Quick & Easy Pressure Cooker by Murdoch Books Test Kitchen

Author:Murdoch Books Test Kitchen
Language: eng
Format: epub
Publisher: Allen & Unwin
Published: 2016-07-13T04:00:00+00:00

Preparation time 10 minutes • Cooking time 35 minutes • Serves 4

2 tablespoons olive oil

750 g (1 lb 10 oz) pork shoulder, trimmed and cut into 5 cm (2 inch) chunks

1 brown onion, finely chopped

3 garlic cloves, crushed

1 tablespoon rosemary leaves

400 g (14 oz) tin chopped tomatoes

2 × 400 g (14 oz) tins cannellini beans, rinsed and drained, then roughly chopped

chopped flat-leaf (Italian) parsley leaves, to garnish

* * *

1 Heat the oil in a 6 litre (210 fl oz) pressure cooker over medium–high heat and cook the pork in three batches for 4 minutes, or until well browned on all sides. Remove from the cooker and set aside.

2 Reduce the heat to medium. Add the onion, garlic and rosemary to the cooker and cook for 3 minutes, stirring, until softened. Return the pork to the cooker with the tomatoes. Season to taste with salt and freshly ground black pepper.

3 Lock the lid in place and bring the cooker to high pressure over medium–high heat. Once high pressure is reached, reduce the heat to stabilise the pressure and cook for 15 minutes. Remove the cooker from the heat and release the pressure using the quick release method. Remove the lid carefully.

4 Stir in the beans. Lock the lid in place and bring the cooker to high pressure over high heat. Once high pressure is reached, reduce the heat to stabilise the pressure and cook for 5 minutes.

5 Remove the cooker from the heat and release the pressure using the natural release method. Remove the lid carefully.

6 Serve the stew garnished with parsley.

NOTE: This dish can be frozen in an airtight container for up to 3 months.

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