Pressure Cooker Pork RaguJump to Recipe
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!
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.
- 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.
- 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).
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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.
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!
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.
Stir them back into the ragu and season the sauce with salt and pepper. It’s ready to serve!
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.
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!