Boneless Pork Roast with Fennel Pressure Cooker Recipe


  • 2 tbsps olive oil
  • 1 kg boneless pork
  • salt and ground pepper, to taste
  • 2 cloves of garlic, peeled and crushed
  • 150ml white wine
  • 150ml chicken stock
  • 1 onion, sliced
  • ½ kg fennel bulbs, thickly sliced


  1. In a heavy based pressure cooker, place olive oil over high heat.
  2. Add in the pork, season with a pinch of salt and pepper; cook until brown on all sides.
  3. Remove the roast from heat and transfer to a plate. Set aside for a few minutes.
  4. Toss the garlic into the pressure cooker, add the white wine and chicken stock. Bring to a boil. Scrape the bottom with a wooden spoon to get the juices.
  5. Get the roast and put back into the cooker. Put the lid onto the pressure cooker. Allow to cook for 35-40 minutes.
  6. Open the lid of the pressure cooker carefully, then add in the sliced onion and fennel.
  7. Cover the pot again and cook for 15 minutes, or until the vegetables become tender.
  8. Remove the pressure cooker from heat. Take the roast and vegies out of the cooker. Keep warm in a separate dish.
  9. Place the cooker back on the stove over medium heat, without the lid. Allow the sauce to cook for several minutes. For a thicker and sticky sauce, you can mix in a tablespoon of flour. Stir constantly.
  10. Serve the pork roast with sauce and fennel mixture.
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Boneless Pork Roast with Fennel Pressure Cooker Recipe