This stew is even better cooked a day or two ahead, giving the flavors time to meld. Making it in advance also gives the fat a chance to solidify, so it’s easy to remove before reheating.
Instant Pot Pork Stew With Red Wine and Olives
Yield: 4 to 6 servings
2 pounds pork shoulder (or pork stew meat), cut into 2-inch chunks
1-1/2 teaspoons kosher salt (Diamond Crystal), plus more as needed
¾ teaspoon freshly ground black pepper, plus more as needed
6 garlic cloves, grated, passed through a press or crushed into a paste
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
Large pinch of red-pepper flakes
1 teaspoon coriander seeds
½ cup dry red wine
1 (28-ounce) can whole peeled plum tomatoes, juice saved
1 can (15-ounce) cannelloni beans
2 medium carrots, sliced ½-inch thick (about 1 cup)
1 cup pitted Kalamata olives
Chopped parsley or basil, for serving
Season the pork all over with the salt and pepper. In a large bowl, combine the pork, garlic, rosemary, sage and red-pepper flakes.
In a small dry skillet, toast the coriander seeds until fragrant, 1 to 2 minutes. Transfer to a mortar and pestle and coarsely crush (or do this on a cutting board with the side of a heavy knife). Add crushed seeds to the pork and toss well. Refrigerate for at least 30 minutes or overnight.
Add 1 tablespoon oil to a cast iron skillet and let it get hot for a few seconds, then add enough pork chunks to fit comfortably in one layer with a little space around each piece. Let brown for 2 to 3 minutes per side, then transfer the cubes to a plate. Add a little more oil if the skillet looks dry and continue browning the rest of the pork.
Add the wine to the skillet and let simmer, scraping the browned bits from the bottom, until it reduces by half, about 2 minutes. Using kitchen shears or your hands, break the tomatoes into pieces and add them, along with their liquid, to the skillet. Allow to cook for five minutes.
Place pork and tomatoes in the Instant Pot. Seal the pot and cook on high pressure for 45 minutes. Let the pressure release naturally. Remove the meat from the pot with a slotted spoon.
Add carrots to the Instant Pot. Cook on high for five minutes, then instant release. Using a slotted spoon, transfer carrots to a bowl.
Use a fat separator to separate the fat from the juices, or just spoon the fat off the top. (There may be a lot of fat.) If the sauce seems thin, use the sauté function to simmer it until it thickens. You can also add a bit of the thickener of your choice. Using the sauté function, stir in beans, olives, pork, and carrots, and heat through. Then taste the sauce and add more salt, if you like.
Serve over polenta or rice, with some crusty bread to mop up the rich juices.
Do all sautéing in a dutch oven, then make sure you’ve got enough stock/liquid—half-way or so up the meat, or more to make a stew—and simmer in the oven for 2 hours or so at 325 degrees, or on the stovetop at a bare simmer (both covered).