Instant Pot Pork Puttanesca

• portions: 6 servings
• temps actif: 10 minutes
• temps total: 55 minutes

Ingrédients

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

Instructions

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

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.

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.

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

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.

Serve pork over polenta. Top with Parmesan and basil.

Nutrition

• Calories: 1223
• Lipides Totaux: 85 g
• Lipides Saturés: 29 g
• Acides Gras Trans: 0 g
• Cholestérol: 356 mg
• Sodium: 1620 mg
• Glucides Totaux: 6 g
• Fibres Diététiques: 4 g
• Sucres Totaux: 5 g
• Protéines: 100 g