Name: Instant Pot Pork Puttanesca
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 3 1/2 lb. skinless, boneless pork shoulder, excess fat trimmed and discarded, pork cut into 2" pieces -; Kosher salt -; Freshly ground black pepper -; 1 tbsp. extra-virgin olive oil -; 6 cloves garlic, peeled -; 2 oil-packed anchovy fillets -; 1/4 c. tomato paste -; 1 (28-oz.) can whole peeled tomatoes -; 1/3 c. pitted Castelvetrano and/or kalamata olives, halved -; 1/4 c. packed fresh basil leaves, roughly chopped, plus more for serving -; 2 tbsp. red wine vinegar -; 1 tbsp. capers, drained -; 1/2 tsp. crushed red pepper flakes -; 1/2 tsp. granulated sugar -; Cooked polenta and shaved Parmesan, for serving -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot Pork Puttanesca

1. 3 1/2 lb. skinless, boneless pork shoulder, excess fat trimmed and discarded, pork cut into 2" pieces -

2. Kosher salt -

3. Freshly ground black pepper -

4. 1 tbsp. extra-virgin olive oil -

5. 6 cloves garlic, peeled -

6. 2 oil-packed anchovy fillets -

7. 1/4 c. tomato paste -

8. 1 (28-oz.) can whole peeled tomatoes -

9. 1/3 c. pitted Castelvetrano and/or kalamata olives, halved -

10. 1/4 c. packed fresh basil leaves, roughly chopped, plus more for serving -

11. 2 tbsp. red wine vinegar -

12. 1 tbsp. capers, drained -

13. 1/2 tsp. crushed red pepper flakes -

14. 1/2 tsp. granulated sugar -

15. Cooked polenta and shaved Parmesan, for serving -

How to cook deliciously - Instant Pot Pork Puttanesca

1. Stage

Season pork with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

2. Stage

In an Instant Pot, heat oil on Sauté 2 minutes. Add garlic and cook, stirring frequently, until light golden, about 2 minutes. Stir in anchovies and tomato paste and cook, stirring, until tomato paste slightly darkens and anchovies are broken up into small bits, about 2 minutes more.

3. Stage

Add tomatoes and any juices, breaking up tomatoes with a wooden spoon. Add olives, basil, vinegar, capers, red pepper flakes, and sugar and stir to combine. Nestle in pork.

4. Stage

Close and lock lid. Cook on high pressure 30 minutes, or until pork is very tender.

5. Stage

Manually release pressure. Using tongs, transfer pork to a large bowl. Using 2 forks, shred pork. Return pork to pot with sauce and set to Sauté. Bring to a simmer and cook, stirring occasionally, until sauce thickens, 8 to 10 minutes more.

6. Stage

Serve pork over polenta. Top with Parmesan and basil.