In a large bowl, toss the pork with the oregano, 1½ teaspoons kosher salt, ¼ teaspoon black pepper, and the crushed red pepper flakes. Set aside while you chop and prepare the remaining ingredients.
2
Crack the fennel seeds
Using a mortar and pestle or the flat side of a chef’s knife, lightly crush the fennel seeds.
3
Brown the pork
Set the electric pressure cooker to sauté on high and heat 2 tablespoons of olive oil. Add as many pork pieces as fit in a single layer and brown on all sides until deep golden, about 4 minutes per side. Transfer browned pieces back to the bowl; you don’t need to brown the rest.
Tip: Brown in batches to avoid overcrowding.
4
Sauté vegetables & combine
Add the remaining tablespoon of oil and stir in the bell peppers and onion. Sauté until softened, about 8 minutes. Add the garlic, crushed fennel seeds, remaining 1 teaspoon kosher salt, and remaining ¼ teaspoon black pepper; cook 1 minute until fragrant. Stir in the diced tomatoes, scraping up browned bits. Add the potatoes and return the pork and accumulated juices to the pot.
5
Pressure cook
Seal the lid and cook on high pressure for 22 minutes. Let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure.
Tip: Use caution when releasing steam to avoid burns.
6
Finish & serve
Remove the lid, add the spinach and parsley, and stir until the greens wilt. Taste and adjust salt if needed. Serve with lemon wedges and extra parsley.
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