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Alabama Campe Stew in a soup bowl with silver spoon and white slice of bread in it.
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5 from 5 votes

Instant Pot Alabama Camp Stew

This campfire favorite is a hearty stew packed with meat, potatoes, and vegetables. Alabama Camp Stew is a classic southern recipe with both pulled pork and chicken as well as notable ingredients such as lima beans, corn, and tomatoes. No fire is needed for this recipe that comes together quickly in your Instant Pot.
Prep Time25 minutes
Cook Time1 hour 25 minutes
Quick Release Time20 minutes
Total Time2 hours 10 minutes
Course: Main Course, Soup
Cuisine: American, Southern
Servings: 12 servings
Calories: 205kcal
Author: Aimee Mars

Equipment

  • Instant Pot
  • Measuring Cups and Spoon
  • Mixing Bowls
  • Cutting Board
  • Tongs

Ingredients

  • 1 lb Pork Shoulder butt or roast will work too
  • 1/4 cup Dry Rub or sprinkle with salt and pepper
  • 1 cup Beef Broth
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Ground Black Pepper
  • 1 teaspoon Liquid Smoke
  • 1/2 cup Diced Onions
  • 1 lb Boneless, Skinless, Chicken Thighs
  • 1 lb Russet Potatoes cubed
  • 1½ cups Frozen Lima Beans
  • 1 14-ounce can Crushed Tomatoes
  • 3 tablespoons Tomato Paste
  • 1 cup Barbecue Sauce or 8 ounces of Tomato Sauce
  • 2 tablespoons Worcestershire Sauce
  • 1 cup Frozen Corn
  • 1 teaspoon Hot Sauce

Instructions

Make the Pulled Pork

  • Rinse the pork shoulder in cold water and pat dry with paper towels.
  • Prepare the dry rub using the recipe in the notes, or use a store-bought version and rub the pork all over. Alternatively, you can just sprinkle the pork shoulder with salt and pepper.
  • Place the pork into the Instant Pot and add the beef broth, salt, pepper, and liquid smoke. Place the lid on the Instant Pot and set the valve to sealing. Press the MANUAL cook option and set the time to 60 minutes. Allow the pressure to release naturally for 10 minutes, then do a quick release.

Cook the Stew

  • Remove the Instant Pot lid and add the diced onions, chicken, potatoes, lima beans, crushed tomatoes, tomato paste, barbecue sauce (or tomato sauce), and Worcestershire sauce.
  • Return the lid and set the valve to sealing and set the time to 25 minutes. Allow the pressure to again release naturally for 10 minutes, then do a quick release.
  • Stir in the corn and hot sauce (if using).

Shred the Meat

  • Use some tongs to remove the pork shoulder and chicken. Shred the meats using two forks and return the shredded meat to the Instant Pot. Stir the stew to mix all the ingredients together before servings.

Notes

Dry Rub Recipe: mix 1/4 cup brown sugar, 1 tablespoon chili powder, 1 tablespoon paprika, 2 teaspoons salt, 1 teaspoon onion powder, 1/2 teaspoon ground pepper, 1/2 teaspoon dry mustard powder, a pinch of cayenne and cumin.
Using Pulled Pork: you can use pre-made pulled pork. If you plan on using this then skip the steps for making the pulled pork and start with making the stew.

Nutrition

Serving: 1serving | Calories: 205kcal | Carbohydrates: 28g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 51mg | Sodium: 550mg | Potassium: 611mg | Fiber: 3g | Sugar: 9g | Vitamin A: 201IU | Vitamin C: 7mg | Calcium: 48mg | Iron: 2mg