Pressure Cooker Pork Stew with Sherry and Red Wine

Step 1

In a pressure cooker,heat olive oil over medium-high heat. Working in a batches,brown cubed pork in a single layer on all sides (507 minutes per batch). Using a slotted spoon,remove browned meat from pressure cooker and transfer to a plate.

Step 2

Add onions to pressure cooker and cook until golden (for 2 minutes). Stir in celery,carrots and herbs. Return meat to the pot. Season to taste with salt and black pepper.

Step 3

Stir in sherry,dry red wine and chicken broth. Bring to a boil,scrapping any browned bits on the bottom of pressure cooker.

Step 4

Close pressure cooker with a lid. Set the burner heat to high. When cooker reaches high pressure,reduce heat to low. Set timer to cook for 25 minutes.

Step 5

Remove pot from the heat. Carefully open pressure cooker. Let stand,uncovered,for 15 minutes.

Step 6

Skim any fat fro the top of sauce. Using a slotted spoon,remove some meat and vegetables. Add butte mixture and stir over medium heat until sauce is thickened. Adjust seasoning to your taste. Add the meat and vegetables back to the sauce. Stir in lemon juice. Serve hot.