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.

Course Main Course

Cuisine Italian

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings servings

Calories 479kcal

Author Jessica Kwon

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.

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