Pork Ragu

A ragu is a thick, full-bodied Italian meat sauce—usually cooked for hours on the stovetop to create the rich depth of flavor. This pressure-cooked version takes less time to achieve that than the traditional cooking method—and you can walk away from it.

PREP TIME: 30 minutes

FUNCTION: Sauté (Normal); Pressure/Manual (High)

CLOSED POT TIME: 1 hour 30 minutes

TOTAL TIME: 2 hours

RELEASE: Natural

SERVES: 8

• 3 pounds boneless pork shoulder
• 1½ teaspoons kosher salt
• ½ teaspoon black pepper
• 1 tablespoon cooking oil
• 1 medium onion, chopped
• 2 medium carrots, chopped
• 4 cloves garlic, minced
• ½ cup dry red wine
• 1 28-ounce can crushed tomatoes
• 1 cup chicken broth
• 2 sprigs fresh thyme
• 1 bay leaf
• ½ teaspoon crushed red pepper
• Cooked polenta or pasta

PREP

Cut pork shoulder into three equal pieces; season with salt and black pepper.

Select sauté on the Instant Pot® and adjust to normal. Add oil to pot. When hot, add pork and cook for 10 minutes or until browned, turning occasionally. Remove pork to a plate. Add onion and carrots to pot; cook for 6 to 8 minutes or until browned, stirring frequently. Add garlic; cook and stir for 1 minute more. Add wine; cook and stir for 2 to 3 minutes or until most of the liquid is absorbed. Press cancel.

Stir in tomatoes, broth, thyme, bay leaf, and crushed red pepper. Return pork to pot. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 45 minutes. When cooking is complete, use a natural release to depressurize.

SERVE

Remove and discard thyme sprigs and bay leaf. Use two forks to shred pork in pot. Season with additional salt and black pepper.

Serve over polenta or pasta.