(Total Time: 35 MIN| Serves: 4)
1 lb pork neck, chopped into bite-sized pieces
1 onion, finely chopped
3 garlic cloves, crushed
2 tbsp apple cider vinegar
2 medium-sized tomatoes, roughly chopped
2 tbsp salted capers
4 kalamata olives
2 tbsp fresh parsley leaves, finely chopped
4 tbsp olive oil
½ tsp salt
½ tsp pepper, ground
1 tsp dried rosemary
¼ tsp chili flakes
Plug in the instant pot and press the ‘’Saute’’ button. Heat up the olive oil and add onions and garlic. Stir-fry for 3-4 minutse and then add tomatoes. Continue to cook until completely soft.
Now add the meat and drizzle with apple cider vinegar. Sprinkle with salt, pepper, rosemary, and chili.
Give it a food stir and cook for 4-5 minutes.
Finally, pour in the stock and capers and olives. Seal the lid and set the steam release handle. Press the ‘’Manual’’ button and set the timer for 15 minutes on high pressure.
When done, release the pressure naturally and open the lid. Sprinkle with parsley and serve immediately.
Per Serving(Calories 317 | Total Fats: 18.6g | Net Carbs: 5.1g | Protein: 30.8g |Fiber: 1.6g)