Instant Pot Pork and Winter Squash Stew

Instructions:

1. Step 1:

   Preheat Instant Pot on saute, normal heat. Add olive oil and heat until shimmering. While the pot heats, cut the pork shoulder into large (1 1/2-inch) cubes. Season lightly with salt and pepper.

2. Step 2:

   Add pork shoulder to the Instant Pot and spread it in a single layer. Add in batches if necessary. Allow the pork shoulder to brown on all sides, turning occasionally, 4 to 6 minutes. Remove pork to a plate or bowl and set aside.

3. Step 3:

   While the pork is browning, trim the carrots and cut them into 1-inch lengths. Trim roots and darkest green parts from leek; wash well, then coarsely chop the white and light green portions. De-seed and dice red bell pepper.

4. Step 4:

   Add carrot, leek, red bell pepper, and garlic to the pot. Cook, stirring often, until vegetables begin to soften, about 2 minutes. Add sherry vinegar and stir, scraping up any browned bits from the bottom of the pot. Add chicken broth and browned pork shoulder, along with any accumulated juices. Stir once to combine.

5. Step 5:

   Lock the lid in place. Adjust to Manual; high pressure and set time to 20 minutes. After cooking, quick-release the pressure and carefully remove the lid.

6. Step 6:

   Meanwhile, cut butternut squash into 1-inch cubes. Rinse the red potatoes and cut them into 1-inch cubes.

7. Step 7:

   Add butternut squash and red potato to the pot and lock the lid in place again. Adjust to Manual; high pressure and set the timer for 5 minutes. After cooking, allow pressure to release naturally for 5 minutes, then quick-release and remove the lid.

8. Step 8:

   Taste stew and season with salt and pepper to taste. Coarsely chop sage and stir in gently. Divide into bowls and enjoy.