Fennel & Pork Stew

I've made this half a dozen times. We love it. Converted it to an electric pressure cooker tonight. 20 minutes prep, 10 minutes to get to pressure, 50 minutes high pressure, then 10 NPR, and 10 release. 1:50. Worth it. I used 20 oz. fresh roma tomatoes since they're in season, and seared the pork separately because I'm not happy with that function in my machine. Used 1/2 c wine instead of 3/4. I have abundant herbs in the garden and used them liberally along with a adding more spices including a little cinnamon and coriander. Ras el Hanout would work here, too, if you have it handy. I usually serve this over mashed sweet potatoes made with a little greek yogurt.

I went a little lighter on the rosemary. rosemary goes along way and didn't want to over power the dish. i will make it again. really enjoyed it. Pros: Good flavors and easy to make Cons: Set it and forget it

Easy and delicious i bought a beautiful locally raised pork should for this recipe. I also added a mushroom medley (because they are good for you and yummy) and extra homemade chicken stock as i wanted something that was more of a complete meal as i am trying a paleo diet. Next time i will add more garlic and perhaps some greens (spinach, chard, kale). Pros: very little prep; uses slow cooker; good winter dish Cons: not a lot of veggies;