Irish Pork Stew

Recipe By:Chef John
Instant Pot Conversion: Matt Sargent

2 1/2 lbs of boneless pork shoulder with fat removed and cut into 2-inch cubes
salt and ground black pepper to taste
1 Tbs vegetable oil
1 Tbs butter or ghee
1 large onion, chopped

3 cloves garlic, minced
2 Tbs all-purpose flour
1 bay leaf
1 tsp caraway seed
1 (12 fluid ounce) bottle dark beer (such as Guinness)
1 1/2 cups chicken broth
3 carrots, cut into 1-inch pieces
2 stalks celery, cut into 1-inch pieces
2 sweet potatoes, cubed and divided
1/4 cup chopped fresh flat-leaf parsley
3 Tbs balsamic vinegar
12 Brussels sprouts, halved
3 cups mashed cauliflower, or as needed
1 tsp chopped fresh flat-leaf parsley, or to taste

Directions

1. You may need to start with 3 or more pounds of pork shoulder to get 2 1/2 pounds of trimmed cubes. Season pork cubes with salt and black pepper.
2. Turn Instant Pot to Saute (High) and wait until the screen says "Hot". Add vegetable oil and working in batches, cook and stir pork in hot oil until browned on all sides, 5 to 10 minutes. Transfer pork to a bowl and set IP to Saute (Low) to reduce heat to medium.
3. Melt butter or ghee in the pot. Cook and stir onion with a pinch of salt in hot oil until onion is softened and translucent, 7 to 10 minutes. Add garlic; saute until fragrant, about 30 seconds (work fast so garlic does not get overdone).
4. Stir flour into onion mixture; cook and stir until flour is completely incorporated, about 2 minutes. Add bay leaf and caraway seed; cook for 2 minutes more. Switch IP to high on Saute and pour beer into onion mixture. Cook and stir until thickened, 1 to 3 minutes.
5. Turn off the pot and stir pork, chicken broth, carrots, celery and half of the sweet potatoes into beer mixture; Stir 1/4 cup parsley and balsamic vinegar. Put the lid on the Instant Pot and set the vent to seal. Press the Pressure Cook and select High pressure, set timer to 20 minutes.
6. While the meat is cooking, put about 1 inch of water into the bottom of a pot and add the the Brussels sprouts and remaining sweet potatoes and steam, covered until almost tender, about 5 minutes. Drain.
7. When the timer on the IP goes off, use the quick release method and open the pot when the pressure drops. Stir the stew in the pot; the sweet potatoes should be very mushy and will break down. Stir in the steamed Brussels sprouts and other sweet potatoes and let sit until heated through, about 2 minutes. Season with salt and pepper to taste. Divide mashed cauliflower between bowls. Ladle stew over mash and top each with a pinch of parsley.