- 1 cups chicken broth
- 3 TBS sweet paprika
- 1-1/2 TBS flour
- 1 tsp. dried dill
- 1 tsp. dried thyme
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper
- 2 TBS olive oil
- One 2-1/2 pound boneless skinless pork shoulder, preferably pork butt, cut into 2-inch pieces
- 1 medium yellow onion, chopped
- 1 pound baby carrots
- One 14 ounce can diced tomatoes (about 1-3/4 cups)
- Whisk the broth, paprika, flour, dill, thyme, salt, and pepper in a large bowl until the flour dissolves; set aside.
- Heat the oil in a 6 quart pressure cooker set over medium heat or in a 6 quart electric pressure cooker set to the browning function. Add the pork chunks, as many as will fit without crowding; brown on all sides turning occasionally, about 6 minutes per batch. Transfer the pork to a bowl and continue browning more as needed.
- Add onions to the pot, cook, stirring often, until softened, about 4 minutes. Stir in the carrots and tomatoes, pour in the broth mixture and stir well. Return the meat and any juices in the bowl to the cooker, stirring well to coat the pieces in the sauce.
- Lock the lid into place
Stovetop: Raise the heat to high to bring the pot to high pressure. Once this pressure has been reached, reduce the heat as much as possible to maintain this pressure. Cook for 25 minutes.
Electric: Set the machine to cook at high pressure. Set the machine’s timer for 40 minutes.
5. Reduce the pressure.
Stovetop: Take the pot off the heat. Allow pressure to return to normal, about 15 minutes.
Electric: Turn off or unplug machine – don’t let it jump to its keep-warm setting. Allow pressure to drop to normal naturally, about 15 to 20 minutes.
6. Unlock and open the cooker. Stir the stew before serving.
Serve with sour cream if desired.