Instant Pot Pork Ragu

This instant pot pork ragu is one of those meals that tastes like it’s been simmering on the stove all day, but it’s ready in about an hour.

The pork shoulder gets incredibly tender under pressure, and it shreds right apart into a rich, meaty tomato sauce. It’s the kind of dish that makes the whole house smell amazing.

I love serving it over pappardelle because the wide noodles catch all that thick sauce perfectly. But honestly, it works great with any pasta you have on hand.

If you’ve been looking for a hearty, comforting dinner that doesn’t require babysitting a pot for hours, this one’s for you.

What Makes This Recipe So Good

Fall-Apart Tender Pork – The Instant Pot turns a tough pork shoulder into melt-in-your-mouth shredded meat in under an hour.

Tastes Like It Simmered All Day – You get that deep slow-cooked Sunday ragu flavor without standing over a stove for hours.

San Marzano Tomatoes Make a Difference – These tomatoes give the sauce a naturally sweet and rich flavor that regular canned tomatoes just can’t match.

Ingredients

• 3 lb Boneless Pork Shoulder, cut into 3 large chunks
• 1 (28 oz) can San Marzano Crushed Tomatoes
• 1/2 cup Dry Red Wine
• 1/2 cup Chicken Broth
• 1 medium Onion, finely diced
• 1 medium Carrot, finely diced
• 2 stalks Celery, finely diced
• 5 cloves Garlic, minced
• 2 tablespoons Tomato Paste
• 2 tablespoons Olive Oil
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Basil
• 1/2 teaspoon Red Pepper Flakes
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 lb Pappardelle Pasta
• Parmesan Cheese, grated for serving
• Fresh Basil Leaves, for garnish

Directions

Step 1

Season the pork shoulder chunks generously with salt and black pepper. Set the Instant Pot to saute mode and heat the olive oil. Sear the pork pieces on all sides until deep golden brown, about 3 minutes per side. Remove and set aside.

Step 2

Add the diced onion, carrot, and celery to the pot. Saute for 4 minutes until softened. Add the minced garlic and tomato paste, stirring for 1 minute until deeply fragrant.

Step 3

Pour in the red wine and scrape up all the browned bits from the bottom. Let it simmer for 1 minute. Add the crushed san marzano tomatoes, chicken broth, dried oregano, dried basil, and red pepper flakes. Stir to combine.

Step 4

Nestle the seared pork pieces back into the sauce. Lock the lid, set the valve to sealing, and cook on high pressure for 45 minutes.

Step 5

Allow a natural pressure release for 15 minutes, then quick release any remaining pressure.

Step 6

Remove the pork and shred it using two forks, discarding any large pieces of fat. Return the shredded pork to the sauce and stir. Set the pot to saute mode and simmer for 5 minutes to let the ragu thicken.

Step 7

Taste and adjust the seasoning with salt and pepper. While it simmers, cook the pappardelle pasta in a separate pot of salted boiling water according to package directions.

Step 8

Serve the pork ragu over the pappardelle. Top with freshly grated parmesan cheese and torn fresh basil leaves.

Pro Tips

Get a Real Sear on the Pork

Pat the pork chunks dry with paper towels before seasoning and searing them. If there’s moisture on the surface, the pork will steam instead of browning, and you’ll miss out on all that deep flavor.

Don’t move the pieces around while they sear. Let each side sit undisturbed for a full 3 minutes so you get a dark golden-brown crust. That crust is where a huge amount of the ragu’s flavor comes from.

Also, don’t crowd the pot. If all three chunks are touching and packed in tight, they won’t brown properly. Sear in two batches if your Instant Pot isn’t wide enough to give each piece its own space.

Deglaze Thoroughly After Adding the Wine

After you pour in the red wine, really take your time scraping the bottom of the pot with a wooden spoon. You want every single browned bit lifted off the bottom and dissolved into the liquid.

This step isn’t just about flavor. If those bits stay stuck to the bottom, your Instant Pot might give you a “burn” notice once it starts pressurizing, which will stop the cooking process and mess up the whole recipe.

Give it a good 60 seconds of scraping and stirring before you add anything else. The bottom should feel completely smooth when you drag the spoon across it.

Don’t Skip the Natural Release

The 15-minute natural release isn’t just about safely letting out pressure. It lets the pork continue cooking gently as the temperature slowly drops, which makes it way more tender and easier to shred.

If you quick release right away, the sudden pressure change can tighten up the meat fibers and you’ll end up with pork that shreds unevenly and feels a bit tough in spots.

Related Recipes

• Slow Cooker Bolognese
• Instant Pot Spaghetti
• Instant Pot Goulash
• Instant Pot Beef Stew
• Slow Cooker Carnitas

Frequently Asked Questions

What pasta can I use if I don’t have pappardelle?

Pappardelle is ideal because its wide, flat shape catches all that chunky meat sauce, but tagliatelle or fettuccine are the closest substitutes and work just as well. Rigatoni is another solid choice since the sauce gets trapped inside the tubes.

You really want a pasta with some surface area or texture to hold onto the thick ragu. Thin pastas like angel hair or spaghetti won’t grab the sauce the same way and you’ll end up with all the good stuff sitting at the bottom of the bowl.