Pressure Cooker Braised Pork Pasta with Mustard Sauce

Ingredients

• • 1 lb (450 g) boneless pork shoulder, fat trimmed, cut into small cubes
  • 2 tbsp butter
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • ½ cup (125 ml) white wine
  • 1 can (10 oz/284 ml) concentrated beef broth
  • 3 tbsp (45 ml) Dijon mustard
  • 1 tsp cracked black pepper
  • 4 bay leaves
  • ¾ lb (340 g) short pasta (such as penne, gemelli, rotini)
  • 6 cups (140 g) baby spinach, coarsely chopped
  • 1 zucchini, cut into small dice
  • ¾ cup (75 g) cheddar cheese, grated