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Pressure Cooker Pork Ragu

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So, you don't own a pressure cooker? No worries, mate. You can prep this recipe on a stove top and then put the whole thing into a slow cooker and let it cook for 4 to 6 hours. But, if you do own a pressure cooker, this takes 20 minutes to make one of the tastiest "stews" you've ever eaten. Seriously. The first time, we served this over pasta. The second time, I served it over polenta. This is comfort food at it's finest, with tender pieces of shredded pork and a delicious rich and hearty sauce. Recipes comes from Cook's Illustrated's "Pressure Cooker Perfection.

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Rate this recipe 4.5/5 (22 Votes)

Ingredients

  • 1 1/2 pounds country-style pork ribs, boneless, trimmed and cut into 1-inch pieces
  • Salt and pepper, to taste
  • 1 tablespoon vegetable oil
  • 1 onion, finely chopped
  • 6 garlic cloves, minced
  • 1 1/2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1/8 teaspoon red pepper flakes
  • 1/2 cup dry red wine
  • 1 (28-ounce) can tomatoes, crushed
  • 3/4 cup low-sodium chicken broth
  • 2 tablespoons fresh parsley, minced

Details

Servings 4
Preparation time 25mins
Cooking time 65mins
Adapted from afeastfortheeyes.net

Preparation

Step 1

Pat pork dry with paper towels and seasons with salt and pepper.

Heat oil in pressure-cooker pot over medium-high heat until just smoking. Add half of pork and brown lightly on all sides, about 5 minutes.

Stir in onion and cook until onion is softened and pork is well browned, about 5 minutes.

Stir in garlic, tomato paste, oregano and pepper flakes and cook until fragrant, about 30 seconds.

Stir in wine, scraping up any browned bits, and simmer until nearly evaporated, about 2 minutes.

Stir in tomatoes, broth and remaining pork.

HIGH PRESSURE cook for 20 minutes: Lock pressure cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 20 minutes, adjusting heat as needed to maintain high pressure.

Remove pot from heat and allow pressure to release naturally for 15 minutes. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.

Before serving, using large spoon, skim excess fat from surface of sauce. Break meat into bite-size pieces with spoon. Bring sauce to simmer over medium-high heat and cook until slightly thickened, about 5 minutes.
Stir in parsley and season with salt and pepper to taste.

Serve over a short tubular pasta such as penne, rigatoni or ziti. Better yet, we love it served over polenta.

Sauce freezes well.

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