Pressure Cooker Braised Pork Pasta with Mustard Sauce
Ингредиенты
- 1 lb (450 g) boneless pork shoulder, fat trimmed, cut into small cubes
- 2 tbsp butter
- 1 onion, chopped
- 3 garlic cloves, chopped
- ½ cup (125 ml) white wine
- 1 can (10 oz/284 ml) concentrated beef broth
- 3 tbsp (45 ml) Dijon mustard
- 1 tsp cracked black pepper
- 4 bay leaves
- ¾ lb (340 g) short pasta (such as penne, gemelli, rotini)
- 6 cups (140 g) baby spinach, coarsely chopped
- 1 zucchini, cut into small dice
- ¾ cup (75 g) cheddar cheese, grated
Инструкция
- Preheat the pressure cooker on the Sauté function for 2 minutes. Brown the meat in the butter. Add the onion and garlic. Cook for 2 minutes or until softened. Add the wine and cook for 2 more minutes. Add the broth, mustard, pepper and bay leaves. Season with salt.
- Cover and select the Meat function. Set the machine to cook for 20 minutes.
- Let the pressure release naturally (about 15 minutes). Remove the lid. Adjust the seasoning and remove the bay leaves. Using a potato masher, press to shred the meat (see note).
- Meanwhile, in a pot of salted boiling water, cook the pasta until very al dente. Drain. Return the pasta to the pot.
- Add the sauce, spinach and zucchini to the pot. Cook over medium heat for 2 minutes or until the pasta starts to absorb the sauce. Remove from the heat. Adjust the seasoning. Add the cheese and mix well.
