📝 About This Recipe
A cornerstone of Southeastern barbecue culture, this Brunswick stew is a thick, tangy, and deeply comforting masterpiece. Traditionally slow-simmered for hours, this Instant Pot version captures that legendary 'cooked-all-day' depth of flavor in a fraction of the time, blending tender pulled meats with sweet corn and lima beans in a rich tomato-based broth. It is the ultimate soul-warming dish that perfectly balances smoky, sweet, and savory notes.
🥗 Ingredients
The Meats
- 1 lb Chicken Thighs (boneless, skinless)
- 1 lb Pork Shoulder (cut into 2-inch chunks)
- 4 slices Bacon (diced)
The Aromatics & Base
- 1 large Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
- 3 cups Chicken Broth (low sodium)
- 15 oz Crushed Tomatoes (canned)
The Sauce & Seasoning
- 1/2 cup Barbecue Sauce (hickory or honey-style preferred)
- 2 tablespoons Worcestershire Sauce
- 1 tablespoon Apple Cider Vinegar
- 1 tablespoon Brown Sugar (packed)
- 1 teaspoon Smoked Paprika
- 1/4 teaspoon Cayenne Pepper (optional for heat)
Vegetables
- 1.5 cups Frozen Sweet Corn
- 1.5 cups Frozen Baby Lima Beans
- 1 large Russet Potato (peeled and finely diced)
👨🍳 Instructions
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1
Set your Instant Pot to 'Sauté' mode (high) and add the diced bacon. Cook until the fat has rendered and the bacon is crispy, about 5-7 minutes.
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2
Remove the crispy bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
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3
Add the pork shoulder chunks to the pot. Sear until browned on all sides, then remove and set aside. Repeat briefly with the chicken thighs.
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4
Add the diced onion to the residual fat and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for another 60 seconds until fragrant.
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5
Pour in 1/2 cup of the chicken broth and use a wooden spoon to scrape all the brown bits (fond) off the bottom of the pot to prevent a 'burn' warning.
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6
Add the remaining chicken broth, crushed tomatoes, barbecue sauce, Worcestershire sauce, apple cider vinegar, brown sugar, smoked paprika, and cayenne.
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7
Place the browned pork, chicken, and the finely diced potato into the liquid. The potato will break down during cooking to naturally thicken the stew.
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8
Secure the lid and set the valve to 'Sealing'. Select 'Pressure Cook' or 'Manual' on high pressure for 25 minutes.
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9
Once the timer ends, allow for a 10-minute natural pressure release (NPR) before switching the valve to 'Venting' to release the remaining steam.
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10
Carefully remove the chicken and pork chunks to a bowl. Using two forks, shred the meat into bite-sized pieces and return them to the pot.
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11
Stir in the frozen corn and lima beans. Turn the 'Sauté' mode back on and simmer for 5-8 minutes until the vegetables are tender and the stew has thickened to your liking.
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12
Stir the reserved crispy bacon back in. Taste and adjust seasoning with salt and pepper if needed. Serve hot.
💡 Chef's Tips
For the most authentic texture, ensure the potatoes are diced very small so they dissolve into the broth as a thickener. If you have leftover smoked brisket or pulled pork from a BBQ joint, swap it in for the raw meats and reduce pressure cook time to 15 minutes. Don't skip the apple cider vinegar; its acidity cuts through the richness of the meat and the sweetness of the BBQ sauce. If the stew is too thin after pressure cooking, mash a few of the lima beans against the side of the pot and simmer for a few extra minutes.
🍽️ Serving Suggestions
Serve in deep bowls alongside a large square of warm, buttery cornbread. Pair with a side of creamy coleslaw to provide a cool crunch against the hot stew. A tall glass of sweetened iced tea with lemon is the traditional beverage of choice. For a bit of extra kick, provide a bottle of hot sauce or extra vinegar-based BBQ sauce on the table.