Instant Pot Pork Ragu Recipe

Instant Pot or pressure cooker pork ragu with orecchiette pasta served in a white bowl.

Instant Pot Pork Ragu Recipe

Pork Ragu that tastes like it has been slow-cooked for 24 hours in an hour or so, thanks to the Instant Pot, which is perfect served with pasta or over some cheesy polenta.

Course Pork Recipes

Cuisine Anglo Italian

Keyword instant pot pork, instant pot pork ragu, instant pot ragu, pork ragu

Prep Time 10

Cook Time 1

Total Time 1 10

Servings Servings

Calories 636kcal

Author Brian Jones

Ingredients

300 g Pork Shoulder 10oz (in a single piece)
2 tablespoon Cooking Oil
½ teaspoon Salt
¼ teaspoon Black Pepper
1 Small Onion 100g
2 Garlic Cloves
2 tablespoon Red Wine Vinegar
125 ml Chicken Stock ½ Cup
175 ml Tomato Passata ⅔ Cup
½ teaspoon Sugar
1 teaspoon Dried Oregano
1 Bay Leaf
35 g Capers ¼ Cup

Instructions

Peel the onion, cut it in half and then cut it into a 2-3mm (⅛") dice.
Peel the garlic cloves and then slice them as finely as you can.
Set your Instant Pot to saute mode, and when it is hot, add cooking oil.
Season the pork shoulder with the salt and pepper, then sear it until it is nicely coloured on all sides, then remove and set aside.
Throw the onions into the pot and saute for 2-3 minutes, stirring regularly.
Add the garlic and saute for a further minute, then turn off saute mode.
Return the pork to the instant pot and pour over the stock, passata, and red wine vinegar.
Sprinkle over the sugar, oregano and then toss in the bay leaf, close the lid and cook on manual mode at high pressure for 35 minutes, with a natural pressure release.
Remove the pork from the pot and place the pot on saute mode (high) and reduce the liquid by a third
Whilst the sauce is reducing, shred the pork.
Roughly chop the capers.
Add the capers and pork back onto the pot and stir to combine.

Nutrition