Pressure Cooker Pork Stew with Kabocha Squash
- Yield : 4 serving plates
- Servings : 4-5
- Prep Time : 10m
- Cook Time : 25m
- Ready In : 35m
Average Member Rating
(5 / 5)
1people rated this recipe
This information is per serving.
Pressure cooker pork stew with Kabocha squash. Pork shoulder 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.
Are you looking for more delicious pressure cooker recipes? We have a huge collection of them, just check it out-Pressure Cooker Recipes
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
- 2 cups frozen edamame or baby lima beans
- 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.
In a pressure cooker, heat 1/2 tablespoon of olive oil over medium-high heat until hot and bubbly. 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.
Set the burner heat to high pressure. When pressure cooker reaches high pressure, reduce to low. Set a timer to cook for 20 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.
Remove the pot from the heat. Carefully open cooker. Add the squash, then relock pressure cooker, bring up to high pressure and cook for a further 3 minutes.
Remove the pot, the heat. Carefully open the pressure cooker and allow to stay for 15 minutes. Stir in cider vinegar and beans. Simmer, uncovered, for 5-10 minutes.