1 ½ lb (675 g) pork shoulder cubes

3 tbsp (45 ml) olive oil

1 onion, chopped

1 red bell pepper, seeded and diced

2 garlic cloves, chopped

1 rutabaga, peeled and cubed

4 carrots, peeled and cut into pieces

8 small baby potatoes

1 can (28 oz/796 ml) diced tomatoes

½ cup (125 ml) chicken broth

Preheat the pressure cooker on the Sauté function for 2 minutes. Brown the pork in 2 tbsp (30 ml) of the oil. Season with salt and pepper. Set aside on a plate.

Soften the onion, bell pepper and garlic in the remaining oil. Return the pork to the pressure cooker. Add the rutabaga, carrots, potatoes, tomatoes and broth. Season with salt and pepper.

Cover and select the Meat function. Set the machine to cook for 20 minutes.

Let the pressure release naturally for at least 15 minutes. Once the pressure is released, remove the lid. Adjust the seasoning.

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