Instant Pot Braised Pork with Broccoli Rabe and Sage
By Nicole KonstantinakosPublished on May 18, 2022
Time
1 hour 15 minutes
Yield
Serves 4
Ingredients
1½ pounds boneless pork butt roast, trimmed and cut into 2-inch pieces½ teaspoon table salt ½ teaspoon pepper 1 tablespoon extra-virgin olive oil 2 tablespoons minced fresh sage, divided5 garlic cloves, peeled and smashed1 tablespoon all-purpose flour ¼ cup chicken broth ¼ cup dry white wine 1 pound broccoli rabe, trimmed and cut into 1-inch pieces½ teaspoon grated orange zest
Before You Begin
Pork butt roast is often labeled Boston butt in the supermarket.
Instructions
- Pat pork dry with paper towels and sprinkle with salt and pepper. Using highest sauté function, heat oil in Instant Pot for 5 minutes (or until just smoking). Brown pork on all sides, 6 to 8 minutes; transfer to plate.
- Add 1 tablespoon sage, garlic, and flour to fat left in pot and cook, using highest sauté function, until fragrant, about 1 minute. Stir in broth and wine, scraping up any browned bits. Return pork to pot along with any accumulated juices. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 30 minutes.
- Turn off Instant Pot and let pressure release naturally for 15 minutes. Quick-release any remaining pressure, then carefully remove lid, allowing steam to escape away from you. Transfer pork to serving dish, tent with aluminum foil, and let rest while preparing broccoli rabe.
- Whisk sauce until smooth and bring to simmer using highest sauté function. Stir in broccoli rabe and cook, partially covered, until tender and bright green, about 3 minutes. Stir in orange zest and remaining 1 tablespoon sage. Serve pork with broccoli rabe mixture.
Time
1 hour 15 minutesYield
Serves 4Ingredients
1½ pounds boneless pork butt roast, trimmed and cut into 2-inch pieces
½ teaspoon table salt
½ teaspoon pepper
1 tablespoon extra-virgin olive oil
2 tablespoons minced fresh sage, divided
5 garlic cloves, peeled and smashed
1 tablespoon all-purpose flour
¼ cup chicken broth
¼ cup dry white wine
1 pound broccoli rabe, trimmed and cut into 1-inch pieces
½ teaspoon grated orange zest
Ingredients
1½ pounds boneless pork butt roast, trimmed and cut into 2-inch pieces
½ teaspoon table salt
½ teaspoon pepper
1 tablespoon extra-virgin olive oil
2 tablespoons minced fresh sage, divided
5 garlic cloves, peeled and smashed
1 tablespoon all-purpose flour
¼ cup chicken broth
¼ cup dry white wine
1 pound broccoli rabe, trimmed and cut into 1-inch pieces
½ teaspoon grated orange zest
Ingredients
1½ pounds boneless pork butt roast, trimmed and cut into 2-inch pieces
½ teaspoon table salt
½ teaspoon pepper
1 tablespoon extra-virgin olive oil
2 tablespoons minced fresh sage, divided
5 garlic cloves, peeled and smashed
1 tablespoon all-purpose flour
¼ cup chicken broth
¼ cup dry white wine
1 pound broccoli rabe, trimmed and cut into 1-inch pieces
½ teaspoon grated orange zest
Why This Recipe Works
This recipe is far greater than the sum of its simple parts: Tender, meaty pork and deliciously bitter broccoli rabe are joined in a silky, aromatic sauce. We started by browning pieces of juicy, richly flavored pork butt, then combined garlic, white wine, and aromatic sage with the fond in the pot (with just a touch of flour to add body) to build the braising liquid. After releasing the pressure, we removed the tender pork. As it rested, we cooked the broccoli rabe in the remaining sauce for just 3 minutes using the sauté function. A half teaspoon of freshly grated orange zest added a final burst of brightness.
Before You Begin
Pork butt roast is often labeled Boston butt in the supermarket.
Instructions
- Pat pork dry with paper towels and sprinkle with salt and pepper. Using highest sauté function, heat oil in Instant Pot for 5 minutes (or until just smoking). Brown pork on all sides, 6 to 8 minutes; transfer to plate.
- Add 1 tablespoon sage, garlic, and flour to fat left in pot and cook, using highest sauté function, until fragrant, about 1 minute. Stir in broth and wine, scraping up any browned bits. Return pork to pot along with any accumulated juices. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 30 minutes.
- Turn off Instant Pot and let pressure release naturally for 15 minutes. Quick-release any remaining pressure, then carefully remove lid, allowing steam to escape away from you. Transfer pork to serving dish, tent with aluminum foil, and let rest while preparing broccoli rabe.
- Whisk sauce until smooth and bring to simmer using highest sauté function. Stir in broccoli rabe and cook, partially covered, until tender and bright green, about 3 minutes. Stir in orange zest and remaining 1 tablespoon sage. Serve pork with broccoli rabe mixture.
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