Instant Pot Fusilli with Braised Pork, Fennel, and Lemon
By America's Test KitchenPublished on July 20, 2022
Time
1½ hours
Yield
Serves 4 to 6
Ingredients
2 tablespoons extra-virgin olive oil 1 large onion, chopped fine6 garlic cloves, minced1 tablespoon minced fresh thyme or 1 teaspoon dried2 teaspoons fennel seeds 3 cups water 2 cups chicken broth 1 pound boneless country-style pork ribs, trimmed and cut into 1½-inch pieces1 teaspoon table salt 1 teaspoon pepper 1 pound 100 percent whole-wheat fusilli 2 fennel bulbs, 2 tablespoons fronds minced, stalks discarded, bulbs halved, cored, and sliced thin, divided2 ounces Pecorino Romano cheese, grated (1 cup), plus extra for serving1½ teaspoons grated lemon zest plus ¼ cup juice (2 lemons)
Before You Begin
If using traditional pasta, decrease water to 2 cups. Do not substitute other pasta shapes in this recipe.
Instructions
- Using highest sauté function, heat oil in Instant Pot until shimmering. Add onion and cook until softened, about 5 minutes. Add garlic, thyme, and fennel seeds and cook, stirring frequently, until fragrant, about 30 seconds. Stir in water and broth, scraping up any browned bits, then stir in pork, salt, and pepper. Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 25 minutes.
- Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Using slotted spoon, transfer pork to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks; discard excess fat.
- Meanwhile, stir pasta and half of sliced fennel into pot. Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 4 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
- Stir Pecorino, shredded pork and any accumulated juices, and remaining fennel slices into pasta. Partially cover pot and let sit until pasta is tender, pork and fennel are heated through, and sauce is thickened, 5 to 8 minutes. Stir in lemon zest and juice and season with salt and pepper to taste. Sprinkle with fennel fronds and serve, passing extra Pecorino separately.
Time
1½ hoursYield
Serves 4 to 6Ingredients
2 tablespoons extra-virgin olive oil
1 large onion, chopped fine
6 garlic cloves, minced
1 tablespoon minced fresh thyme or 1 teaspoon dried
2 teaspoons fennel seeds
3 cups water
2 cups chicken broth
1 pound boneless country-style pork ribs, trimmed and cut into 1½-inch pieces
1 teaspoon table salt
1 teaspoon pepper
1 pound 100 percent whole-wheat fusilli
2 fennel bulbs, 2 tablespoons fronds minced, stalks discarded, bulbs halved, cored, and sliced thin, divided
2 ounces Pecorino Romano cheese, grated (1 cup), plus extra for serving
1½ teaspoons grated lemon zest plus ¼ cup juice (2 lemons)
Ingredients
2 tablespoons extra-virgin olive oil
1 large onion, chopped fine
6 garlic cloves, minced
1 tablespoon minced fresh thyme or 1 teaspoon dried
2 teaspoons fennel seeds
3 cups water
2 cups chicken broth
1 pound boneless country-style pork ribs, trimmed and cut into 1½-inch pieces
1 teaspoon table salt
1 teaspoon pepper
1 pound 100 percent whole-wheat fusilli
2 fennel bulbs, 2 tablespoons fronds minced, stalks discarded, bulbs halved, cored, and sliced thin, divided
2 ounces Pecorino Romano cheese, grated (1 cup), plus extra for serving
1½ teaspoons grated lemon zest plus ¼ cup juice (2 lemons)
Ingredients
2 tablespoons extra-virgin olive oil
1 large onion, chopped fine
6 garlic cloves, minced
1 tablespoon minced fresh thyme or 1 teaspoon dried
2 teaspoons fennel seeds
3 cups water
2 cups chicken broth
1 pound boneless country-style pork ribs, trimmed and cut into 1½-inch pieces
1 teaspoon table salt
1 teaspoon pepper
1 pound 100 percent whole-wheat fusilli
2 fennel bulbs, 2 tablespoons fronds minced, stalks discarded, bulbs halved, cored, and sliced thin, divided
2 ounces Pecorino Romano cheese, grated (1 cup), plus extra for serving
1½ teaspoons grated lemon zest plus ¼ cup juice (2 lemons)
Why This Recipe Works
Though pork butt is more traditional for braising, we opted for leaner boneless country-style pork ribs, which simply fell apart after cooking under pressure for 25 minutes. For this fennel-forward meal, we started by using fennel seeds as an aromatic, along with garlic and thyme. After the pork had finished cooking, we removed it and added some thinly sliced raw fennel to the pork cooking liquid with the pasta. After going under pressure, we stirred the shredded pork back into the pasta along with some Pecorino cheese and the remaining sliced fennel so they could wilt but still retain crunch. Last, we took the fronds (which often get thrown out) and sprinkled them on top as an herby garnish. Pecorino added a tangy, salty bite while transforming the sauce into something creamy and luscious. A drizzle of lemon juice woke up this fresh and satisfying meal.
Before You Begin
If using traditional pasta, decrease water to 2 cups. Do not substitute other pasta shapes in this recipe.
Instructions
- Using highest sauté function, heat oil in Instant Pot until shimmering. Add onion and cook until softened, about 5 minutes. Add garlic, thyme, and fennel seeds and cook, stirring frequently, until fragrant, about 30 seconds. Stir in water and broth, scraping up any browned bits, then stir in pork, salt, and pepper. Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 25 minutes.
- Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Using slotted spoon, transfer pork to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks; discard excess fat.
- Meanwhile, stir pasta and half of sliced fennel into pot. Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 4 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
- Stir Pecorino, shredded pork and any accumulated juices, and remaining fennel slices into pasta. Partially cover pot and let sit until pasta is tender, pork and fennel are heated through, and sauce is thickened, 5 to 8 minutes. Stir in lemon zest and juice and season with salt and pepper to taste. Sprinkle with fennel fronds and serve, passing extra Pecorino separately.
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