Instant Pot Brunswick Stew is a classic American tomato based stew that has many variations depending on who you ask and where it comes from.
My recipe for Instant Pot Brunswick Stew contains two types of meat, both chicken and pulled pork. I didn’t cook the pulled pork for this recipe, I simply bought some at the grocery store and added that in for convenience.
What is Brunswick Stew?
Brunswick Stew is a traditional American stew that is most popular across the Southern United States. Both Georgia and Virignia lay claim to the recipes origins, but it’s not clear where it came from.
This is one of those recipes that varies wildly in terms of authentic ingredients depending on who you ask and who wrote the recipe.
Common ingredients for traditional Brunswick Stew typically include tomatoes, lima beans and butter beans, corn, okra, and at least two types of meat. Others claim that squirrel or opossum are authentic to the original old fashioned Brunswick Stew, but y’all we are NOT going there today!
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What kind of Meat is in Brunswick Stew?
Most modern versions of Brunswick Stew contain at least two meats. They are usually dark chicken meat which is often paired with some sort of slow cooked pork, or beef brisket would be another popular option.
My Instant Pot Brunswick Stew has both chicken and pulled pork as that’s what was easiest for me.
How Many Calories are in a Cup of Brunswick Stew?
My recipe for Instant Pot Brunswick Stew contains approximately 629 calories per serving. This may vary depending on your serving size and the specific brands of ingredients you use.
More Southern Style Pressure Cooker Recipes
- Instant Pot Red Beans and Rice
- Pressure Cooker Memphis Style
- Pressure Cooker Collard Greens
- Pressure Cooker Hoppin’ John
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Instant Pot Brunswick Stew
Instant Pot Brunswick Stew is a classic American stew that is popular in the American South. This easy recipe uses chicken and pork.
- 2.5 lb chicken thighs , Bone in, skinless
- 2 cups low sodium gluten free chicken broth
- 28 oz fire roasted crushed tomatoes , canned
- 1 tsp salt
- 1 tsp pepper
- 1 tsp hot sauce
- 15 oz butter beans, canned
- 15 oz baby lima beans, canned , mash half
- 2 medium potatoes , peeled and diced
- 1 small yellow onion , diced
- 15 oz creamed corn
- 1 lb pulled pork , (SEE RECIPE NOTES)
Saute onions in a little oil first for a few minutes.
Cook the skinless (bone in) chicken thighs with the onions, chicken broth, fire roasted crushed tomatoes, salt, pepper, and hot sauce, for 8 minutes on high pressure, then 5 minutes natural pressure release.
Remove the chicken from the pot and cut or pull apart the meat into pieces.
Mash half the butter beans, then add the mashed and remaining butter beans to the pot.
Now add back the cooked chicken along with the lima beans, chopped potatoes, creamed corn, and pulled pork if you are using it.
Lock the lid, turn the steam vent to 'sealing' and using the 'manual' or 'pressure cook' button, adjust it to cook for 4 minutes at high pressure.
When the cook time time is up you can immediately open the vent to release the pressure, then serve the stew.
PULLED PORK - for this recipe I used pulled pork that was already cooked from the grocery store. If you prefer to make your own, I have an Instant pot pulled pork recipe you could use.