Pressure Cooker Pork Stew with Kabocha Squash

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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Nutritional Info

This information is per serving.

  • 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 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

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
  • 2 cups frozen edamame or baby lima beans
  • 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

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).

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

Set the burner heat to high pressure. When pressure cooker reaches high pressure, reduce to low. Set a timer to cook for 20 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

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.

Step 9

Remove the pot, the heat. Carefully open the pressure cooker and allow staying for 15 minutes. Stir in cider vinegar and beans. Simmer, uncovered, for 5-10 minutes.

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