Pork Ragu Pressure Cooker

Transform weeknight dinners with this rich and hearty Pork Ragu made easy in a pressure cooker! Tender chunks of pork shoulder are seared to perfection, then simmered under pressure with aromatic vegetables, crushed tomatoes, and a fragrant mix of garlic, bay leaves, and oregano. The result? A deeply flavorful, melt-in-your-mouth sauce that pairs beautifully with pasta or creamy polenta. With just 20 minutes of prep time and the convenience of a pressure cooker, this recipe delivers slow-cooked depth in a fraction of the time. Perfect for serving a crowd or meal prepping, this savory one-pot wonder is sure to become a new family favorite. Don’t forget the fresh parsley garnish for a bright, herby finish!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 pounds Boneless pork shoulder
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 medium Yellow onion, diced
• 1 large Carrot, diced
• 1 large Celery stalk, diced
• 4 Garlic cloves, minced
• 2 tablespoons Tomato paste
• 28 ounces Crushed tomatoes
• 1 cup Chicken broth
• 2 Bay leaves
• 1 teaspoon Dried oregano
• 0.5 teaspoons Red pepper flakes (optional)
• 2 tablespoons Fresh parsley, chopped (for garnish)

Directions

Step 1

Cut the pork shoulder into large chunks (about 2-3 inches) and season all over with salt and black pepper.

Step 2

Set the pressure cooker to 'Sauté' mode. Once hot, add olive oil and sear the pork chunks in batches until browned on all sides, about 3-4 minutes per side. Remove the pork and set aside.

Step 3

Add the diced onion, carrot, and celery to the pressure cooker. Sauté for 3-5 minutes, stirring occasionally, until softened.

Step 4

Add the minced garlic and tomato paste to the vegetables and cook for an additional 1-2 minutes, stirring to combine.

Step 5

Return the seared pork to the pot, along with the crushed tomatoes, chicken broth, bay leaves, dried oregano, and red pepper flakes (if using). Stir to combine all the ingredients.

Step 6

Cancel the 'Sauté' mode and secure the pressure cooker lid. Set to 'Pressure Cook' or 'Manual' mode on high pressure for 40 minutes.

Step 7

Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release to fully depressurize the cooker.

Step 8

Remove the pork chunks from the pot and shred them with two forks. Discard any large pieces of fat. Return the shredded pork to the sauce and stir to combine.

Step 9

Taste the ragu and adjust seasoning with additional salt and pepper, if needed. Discard the bay leaves before serving.

Step 10

Serve the pork ragu over your choice of pasta or creamy polenta. Garnish with fresh parsley for a bright finish.

Nutrition Facts

Serving size	(2413.6g)

Amount per serving	% Daily Value*
Calories	2866.1

Total Fat 212.2g	0%
Saturated Fat 68.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 725.7mg	0%
Sodium 6213.7mg	0%
Total Carbohydrate 73.8g	0%
Dietary Fiber 20.0g	0%
Total Sugars 39.4g
Protein 179.1g	0%

Vitamin D 0IU	0%
Calcium 435.9mg	0%
Iron 19.0mg	0%
Potassium 5750.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.4%

Protein: 24.5%

Carbs: 10.1%