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