Ingredients

The following ingredients have 6 Servings
  • 1 cup beef broth
  • 1 pound pork butt, shoulder, picnic roast or carnitas meat
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp liquid smoke
  • ½ cup diced onions
  • 1 pound boneless, skinless chicken thighs (frozen is okay)
  • 1 pound russet potatoes, peeled and cubed
  • 1 ½ cups frozen lima beans
  • 1 (14 oz) can crushed tomatoes
  • 3 Tbsp tomato paste
  • 1 (8 oz) can tomato sauce or 1 cup barbecue sauce
  • ¼ tsp salt
  • 2 Tbsp worcestershire sauce
  • Pinch of red pepper flakes
  • ½ tsp tabasco sauce
  • 1 cup frozen corn or 1 can drained corn (optional)

Instruction

  • Pour the broth into the bottom of the Instant Pot.
  • Cut off excess fat of the pork. Cut the pork into 1 ½ inch filets. Pat a paper towel over the pork to absorb any moisture. Then rub the ½ tsp kosher salt and pepper over the pork. Place the pork in the Instant Pot. Pour the liquid smoke over the meat. 
  • Cover the Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 20 minutes. When the time is up perform a quick release. Remove the lid.
  • Dump in onions. Place chicken evenly over the top of the pork. Layer the potatoes, lima beans, crushed tomatoes, tomato paste, tomato sauce and salt over the top. 
  • Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes. When the time is up wait for the pot to sit for 15 more minutes (L0:15) and then move the valve to venting. Remove the lid.
  • Use tongs to place the meat on a tray or large cutting board. Shred the meat and return it to the pot.
  • Stir in the worcestershire, red pepper, tabasco, and corn (if desired). 
  • Taste test and then salt and pepper to taste. 
  • Scoop into bowls and serve with cornbread.