1. In a large skillet over high heat, brown the pork in 2 tbsp of the oil. Season with salt and pepper. Set aside.

2. In a pressure cooker over medium heat, soften the onion, bell pepper and garlic in the remaining oil (1 tbsp). Add the pork, rutabaga, carrots, potatoes, tomatoes and broth. Season with salt and pepper.

3. Close the cooker and bring it to pressure over high heat. Reduce the temperature to medium (or just enough to maintain pressure) and continue cooking for 20 minutes.

4. Remove the pressure cooker from the heat and let the pressure release. You can speed up the process by running the cooker under cold water.

NOTE

You can also cook the stew over low heat or in the oven (at 325°F/160°C), covered for about 2 hours. Add the potatoes after 1 hour of cooking.