Chop:

   - 3 lbs boneless pork loin - 1 inch cubes

   - 1 onion

   - 2 celery ribs

   - 4 carrots - 1/2 inch pieces

   - 4 potatoes

Season the pork with:

   - 1 tsp paprika

   - 1 tsp salt

   - 1/4 tsp pepper

Brown pork in batches in:

   - 2-3 Tbs oil

Remove browned pork to a pie plate and saute the onion. After 3-4 minutes, add:

   - 2 Tbs minced garlic

Then, after 30 seconds, add:

   - 2 Tbs tomato paste

Deglaze the pot with:

   - 1 cup water

Add the pork back to the pot along with the celery, carrots, potatoes, and:

   - 2 Tbs beef bouillon

   - 1 tsp thyme

   - 1 bay leaf

Continuing with the Instant Pot

Fill the pot until the fill line with:

   - additional water

Pressure cook for 15 minutes and allow a natural pressure release of least 10 minutes

Continuing on the stove top

Bring to a boil; then reduce heat to low, cover, and simmer for 40 minutes, stirring occasionally until the pork is tender and vegetables are soft.

Finish the stew

Remove the bay leaf and stir in:

   - up to 1/2 cup heavy cream or milk

Add additonal salt, pepper, or paprika to taste.