Pressure Cooker Pork Ragu

Pressure Cooker Pork Ragu

This Easy Pork Ragu should be on everybody's winter menu! I make mine in a pressure cooker and it's ready in under an hour, but a slow cooker works also!


Pressure Cooker Pork Ragu

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This Pressure Cooker Pork Ragu is one of those magical recipes that should take hours, but is actually done in about an hour thanks to the joys of the pressure cooker! If you don’t have a pressure cooker, no worries! Use a slow cooker and it’ll be just as good!

As with many slow-simmered sauces, the key to this ragu is to take the time to brown the meat well before you stick it in the pressure cooker. Also, saute the vegetable aromatics so their flavors can develop as well. It’s totally worth the extra work!

Once the ingredients go in the pressure cooker, you can pretty much set it and forget it. When the timer goes off, you will be in for a classic Italian dinner!

Pressure Cooker Pork Ragu

Serves 8.
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Pressure Cooker Pork Ragu
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This Easy Pork Ragu should be on everybody’s winter menu! I make mine in a pressure cooker and it’s ready in under an hour, but you can also make it in a slow cooker! Classic Italian food done right, but also super fast! YUM.


3 pounds boneless pork butt
2 tablespoons olive oil
5 shallots, chopped
1 carrot, chopped
1 stalk celery, chopped
4 cloves garlic, chopped
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
6 ounces tomato paste
1 cup red wine
1 cup water
1 teaspoon dried oregano
1 pound pasta, for serving
Fresh parsley, garnish
Parmesan cheese, garnish

Show Directions

  1. Add olive oil to the pot of your pressure cooker and put in saute mode. If you aren’t using a pressure cooker with multiple functions (or a slow cooker) add the olive oil to a large skillet over medium-high heat.
  2. Cut pork butt into large chunks and season well with a pinch of salt and pepper. Add pork to hot pan and brown well on all sides (2-3 minutes per side).
  3. Remove pork pieces and set aside. Add shallots, carrot, celery, and garlic to the pot or skillet. Continue to cook until veggies soften, another 4-5 minutes.
  4. If you’re using a pressure cooker, add the tomato sauce to the pan along with red wine and water. Scrape up any bits stuck to the pan, add oregano, and add pork pieces in.
  5. Seal the pressure cooker and cook on high pressure 35 minutes. When the timer goes off, let the cooker cool naturally for five minutes and then you can release the pressure.
  6. If you are using a slow cooker, add all ingredients to your slow cooker and mix well to combine. Cook on high heat for 6 hours.
  7. To finish the ragu, remove pork pieces from the sauce and shred with forks. Return meat to the sauce and stir to combine. Taste and season to your liking with salt and pepper.
  8. Serve pork ragu ladled over cooked pasta (I like a large shaped pasta like rigatoni). Garnish with fresh parsley and parmesan.

Leftover pork ragu will keep fine in the fridge for 5 days or freeze the ragu in freezer-safe bags for longer storage. Reheat pork ragu over low heat in a pot with a splash of water.

Nutrition Info

How to Make Pressure Cooker Ragu

The only chopping you need to do for this ragu is the aromatics. I like to use shallot instead of a whole onion. They are a bit sweeter and work better with the pork in my opinion. That said, if you have a bunch of onions, you can use those also! One large onion will be more than enough.

Aromatics - Pressure Cooker Ragu

Before you saute the veggies, cut the pork into big chunks and add it to a hot skillet (or the pot of your pressure cooker if it has a saute function) with olive oil. Brown the pork well on all sides. This will really improve the depth of flavor in the final sauce.

Browned pork - Pork Ragu
Browned = flavor!

Saute your veggies after the meat and then use the liquid (tomato paste + red wine + water) to scrape up any stuck bits. Stir this all together well and add the pork pieces back in.

This is ready to pressurize!

Ready to go - Pressure Cooker Pork Ragu

Cook the ragu on high pressure for 35 minutes. Then turn off the cooker and let it cool naturally for five minutes. Then you can manually release the pressure.

Remove the pork pieces and shred them with a few forks. They will be fall-apart tender.

Shredded pork - Pork Ragu

Stir them back into the ragu and season the sauce with salt and pepper. It’s ready to serve!

Pressure Cooker Pork Ragu

You can technically serve this ragu over any pasta (or polenta!) but I like a larger pasta like rigatoni. It just holds up better to the hearty sauce in my opinion.

Pressure Cooker Pork Ragu

Garnish this pork ragu with a big pinch of fresh parsley and as much Parmesan as you would like.

A perfect winter meal in about an hour! Plus, you’ll probably have leftovers and they are better on day two!

Pressure Cooker Pork Ragu

Here are a few other great Italian Dishes!

7 Responses to “Pressure Cooker Pork Ragu” Leave a comment

  1. I just got a pressure cooker for my birthday and have been searching for an easy family-friendly recipe – this is perfect and looks so dang delicious! Making it this weekend wooot!

  2. Hunting around for an easy, belly-filling dish to make for the ever-hungry teen boy, I stumbled across your recipe. Teen boy is delighted as pork is his favourite thing to eat – guess what we’re having for dinner? (and he wants your chicken hot dish at the weekend too!) Thanks for sharing this great recipe!

  3. Texturally this was awesome, but I felt like it needed something to punch it up a bit more. Maybe some rosemary and/or thyme? Some tomato or red pepper flakes? It was just a bit bland for me. Will *definitely* make it again, because it’s almost perfect.

  4. Thanks for the feedback Ian! Yea… you got it right. You can customize the spice/herbs to your liking of course. Thanks for reporting back!

  5. I’m a complete pressure cooking newb, but this looks tasty so I’m finally gonna try out my cooker! However, grocery delivery sent me 4-1/3 lbs of pork, and I assume I’ll have to extend cooking time to accommodate the larger volume. Can anyone help me gauge what a safe adjustment would be?

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