Instant Pot Fusilli with Braised Pork, Fennel, and Lemon | America's Test Kitchen

Name: Instant Pot Fusilli with Braised Pork, Fennel, and Lemon | America's Test Kitchen
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)

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Braised pasta and meat dishes are often decadent and tomatoey. For a lighter approach, we focused on fennel and lemony goodness.

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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)