Pressure Cooker Pork Stew with Sherry and Red Wine
- Cuisine: American
- Course: Main Dish
- Skill Level: Advanced
-
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 25m
- Ready In: 35m
Average Member Rating
(5 / 5)
3 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
247.2 -
Fat
12.2 g -
Saturated Fat
2.3 g -
Polyunsaturated Fat
0.8 g -
Cholesterol
13.2 mg -
Sodium
85.4 mg -
Potassium
1,076.2 mg -
Carbohydrate
41.7 g -
Fiber
6.5 g -
Sugars
3.4 g -
Protein
7.5 g
Pressure cooker pork stew with sherry and red wine. Cubed pork shoulder meat with dry red wine, sherry, vegetables, and greens cooked in a pressure cooker. Very delicious! Are you looking for more delicious pressure cooker recipes? We have a huge collection of them, please check it out-Pressure Cooker Recipes
Pressure Cooker Pork Stew with Sherry and Red Wine
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 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.
