Pork with carrots and puree Multicooker

I don't know if this happens to you too, but for me, when I don't feel like spending much time in the kitchen or I want to improvise with whatever I find in the fridge, I always end up cutting some pork and looking at carrots... and I don't know, I get this calm feeling: I'll just pull out the Multicooker and something edible will come out anyway. The first time I tried this combination, I admit I added too much water (it was almost soup instead of stew), but in the end, it turned out okay. Since then, I've refined this process. There's always room for improvement, but honestly, if you start the multicooker and have some decent meat, you can't really go wrong. And when I can't find new ideas and nothing inspires me, I revert to this option – pork with carrots and mashed potatoes, a dish I can always come back to without complicating myself with fancy recipes.

Let me get straight to the practical details, as I know how it is: when you're hungry, you don't have the patience for stories.

Preparation time: about 10-12 minutes for cutting and peeling. Cooking in the multicooker takes about 45-50 minutes for all stages. It yields about 3, at most 4 portions if you don't have any big eaters at the table. The skill level? Very low – if you know how to plug in the device and press two buttons, you’ll definitely succeed.

Why do I keep making this combination? Because it’s quick, doesn’t require me to keep an eye on the pot, it has that homemade taste without the hassle, and I can easily adapt it with whatever I have in the fridge. It’s not the kind of recipe I plan days in advance; I make it on instinct when I’m uninspired or don’t feel like dealing with complicated things. Plus, it works for lunch or dinner, and if there are leftovers, it’s still good the next day (sometimes even better). Also, if you have picky kids, with the mashed potatoes on the side, they won’t turn their noses up.

So, what do you need for a good round? Let me include the quantities and explain why I use them, not just to have them there.

- 500 g boneless pork – I use the thigh because it’s leaner and doesn’t leave excess fat in the dish, but you can also use shoulder if you want more flavor.
- 1 large carrot – it helps add a bit of sweetness and color, so everything doesn’t look gray and bland. You can add two if you like carrots; it won’t bother anyone.
- Salt – I usually add about a teaspoon at the start and taste as I go. It’s better to start with less because it’s hard to take out if you add too much.
- Pepper – to taste, I usually grind it a few times to feel that the meat is seasoned, but no one should be crying at the table from the spiciness.
- Oil – two tablespoons, don’t be stingy, but don’t overdo it either. The oil is to slightly fry the meat so it doesn’t stick to the bottom, plus it helps with the final flavor.
- Fresh parsley – a small bunch, chopped. I add this only at the end; otherwise, the aroma gets lost if you boil it. It’s for freshness, not mandatory, but it elevates the whole dish.

These are the main ingredients. Obviously, for the mashed potatoes, you need potatoes, salt, milk, and butter, but I won’t complicate things here; everyone knows how to make mashed potatoes, I believe.

Now, let me explain how I do it step by step. I don’t have a fixed order; sometimes I skip a step, but this is the general line.

1. First, I peel the carrot and cut it into slices about half a centimeter thick. If you cut it too thin, it melts away and you won’t find anything at the end; if it’s too thick, it stays hard. It’s a balance... I can’t explain the exact measurement, but you don’t need to be precise.
2. I cut the meat into reasonably sized cubes (about the size of a forkful) so it cooks evenly. I put it in a bowl, sprinkle with salt and pepper, and mix with my hands to get the flavor from the start.
3. I turn on the multicooker to the frying function (mine is labeled FRY, but each device has its own name). I pour the two tablespoons of oil into the pot and wait for it to heat up (not too much, so it doesn’t smoke).
4. I throw the seasoned meat into the hot oil. I let it brown on all sides. I don’t turn each piece individually; I stir a few times with a wooden spoon to prevent sticking. Important – don’t overcrowd the pot so the meat can get some color. If you add too much at once, it will boil instead of brown.
5. When the meat is lightly golden, I pour in about a cup of water (200 ml, it doesn’t need to cover it completely, just at level). I once added too much water, and it came out like a soup, so don’t repeat that mistake. You can also use clear broth if you have some in the freezer, but it’s not necessary.
6. I close the lid and switch to the “pressure cooking” or “stew” function (depending on your device). 20-25 minutes is enough if you cut the meat reasonably. If it’s thicker, I leave it longer, but usually, it turns out well.
7. After the time is up, I release the pressure (carefully, so the steam doesn’t burn my eyes) and lift the lid. If I see there’s still a lot of liquid, I put the multicooker back on frying and let it reduce. Only then do I add the carrot – I toss it over the meat and mix.
8. I let everything cook with the lid open for about 10 minutes, stirring occasionally. The carrot softens and clings a bit to the meat, plus it caramelizes slightly on the edges if you’re patient. At this point, I taste for salt and pepper. I add more if needed.
9. When I’m satisfied with the consistency (it shouldn’t be soup, but not dry either), I turn off the device and sprinkle the chopped parsley on top. I put the lid back on for a few minutes to let it absorb some aroma.
10. That’s it for the dish. In the meantime, I make the classic mashed potatoes: I peel about 4-5 potatoes, boil them with salt, drain, add butter and milk, and mash them well. I don’t get caught up in quantities; everyone does it by eye.

Tips, variations, and serving ideas

USEFUL TIPS
- Don’t add too much water to boil. Many people make this mistake and complain that it comes out watery, not as a stew.
- If you want a light crust, after most of the liquid has evaporated, don’t hesitate to leave it for another 2-3 minutes on the frying function with the lid open.
- Taste for salt at the end; don’t add too much at the beginning. Pork can absorb flavors, but when the liquid reduces, it might end up too salty if you’re not careful.
- Don’t add the carrots at the beginning; they turn to mush. You want them crunchy or caramelized on the edges, not mushy.
- Use meat cut not too thick, so you don’t have to wait an hour for it to cook.

SUBSTITUTIONS AND ADAPTATIONS
- You can replace the pork with chicken if you want something lighter. You’ll need to shorten the cooking time in the multicooker; otherwise, the chicken will dry out.
- If you want a gluten-free version, there’s nothing to remove; the recipe is fine as is. If you want it to be diet-friendly, skip the oil or use just a tablespoon and lean pork or chicken.
- For vegetarians, you can try mushrooms and zucchini instead of meat. It won’t have the same flavor, but it will come close in texture.
- If you don’t have a multicooker, you can also make it in a regular pot over low heat, but you’ll need to supervise and stir more often to prevent sticking.

VARIATIONS
- You can also add a small chopped onion for a sweeter taste, added when browning the meat.
- A clove of garlic at the end works too, for those who want a stronger flavor.
- I’ve also tried adding bell peppers – put them in with the carrots, it changes the flavor a bit and looks great.
- For those who want a bit of tang, a teaspoon of mustard or even half a tablespoon of vinegar at the end changes everything.

SERVING
- I always serve it with mashed potatoes. It also goes well with polenta or rice; it’s not set in stone.
- Cabbage salad or pickles on the side, especially in winter, make everything much better.
- A cold beer or a glass of red wine pairs perfectly. Still water doesn’t go as well, but everyone has their preference.
- If you care about presentation, sprinkle fresh parsley and black pepper on top when serving.

FREQUENTLY ASKED QUESTIONS

1. Can I use another type of meat?
Yes, of course. I’ve made it with chicken and turkey. The times are slightly shorter in the multicooker (don’t leave the chicken too long, or it gets tough), and with beef, you’ll need to extend it by about 15 minutes, plus a bit more liquid. It’s just as simple; only the texture and flavor differ.

2. What if I don’t have a multicooker?
You can do everything in a regular pot with a lid over low heat. Just be careful not to let it run out of liquid and stir more often, or you risk it sticking to the bottom and ruining everything. The final taste will be just as good; it just takes longer, and you need to keep an eye on it.

3. Should I add the carrot at the beginning or the end?
It’s better at the end, after the meat is cooked and most of the liquid has evaporated. If you add it at the beginning, it turns to mush, and you won’t find it in the dish. If you like it crunchy or caramelized, add it at the end and stir frequently.

4. Can I make this recipe without mashed potatoes?
Of course, mashed potatoes are not mandatory. I’ve made it with boiled potatoes, rice, or simply with toasted bread. It also works with polenta, especially if you want something more rustic.

5. Can garlic be added?
Yes, but don’t put it in at the beginning, as it will burn and taste bitter. I add one or two minced cloves at the end when I turn off the multicooker and let it sit for a few minutes with the lid on to soften from the steam. It adds a nice aroma, but it’s not necessary.

NUTRITIONAL VALUES

If you want to keep track, for one serving (with mashed potatoes, about 300 g total), you’re looking at around 500-600 kcal. The pork is the main source of protein and fat, depending on how lean you use. The carrot adds carbohydrates and a bit of natural sugar, nothing to worry about. The mashed potatoes add carbohydrates and some fiber, especially if you don’t peel them too thin. The fat stays within limits if you use lean meat. It’s a filling meal, neither too heavy nor too light. For those wanting to cut calories, reduce the oil or replace the pork with chicken.

HOW TO STORE AND REHEAT

If there are leftovers (which is pretty rare for us, but it happens), I put them in a container with a lid in the fridge. It keeps well for 2-3 days. When reheating, I prefer to use a pan or pot over low heat with a spoon or two of water to prevent sticking. If you use the microwave, be careful not to dry out the meat; add a little water and stir halfway through. Reheat the mashed potatoes separately, or they’ll become rubbery. And if you want to change things up the next day, you can put the meat over rice or make a warm sandwich with the leftovers.

That’s it. This is how I do it, quickly, without hassle, and it always turns out good.

The carrot is peeled, washed, and boiled. In the appliance's bowl, oil is added, then the FRY program is set. When the oil is hot, diced and well-seasoned meat with salt and pepper is added. It is left to brown a little, then a cup of water is added and left to steam. When the meat is nearly done and the water has reduced, carrot slices are added and left to develop a nice crust together. It is seasoned more if needed. The roast is served with mashed potatoes and a salad of choice. Enjoy your meal!

 Ingredients: 500 g boneless pork meat 1 large carrot salt pepper fresh parsley oil

 Tags:  pork stew multicooker recipes philips philips multicooker multicooker