Pork Ragu (Pressure Cooker)

READY IN: 50mins
Recipe by BxChick

The idea for this recipe came from the cooking blog "A Year in the Kitchen," but I made some modifications, and converted it to a pressure cooker recipe. The pressure cooker shaved over 2 hours off of the cooking time, and the pork was so tender! The original recipe was inspired by a dish from Chef Michael Symon's restaurant, Lolita, in Cleveland.

Top Review by 16Paws

Made this modified for my electric pressure cooker. I did as written and then cooked on high for 45 minutes. I had used country style ribs cut into chunks and they were fall apart tender. The sauce is so rich and tastes like it simmered all day. Thanks for sharing!

Ingredients Nutrition


  1. Brown the pancetta and pork in 4-quart or larger cooker.
  2. Drain excess fat, and add the onions, carrots, and garlic and cook over medium-high heat, stirring frequently, until the vegetables soften slightly, about 2 minutes.
  3. Stir in the wine and boil until about half evaporates. Scrape up any browned bits sticking to the bottom of the cooker. Add italian seasoning and salt and pepper.
  4. Cover the meat with tomato sauce. Do not stir.Lock the lid in place.
  5. Over high heat bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 8 minutes.
  6. Turn off the heat.
  7. Allow the pressure to come down naturally. Remove the lid, tilting it away from you to allow steam to escape. Remove bay leaf and stir. Break up meat with a wooden spoon or potato masher, leaving some bite sized pieces intact.
  8. Serve over rice, pasta, or polenta.

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