Pork Rib and Sausage Pressure Cooker Stew

This combines the rich flavour of pork ribs with the tasty texture of sausages to produce a great winter warming stew.

Ingredients

• 2 tbsp olive oil
• 12 chipolata sausages
• 2 onions, peeled, halved and thinly sliced
• 4 cloves of garlic, peeled and finely minced
• 2 tbsp plain flour
• 600g pork ribs
• 1 (400g) tin of chopped tomatoes
• 200ml tap water
• 2 courgettes, ends removed and cut into 2cm cubes
• 2 tsp dried herbs de provence

Method

1. Set the electric pressure cooker on saute mode (or use a frying pan) and add the oil. Once it's up to temperature, place the sausages in to brown.
2. Cook the sausages for a couple of minutes on each side in the pressure cooker/frying pan.
3. Once the sausages are browned, remove them from the pressure cooker/frying pan and replace with the onions, garlic and flour to saute for about four minutes, stiring after a couple of minutes.
4. While the onions (etc.) cook, put the pork ribs in a large bowl and boil over a litre of water in a kettle.
5. Once the water is boiling, pour over the ribs and blanch them for a minute or two before draining the water (and worse flavours) off from the pork.
6. Once the onions have started to brown/soften, add the ribs, tomatoes, water, courgette pieces and dried herbs to the pressure cooker.
7. Stir well and place the lid on the pressure cooker.
8. Set the pressure cooker on manual, high pressure for 25 minutes.
9. Once the pressure cooker is done, wait 10 minutes and then release the pressure before serving with rice or mashed potatoes.

Serves 4 to 6.