Pressure Cooker Pork Stew with Sherry and Red Wine

Step 1

Heat the olive oil in a pressure cooker turned to the sauté mode. Working in batches, brown cubed pork in a single layer on all sides (5-7 minutes per batch). Using a slotted spoon, remove browned meat from the pressure cooker and transfer to a plate.

Step 2

Add onions to pressure cooker and cook until golden (for 2 minutes). Stir in bell peppers, 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 the pressure cooker.

Step 4

Close pressure cooker with a lid. Set the machine to cook at high. Set the timer to cook for 28 minutes.

Step 5

Using the Quick Release method, bring pressure to normal. Carefully open the cooker. Let stand, uncovered, for 15 minutes.

Step 6

Skim any fat from the top of the sauce. Using a slotted spoon, remove some meat and vegetables. Add butter 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.