Rustic French Pork and White Bean Stew Pressure Cooker Recipe

Rustic French Pork And White Bean Stew Pressure Cooker Recipe

Ingredients

Serves: 6

Pressure Level: HIGH

Release: NATURAL

Time: 30 minutes plus Bean Soaking Time

• 3 pounds boneless pork butt roast, trimmed and cut into 1-inch pieces (click here.)
• salt and pepper
• 2 tablespoons vegetable oil
• 2 onions, chopped
• 8 garlic cloves, minced
• 1½ teaspoons herbes de Provence
• ? cup all-purpose flour
• 1 cup dry white wine
• 3 cups low-sodium chicken broth
• 1 pound carrots, peeled and sliced 1 inch thick
• 1 fennel bulb, stalks discarded, bulb halved, cored, and cut into 1-inch pieces
• 8 ounces (1¼ cups) dried cannellini beans, picked over, rinsed, and salt-soaked (click here)
• 2 bay leaves
• ¼ cup minced fresh parsley
• 1 tablespoon lemon juice, plus extra as needed

Method

1. Pat pork dry with paper towels and season with salt and pepper
2. Heat 1 tablespoon oil in pressure-cooker pot over medium-high heat until just smoking
3. Brown half of meat on all sides, about 8 minutes; transfer to bowl
4. Heat remaining 1 tablespoon oil in now-empty pot over medium heat until shimmerinAdd onions and cook until softened, about 5 minutestir in garlic and herbes de Provence and cook until fragrant, about 30 secondStir in flour and cook for 1 minutWhisk in wine, scraping up any browned bits and smoothing out any lumps, and cook until slightly reduced, about 1 minutStir in broth, carrots, fennel, soaked beans, bay leaves, browned pork with any accumulated juices, and remaining pork

HIGH PRESSURE FOR 30 minutes:

1. Lock pressure-cooker lid in place and bring to high pressure over medium-high heat
2. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 30 minutes, adjusting heat as needed to maintain high pressure

NATURALLY RELEASE PRESSURE:

1. Remove pot from heat and allow pressure to release naturally for 15 minutes
2. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you
3. Before Serving:
4. Remove bay leaves
5. Using large spoon, skim excess fat from surface of stew
6. Stir in parsley and lemon juice and season with salt, pepper, and extra lemon juice to taste
7. Serve

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