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13
Electric Pressure Cooker
Method
1. Liberally salt and pepper the pork shoulder. Set aside.
2. Heat olive oil in the pressure cooker, using the BROWN setting.
Add onions and garlic, browning until onion is soft. Add the
pork and cook until golden brown. Dust with flour. Stir well.
Add red wine, broth, and sage.
3. Cover and set to high pressure for 10 minutes.
4. Let the pressure drop using the quick-release method.
5. Unlock and remove lid.
6. Add potatoes and carrots.
7. Cover and set to high pressure for 8 minutes.
8. Let the pressure drop using the quick-release method.
9. Unlock and remove cover.
10. Season to taste with salt and pepper. Stir in dijon/mustard and
parsley before serving.
BBQ Ribs
Servings: 6
Prep Time: 20 minutes
Cooking Time: 18 minutes
Ingr
edients
Salt and pepper
Dijon Pork Stew
Servings: 6
Prep Time: 20 minutes
Cooking Time: 18 minutes
Ingredients
Salt and pepper
2 lbs. pork shoulder, cut into 1” cubes
2 tbsp. olive oil
2 cups onion, chopped
2 cloves garlic, chopped
1 tbsp. all purpose flour
3
/4 cup dry red wine
3
/4 chicken or beef broth
5 fresh sage leaves, chopped
8 small red potatoes, scrubbed, peeled, quartered
1 large carrot, thinly sliced
1
1
/2 tbsp. dijon or whole-seed mustard
2 tbsp. minced flat-leaf Italian parsley