Pork Ragu (Pressure Cooker)

Total Time
Prep 15 mins
Cook 35 mins

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.

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.
Most Helpful

5 5

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!

5 5

Wow - really tasty! I made this dish without the pancetta; used lean cubed pork cut from a leg roast. Served with large whole wheat egg noodles and fresh green beans. I will definitely make this again and I will recommend it to my friends. Thanks for sharing!

5 5

So stupid easy, and so stupid delicious. Basically an Italian version of pulled pork. Awesome with a bit of Parmesan cheese over the top.