Not a typical Summer dinner, but I still had some of the Pork Butt that I had previously cooked in the Instant Pot, so decided to use it in a stew with potatoes, carrots and onion. Added some chicken broth, Worcestershire sauce and black pepper and cooked it all in the instant pot for 6 minutes on high pressure, then a quick release. Then I added a drained can of green beans and a few sprinkles of Wondra flour. Gave it a few stirs, then left it on Keep Warm for about 15 minutes so the beans could warm through and the gravy could thicken.
