Pork Stew with Sherry and Red Wine Pressure Cooker Recipe

Recipe Category: Pressure-Cooker

Pork Stew With Sherry And Red Wine Pressure Cooker Recipe

Ingredients

SERVES 6 – Cooker: 6- to 8-quart – Time: 25 minutes at HIGH pressure

  • 3 tablespoons olive oil
  • 2 to 2½ pounds boneless pork shoulder, trimmed of fat and cut into 2-inch chunks
  • 1 (16-ounce) bag frozen pearl onions, thawed
  • 2 ribs celery, chopped
  • 3 medium carrots, cut into 1-inch chunks
  • 1 bay leaf
  • 4 stems fresh parsley
  • 1 or 2 sprigs fresh thyme
  • sea salt and freshly ground black pepper
  • 1 cup dry red wine
  • ¾ cup Amontillado dry sherry
  • ¾ cup low-sodium chicken broth
  • 2 tablespoons butter mashed with 2 tablespoons all-purpose flour or rice flour
  • juice of 1 lemon

SHERRY

Method

  1. In a 6- to 8-quart pressure cooker, heat the oil over medium-high heat until very hot
  2. Brown the meat in batches in a single layer on all sides, 5 to 7 minutes per batch
  3. Use a slotted spoon to transfer the browned meat to a plate
  4. Add the onions to the pot and cook for 2 minutes
  5. Add the celery, carrots, and herbs
  6. Return the meat and any accumulated juices to the pot
  7. Season to taste with salt and pepper
  8. Add the wine, sherry, and broth and bring to a boil, scraping up any browned bits on the bottom of the pot
  9. Close and lock the lid
  10. Set the burner heat to high
  11. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  12. Set a timer to cook for 25 minutes
  13. Remove the pot from the heat
  14. Open the cooker with the Natural Release method; let stand for 15 minutes
  15. Be careful of the steam as you remove the lid
  16. Discard the bay leaf, parsley, and thyme
  17. Skim any fat from the top of the sauce
  18. Remove some of the meat and vegetables with a slotted spoon
  19. Add the flour-and-butter mixture and stir over medium heat until the sauce is thickened
  20. Taste for salt and pepper
  21. Add the meat and vegetables back to the sauce and stir in the lemon juice

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