Hirino Yiouvetsi

Place Diced & Trimmed Pork Cubes into the bowl of your Pressure Cooker

Pour in the jar of passata. Half fill the bottle with water and add chicken stock powder, put the lid back on and shake to dislodge the remaining tomato bits in the bottle. Add the tomato/stock water into the pressure cooker, add the whole cinnamon stick & stir to combine.

Set the pressure cooker to cook on high for 40 minutes, with quick release setting if available.

Once the machine has come down from pressure and you can open the lid, give the mix a gentle stir to ensure there will be no surprise saucy eruptions before pouring in the raw pasta. Remove the cinnamon stick and discard.

Stir the raw pasta through the hot liquid and close the lid of your pressure cooker. Ensure the cooker is turned off, the pasta will cook with the residual heat. Leave undisturbed for roughly 15-20 minutes before opening to check if the pasta is cooked.

While pasta is cooking, crumble the block of feta with clean hands.

Once the pasta has finished cooking, stir through the crumbled feta and serve as desired, either on it's own or alongside a fresh salad.