"Instant Pot Pork Stew With Red Wine and Olives is a cozy warming stew that’s perfect for cool weather, inspired not so much by a particular dish but by all wintery stews I’ve ever made," explains New York Times food columnist and recipe writer, Melissa Clark.

"What I love about this recipe is it really plays to the strengths of the Instant Pot. Any dish that typically needs long, slow cooking in a moist environment will become succulent a lot faster in an electric pressure cooker—and this stew is no exception."

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The next time you feel like a hearty winter stew—but don't feel like spending all day making it—give Clark's set it and forget it recipe a try. A self-proclaimed Instant Pot lover and pro, she shares her best tips for using the device and dishes she always makes in it below.

One tip for avoiding the dreaded ‘burn’ message for this recipe: After searing your ingredients using the sauté function, make sure to add some liquid to the pot, bring it to a simmer, then scrape up any browned bits thoroughly before locking the lid. And if the burn message does appear, don’t panic. Just release the pressure, open the lid, and give everything a good stir. Then lock the lid and continue cooking the recipe.

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Anything to soak up the wonderful sauce will work: polenta, mashed potatoes, crusty bread. Plus a salad or some other green vegetable to add brightness and round out the meal.

Pork shoulder is the main ingredient and it’s best to look for humanely raised, local pork whenever possible, preferably from a small farm. I love Castelvertrano olives, but any meaty, tangy olives will work. As for wine, anything you’d want to drink with dinner will work in the pot, preferably something hearty and rich, like Cotes Du Rhone, or wines from Southern Italy or Spain.

I use my Instant Pot for making beans from scratch (my favorite thing to do with it), risotto, braised meats, soups, root veggies like beets, and homemade stock. And it’s great for steel cut oatmeal, too!

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