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Instant Pot Pork Ragu

Instant Pot Pork Ragu

This rich, slow-cooked pork ragu is fall-apart tender and packed with deep, savory flavor. The Instant Pot makes it weeknight-friendly without sacrificing that all-day taste.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Italian
Servings 8 servings
Calories 554 kcal

Equipment

  • Instant Pot

Ingredients
  

  • 3 lb Boneless Pork Shoulder, cut into 3 large chunks
  • 1 can (28 oz) 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

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.
  • Allow a natural pressure release for 15 minutes, then quick release any remaining pressure.
  • 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.
  • 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.
  • Serve the pork ragu over the pappardelle. Top with freshly grated parmesan cheese and torn fresh basil leaves.

Nutrition

Serving: 1servingCalories: 554kcalCarbohydrates: 55gProtein: 42gFat: 18g
Keyword instant pot pasta sauce, instant pot pork ragu, pork ragu pappardelle, pressure cooker pork ragu
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