1 medium green pepper, cut into 1-inch pieces
1 tablespoon vegetable oil
2 pounds boneless pork, cut into 1 1/2-inch cubes
1 (10.5 ounce) can condensed chicken broth, undiluted
1 medium onion, chopped
3/4 cup white wine or chicken broth
2 garlic cloves, minced
1/2 teaspoon pepper
1 (16 ounce) package wide egg noodles
1 medium tomato, seeded and chopped
6 tablespoons all-purpose flour
1/2 cup cold water
1/4 cup sour cream
1/2 teaspoon browning sauce
In a pressure cooker, saute green pepper in oil until crisp-tender. Remove with a slotted spoon; set aside. Brown pork in pressure cooker over medium-high heat; drain. Stir in the broth, onion, wine or broth, garlic and pepper.
Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high heat. Reduce heat to medium-high and cook for 12 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.)
Remove from the heat; immediately cool according to a manufacturer’s directions until pressure is completely reduced. Meanwhile, cook noodles according to package directions. Stir tomato and reserved green pepper into the pork mixture. Combine flour and cold water until smooth; stir into pork mixture.
Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in sour cream and browning sauce if desired. Drain noodles; serving with pork mixture.