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Dijon Pork Stew, Pressure Cooker

Hearty pork stew in under an hour.

Dijon Pork Stew, Pressure Cooker

Ingredients

  Salt and pepper, to taste
4-5 pound pork shoulder, cut into 1" cubes
4 tablespoons olive oil
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.

Equipment List

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