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instant pot pork ragu

Instant Pot Pork Ragu

Amanda Cooks & Styles
Savory and delicious Pork Ragu made easily in an instant pot served over a bed of pappardelle and a sprinkle of parmesan cheese.
4.97 from 29 votes
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Italian
Servings 4 people


  • 2 lb Pork Roast cut in half
  • ½ cup Celery finely chopped
  • ½ cup Carrot finely chopped
  • ½ cup Onion finely chopped
  • ¾ cup Red Wine
  • ¼ teaspoon Thyme dried
  • ½ teaspoon Pepper
  • ½ teaspoon Salt
  • 1 tablespoon Oil
  • 2 15 oz. Cans Diced Tomatoes
  • 3 cloves Garlic minced
  • 3 tablespoon Tomato Paste
  • 1 teaspoon Basil dried
  • ¼ cup parmesan cheese fresh grated


  • 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.
Keyword instant pot pork ragu, pork ragu pappardelle
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