Pork Pie, Instant Pot

Pork Pie

This is similar to a Cottage Pie I made earlier. There are just a few changes – other than switching the beef for pork.


  • 10oz (300gr) pork, cut into 1″ (2.5cm) cubes (I used boneless chops)
  • 1 onion, chopped
  • 4oz (120gr) pumpkin, cubed
  • 1 rib celery, chopped
  • 1/2 red pepper, chopped
  • 2 cloves garlic, minced
  • 1 tbs olive oil
  • 1/2 cup frozen peas, no sauce
  • 3/4 cup (6oz, 180ml) chicken broth
  • 2 medium potatoes, shredded (10oz, 300gr total weight)
  • 1 tbs creamy horseradish
  • 1 tsp marjoram
  • 1 tbs instant tapioca


  • Set the Instant Pot to Sauté for 6 minutes.
  • Add olive oil, onion, pumpkin, celery, pepper, and sauté for 3 minutes, stirring frequently.
  • Add the garlic, pork, and sauté 3 minutes longer.
  • Add broth, horseradish, marjoram, tapioca, and stir well, scraping up any browned bits.
  • Stir in peas.
  • Top with the shredded potatoes.
  • Secure cover, set Instant Pot to High Pressure for 10 minutes.
  • Natural release for 10 minutes then quick release.
  • Spoon into a large bowl and serve


I used Hokaido squash / pumpkin, but any winter squash or pumpkin would work. Butternut squash would be good.
The instant tapioca is optional – it just thickens the ‘gravy’ a bit more.
Shred potatoes using large holes on box grater. No need to peel.
The time includes coming up to pressure and releasing so it’s 30 minutes hands-off after you secure the lid.


Keywords: pork, potatoes, instant pot

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