Citrus Pork with Red Quinoa, Fennel and Olives in Instant Pot

Instructions

1. 1

   1. Rinse the red quinoa under cold water until it stops foaming, then set it aside well drained.

2. 2

   2. Pat the pork dry with paper towels and toss it with 1 teaspoon of the salt, black pepper, ground cumin, sweet paprika, and dried oregano.

3. 3

   3. Turn the Instant Pot to Sauté mode on high. Once the insert is hot, add 1 tablespoon olive oil and brown half of the pork for 2 to 3 minutes per side, until colored. Remove and repeat with the remaining pork using the other tablespoon of oil.

4. 4

   4. Add the onion and fennel to the pot and sauté for 3 minutes, stirring and scraping up any browned bits. Stir in the garlic and cook 30 seconds more, until fragrant.

5. 5

   5. Pour in the orange juice and scrape the bottom well to deglaze. Add the chicken broth, orange zest, bay leaves, rinsed red quinoa, and green olives.

6. 6

   6. Return the pork and any juices to the pot. Stir gently to distribute everything without crushing the quinoa.

7. 7

   7. Lock the lid, set the valve to sealing, and cook on high pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then carefully quick-release any remaining steam.

8. 8

   8. Open the pot, discard the bay leaves, and fluff the mixture with a fork to loosen the quinoa. Taste and adjust with the remaining salt if needed.

9. 9

   9. Serve hot, finished with the chopped fresh parsley and, if your fennel had fronds, scatter them on top. If you want to hold it before serving, use Keep Warm at about 140°F / 60°C.