Instant Pot Pork Ragu – Savory and delicious Pork Ragu made easily in an instant pot served over a bed of pappardelle and a sprinkle of parmesan cheese. This is the ultimate dinner recipe perfect for the whole family!
Tender pork roast cooked in a savory and delicious red sauce with parmesan cheese. Made in an instant pot, this recipe is so easy making it the perfect addition to your weekly meal planning. We served the Pork Ragu over a bed of freshly cooked pappardelle.
However, you can serve your Instant Pot Pork Ragu over your favorite pasta. Penne pasta, spaghetti, fettuccine, and ziti all work great in this recipe. Served with a sprinkle of fresh shaved parmesan cheese, red pepper flakes and garlic bread, this is the perfect dinner. I’ll link some of my favorite bread recipes for you to serve with your pasta.
This recipe serves about 4-6 people. So, if you are cooking for a large dinner party, you can easily double the recipe. Pork Ragu makes for absolutely delicious leftovers. If you have leftovers: let the ragu cool completely then store in an airtight container in the fridge for up to 2-3 days.
Ingredients you need to make the most delicious Pork Ragu:
Pork Roast – Boneless shoulder or butt roast both work great in this recipe.
Celery – You’ll need a half cup of finely chopped celery.
Carrot – You’ll need a half cup of finely chopped carrot.
Onion – Red, yellow or white onion all work great in this recipe.
Red Wine – Use a dry red wine like cabernet sauvignon, merlot or pinot noir.
Thyme – Dried thyme or fresh thyme. If using fresh thyme, double the amount in this recipe.
Pepper – Fresh cracked black pepper or ground black pepper.
Salt – I use sea salt in almost all my recipes but you can use any salt you have on hand.
Oil – Canola, vegetable, olive or avocado oil.
Diced Tomatoes – You’ll need two 15 oz cans of diced tomatoes. You can also use a large 28 oz. can.
Garlic – Three cloves of fresh garlic. I don’t recommend substituting for dried garlic powder, but if you must, use 1 1/2 teaspoons.
Tomato Paste
Basil – Dried or fresh basil both work great in this recipe. If using fresh, double the amount.
Parmesan Cheese – I always use fresh parmesan cheese grated off the block.
Tools to have on hand for this recipe:
- Instant Pot (Pressure Cooker) – For cooking the Pork Ragu. You can use any brand of pressure cooker.
- Cutting Board + Knife – To chop and prepare the onions, carrots, celery.
- Measuring Cups + Spoons – For properly measuring all of the ingredients.
- Cooking Spoon – To stir the ragu while cooking.
How to make Instant Pot Pork Ragu:
Sprinkle pork roast halves with salt and pepper on all sides.
Add oil to the instant pot and place on the sear/sauté setting. Sear the pork roast on all sides for about 30 seconds on each side, then remove pork from the instant pot.
Add onions, carrots and celery to the pot and stirring frequently, cook until tender. Add garlic, red wine and tomato paste to the veggies and cook for a few minutes until simmering.
Next, add diced tomatoes and cook until lightly simmering while breaking up the chunks of tomatoes. Sprinkle in remaining seasonings and add the pork back to the instant pot.
Close lid to the instant pot and set to Manual/Pressure Cook setting for 35 minutes. When done, let naturally release pressure for about 15 minutes.
When done, using a fork, shred pork and mix into the sauce. Serve over a bed of pappardelle or your favorite pasta with a sprinkle or parmesan cheese. Enjoy!
*If you have any leftovers, let the ragu cool completely then store in an airtight container in the fridge for up to 2-3 days.
If you enjoyed this recipe, here are a few more of my favorite Pasta Recipes I think you’ll love:
One Pot Creamy Chicken Pasta – Penne pasta with sautéed chicken, spinach and tomatoes in a creamy sauce all cooked in one pot.
Creamy Chipotle Chicken Pasta – Fettuccine tossed in a creamy chipotle sauce with chicken, corn, diced tomatoes and a sprinkle of fresh chopped parsley and parmesan cheese.
Crockpot Italian Meatballs – Homemade Italian meatballs are the perfect easy weeknight meal cooked low and slow in your slow cooker. Serve on a bed of warm spaghetti or on toasty buns for a delicious meatball sandwich.
Creamy Tomato Cajun Chicken Pasta – Cajun chicken and farfalle pasta tossed in deliciously creamy tomato sauce sprinkled with fresh chopped parsley and green onions.
I don’t know about you but I absolutely love to dip fresh baked bread in my pasta! When I know I am planning on making pasta for dinner, I make sure I have a freshly baked loaf of bread ready to go.
Here are a few of my favorite bread recipes to pair with your pasta:
Easy Homemade Garlic Bread – Classic garlic bread recipe with one secret ingredient that places this garlic bread above the rest. Serve warm with your favorite pastas, salads and soups.
Rustic French Bread – DELICIOUS French Bread recipe you can easily make in the comfort of your home! There is nothing better than the smell of freshly baked bread.
Buttermilk Rolls – Warm, soft and fluffy buttermilk rolls with a golden outer crust make these the best buttermilk rolls ever.
Buttery Garlic Breadsticks – These breadsticks are soft, chewy, mouthwatering good! The dough is made from scratch then lathered in fresh garlic butter and baked to golden perfection.
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Instant Pot Pork Ragu
Ingredients
- 2 lb Pork Roast cut in half
- 1/2 cup Celery finely chopped
- 1/2 cup Carrot finely chopped
- 1/2 cup Onion finely chopped
- 3/4 cup Red Wine
- 1/4 tsp Thyme dried
- 1/2 tsp Pepper
- 1/2 tsp Salt
- 1 tbsp Oil
- 2 15 oz. Cans Diced Tomatoes
- 3 cloves Garlic minced
- 3 tbsp Tomato Paste
- 1 tsp Basil dried
- 1/4 cup parmesan cheese fresh grated
Instructions
- Sprinkle pork roast halves with salt and pepper on all sides.
- Add oil to the instant pot and place on the sear/sauté setting. Sear the pork roast on all sides for about 30 seconds on each side, then remove pork from the instant pot.
- Add onions, carrots and celery to the pot and stirring frequently, cook until tender. Add garlic, red wine and tomato paste to the veggies and cook for a few minutes until simmering.
- Next, add diced tomatoes and cook until lightly simmering while breaking up the chunks of tomatoes. Sprinkle in remaining seasonings and add the pork back to the instant pot.
- Close lid to the instant pot and set to Manual/Pressure Cook setting for 35 minutes. When done, let naturally release pressure for about 15 minutes.
- When done, using a fork, shred pork and mix into the sauce. Serve over a bed of pappardelle or your favorite pasta with a sprinkle or parmesan cheese. Enjoy!
I made this two days ago, but it took longer than the recipe requires, so we shelved it and ate it tonight. My pork shoulder was pretty fatty, so it was a good thing, as I could scoop the fat off the top of the sauce before reheating and plating. I confess to playing with the quantities as I was cooking for two, and I may have used more tomatoes than required, given my 10 oz piece of meat. It was sweet and sour, but missing something. I didn’t add the basil, but would add some oregano and maybe some hot pepper flakes next time. All in all, a good solid fall meal.
I admit I didn’t have high expectations of this recipe, I was just looking for a ragu recipe for my pork roast to make in my instant pot, but it’s actually one I will happily repeat! It’s very easy, you just need to make sure you have about 2 hours to let it cook. I did a couple of things differently at the end of the recipe. I puréed the sauce with my immersion blender and I added some cream to the sauce (just about 2 tbsp per serving.) It would have been great without the cream but I just like the way dairy adds that little something to tomato sauce. I also used a pre-chopped and frozen “spaghetti sauce” veggies (onion, celery, carrots, green peppers, red peppers) instead of chopping my own but I used the same quantity of all of the veg combined (1.5 cups.) An excellent recipe, thank you so much for sharing!