Pressure Cooker Braised Pork Pasta with Mustard Sauce
Pressure Cooker Braised Pork Pasta with Mustard Sauce
Ingredients
- 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
Instructions
- 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.
Pressure Cooker Braised Pork Pasta with Mustard Sauce