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.
cut in half
Cans Diced Tomatoes
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.
instant pot pork ragu, pork ragu pappardelle
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