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!
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.
This was a good recipe. I think that if you opt to use the wine, you should decrease the amount of broth. It was too watery especially after adding in the stewed tomatoes. I had to use corn starch to thicken it up. I would also add in Italian seasoning, red pepper flakes, salt, and pepper. I also added some fresh parsley when I served.
Can’t wait to try this! Looks amazing 🙂 I have a question though. I noticed that there isn’t any salt or pepper listed in the recipe. Do you season the pork before browning or is there enough salt in the stock and tomatoes to supplement adding any more?
Thank you for your question! I almost dont use any salt in my recipes, thats why i recommend to salt and pepper to taste. You can absolutely salt the pork before browning
I'm so frustrated this didn't work at all. I followed this recipe step by step. The pork is tough and tasteless, the sauce is the same texture as when I put it in. Now I have a hungry family and not much to offer them. This is only my second recipe with my instant pot.............maybe it's the user. ? Boo.
Sorry it happened to you. Try to reduce the amount of broth next time, and season more with your favorite spices, maybe this will help. The pork should not be tough at all, maybe you had a wrong cut?
This was super delicious!!
Thank you, glad you liked it!
Do I need to cut the butt roast into pieces?
hey, yes you can but its not necessary.
A 1 lb pork shoulder?
Yes , it is also called butt roast
I'm thinking about purchasing an instant pot too! Love your quick and easy pasta sauce. Busy moms would appreciate 😉
Thank you Lena! Yeah, instant pot is a life saver for bury moms 🙂
How did you know I just got an instant pot and was in serious need of some delicious recipes for it? 😉 Can't wait to try this one out. Pork ragu sounds delish!
This looks so amazing! I don't have an instant pot, but I'm sure I could make the recipe the old fashioned way. Definitely pinning this one