Dijon Pork Stew, Pressure Cooker

Hearty pork stew in under an hour.

Ingredients

	Salt and pepper, to taste salt Options RSVP Marble Dual Bin Salt Keeper Price: $24.95 Berard Olive Wood Salt Keeper Price: $49.95 Olde Thompson Acrylic Salt & Pepper Millls & Shaker Set, Himalayan Pink Salt Price: $34.95 Alaea Hawaiian Sea Salt Price: $9.95 View More
4-5 pound	pork shoulder, cut into 1" cubes
4 tablespoons	olive oil olive oil Options Extravagonzo Infused Olive Oil Price: $19.99
2-1/2 cups	onion, chopped
2 cloves	garlic, chopped
3/4 cup	dry red wine
3/4 cup	chicken or beef broth
5 leaves	fresh sage, chopped
12 small	red potatoes, scrubbed, peeled, quartered
1 large	carrot, thinly sliced
2 tablespoons	Dijon or whole-seed mustard
3 tablespoons	minced flat-leaf Italian parsley

Cooking Instructions

Liberally salt and pepper the pork shoulder. Set aside. Heat olive oil in the pressure cooker, using the BROWN setting. Add onions and garlic, browning until onion is soft. Add the pork and cook until golden brown. Dust with flour. Stir well. Add red wine, broth, and sage. Cover and set to high pressure for 20 minutes.

Let the pressure drop using the quick-release method. Unlock and remove lid.

Add potatoes and carrots. Cover and set to high pressure for 8 minutes.

Let the pressure drop using the quick-release method. Unlock and remove cover.

Season to taste with salt and pepper. Stir in Dijon/mustard and parsley before serving.

Recipe courtesy of Deni, Reprinted with permission.