60 minutes
A hearty pork stew with tender pork, sweet peppers, and creamy potatoes, perfect for a cozy dinner.
Boneless Pork Butt, cut into 1½-inch pieces
0 lb
Fresh Oregano, finely chopped
tablespoons
teaspoons
teaspoons
teaspoons
Fennel Seeds, lightly cracked
teaspoons
tablespoons
Bell Pepper, sliced ½ inch thick
each
Large Onion, thinly sliced
each
Garlic Clove, finely grated or minced
each
cups
Yukon Gold Potatoes, cut into 1-inch chunks
0 lb
Baby Spinach, coarsely chopped
0 oz
Flat Leaf Parsley, chopped, plus more for serving
cups
to serve
1. Prepare the Pork
In a large bowl, toss the pork pieces with fresh oregano, 1½ teaspoons of kosher salt, ¼ teaspoon of black pepper, and a pinch of red pepper flakes.
2. Crack Fennel Seeds
Lightly crack the fennel seeds using a mortar and pestle or the flat side of a chef's knife on a cutting board.
3. Brown the Pork
Set the electric pressure cooker to the sauté function on high. Add 2 tablespoons of olive oil and brown the seasoned pork in a single layer for about 4 minutes on each side.
4. Sauté Vegetables
Add the remaining tablespoon of olive oil to the same pot and sauté the sliced bell peppers and onion for about 8 minutes.
5. Add Garlic and Spices
Add the garlic, cracked fennel seeds, the remaining 1 teaspoon of salt, ¼ teaspoon of black pepper, and the diced tomatoes to the pot. Cook for about a minute.
6. Combine and Cook
Add the Yukon Gold potatoes and the browned pork with all its juices back into the pot. Secure the lid and cook on high pressure for 22 minutes.
7. Finish with Greens
Stir in the chopped spinach and parsley, allowing the residual heat to wilt the greens gently.
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