Instant Pot Butternut Squash, Corn & Pork Stew

This stew is a play on Argentinian locro. This brothy stew is hearty and protein rich. We love how the earthiness of the Barbacoa Blend and Smoked Extra Virgin Olive Oil balances with the sweet corn and butternut squash. The dish is traditionally made with several cuts of pork plus cured meats. We opted for cubed pork shoulder, but also made a batch with boneless, skinless chicken breasts with fantastic results. 

Smoked Extra Virgin Olive Oil
2 yellow onions, sliced
1 Tbl Barbacoa Blend
2 tsp sea salt
4 garlic cloves, minced
1 cup halved grape or cherry tomatoes
2 cups cubed butternut squash
1 cup lima beans, white beans or cannelini beans
2 cups water
2 ears corn
2 lbs cubed pork shoulder or chicken breast
Chopped cilantro and lemon wedges for serving

Heat the instant pot to high on Sauté mode. Cut the onions in half and then slice into thin half moons. Drizzle in Smoked Extra Virgin Olive Oil to cover the bottom of the pot. Add in the onions and sauté until softened and golden-about 10 mins.

Add in the Barbacoa Blend and salt. Stir to combine and create a paste. Add in the garlic and sauté until fragrant - about 2 minutes.Add in the tomatoes, butternut squash, beans and water. Allow to come to a simmer while you prep the corn.

Cut the corn from the cobs. Add the corn to the pot. Use your knife to "milk" the cobs by holding the blade perpendicular to the cob and running it down the cob. A thick liquid will come off the cobs. Add this to the pot. Carefully use the large end of the knife to cut the cobs in half. Add the cobs to the pot. You'll remove these after cooking. They will add a rich flavor to the stew as well as contribute starchiness to body. Much in the same way you would create a corn stock for chowder or soup.

Add in the meat and stir to combine. Hit cancel. Place the lid on the pot and make sure the venting valve is set to seal. Set the pot to Pressure Cook on High for 25 minutes. Allow to naturally release for 15 minutes.

Remove the top and remove the corn cobs. Taste and adjust with salt. Stir in about 1/2 cup chopped cilantro and add more to garnish the bowls. Spritz servings with lemon. Absolutely delicious with warm crusty bread.

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