Time: 1 hour
It is so good (c’est si bon)… it really is. Fast, tasty, savoury, healthy… enjoy.
Music Selection: Eartha Kitt – C’est Si Bon
1 – 3 lb pork loin or shoulder, cut into ½ inch cubes
2 large carrots, cut in large ½ inch coins
2 celery, chopped in ½ inch pieces
1 onion, cut in 8 wedges and then halved
5 cloves garlic, minced
2 Tbsp herbes de provence
1/3 cup balsamic vinegar
2 cups chicken broth
2 – 3 Tbsp cornstarch
Optional: 4 – 5 chopped fresh mushrooms or one drained can of sliced mushrooms
Turn instant pot/pressure cooker to sear (high).
Add in some olive oil. Sear the meat and season with the herbes de provence. Let the meat brown slightly, then remove meat and all juices from pan. Set aside.
Chop up the vegetables. Sear the onions, carrots, celery and garlic, until onion is translucent. Turn the instant pot off sear.
Add in the meat, balsamic vinegar, and chicken broth. Mix. Turn on the instant pot to high for 10 minutes. Let release slowly.
Remove lid and turn back to sear.
In a small bowl, mix about ¼ cup of water with 2 Tbsp of cornstarch. Use a whisk so it is smooth and slowly whisk/mix into the stew so it thickens. You can add more cornstarch/water to get desired thickness, which should be a bit like gravy.
Add in mushrooms and cook until they heat up.
Serve over mashed potatoes with braised red cabbage!
One Comment Add yours