📝 About This Recipe
This dish transforms the often-misunderstood fennel bulb into a melt-in-your-mouth delicacy with a complex balance of sweetness, acidity, and savory depth. By utilizing the pressure cooker, the fennel’s sharp anise notes mellow into a buttery richness that typically takes hours of slow-braising. This elegant Italian-inspired side is finished with a glossy balsamic reduction that makes it a show-stopping accompaniment to any sophisticated dinner.
🥗 Ingredients
Main Ingredients
- 3 large Fennel bulbs (trimmed, stalks removed, and quartered lengthwise)
- 2 tablespoons Unsalted butter (at room temperature)
- 1 tablespoon Extra virgin olive oil
- 2 medium Shallots (thinly sliced)
- 3 Garlic cloves (smashed and peeled)
Braising Liquid
- 1/2 cups Low-sodium vegetable or chicken broth
- 1/4 cups Dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 2 tablespoons Balsamic vinegar (high quality)
- 1 tablespoon Honey (or maple syrup for vegan option)
- 4 pieces Fresh thyme sprigs
- 1 Bay leaf (dried)
Seasoning & Garnish
- 1 teaspoon Kosher salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly ground)
- 1 teaspoon Lemon zest (freshly grated)
- 2 tablespoons Toasted pine nuts (for crunch)
- 1/4 cups Reserved fennel fronds (roughly chopped for garnish)
👨🍳 Instructions
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1
Prepare the fennel by trimming the root end slightly (keeping the core intact so the quarters hold together) and cutting off the stalks. Reserve a handful of the feathery green fronds for garnish later.
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2
Turn your Instant Pot to the 'Sauté' setting on High. Once the display reads 'Hot', add the olive oil and 1 tablespoon of the butter.
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3
Place the fennel quarters in the pot, cut-side down. Sear them for 3-4 minutes per side until they develop a deep golden-brown caramelized crust. You may need to do this in batches to avoid crowding. Remove fennel and set aside on a plate.
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4
Add the sliced shallots and smashed garlic to the remaining fat in the pot. Sauté for 2 minutes until the shallots are translucent and fragrant.
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5
Pour in the white wine to deglaze the pot. Use a wooden spoon to scrape up all the brown bits (fond) from the bottom, as these contain immense flavor.
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6
Stir in the broth, balsamic vinegar, honey, salt, and pepper. Let the mixture simmer for 1 minute.
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7
Place the seared fennel quarters back into the pot, arranging them as evenly as possible. Nestling them in the liquid is fine. Top with the thyme sprigs and the bay leaf.
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8
Secure the Instant Pot lid and set the steam release valve to the 'Sealing' position. Cancel the Sauté function.
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9
Select 'Pressure Cook' (or Manual) on High Pressure for 8 minutes. It will take about 5-7 minutes to come to pressure.
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10
When the cooking time is complete, immediately perform a Quick Release by carefully turning the steam valve to 'Venting'.
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11
Once the pressure is fully released and the pin drops, open the lid. Use tongs to carefully transfer the tender fennel bulbs to a serving platter, leaving the liquid behind.
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12
Switch the Instant Pot back to 'Sauté' (High). Let the liquid bubble and reduce for 5-7 minutes, or until it has thickened into a syrupy, glossy glaze. Stir in the remaining 1 tablespoon of butter for a velvety finish.
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13
Discard the thyme sprigs and bay leaf. Stir the lemon zest into the glaze and taste for seasoning, adding more salt if needed.
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14
Drizzle the warm balsamic reduction over the fennel. Garnish generously with the toasted pine nuts and the reserved chopped fennel fronds.
💡 Chef's Tips
Choose fennel bulbs that are heavy for their size and have no bruising or brown spots for the best flavor. Don't skip the searing step; the caramelization provides a necessary savory counterpoint to the sweet braising liquid. If your fennel bulbs are particularly small, reduce the pressure cooking time to 6 minutes to prevent them from becoming too mushy. For an extra layer of flavor, you can add a pinch of red pepper flakes during the shallot sauté for a hint of heat. Use the leftover glaze over roasted carrots or as a dressing for a warm grain salad if you have extra.
🍽️ Serving Suggestions
Serve alongside a roasted lemon-herb chicken for a classic Mediterranean Sunday dinner. Pair with a chilled glass of crisp Vermentino or Sauvignon Blanc to cut through the richness of the glaze. Place the braised fennel over a bed of creamy parmesan polenta to soak up all the extra balsamic sauce. This dish works beautifully as a sophisticated side for pan-seared scallops or a firm white fish like halibut. For a vegetarian feast, serve with crusty sourdough bread and a dollop of fresh ricotta cheese.