Cookting time: 30 minutes
Total preparation time: 90 minutes
Type of pressure cooker: Stovetop or electric
- 3 lbs pork butt, cut into 1 inch pieces
- 2 onions, chopped
- 8 garlic cloves, minced
- 1/3 cup all-purpose flour
- 1 cup dry white wine
- 3 cups chicken broth
- 1 lb carrot, cut into 1 inch pieces
- 1 fennel bulb, cut into 1 inch pieces
- 8 ounces dried cannellini beans, soaked
- Salt and pepper
- 2 tbsp vegetable oil
- 2 bay leaves
- ¼ cup parsley, minced
- 1 tbsp lemon juice
- Brown the meat. Cut up the pork evenly into one-inch pieces and season with salt and pepper. Heat up one tablespoon of vegetable oil inside the pressure cooker. When smoke begins to appear, brown the meat on all sides, transfer to a bowl, and place aside.
- Cook the veggies. Add one tablespoon of vegetable oil to the pressure cooker. Finely chop the onion and add to the pressure cooker. Cook until softened. Add in garlic and cook for about 30 seconds. Stir in flour and cook for another minute. Add in white wine and deglaze the pot by scraping any brown bits at the bottom. Stir for another minute, then add in the broth, carrot, fennel, beans, bay leaves, and pork along with any of its juices.
- Wait 30 minutes. Lock the lid of the pressure cooker and bring the pot to high pressure. Then reduce it to medium-low and cook for 30 minutes. Remove the pot from the heat and let the pressure release naturally for another 15 minutes. Use the quick release function of your pressure cooker to release any remaining pressure. If using an electric pressure cooker, make sure you let the pressure release for 15 minutes after cooking and not let the pressure cooker switch to the warm setting.
- Enjoy. Remove bay leaves, add lemon juice, parsley, salt and pepper to taste, and serve.