Instant Pot Pork with Pumpkin, Sage, and Pearl Barley

Instructions

1. 1

   1. Season the pork shoulder with 1/2 teaspoon of the salt, black pepper, and sweet paprika.

2. 2

   2. Turn the Instant Pot to Sauté mode on high heat. When the insert is hot, add the olive oil and butter. Brown the pork in 2 batches for 3-4 minutes per batch, stirring to sear it well. Remove and set aside.

3. 3

   3. In the same insert, add the onion, celery, and garlic. Sauté for 3 minutes until the onion softens. Add the fresh sage and fresh rosemary and cook for 30 seconds more.

4. 4

   4. Pour in the dry white wine and scrape the bottom well with a wooden spoon to loosen the browned bits. Cook for 2 minutes so some of the alcohol evaporates.

5. 5

   5. Add the tomato purée, chicken broth, rinsed pearl barley, pumpkin, the remaining salt, and the reserved pork. Stir gently to distribute the ingredients.

6. 6

   6. Lock the lid and cook on High Pressure for 22 minutes. The pot’s internal pressure-cooking temperature reaches about 239°F/115°C. When finished, let it rest for 10 minutes with natural release, then manually release any remaining pressure.

7. 7

   7. Open the lid, stir carefully, and check the texture of the barley and pork. If you want a thicker sauce, switch to Sauté and cook 3-5 minutes more, stirring occasionally.

8. 8

   8. Turn off the pot, add the lemon zest, and adjust the salt if needed. Serve hot, making sure each bowl gets pork, pumpkin, barley, and sauce.