Ingredients

• 2 tablespoons olive oil
• 2 pounds pork shoulder , cut into 6 pieces
• salt and ground black pepper to taste
• 2 tablespoons all-purpose flour
• 1 cup red wine
• 1 cup beef broth
• 2 tablespoons tomato paste
• 1 onion , cut into large chunks
• baby carrots
• 4 stalks celery , cut into 1-inch pieces
• 2 cloves garlic , chopped
• 2 bays leaves

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add oil; heat for 1 minute. Meanwhile, season pork with salt and pepper. Add to the pot; cook and stir until evenly browned on all sides, 4 to 5 minutes.
2. 2 Add flour; cook and stir for 1 to 2 minutes. Deglaze the pot with wine, broth, and tomato paste, scraping up the browned bits from the bottom.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in onion, carrots, celery, garlic, and bay leaves. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 5 minutes for pressure to build.
5. 5 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.

Nutrition per serving