Instant Pot Pork Ragu

this flavorful pork ragu comes with instant pot and dutch oven instructions & is perfect with pasta, polenta, or even risotto!

step 1

Start by measuring the ingredients for the recipe, you'll find my suggestions and substitutions on the blog.

step 2

Dice up the onion, carrots, and celery. You can dice all three by hand or you can also process them in a food processor to speed things up.

step 3

brown the pork cubes in the Instant Pot using the sauté mode. This can take a bit, so if you feel confident doing both at once, try browning the pork while you prep the veggies.

step 4

When the pork is browned, add the chopped veggies and sauté 1-2 minutes. Deglaze the Instant Pot with the white wine, scraping up the browned bits from the bottom.

step 5

Add the blended tomatoes, herbs, broth, and salt and pepper. Stir to combine.

step 6

Add the browned pork cubes and press them down to lightly submerge them in the tomato broth. Set the lid to sealing and select the cooking time. When the cooking time is up, do a quick release.

step 7

When the pressure drops, I use a potato masher to break up the pork cubes into tender shreds in the sauce. You can use the Sauté setting at this time to reduce the sauce further.

step 8

serve the ragu over polenta, or my cauliflower polenta, risotto, or tossed with freshly cooked pasta.

3 key tips

1. if you use my gluten free pasta option, be careful not to overcook it!

2. try this ragu with polenta or risotto for a really good variation.

3. this sauce freezes really well to have on hand for quick dinner.


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