Name: Instant Pot Braised Fennel with Radicchio, Pear, and Pecorino
Total time: 45 min
Ingredients: 6 tablespoons extra-virgin olive oil , divided; 2 fennel bulbs (12 ounces each), 2 tablespoons fronds chopped, stalks discarded, bulbs halved, each half cut into 1-inch-thick wedges; ¾ teaspoon table salt , divided; ½ teaspoon grated lemon zest plus 4 teaspoons juice; 5 ounces (5 cups) baby arugula; 1 small head radicchio (6 ounces), shredded; 1 Bosc or Bartlett pear , quartered, cored, and sliced thin; ¼ cup whole almonds , toasted and chopped; Shaved Pecorino Romano cheese

Why This Recipe Works

When fennel is cooked under pressure, its sharpness mellows into something sweeter and almost caramelized—a perfect companion to a mix of contrasting bitter greens and sweet pear to make a salad worthy of an upscale brunch spread. We started by cutting the fennel into wedges and browning them in the Instant Pot before cooking them under pressure for a mere 2 minutes. We whisked together a lemony dressing, assembled the salad, and topped it off with salty Pecorino Romano and toasty, crunchy almonds.

Before You Begin

Don't core the fennel before cutting it into wedges; the core helps hold the wedges together during cooking. To make this a heartier meal, add Hard- or Soft-Cooked Eggs and serve with crusty bread.

Instructions

Using highest sauté function, heat 2 tablespoons oil in Instant Pot for 5 minutes (or until just smoking). Brown half of fennel, about 3 minutes per side; transfer to plate. Repeat with 1 tablespoon oil and remaining fennel; do not remove from pot.

Return first batch of fennel to pot along with ½ cup water and ½ teaspoon salt. Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 2 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Using slotted spoon, transfer fennel to plate; discard cooking liquid.

Whisk remaining 3 tablespoons oil, lemon zest and juice, and remaining ¼ teaspoon salt together in large bowl. Add arugula, radicchio, and pear and toss to coat. Transfer arugula mixture to serving dish and arrange fennel wedges on top. Sprinkle with almonds, fennel fronds, and Pecorino. Serve.