Instant pot pork ragu
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Tender, flavorful and delicious pork ragu made in your Instant Pot.
It only takes 25 minutes under the pressure to achieve this perfect tenderness and flavor! Pork is always a big hit in our house and its a go to recipe for a quick easy weeknight meal. Try it!
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Instant Pot is a number one kitchen tool these days, I own it for just about a month and love it!
How many of this great Instant Pot accessories do you already own? 
Instant pot pork ragu
Tender, flavorful and delicious pork ragu made in your Instant Pot.
Equipment
- 8 qt Pressure cooker
Ingredients
- 1 lb pork shoulder (or boneless pork ribs, cut into 1inch pieces)
- 1 onion chopped
- 5 garlic cloves
- 1 tablespoon tomato paste
- 1 tspn oregano dried
- 1 cup broth or stock
- 2 14oz stewed tomatoes (cans)
- ½ cup red dry wine (optional)
- 1 tablespoon olive oil
- 12 oz egg noodles (use you favorite noodles)
Instructions
- Start your Instant Pot with pushing the saute button. Heat the oil , until just smoking and add pork and onions. Saute for about 5 minutes. until browned.
- Add chopped garlic and cook for additional 1 minute, stirring. Add wine if using, broth, tomatoes paste, oregano and stewed tomatoes.
- Push OFF button and then close the lid, push on STEW button and adjust the time to 25 minutes on high pressure. Quick release. Shred the meat with two forks and stir very well.
- Cook your favorite noodles according to the package directions(on stovetop). Serve pork ragu on top of noodles, Enjoy!
Nutrition
Calories: 406kcalCarbohydrates: 53gProtein: 21gFat: 9gSaturated Fat: 2gCholesterol: 94mgSodium: 272mgPotassium: 431mgFiber: 2gSugar: 3gVitamin A: 190IUVitamin C: 3.7mgCalcium: 45mgIron: 2.2mg
Tried this recipe?Let us know how it was!
I’m so glad I didn’t read some of the comments before making this dish as I probably would not have made it. Although it didn’t look like the photo and it was soupy, my husband and I really enjoyed it. I served it in a bowl and did not shred the beef. Next time I make it, I will drain the tomatoes and add more tomato paste. Great flavor. I give it a 4.
Made this, and turned out too watery. Perhaps the stewed tomatoes should have been drained? Recipe didn’t mention.
This recipe is terrible. The meat did NOT shred. It was actually not even edible. I used a pork shoulder just like the recipe called for. Absolutely awful. Had to order pizza and throw this entire dish away.
Looked great in the picture. What turned out looked nothing like it. Very watery with big half tomatoes and hardly any flavor. Would be much better off making ragu from scratch from now on.
Keith is exactly right. I didn't read the comments before following the recipe to the letter to serve over egg noodles for my wife's birthday dinner. I ended up with pork and tomato soup, not "ragu?". I don't know how Tatiana got hers to look like the photo. I even put the finished mixture on Saute, thinking I could cook it down to something approaching a sauce, but that would've overcooked the ingredients and I didn't have time to remove the solids and cook down the liquid. I will mix the leftover mixture with tomato sauce and herbs and try to salvage something I can serve on pasta. Very disappointed.