Instant Pot Pork Ragu
This Instant Pot pork shoulder ragu delivers all the deep, cozy comfort of a long weekend braise, but in a fraction of the time. Under pressure, the pork turns fall-apart tender in just 40 minutes—about half of what a traditional stovetop ragu demands—without sacrificing an ounce of richness or flavor. It’s the rare shortcut that doesn’t feel like one!
Servings: 8 servings
Equipment
- Instant Pot
Ingredients
- 2 lb boneless pork shoulder or butt
- 2 tablespoon olive oil
- 1/2 sweet onion, diced; approx 1 cup
- 1 large carrot, diced; approx 1 cup
- 1 rib of celery, diced; approx 1 cup
- 6 cloves of garlic, smashed then minced
- 2 tablespoon tomato paste
- 1 cup red wine I use cabernet sauvignon
- 1 oz dried porcini mushrooms *See notes
- 2 bay leaves
- 1 packet of fresh "Poultry Blend" herbs If you can't find this, a blend of fresh sage, rosemary, and thyme.
- 28 oz crushed tomatoes
- 1 cup beef broth
- Sea salt and cracked black pepper
- Hunk of parmesan rind (Optional) *See notes
- 1/2 cup heavy cream
Instructions
- Cut the pork shoulder into 4 to 6 similar-sized pieces and season generously with salt and pepper.
- Set the Instant Pot to Sauté. Add a tablespoon of oil, and once hot, add two or three pieces of pork, working in batches so you don’t crowd the pot. Sear each side for 2 to 3 minutes or until deeply golden, then transfer to a plate and repeat with the rest.
- Add a bit more oil if the pot’s looking dry. Add the onions, carrots, and celery, and season with a pinch of salt. Sauté until softened and the onions turn translucent.
- Stir in the garlic and let it cook for just 30 seconds—just until fragrant.
- Stir in the tomato paste, coating the vegetables, then pour in the wine. As it simmers, scrape up any browned bits stuck to the bottom of the pot—this is all flavor! Let it bubble away for 3 to 4 minutes until the liquid has reduced.
- Add the porcini mushrooms, bay leaves, herbs, crushed tomatoes, broth, and a pinch of salt and pepper. Nestle the pork chunks back into the pot, then add the parmesan rind.
- Lock the lid, set the valve to seal, and cook on manual high pressure for 40 minutes. Let the pressure release naturally for 15 minutes, then finish with a quick manual release.
- Transfer the pork to a cutting board and let it rest for about 10 minutes.
- While the pork rests, switch the Instant Pot back to Sauté and let the sauce simmer gently for about 5 minutes, or until it’s reduced and thickened slightly.
- To temper the cream, add the cream to a small mixing bowl. Slowly ladle in about a cup of the hot tomato sauce, whisking constantly as you go. This will gently warm the cream so it won’t curdle when it hits the pot.
- Turn the Instant Pot off, and stir the tempered cream into the tomato sauce.
- Once the pork has rested, use two forks to shred it—it should just fall apart. Discard any big pieces of fat as you go. When done, stir the shredded pork into the sauce.
- Serve over pappardelle noodles or mashed potatoes.
Notes
Be sure to temper the cream before adding it to the hot liquid to prevent curdling.
*Parmesan rind: optional, but if you freeze Parmesan rinds for sauces and soups, this is a great opportunity to use one for added richness and flavor.
Nutrition
Serving: 1serving | Calories: 390kcal | Carbohydrates: 14g | Protein: 24g | Fat: 24g | Saturated Fat: 4g | Monounsaturated Fat: 3g | Fiber: 3g | Sugar: 7g
