Ingredients
1 tablespoon canola oil1 pound pork tenderloin, cut into 1-inch cubes1 medium onion, chopped3 cups reduced-sodium chicken broth1 medium butternut squash, peeled and cubed2 medium carrots, sliced1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained1 tablespoon chili powder1 teaspoon ground cumin1 teaspoon dried oregano1/2 teaspoon pepper1/4 teaspoon salt
Preparation
Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. When oil is hot, cook and stir pork and onion in oil until browned. Press cancel. Stir in remaining ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. (A thermometer inserted into pork should read at least 145°.)
