Pressure-Cooker Pork Picadillo Lettuce Wraps

• 3 garlic cloves, minced
• 1 tablespoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon pepper
• 2 pork tenderloins (1 pound each)
• 1 large onion, chopped
• 1 small Granny Smith apple, peeled and chopped
• 1 small sweet red pepper, chopped
• 1 can (10 ounces) diced tomatoes and green chilies, undrained
• 1 cup water
• 1/2 cup golden raisins
• 1/2 cup chopped pimiento-stuffed olives
• 24 Bibb or Boston lettuce leaves
• 1/4 cup slivered almonds, toasted

1. Mix garlic and seasonings; rub over pork. Transfer to a 6-qt. electric pressure cooker. Add onion, apple, sweet pepper, tomatoes and water. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 25 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure according to manufacturer's instructions.
2. Remove pork; cool slightly. Shred meat into bite-size pieces; return to pressure cooker.
3. Select saute setting and adjust for low heat. Stir in raisins and olives; heat through. Serve in lettuce leaves; sprinkle with almonds.

garlic, chili powder, salt, pumpkin pie spice, ground cumin, pepper, pork, onion, apple, sweet red pepper, tomatoes, water, golden raisins, olives, boston lettuce leaves, slivered almonds

Taken from www.tasteofhome.com/recipes/pressure-cooker-pork-picadillo-lettuce-wraps/ (may not work)