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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 tbsp tomato paste
- 1 tspn oregano dried
- 1 cup broth or stock
- 2 14oz stewed tomatoes (cans)
- 1/2 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!
Rhonda McAtee
Monday 1st of January 2024
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.
Richard
Friday 19th of November 2021
Made this, and turned out too watery. Perhaps the stewed tomatoes should have been drained? Recipe didn’t mention.
Jen
Monday 2nd of August 2021
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.
Keith
Thursday 9th of January 2020
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.
John D'Agostino
Friday 17th of April 2020
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.
Shannon
Tuesday 12th of February 2019
This is a reeeeeeally good recipe — I was surprised at the depth of flavor given that it’s a pretty basic list of ingredients. (I’m eating some of the leftovers for lunch as I type this — I think it’s even better today!) Some things I noticed and changes I incorporated: 1. I don’t know about other areas of the country, but my supermarket didn’t have 1 lb pork shoulders (and no boneless pork ribs) — the smallest shoulder I could find was about 3 lbs, so I cut it to size when I got home. When I make this next, I’ll ask the butcher if they can cut it down for me, as I hated to waste the excess. Fortunately, a good portion of it was bone. 2. Because others referenced that there was too much liquid, I used only 1/2 c. broth and 1/2 c. wine. Worked perfectly! 3. I seasoned the meat with salt and pepper before browning it, and added 1-1/2 tsp of salt to the ingredients before pressure cooking — turned out great, but obviously each person’s taste is different. This could also change depending on how salty your broth and/or canned tomatoes are. Neither of mine had any salt, so I accounted for that. 4. I added things to the pot using a slightly different process... I browned the pork on all sides in oil first by itself, removed it, and then did the onions next (so they weren’t competing for contact with the heated surface). Next I added the garlic and tomato paste at the same time — this helps the paste to “bloom” before adding in the liquid ingredients, builds up some tasty fond on the bottom of the pot, and protects the garlic a bit from burning (on a side note, the Instant Pot’s sauté feature drives me a little crazy as there’s no way to adjust the heat level.). Next I added the wine and broth (scraping up the cooked bits stuck to the bottom of the pan) to deglaze, and finally added the canned tomatoes, oregano, salt and pepper, and put the pork back in. 5. My pork turned out tender, but not quite tender enough to shred — may just be a difference of pressure cooker brands? I ended up just cutting it up, but again, it was tender to chew, so no worries there! 6. The last change I made has to do more with my kids’ pickiness... after the pork was cooked and cut up, and before I put it back into the ragu, I used an immersion blender to purée the sauce. My kids are stinkers and would have turned their noses up at the large chunks of tomatoes, but I also think if it may have helped to thicken up the sauce? Regardless, if you have an immersion blender, I’d recommend it.