OK, let’s get the culinary definitions out of the way: In Italian cuisine, ragù is a meat-based sauce that is commonly served with pasta. And in this case the stand-out, flavor-packed star is delicious shredded pork cooked in a savory herb-laced tomato sauce. In the Instant Pot (get yours here: https://amzn.to/2QlkaDf), it’s made in a fraction of the time of traditional cooking methods.
Learn the Instant Pot and how to cook our favorite recipes in the new Instant Pot Master Class. [learn more]
This rustic, simple and supremely delicious dish is a snap to make, but everyone will think you’ve been slaving over the stove all day. The perfect blend of aromatics and herbs bring this dish together and pressure cooking gives it the simmered-all-day taste.
This fork-tender pork ragù is a surefire crowd pleaser. No need to head to your corner Italian restaurant with this recipe in your arsenal—it’s classic comfort all the way. It’s a crowd pleasing dinner with such minimal effort!
Want to amp up the nutrition? Substitute spiralized zucchini “zoodles” for the pasta and this becomes a healthy, guilt-free low-carb treat that won’t make you feel like you’re missing a thing.
No need to head to your corner Italian restaurant with this recipe in your arsenal.
Ingredients:
- 2 tbsp olive oil
- 1 onion, finely diced
- 1 medium carrot, chopped
- 2 cloves garlic, minced
- 3 tbsp tomato paste
- 1/2 cup beef broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp kosher salt
- 1/4 tsp pepper
- 14.5 oz can diced tomatoes, undrained
- 14.5 oz can diced tomatoes, drained
- 1 1/2 – 2 lbs boneless pork shoulder or butt, cut in half
- 2 tbsp cornstarch
- 12 oz fettuccine, prepared according to package directions
- Shredded parmesan, for garnish
Ingredients:
- 2 tbsp olive oil
- 1 onion, finely diced
- 1 medium carrot, chopped
- 2 cloves garlic, minced
- 3 tbsp tomato paste
- 1/2 cup beef broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp kosher salt
- 1/4 tsp pepper
- 14.5 oz can diced tomatoes, undrained
- 14.5 oz can diced tomatoes, drained
- 1 1/2 – 2 lbs boneless pork shoulder or butt, cut in half
- 2 tbsp cornstarch
- 12 oz fettuccine, prepared according to package directions
- Shredded parmesan, for garnish
Instructions:
- Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
- When oil gets hot, add onion to the pot and saute 3 minutes. Add carrot and cook 3 minutes more. Add garlic and tomato paste and cook for 1-2 minutes more.
- Add broth and seasonings to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Add tomatoes to the pot and stir. Add meat to the pot, turning once to coat.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 40 minutes.
- When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
- Carefully remove the meat from the pot to a cutting board and shred.
- In a small bowl, mix together 1/4 cup of pot juices and cornstarch. Stir into the pot until thickened.
- Return the meat to to the pot and fold in the cooked pasta.
- Serve hot topped with shredded parmesan.
*The MANUAL and PRESSURE COOK buttons are interchangeable.
