Pressure Cooker Pork Stew with Kabocha Squash

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.