Equal parts sweet and savory, mostarda is an Italian condiment made with fruit and mustard. While a traditional mostarda usually takes several hours to completely cook and reduce, our version is easily made with your Instant Pot instead. Look for firm, unblemished pears when making this dish. Serve it with a thick-cut pork chop, on a charcuterie board, or in a brie grilled cheese.
1 1/2 pounds Bartlett pears, peeled, cored, and cut into 1/2-inch pieces (about 3 1/2 cups)
2 medium fennel bulbs (about 1 1/4 lb.), bulbs chopped, fronds chopped and reserved (about 1 tablespoon)
1/2 teaspoon orange zest plus 1/2 cup fresh juice (from 1 orange)
1/3 cup golden raisins (about 1 1/2 oz.)
2 tablespoons honey
2 tablespoons mustard seeds
1 1/2 tablespoons apple cider vinegar
1 1/4 teaspoons kosher salt
1/2 teaspoon black peppercorns
How to Make It
Combine pears, fennel bulb, orange zest, orange juice, raisins, honey, mustard seeds, vinegar, salt, and peppercorns in a 6-quart programmable electric pressure cooker. Close and lock lid of cooker; turn pressure release valve to sealing position. Program cooker to cook on manual on high pressure for 5 minutes. Turn pressure release valve to the venting position to quickly release pressure (steam) from cooker until float valve drops. Carefully remove lid.
Program cooker to sauté on normal heat. Cook pear mixture, stirring occasionally, until liquid has mostly absorbed, about 8 minutes. Transfer to a medium bowl to cool, about 1 hour. Add reserved fennel fronds to pear mixture; stir to incorporate.
This recipe was developed using the Instant Pot IP-DUO60 V2 pressure cooker.