Pressure Cooker Pork Stew with Sherry and Red Wine
- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 25m
- Ready In: 35m
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(5 / 5)
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Nutritional Info
This information is per serving.
-
Calories
247.2 -
Carbohydrates
41.7 g -
Cholesterol
13.2 mg -
Fat
12.2 g -
Fiber
6.5 g -
Protein
7.5 g -
Saturated Fat
2.3 g -
Serving Size
1 -
Sodium
85.4 mg -
Sugar
3.4 g -
Trans Fat
0.2 g -
Unsaturated Fat
0.8 g -
Potassium
1,076.2 mg
Pressure cooker pork stew with sherry and red wine, a dish that is perfect for the depths of winter. It also freezes well, so, make a big batch and enjoy it on a cold day.
Tips and Tricks for Successful Pressure Cooking
Pressure cooking is one of the best methods for cooking food. It cooks food fast and in a healthy way. And it is worth adding that pressure cooking has some unique benefits over other methods. We will explore some tips and tricks for successful pressure cooking.
Before You Start Pressure Cooking…-Be sure to read all instructions before the pressure cook begins.
-If you are new to pressure cooking, be sure to watch the safety instructions in your book or on the website you’re using.
-Allow plenty of time for the pressure cooker’s natural release valve to cool down before opening it, as it will be hot.-Make sure that any exposed metal parts, such as the lid, are safely coated with a non-metallic cooking spray. The Pressure Cooker
-Use a pressure cooker that has been designed for home use; if you’re unsure of what type you have, check the manufacturer and look for “instant release” or “venting valve.”
-Always use the manufacturer’s recommended amount of liquid; if you don’t, the pressure cooker won’t work properly.
-Fill your pressure cooker with enough water to reach a level two inches (5 cm) below the top of the lid. If you are not sure how much water to put in, fill it so that there is just an inch or so.
Understanding the Benefits of Pressure Cookers Before You Make a Decision
Pressure cookers have been around for a long time and they are still one of the most popular kitchen appliances. But not everyone knows how to use them properly.
The benefits of pressure cookers are:
– They can cook food in a fraction of the time that it would take in a regular pot or oven.
– They can be used to make tender, juicy meats and vegetables with just a little liquid.
– They can be used to make delicious stews and soups in less than an hour.
– The food is sealed inside the pot, so it is less likely to dry out or burn.
– Less energy is required because all the moisture is trapped inside which means that you will use less gas or electricity when cooking on high heat settings.
Pressure Cooker Pork Stew with Sherry and Red Wine
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Ingredients
- 3 tablespoons olive oil
- 2 pounds (960 g) boneless pork shoulder,cubed
- 16 oz (480 g) frozen pearl onions, thawed
- 2 red bell peppers, cored and sliced
- 3 carrots, peeled and chunked
- 1 bay leaf
- 4 stems fresh parsley
- 1 sprig fresh thyme
- 1 cup (250 ml) dry red wine
- 3/4 cup (180 ml) dry sherry
- 3/4 cup (180 ml) reduced-sodium chicken broth
- 2 tablespoons unsalted butter mixed with 2 tablespoons all-purpose flour
- freshly squezzed juice of 1 lemon
- salt and freshly ground black pepper
Method
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 it to a plate.
Step 2
Add onions to the 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, scraping any browned bits on the bottom of the pressure cooker.
Step 4
Close the 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.
