Instant Pot Fusilli with Braised Pork Fennel and Lemon
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)
Instructions
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