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French Red Wine Pork Stew with Pearl Onions
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Course Main Course
Cuisine French
Servings 4 people

Equipment

  • Instant Pot
  • Measuring cups
  • Wooden spoon

Ingredients
  

  • 1.5 pounds pork shoulder, cut into 1-inch cubes
  • 1 cup pearl onions, peeled
  • 1 cup dry red wine
  • 2 cups beef broth
  • 2 carrots, sliced into rounds
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 2 tablespoons olive oil
  • 1 tablespoon fresh thyme leaves
  • 2 bay leaves
  • 1 tablespoon cornstarch mixed with 1 tablespoon water
  • Salt and black pepper to taste

Instructions
 

  • Set the Instant Pot to sauté and heat the olive oil. Add the pork cubes and brown them on all sides for about 5 minutes. Season with salt and pepper during this step.
  • Stir in the minced garlic and tomato paste. Cook for 1 minute until the paste darkens slightly.
  • Pour in the red wine and scrape the bottom of the pot to release any browned bits. Let the wine simmer for 2 minutes.
  • Add the beef broth, pearl onions, sliced carrots, thyme, and bay leaves. Stir to combine.
  • Secure the lid, set the valve to sealing, and cook on high pressure for 35 minutes. Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
  • Remove the bay leaves. Stir in the cornstarch slurry and switch to sauté mode. Cook for 2 to 3 minutes until the sauce thickens. Taste and adjust salt and pepper if needed.

Notes

Peel the pearl onions ahead by blanching them briefly in hot water so they stay whole during cooking. If the sauce tastes too sharp after pressure cooking, a pinch of sugar can balance the red wine. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: French
Equipment: Instant Pot, Measuring cups, Wooden spoon