Pork Ragu Pressure Cooker
Transform weeknight dinners with this rich and hearty Pork Ragu made easy in a pressure cooker! Tender chunks of pork shoulder are seared to perfection, then simmered under pressure with aromatic vegetables, crushed tomatoes, and a fragrant mix of garlic, bay leaves, and oregano. The result? A deeply flavorful, melt-in-your-mouth sauce that pairs beautifully with pasta or creamy polenta. With just 20 minutes of prep time and the convenience of a pressure cooker, this recipe delivers slow-cooked depth in a fraction of the time. Perfect for serving a crowd or meal prepping, this savory one-pot wonder is sure to become a new family favorite. Don’t forget the fresh parsley garnish for a bright, herby finish!
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Recipe Information
Ingredients
- 2 pounds Boneless pork shoulder
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 1 large Carrot, diced
- 1 large Celery stalk, diced
- 4 Garlic cloves, minced
- 2 tablespoons Tomato paste
- 28 ounces Crushed tomatoes
- 1 cup Chicken broth
- 2 Bay leaves
- 1 teaspoon Dried oregano
- 0.5 teaspoons Red pepper flakes (optional)
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Cut the pork shoulder into large chunks (about 2-3 inches) and season all over with salt and black pepper.
Set the pressure cooker to 'Sauté' mode. Once hot, add olive oil and sear the pork chunks in batches until browned on all sides, about 3-4 minutes per side. Remove the pork and set aside.
Add the diced onion, carrot, and celery to the pressure cooker. Sauté for 3-5 minutes, stirring occasionally, until softened.
Add the minced garlic and tomato paste to the vegetables and cook for an additional 1-2 minutes, stirring to combine.
Return the seared pork to the pot, along with the crushed tomatoes, chicken broth, bay leaves, dried oregano, and red pepper flakes (if using). Stir to combine all the ingredients.
Cancel the 'Sauté' mode and secure the pressure cooker lid. Set to 'Pressure Cook' or 'Manual' mode on high pressure for 40 minutes.
Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release to fully depressurize the cooker.
Remove the pork chunks from the pot and shred them with two forks. Discard any large pieces of fat. Return the shredded pork to the sauce and stir to combine.
Taste the ragu and adjust seasoning with additional salt and pepper, if needed. Discard the bay leaves before serving.
Serve the pork ragu over your choice of pasta or creamy polenta. Garnish with fresh parsley for a bright finish.
Nutrition Facts
Calories |
2866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.2 g | 272% | |
| Saturated Fat | 68.2 g | 341% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 6214 mg | 270% | |
| Total Carbohydrate | 73.8 g | 27% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 39.4 g | ||
| Protein | 179.1 g | 358% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 436 mg | 34% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 5751 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
