Pork Ragu (Pressure Cooker)

Recipe by BxChick
READY IN: 50mins




  • Brown the pancetta and pork in 4-quart or larger cooker.
  • 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.
  • 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.
  • Cover the meat with tomato sauce. Do not stir.Lock the lid in place.
  • Over high heat bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 8 minutes.
  • Turn off the heat.
  • 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.
  • Serve over rice, pasta, or polenta.