A hearty pork stew for cold fall evenings
Pressure Cooker Pork Stew With Fall Vegetables
3 Ricardo Tested 1-1/2 lb (675 g) pork shoulder, cubed 3 tbsp (45 mL) olive oil 1 onion, chopped 1 red bell pepper, seeded and diced 2 garlic cloves, chopped 1 rutabaga, peeled and cubed 4 carrots, peeled and cut into large pieces 8 whole baby potatoes 1 can (28 oz/796 mL) diced tomatoes 1/2 cup (125 mL) chicken broth In a large skillet over high heat, brown the pork in 2 tbsp (30 mL) of the oil. Season with salt and pepper. Set aside.
In a pressure cooker over medium heat, soften the onion, bell pepper and garlic in the remaining oil (1 tbsp/15 mL). Add the pork, rutabaga, carrots, potatoes, tomatoes and broth. Season with salt and pepper.
Close the cooker and bring it to pressure over high heat. Reduce the temperature to medium (or just enough to maintain pressure) and continue cooking for 20 minutes.
Remove the pressure cooker from the heat and let the pres- sure release. You can speed up the process by running the cooker under cold water. Note: You can also cook the stew over low heat or in the oven (at 325 F/ 160 C), covered, for about 2 hours. Add the potatoes after 1 hour of cooking.