Lunch / Dinner
Instant Pot Pork Ragu
Instant Pot Pork Ragu delivers the flavors of a long-simmered dish in much less time. Making a hearty pork shoulder ragu for the whole family is no pressure for this multi-functional cooker.
Ingredients
SOAK:
COMBINE:
PREHEAT:
ADD:
DEGLAZE:
Pork shoulder has a fair amount of fat on it. To keep the sauce from becoming greasy, trim most of it off, as well as any silverskin, which can make the meat seem tough.
Instructions
Soak porcini in hot water 30 minutes; strain, reserve ½ cup liquid, and chop.
Combine flour, Italian seasoning, salt, and black pepper in a bowl; add pork and toss to coat, reserve any residual flour mixture.
Preheat Instant Pot on “Sauté” setting and “More” temperature; add 2 Tbsp. oil.
Brown pork, in 2 batches, on all sides, then transfer to a plate.
Add remaining 1 Tbsp. oil to Pot, then add porcini, onions, carrot, tomato paste, 1 Tbsp. each sage and rosemary, bay leaves, garlic, and pepper flakes; sauté until onions soften, about 3 minutes. Sprinkle any remaining flour mixture over vegetables; cook 1 minute.
Deglaze Pot with wine and vinegar, scraping up any brown bits. Stir in tomatoes, broth, and porcini liquid, then return pork to Pot. Close lid, lock Pot, select “Manual” (or “Pressure Cook”) setting and 40 minutes time.
Pressure cook ragu until time is up, then quick release and open Pot. Transfer pork to a cutting board; shred with two forks then return to Pot and stir into ragu. Stir remaining 1 Tbsp. each sage and rosemary into ragu; season with salt and black pepper. Serve ragu over Creamy-Cheesy Polenta.
After trimming the pork, cut it into large uniform-sized chunks so it cooks evenly and more quickly.
So the sauce has the right body, add any extra flour mixture to the Pot with the aromatics.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 296
% Daily Value*
Total Fat 13g 20%
Saturated Fat 3g 15%
Cholesterol 65mg 21%
Sodium 706mg 29%
Carbs 15g 5%
Fiber 3g 12%
Protein 23g
*Percent Daily Values are based on a 2,000 calorie diet.