Spanish Braised Pork Pressure Cooker
Transform your weeknight dinners with the rich, smoky flavors of Spanish Braised Pork made effortlessly in a pressure cooker. This recipe elevates tender, juicy pork shoulder, seasoned with a bold blend of smoked paprika, cumin, and cayenne, slow-simmered in a savory medley of crushed tomatoes, dry white wine, and aromatic spices. Topped with sweet red bell peppers and garnished with fresh parsley, this one-pot wonder is a quick way to achieve layers of flavor in under an hour. Perfectly paired with fluffy rice or crusty bread, this comforting dish brings the taste of Spain to your table with minimal effort. Enjoy the ease of pressure cooking and the depth of authentic Spanish cuisine in every bite!
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Recipe Information
Ingredients
- 2 lbs boneless pork shoulder
- 2 tbsp olive oil
- 1 large, diced yellow onion
- 4 minced garlic cloves
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 0.5 tsp cayenne pepper
- 1.5 tsp salt
- 1 tsp black pepper
- 1 cup canned crushed tomatoes
- 1 cup low-sodium chicken broth
- 0.5 cup dry white wine
- 1 bay leaf
- 1 large, sliced red bell pepper
- 2 tbsp, chopped fresh parsley
Instructions
Cut the boneless pork shoulder into 4-inch chunks and season generously with salt and black pepper.
Set the pressure cooker to the sauté setting and heat the olive oil. Once hot, sear the pork pieces in batches until golden brown on all sides, about 3-4 minutes per side. Remove the pork and set aside.
In the same pot, add the diced yellow onion and cook until softened, about 5 minutes. Stir in the minced garlic, smoked paprika, ground cumin, dried oregano, and cayenne pepper. Cook for 1 minute until fragrant.
Deglaze the pot by adding the dry white wine. Scrape up any browned bits from the bottom of the pot. Let the wine simmer for 2 minutes.
Add the crushed tomatoes, chicken broth, and bay leaf. Stir well to combine.
Return the pork to the pot along with any accumulated juices. Nestle the sliced red bell pepper on top.
Secure the lid of the pressure cooker and set it to high pressure for 40 minutes.
Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then manually release any remaining pressure.
Open the lid carefully and remove the bay leaf. Use two forks to shred the pork into large chunks if desired.
Garnish with fresh chopped parsley before serving. Serve hot with rice, crusty bread, or your side of choice.
Nutrition Facts
Calories |
469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 9.7 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 671 mg | 29% | |
| Total Carbohydrate | 8.5 g | 3% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 4.1 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 727 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
