Pork Stew with Sweet Peppers and Potatoes

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.