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Instant Pot Pork Ragu With Orecchiette Pasta

An incredible Pork Ragu that tastes like it has been slow cooked for 24 hours. Thanks to the Instant Pot it gets all of that flavour in around an hour, it is then served with a hearty orecchiette pasta!

Pork Ragu that tastes like it has been slow cooked for 24 hours in an hour or so thanks to the Instant Pot served with hearty Orecchiette Pasta.

Instant Pot Pork Ragu With Orecchiette Pasta.

This delicious pork ragu dish is probably going to see a marked slow down in the amount of Instant Pot recipes for a short while.

Our weather is definitely on the upturn and spring is on the way. With spring comes new ingredients and quicker lighter cooking techniques.

That, of course, does not mean that the Instant Pot gets put away. It will still get a regular workout making stocks and a few other odds and sods.

My pork ragu recipe relies on simple flavours that just work together. Combined with Orecchiette pasta to form a dish that is hearty enough but does not feel over facing.

Pasta with pork ragu is an Italian classic, although it is more often seen as pappardelle pork ragu. But hey, I like Orecchiette pasta and food is all about what you like.

Pork Ragu that tastes like it has been slow cooked for 24 hours in an hour or so thanks to the Instant Pot served with hearty Orecchiette Pasta.

What Is A Ragu?

A Ragu is typically a meat sauce used as a sauce for pasta. It really does not matter whether that meat is ground, chopped shredded.

Pasta Bolognese is probably the most well-known ragu style sauce, but it is not all about bolognese. For instance, this duck ragu looks very similar to Pasta Bolognese but it could not really be more different.

But like this pork ragu you should not become too focused, You can make a ragu from practically anything.

How about a nice beef cheek ragu? If you are feeling a little more adventurous then how about rabbit ragu, wild boar ragu, Lamb ragu or even this Italian sausage ragu. The latter of which demonstrates that ragu is not just about pasta!

Like many, I associate ragu recipes with Italy and more specifically with pasta recipes. However, the word Ragu actually derives from the French Ragouter, which means “revive the taste”.

In fact, there are a whole host of French Ragout recipes that predate any and all Italian Ragu recipes.

Of course, the fact that I have lots of Italian inspired recipes and no French ones speak volumes about relative popularity!

Pork Ragu that tastes like it has been slow cooked for 24 hours in an hour or so thanks to the Instant Pot served with hearty Orecchiette Pasta.

Cooking In The Instant Pot.

As I mentioned earlier my use of the Instant Pot will likely scale back over the summer. As a result, this Pork Ragu Recipe is probably a good time to share my thoughts on the IP.

In the main I love it, it is a great addition to the kitchen, that however is not to say it is without faults. As a pressure cooker, I love it, I was bought up with a spitting snarling beast as a kid and they scared the snot out of me.

This thing is quiet and refined and sits in the corner and does as it is told! It cooks ribs better than any other device that I own as I explain in this apple gazed rib recipe.

As you would expect it is great for soups, stews and curries. My personal favourite use is for pressed pork belly, which is my idea of food heaven!

However, I personally find it rank average as a slow cooker. I bought it as a replacement for my slow cooker as it died after 30 years. It has done just that but I no longer slow cook and have developed my recipes to work in the pressure cooker.

The other feature I find lacking is the saute function that is primarily because of ergonomics. It is fine for starting of a dice of vegetables for a sauce and not to bad for a gorund-meat based sauce.

However, if you want to get a nice sear on a piece of meat I find it pretty terrible, to be honest. However, I have no problem with using a saute pan to plug this gap.

In short, I am a huge fan of the Instant Pot, I am not an atypical evangelical fan, but it’s good, really good.

Pork Ragu that tastes like it has been slow cooked for 24 hours in an hour or so thanks to the Instant Pot served with hearty Orecchiette Pasta.
Yield: 2 Servings

Instant Pot Pork Ragu With Orecchiette Pasta

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Pork Ragu that tastes like it has been slow cooked for 24 hours in an hour or so thanks to the Instant Pot served with hearty Orecchiette Pasta.


  • 300 g Pork Shoulder
  • 2 Tbsp Cooking Oil
  • 1 Onion, Approximately 75-100g finely diced
  • 2 Garlic Cloves, Finely Sliced
  • 1 Tbsp Red Wine Vinegar
  • 175 ml Tomato Passata, Tomato Sauce in the US I am informed
  • 1/2 Tsp Dried Oregano
  • 1 Bay Leaf
  • 2 Tbsp Capers
  • 175 g Orecchiette Pasta
  • Salt and Pepper, To Taste


  1. Set your InstantPot to Saute mode and when hot add half of the cooking oil along with the onions and saute for 5 minutes, stirring occasionally.
  2. Meanwhile heat the remaining oil in a frying pan over a high heat, then season the pork with salt and pepper and brown on all sides. You can do this in the InstantPot if you like but my preference is to use a frying pan.
  3. When the onions have been cooking for 5 minutes add the garlic and stir for a further minute.
  4. Now add in the red wine vinegar, it should pretty much evapourate straight away, then turn off saute mode.
  5. Add the pork.
  6. Then add in the tomato passata, oregano and bay leaf along with a really generous grind of black pepper.
  7. Close the lid an cook on manual mode at high pressure for 40 minutes, with a 10 minute natural pressure release.
  8. Putting the pasta on to cook with 2-3 minutes left in the InstantPot should be perfect timing tom bring the dish together.
  9. When released, remove the pork from the InstantPot and flip over to saute mode and reduce the remaining liquid by half.
  10. Shred with two forks before returning back to the pan along with any juices, it would of course be rude to not check for seasoning again now.
  11. Add the capers and the cooked Orecchiette pasta and stir to combine.


Sprinkle with some freshly shredded basil to serve.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 756Total Fat: 47gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 135mgSodium: 749mgCarbohydrates: 39gFiber: 4gSugar: 7gProtein: 42g

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

Megan Life

Tuesday 14th of January 2020

I am going to try this recipe tonight! So excited! Question and I apologize in advance if you are already answered this, do I need to cook the pasta over the stove or do I add it the insta pot?

Brian Jones

Tuesday 14th of January 2020

I always cook my pasta on the stove, I am very particular about my pasta cooking ;) If you scroll up there is a comment from Rebecca where I took a guess at cooking it in the pot, she says it worked out well but I have not tried it.

Enjoy :)

Sheila Youlio

Wednesday 23rd of October 2019

Hello from North Carolina USA! I am so excited to try this recipe tonight, but I am confused as to what size piece of pork I should get to double this? What would it be in pounds, and what would the tomato sauce be in ounces? My apologies! But I'm at the grocery store. Help! ?

Brian Jones

Wednesday 23rd of October 2019

Greetings from rural Hungary! Double the pork in pounds would be 1lb 4oz give or take, and the tomato sauce would be around 12 fl oz doubled, this is a rough UK based conversion from metric to UK imperial, I have no idea if there are differences between UK and US imperial.

Enjoy :D


Saturday 10th of August 2019

This is my favorite meal that I've made in my pressure cooker. Thank you for sharing this delicious recipe!

Brian Jones

Monday 12th of August 2019

Thanks for taking the time to tell me you like it :)


Friday 31st of May 2019

Hello! I hate cooking pasta on the stovetop! Do you know how I can cook the same recipe but add the pasta (and more liquid as needed) toward the end? Please give me great news! ?? Thank you very much.

Brian Jones

Saturday 1st of June 2019

Hey Rebecca... I have heard of people doing this but have never done it myself, I've done some research for you and most of what I can find advocates doing a quick release and cooking orecchiette pasta for 5 minutes on low pressure or 1-2 minutes on high pressure.

So a little disclaimer this is just an educated guess, but this would be my starting point on doing it. Cook the recipe as per my instructions through to part 8.

When you get to part 8, ignore putting the pasta in and remove the pork and shred it, do not put the pot on saute and do not reduce the liquid.

Return the pork and add the pasta and stir but do not add the capers, if the pasta is completely covered with liquid you should be fine, if not add enough water to just cover the pasta.

Cook on high pressure for 1 mintue, then quick release and check the pasta, if you need another 30 seconds or minute then go for it.

After it would be a case of judging how to finish the dish. If there is too much liquid, strain out the solids and turn on saute mode to reduce the liquid.

Finally, add the capers at the end and enjoy.

Good luck and let me know how you get on :)


Tuesday 25th of September 2018

I just got an Instant Pot a few days ago and found your site today. May I say that ALL your recipes look fab, and the photos make me drool already!

I am SO looking forward to trying this pasta recipe, but as an Instant Pot newbie I am worried about doubling the recipe. What would your recommendation be? (Particularly when it comes to the liquid) Thank you kindly in advance!

Brian Jones

Wednesday 26th of September 2018

Hey Nina... Thanks for taking the time to write. I hope you have fun playing around with your instant pot and I am excited you find some of my recipes inspiring.

As for advice on amounts of liquid there are two influences on the amount of liquid added to a pressure cooker recipe. The first is flavour obviously, the second is about ensuring that you have enough liquid to bring the instant pot to pressure. In general, this is roughly about 150ml of liquid.

This recipe contains around 200ml of liquid so plenty to fulfil part 2. In order to double this particular recipe I would double it all and then reduce it down as per the recipe, to intensify the flavour in the dish.

Ensure you use a proper passata and not a passata reduction as that runs the risk of catching and preventing the pot from coming to pressure. A passata reduction is really very thick and if that is all you can find use it but let it down with either stock, water or wine, depending on the variety it could take up to 50% of additional liquid.

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