While this dish could be made completely on the stove, enlisting the pressure cooker saves quite a bit of kitchen time.
2 lbs boneless pork loin
1 cup all purpose flour
1 tsp paprika
1 tsp garlic salt
1/2 tsp kosher salt
1/2 tsp black pepper
2 Tbsp olive oil, divided
1 large onion, cut stem to root
4 medium carrots, cut into thirds
1 lb small red potatoes
8 oz Crimini mushrooms, halved if large
2 medium red and yellow bell peppers, cut in 2 inch pieces
6 cups chicken broth, divided
4 Tbsp (1/2 stick) unsalted butter
1/2 cup heavy cream
2 tsp dried oregano
1 tsp dried thyme leaves
3 cups chopped kale
2 cups self-rising corn meal mix
1 cup shredded Italian blend cheese
1 cup whole milk
1. With a small, sharp knife, trim the pork loin of excess fat and cut into 1 1/2 inch cubes.
2. In a large zip top bag, combine the flour, paprika, garlic salt, salt, and pepper. Shake to combine, then add the pork and shake to coat.
3. Heat a Dutch oven over medium-high heat and add one Tbsp of oil. Working in batches, brown the pork on all sides, adding more oil as needed.
4. While the pork is browning, prep the vegetables and put them in the pressure cooker. Add one cup of the broth.
5. As it browns, remove the pork to the pressure cooker along with the vegetables.
6. Use what ever setting is appropriate on your pressure cooker to stew the pork and vegetables for 30 minutes, or until the pork is fork tender.
7. When all the pork has been browned, stir any remaining flour into the skillet. At this point you may need to add a little more oil in order to make a smooth paste for the gravy. Cook and stir the roux for a couple of minutes to cook out any raw taste of the flour, then gradually add the rest of the broth and finally the cream. Stir in the dried oregano and thyme, then taste the gravy to see if you need to correct the seasonings. Cook, stirring up the browned bits of flavor from the bottom of the pan for several minutes. Reduce the heat and keep the gravy warm while the pork is stewing and you prepare the batter for the dumplings.
8. Preheat the oven to 400°.
9. In a large bowl, combine the corn meal mix and cheese. Add the milk, stirring until just combined.
10. Return the pork and vegetables to the gravy in the Dutch oven and stir in the kale. Bring to a low boil.
11. Spoon tablespoon-size balls of the batter over the pot pie until the top is fully covered, then move to the oven.
12. Bake until the biscuit topping is golden and cooked through, 20 to 30 minutes, depending on how fast your oven cooks.