Ingredients
Scale
- 2 pounds pork shoulder, cut into cubes
- 8 ounces mushrooms, sliced
- 1 onion, diced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Set the pressure cooker to sauté and heat the olive oil.
- Add the pork and brown on all sides.
- Remove the pork and sauté the onions and garlic until translucent.
- Add the mushrooms and cook until softened.
- Stir in the tomato paste, thyme, rosemary, salt, and pepper.
- Add the pork back to the pot along with the beef broth.
- Seal the pressure cooker and cook on high pressure for 35 minutes.
- Release the pressure, stir and serve hot.
Notes
- For added flavor, you can marinate the pork overnight.
- Serve with pasta or crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 85mg