Recipe Category: Vegetables
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Ingredients
SERVES 6 to 8 – Cooker: 6- to 8-quart – Time: 25 minutes at HIGH pressure
- 2½ to 3 pounds boneless pork shoulder, trimmed of excess fat and cut into 2-inch cubes
- salt and freshly ground black pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 large white onion, cut in half and thinly sliced into half moons
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour or potato starch
- 1 cup hard apple cider
- 1 cup dark beer
- 2 tablespoons Dijon mustard
- 1 teaspoon ground coriander
- 1 teaspoon dried Italian herb blend
- 1 large sweet potato, peeled and cut into 2-inch chunks
- 4 parsnips, peeled and cut into 2-inch chunks
- 1 medium turnip, peeled and cubed, or 1 bunch baby turnips, trimmed (no need to peel babies)
Method
- Sprinkle the meat with salt and pepper
- In a 6- to 8-quart pressure cooker, melt the butter with the oil over medium-high heat until foamy
- Brown the meat in batches in a single layer on all sides, 5 to 7 minutes per batch
- Use a slotted spoon to transfer the browned meat to a plate
- Add the onion and cook, stirring a few times, until soft, about 3 minutes
- Add the garlic, then sprinkle with the flour
- Cook, stirring, for 1 minute
- Return the meat and any accumulated juices to the pot
- Add the cider, beer, mustard, coriander, herb blend, and root vegetables
- Stir well, scraping up any browned bits from the bottom of the pot, and bring to a boil
- Close and lock the lid
- Set the burner heat to high
- When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
- Set a timer to cook for 25 minutes
- Remove the pot from the heat
- Open the cooker with the Natural Release method; let stand for 15 minutes
- Be careful of the steam as you remove the lid
- Skim any fat from the top of the sauce
- Serve immediately over mashed potatoes or polenta with pumpernickel bread
Full List of Vegetables Recipes
Full List of Pork Recipes