Pressure Cooker Pork Stew with Kabocha Squash
- Yield: 4
- Servings: 4-5
- Prep Time: 10m
- Cook Time: 25m
- Ready In: 35m
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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
- 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
Pat the meat dry with paper towel. Spread chunked pork on a large piece of parchment.
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.
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).
Using a slotted spoon, remove browned pork form pressure cooker and transfer to a plate.
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.
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 23 minutes.
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.
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.
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.