Pressure Cooker Pork Stew with Kabocha Squash
- Cuisine: American
- Course: Main Dish
- Skill Level: Advanced
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- Yield: 4
- Servings: 4-5
- Prep Time: 10m
- Cook Time: 25m
- Ready In: 35m
Average Member Rating
(4 / 5)
2 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
526 -
Fat
27 g -
Cholesterol
60 mg -
Sodium
1117 mg -
Carbohydrate
42.4 g -
Fiber
8.7 g -
Sugars
17.9 g -
Protein
32.9 g
Pressure cooker pork stew with Kabocha squash. Pork shoulder meat with vegetables cooked in a pressure cooker. Japanese Kabocha squash has a nice and strong flavor-sweeter than butternut-and a fluffy texture when cooked.
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Pressure Cooker Pork stew with Kabocha Squash
You may also like Instant Pot Braised Green Beans or Instant Pot Beef Lo Mein
Ingredients
- 2 pounds (960 g) boneless pork shoulder, trimmed and cubed
- 2 tablespoons all-purpose flour
- 1 tablespoon paprika
- 3 tablespoons olive oil
- 1 large yellow onion, peeled and thinly sliced
- 2 cloves garlic, peeled and minced
- 1 ½ cups (375 ml) low-sodium chicken broth
- 1/4 cup (60 ml) dry red wine
- 1 bay leaf
- 1 kabocha squash
- 3 tablespoons cider vinegar
- salt and freshly ground black pepper
Method
Step 1
Pat the meat dry with paper towel. Spread chunked pork on a large piece of parchment.
Step 2
In a small mixing bowl, combine all-purpose flour, paprika, salt, and black pepper. Stir well. Sprinkle flour mixture over meat. Toss well to coat. Set aside for 1 hour at room temperature.
Step 3
Heat 1/2 tablespoon olive oil in an electric pressure cooker turned to the sauté mode. Working in batches, brown the meat in a single layer on all sides (for 3-5 minutes per batch).
Step 4
Using a slotted spoon, remove browned pork form pressure cooker and transfer to a plate.
Step 5
Add sliced onion and cook, stirring, until soft (for about 3 minutes). Stir in minced garlic and cook, stirring, for a further 30 seconds. Return browned pork to pressure cooker. Stir in chicken broth and dry red wine. Add bay leaf.
Step 6
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 23 minutes.
Step 7
Meanwhile, using a large, heavy knife, cut the kabocha in half through the stem end. Scoop out and discard the seeds and strings. Cut squash into chunks, then pare off the peel.
Step 8
Using the Quick Release method, bring pressure to normal. Carefully open cooker. Add the squash, then relock the pressure cooker, bring up to high pressure and cook for a further 3 minutes.
Step 9
Using the quick Release method, bring pressure to normal. Carefully open the pressure cooker and allow staying for 15 minutes. Stir in cider vinegar. Simmer, uncovered, for 5-10 minutes.
