• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Balance With Jess
  • Recipes
    • Course
      • Main Dish
      • Side Dish
      • Salads
      • Dessert
      • Breakfast
      • Snacks
      • Appetizers
    • Cuisine
      • American
      • Asian
      • Italian
      • Latin
    • Method
      • 30 Minutes
      • Air Fryer
      • Instant Pot
      • One Pot/Pan
    • Diet
      • Healthier
      • Gluten-Free
      • Vegetarian
      • Dairy-Free
      • Paleo
    • All Latest Recipes
  • About
  • Shop
    • Discount Codes
  • Contact
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About Jessica
  • Discount Codes
  • Shop
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Balance With Jess » Recipes » Italian

    Instant Pot Pork Ragù

    Published: Aug 13, 2021 · Modified: Aug 13, 2021 by Jessica · 2 Comments · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    This Instant Pot Pork Ragù is perfect for both weeknights and weekends. Large cuts of pork shoulder are tenderized in minutes thanks to the Instant Pot. The end result: a rich, delicious meat sauce that tastes like it's been cooking all day.

    Bowl of pappardelle pork ragu with fork and glass of wine
    Jump to:
    • The Best Pork Pasta
    • Ingredients
    • How To Make It
    • Top Tips
    • Storing & Freezing
    • FAQ
    • Looking For More?
    • 📋 Recipe
    • Pin It For Later
    • Products I Used

    The Best Pork Pasta

    Ragù is an Italian-based meat sauce commonly served with pasta - but its potential doesn't stop there! Ragù can be served with ravioli, polenta, rice, in between lasagna sheets, mashed potatoes.. it honestly goes with everything.

    This Instant Pot Pork Ragù uses pork shoulder, which is typically a large, fatty, and tough cut of meat. It's traditionally cooked low and slow to melt the connective tissues, resulting in tender pork that falls apart with a butter knife. But we shorten this hours-long process into just 1 hour thanks to the handy dandy pressure cooker!

    To create the sauce, we start with an Italian sofrito of onion, carrots, and celery. We build layers of flavor with dried herbs, red wine, tomato sauce, and broth. And before you know it, you have the most delectable, mouthwatering pork shoulder ragu! It's silky, deep, rich, and luscious. This Instant Pot Pork Ragù is special enough for a holiday or date night, but so easy that you'll be cooking it every night of the week!

    Why You'll Love it

    • It's great for feeding a crowd, making it a very affordable recipe.
    • The Instant Pot pressure cooker tenderized the pork shoulder quickly and there's no guesswork in when the meat is done.
    • Instant Pot Pork Ragù is versatile enough to be paired with pretty much any kind of starch.
    • Traditionally, we think of beef when it comes to ragù. But pork is a fun and still familiar twist.
    • It's all made in one pot for minimal clean up.
    Ingredients

    Ingredients

    • Pork shoulder: Can also be referred to as pork butt or Boston Butt pork roast. Pork shoulder and butt are cut from opposite ends of the shoulder, but can be used interchangeably. Pork shoulder is less fatty while pork butt is thicker, more fatty, and great for pulled pork. Use either one you'd like.
    • Dried parsley, oregano, and thyme: To create a herby, delicious crust on the pork.
    • Onion, carrots, celery, and garlic: A classic Italian sofrito and base for our sauce.
    • Red wine: Use an affordable, dry red wine you like to drink like a Cabernet Sauvignon. You can also leave it out if you wish!
    • Bay leaf: To add more fragrance to the ragù.
    • Tomato sauce: I prefer canned because it's thicker and smoother. You can substitute with your favorite jarred marinara or tomato sauce, but the ragù may end up thinner.
    • Bone broth: I cook exclusively with bone broth for the collagen and health benefits. Only use bone broth from the refrigerated or freezer section. You can substitute with low sodium boxed broth or stock.
    • Grated Parmesan cheese and fresh basil: for garnish
    Collage of process shots

    How To Make It

    1. Season and brown the pork. Cut the pork shoulder into large chunks for faster and more even cooking. Then season with salt, pepper, and plenty of herbs. Turn on the Sauté mode on your Instant Pot, make sure it reds "Hot", then sear the pork until a crust forms. Only sear each surface 2-3 minutes as we're trying to develop flavor rather than cook the pork. Also make sure to sear in batches - overcrowding the pan will cause the pork to steam and you won't achieve that beautiful brown crust. Then set the pork aside.
    2. Add the trinity. If your pork was really fatty, you can drain some of the excess fat. Otherwise, add the onion, carrots, and celery with a pinch of salt. Lightly sauté, stirring often, for about 3-4 minutes. Next, add the garlic and cook for 30 seconds. Pour in the wine, scrape up the browned bits on the bottom (it's all flavor there!), and reduce the wine to half its volume for about 4-5 minutes.
    3. Pressure cook the sauce. Add in the bay leaf and tomato sauce. I like to pour the broth into the tomato can so nothing goes to waste, then add that into the Instant Pot. Lightly season the sauce, then nestle the pork into the liquid. Place the lid on, seal, and cook on High Pressure for 30 minutes. It's very important to let the pot naturally release for 10 minutes to give the pork time to rest after cooking.
    4. Cook your carbs. While the pork is cooking, I recommend cooking your starch. You can serve it with rice, polenta, pasta, potatoes, zoodles - whatever you'd like. If serving with pasta, reserve some of the pasta water and cook the pasta 2 minutes under so you can finish it in the sauce.
    5. Shred the pork. After the 10 minute release, completely release pressure. Remove the pork and shred. If you want a thicker sauce, set the Instant Pot to Sauté and reduce until thickened. I would also add the pasta and pasta water in to finish cooking at this point.
    6. Assemble. Divide your starch into bowls, then spoon the ragù on top. Garnish with grated Parmesan cheese and fresh basil.

    Top Tips

    • Cut the pork into equal sized pieces. Pork shoulder comes in really large 4-6 lb pieces. I usually divide mine into 2-3 lb portions and freeze it. If I know I'm going to make a stew or shredded pork, I cut it into even smaller pieces about 3" big. This allows the pork to cook more evenly and in a fraction of the time.
    • Pour the broth into the tomato can. My mom always did this! Whenever we reach the end of canned or jarred tomato sauce, she would add some water (or broth in this case) so we'd get every drop of tomato goodness. No waste here!
    • Don't skip the natural release! Whenever you're cooking meat in an Instant Pot, always allow the pressure to release naturally for at least 5-10 minutes. This is the same as letting meat rest after grilling or roasting it - the juices redistribute and the meat becomes more tender, juicy, and flavorful.

    Substitutions & Variations

    • If you're using fresh herbs instead of dried, double the amount.
    • Feel free to skip the red wine. You can add a splash of balsamic vinegar or Worcestershire sauce for a little more umami flavor. Or skip it altogether and use a splash of broth instead to deglaze the pot.
    • Instead of canned tomato sauce, substitute with whole tomatoes for a chunkier sauce. I recommend finding canned San Marzano whole tomatoes or fresh tomatoes in the summer for the best flavor.
    • To make this dairy-free, skip the Parmesan cheese or use nutritional yeast instead.
    • To make this paleo, substitute the red wine with more broth.
    Bowl of pappardelle ragu with glass of wine and Parmesan cheese

    Storing & Freezing

    Storing: If you have leftover Instant Pot Pork Ragù, let it cool completely on the countertop. Then store in an air-tight container in the fridge for 5 days. If any fat solidifies on top, you can discard it if desired.

    Freezing: This is a great freezer meal - you can even make a double portion to freeze for later! Let the ragù cool completely, then place into a freezer-safe zip-top bag or container. Store in the freezer for up to 3 months. I recommend freezing individual portions for a quick meal and don't forget to include a "Reheat By" date. You can reheat directly from frozen.

    Reheating: This dish reheats best on the stovetop. Warm over medium-high heat with additional water, broth, or tomato sauce if it looks dry. You can also microwave it for 1-2 minutes until warm.

    FAQ

    Why is it called ragù?

    The word itself actually comes from the French word ragout, which means stewed meat, fish, or vegetables. The term is believed to have traveled to Italy after Napoleon's invasion in the late 1700's.

    What is the difference between ragù and Bolognese?

    Bolognese is a type of ragu sauce. Ragu refers to a stewed sauce with meat, while Bolognese is traditionally made with ground meat, onion, carrots, celery, dry white wine, tomatoes, broth, and milk.

    What do you serve with ragu?

    The options are endless! Polenta and pasta are very traditional. I would recommend a sturdy pasta that would hold up well to the meat. I like pappardelle, tagliatelle, or rigatoni. You can also serve it with gnocchi, baked potatoes, a crusty baguette, rice, or in a lasagna.

    Twirling pappardelle with fork and spoon

    Looking For More?

    Pasta is my favorite food ever! For some more of my favorite pasta dishes, try:

    • One Pot Cheeseburger Pasta
    • One-Pot Creamy Chicken Gnocchi
    • French Onion Chicken Pasta Bake
    • One-Pot Chicken, Spinach, and Artichoke Pasta
    • Pasta with Pink Sauce

    📋 Recipe

    5 from 3 votes
    Comments Print Recipe

    Instant Pot Pork Ragu

    This Instant Pot Pork Ragù is perfect for both weeknights and weekends. Large cuts of pork shoulder are tenderized in minutes thanks to the Instant Pot. The end result: a rich, delicious meat sauce that tastes like it's been cooking all day.
    Author: Jessica Kwon
    Course: Main Course
    Cuisine: Italian
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour
    Servings: 4 servings
    Calories: 479kcal
    Prevent your screen from going dark

    Equipment

    • Instant Pot pressure cooker

    Ingredients

    • 2-2½ lbs boneless pork shoulder or butt cut into large, equal portions about the size of your fist
    • 1 teaspoon dried parsley
    • 1 teaspoon dried oregano
    • ½ teaspoon dried thyme
    • 1 tablespoon cooking oil
    • 1 cup diced onion
    • ½ cup diced carrots
    • ½ cup diced celery
    • 3-4 cloves garlic minced
    • ½ cup dry red wine I used Cabernet Sauvignon
    • 1 bay leaf
    • 1 (15 oz) can tomato sauce or 1¾ cup marinara sauce
    • ⅓ cup chicken or beef bone broth
    • Parmesan cheese and fresh basil for garnish
    • Salt and pepper to taste

    Instructions

    • Option to trim pork of excess fat. Then season pork with parsley, oregano, thyme, and a generous amount of salt and pepper.
    • On the Instant Pot, turn on Sauté: Normal mode and add oil. When it reads "Hot", add half the pork shoulder, making sure not to overcrowd the pot. Sear each side for 2-3 minutes until deeply browned, then transfer to a plate. Repeat with second half and set aside.
    • Add onion, carrots, and celery. Sauté for 3-4 minutes or until edges of onion starts to get translucent. Add garlic and cook for additional 30 seconds.
    • Pour in the wine. Scrape up browned bits on the bottom of the pot and reduce for 4-5 minutes. Then turn off Sauté mode.
    • Add bay leaf and tomato sauce. Pour broth into tomato can to get all the sauce, and add into Instant Pot along with a pinch of salt and pepper. Nestle in pork. Place the lid on and seal. Cook on Manual Pressure: High for 30 minutes, then let release naturally for 10 minutes.
    • Remove the pork and shred. Meanwhile, turn Sauté mode on the Instant Pot and let boil for 5-10 minutes or until sauce has reduced to preferred thickness.
    • Stir shredded pork back into the sauce. Remove the bay leaf, season sauce to taste, and serve. Garnish with grated Parmesan cheese and fresh basil.

    Notes

    • Pork shoulder is also sold as pork butt or Boston Butt pork roast. 
    • If serving this with pasta, bring a large pot of salted water to a boil while the pork is being pressure cooked. Cook pasta 2 minutes less than what the box says and reserve some of the pasta water. Transfer the pasta to the sauce as soon as you remove the pork. Add ½ cup pasta water and turn on Sauté mode. Cook until pasta is al dente and sauce thickens. Stir in shredded pork.
    • Storing Leftovers: Let it cool completely on the countertop. Then store in an air-tight container in the fridge for 5 days. If any fat solidifies on top, you can discard it if desired.
    • Freezing: This is a great freezer meal - you can even make a double portion to freeze for later. Let the ragù cool completely, then place into a freezer-safe zip-top bag or container. Store in the freezer for up to 3 months. You can reheat directly from frozen.
    • Reheating: This dish reheats best on the stovetop. Warm over medium-high heat with additional water, broth, or tomato sauce if it looks dry. You can also microwave it for 1-2 minutes until warm.'
    • Substitutions:
      • If you're using fresh herbs instead of dried, double the amount.
      • Feel free to skip the red wine. You can add a splash of balsamic vinegar or Worcestershire sauce for a little more umami flavor. Or skip it altogether and use a splash of broth instead to deglaze the pot.
      • Instead of canned tomato sauce, substitute with whole tomatoes for a chunkier sauce. I recommend finding canned San Marzano whole tomatoes or fresh tomatoes in the summer for the best flavor. 
      • Substitute bone broth with low sodium boxed broth, vegetable stock, or water.
      • To make this dairy-free, skip the Parmesan cheese or use nutritional yeast instead.
      • To make this paleo, substitute the red wine with more broth.

    Nutrition

    Serving: 1serving | Calories: 479kcal | Carbohydrates: 13g | Protein: 68g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 756mg | Potassium: 1583mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3206IU | Vitamin C: 13mg | Calcium: 68mg | Iron: 4mg
    Share on Pinterest Share on Facebook Share by Email
    Did You Make This? Tag Me Today!Take a pic and tag me on Instagram with @balancewithjess or #balancewithjess. I love seeing your re-creations!

    Pin It For Later

    This Instant Pot Pork Ragù has fall-apart, tender pork shoulder swimming in a rich red wine and tomato sauce. It's great for a weeknight or weekend dinner. Serve it with pasta, polenta, mashed potatoes.. the options are endless!

    Products I Used

    The following contains affiliate links, which means I will earn a commission if you purchase an item through these links. I only recommend the brands I know and trust. Thank you for your support!

    Marinara Sauce

    Buy Now

    Chicken Bone Broth

    Code: balancewithjess
    Buy Now

    Liquid Measuring Cup

    Buy Now

    Instant Pot

    Buy Now

    You May Also Like

    • Instant Pot Pork Adobo
    • Kimchi Deviled Eggs
    • Instant Pot Chao Ga (Vietnamese Rice Porridge)
    • Instant Pot Chunky Beef Stew

    « Air Fryer Frozen Sweet Potato Fries
    Air Fryer Frozen Potstickers »

    Reader Interactions

    Comments

    1. Shannon

      February 13, 2022 at 5:10 am

      5 stars
      So easy and delicious!! Thank you

      Reply
      • Jessica

        February 14, 2022 at 9:47 am

        So glad you liked it!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Photo of Jessica

    Hi! I'm Jessica and I love creating delicious easy and delicious recipes for you to try at home! Nothing beats comfort food - it's what we always crave at the end of the day. It's also what I love to cook and eat, so these recipes are simple and cozy dishes that are also veggie-forward and nourishing. Life is all about balance, and I'm here to help! Dig deeper →

    Find Me On...

    Mother's Day Recipes

    • PB&J French Toast Casserole
    • Strawberry Lemon Cookies
    • Healthy Banana Cake
    • Pea, Burrata, and Prosciutto Pasta Salad

    Newest on BWJ

    • Baked Lemon Chicken Tenders with Tomatoes and Zucchini
    • Lemon Basil Rice
    • Hawaiian Garlic Butter Shrimp Kabobs
    • Ube Cheesecake Bars

    Footer

    ↑ back to top


    Home
    Contact


    Recipes
    Discount Codes

    Privacy Policy
    Cookie Policy

    Copyright © 2022 Balance With Jess

    Manage Cookie Consent
    To provide the best experiences, we use technologies like cookies to store and/or access device information. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.
    Functional Always active
    The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
    Preferences
    The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
    Statistics
    The technical storage or access that is used exclusively for statistical purposes. The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
    Marketing
    The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
    Manage options Manage services Manage vendors Read more about these purposes
    View preferences
    {title} {title} {title}