork with a fork — it should be starting to shred easily. If needed, cook for another 10–20 minutes on high pressure.
- 6. Once the pork is fork-tender, stir in the baby spinach and half & half.
- 7. Set the Instant Pot to Sauté mode again and cook for 5 minutes until the spinach is wilted and the stew is hot.
- 8. Release the pressure, remove any herb stems, and roughly shred the pork right in the pot.
- 9. Taste and adjust seasoning if needed. Serve hot!
Tips Tricks & Variations
Cooking Tips:
- The baking soda is a game-changer — it helps break down the meat faster for ultra-tender results.
- For a thicker stew, remove the lid and simmer on sauté for a few extra minutes at the end.
- This stew tastes even better the next day as the flavors continue to meld.
Tasty Variations:
- Swap pork shoulder for boneless chicken thighs for a lighter version.
- Add mushrooms or zucchini for extra vegetables.
- Make it dairy-free by using full-fat coconut milk instead of half & half.
- Extra creamy: Stir in 2–3 oz of cream cheese at the end.
- Spice it up: Add red pepper flakes or a chopped jalapeño.
This Keto Italian Cream Pork Stew is pure comfort in a bowl — rich, creamy, and packed with Italian herbs. It’s quickly becoming one of my go-to cozy meals! Tag me when you make it — I want to see those beautiful bowls of stew!
Keto Italian Cream Pork Stew
Tender, fall-apart pork shoulder slow-cooked with Italian herbs, lemon, and fennel, then finished with creamy half & half and fresh spinach.
Ingredients
- 1 boneless pork shoulder
- 1/2 cup water
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 2 tbsp butter
- 1/4 cup diced onion
- 2 ribs celery
- 1/2 fennel bulb
- 1 tsp garlic powder
- 3 prigs fresh thyme
- 8 sage leaves
- 1 lemon zested
- 1/8 tsp baking soda
- 1 bag baby spinach
- 2 cups half & half
Instructions
- Season the pork shoulder with salt and pepper.
- Set your Instant Pot to Sauté mode. Add the olive oil and butter. Once hot, sear the pork on all sides until nicely browned.
- Add the onion, celery, fennel, garlic powder, thyme, sage, lemon zest, water, and baking soda.
- Seal the lid and cook on High Pressure for 20 minutes. Allow a natural pressure release for 10 minutes, then quick release the rest.
- Test the pork with a fork — it should be starting to shred easily. If needed, cook for another 10–20 minutes on high pressure.
- Once the pork is fork-tender, stir in the baby spinach and half & half.
- Set the Instant Pot to Sauté mode again and cook for 5 minutes until the spinach is wilted and the stew is hot.
- Release the pressure, remove any herb stems, and roughly shred the pork right in the pot.
- Taste and adjust seasoning if needed. Serve hot!
Notes
- Calories: 485 kcal
- Fat: 38g
- Protein: 32g
- Total Carbohydrates: 6g
- Fiber: 2g
- Net Carbs: 4g