Pressure Cooker Braised Pork Pasta with Mustard Sauce | RICARDO

Ingredients

• 1 lb (450 g) boneless pork shoulder, fat trimmed, cut into small cubes
• 2 tbsp butter
• 1 onion, chopped
• 3 garlic cloves, chopped
• ½ cup (125 ml) white wine
• 1 can (10 oz/284 ml) concentrated beef broth
• 3 tbsp (45 ml) Dijon mustard
• 1 tsp cracked black pepper
• 4 bay leaves
• ¾ lb (340 g) short pasta (such as penne, gemelli, rotini)
• 6 cups (140 g) baby spinach, coarsely chopped
• 1 zucchini, cut into small dice
• ¾ cup (75 g) cheddar cheese, grated