This rich and hearty Instant Pot Pork Ragu is comfort food at its best! It's not only quick and easy but has all the flavor of a ragu sauce cooked for hours on the stovetop! Fall-apart tender pork shoulder is simmered in a fragrant tomato sauce, enriched with cream and Parmesan cheese, and served over pappardelle or your favorite pasta.
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Scrumptious dinners made in the Instant Pot
The instant pot is a lifesaver when it comes to cooking dinner on busy weeknights or lazy weekends. It cuts the time needed to make family favorites like stews, tender roasts, and soups all with a few simple ingredients and the touch of a button.
With cold weather approaching, I love to make comfort food meals the family loves. Greek Beef Stew, Honey Garlic Pork Tenderloin, Chicken Cacciatore, and this delicious ragu over pasta are just some of my go-tos.
Why you'll love this recipe
Here’s what makes this Instant Pot Pork Ragu a must-try:
Full of Flavor: Searing the pork, using aromatic herbs, and deglazing with red wine gives the sauce a rich flavor and comforting depth, perfect for a hearty and satisfying meal.
Quick and Easy with the Instant Pot: Normally, a ragu takes hours to develop its rich flavors, but with the Instant Pot, you get all the flavor in just a fraction of the time.
Versatile: This pork ragu pairs beautifully with pasta (especially pappardelle), but you can also serve it over creamy polenta, gnocchi, or even creamy mashed potatoes.
Make-Ahead Friendly: Ragu only gets better with time, so you can make it ahead, store it, and enjoy a quick, delicious dinner later in the week.
Ingredients
This ragu is packed with simple, flavorful ingredients. Here’s a quick look at what you'll need: You'll find the exact measurements in the recipe card below.
Boneless Pork Shoulder: Otherwise known by picnic roast, Boston butt, or pork butt. It's the main ingredient that brings the flavor and becomes tender and shreddable after cooking.
Olive Oil: Adds richness and helps to brown the pork, which enhances the sauce’s flavor.
Yellow Onion, Carrots, and Celery: These aromatic vegetables form the “soffritto,” the Italian flavor base that adds depth to the sauce.
Garlic: Freshly minced cloves of garlic brings a warm, slightly sweet aroma and classic Italian taste.
Fresh Herbs (Thyme, Sage, Rosemary): Add earthy, fragrant flavors to the sauce as it cooks.
Dry Red Wine: Used for deglazing, it brings out deep, rich flavors in the ragu.
Tomato Paste and Whole Tomatoes: These create a thick, rich base for the sauce with a slightly sweet and tangy taste.
Beef Broth: Adds depth and enhances the sauce’s flavor.
Heavy Cream and Parmesan Cheese: Both add richness and a touch of creaminess to balance the savory flavors of the sauce.
Pappardelle Pasta (or pasta of your choice): This wide, ribbon-like pasta pairs perfectly with thick sauces like ragu.
Best red wine for ragu
For this ragu, go for a dry red wine with a medium body, something that will add depth without overpowering the sauce. Merlot, Chianti, or Cabernet Sauvignon are great options. The rich red wine brings out the meatiness in the pork and blends well with the herbs and tomatoes, enhancing the overall flavor. Use the same wine to accompany your dinner.
How to make pork ragu in an Instant Pot
Making this pork shoulder ragu Instant Pot recipe is surprisingly easy. Here’s how it comes together:
- Heat half the olive oil in the IP on saute mode. Season pork generously with salt and black pepper then place them in the hot oil. Brown half of the pork shoulder chunks at a time for about 3 minutes per side. Repeat with the remaining chunks and remove them to a bowl.
- Add the remaining oil to the pot and add the chopped vegetables. Saute them for 3-5 minutes or until onions are translucent. In the last 30 seconds add garlic and stir.
- To deglaze the pot, add the wine and scrape the browned bits off the bottom of the pot. Add tomato paste. Let the mixture simmer until the liquid has been reduced by ⅓, about 5 minutes.
- Add the thyme, sage, rosemary, chopped tomatoes, beef broth, and the browned chunks of pork to the IP.
- Turn the instant pot to pressure cook and cook for 40 minutes. When the cycle is complete, let the pressure naturally release for 15 minutes, then manually release the rest.
- Remove the pork to a cutting board.
- Shred the pork with two forks or meat shredders. Discard any fat.
- To thicken the sauce, set the pot to saute again and let it simmer for 5-10 minutes. Stir a little heavy cream with some of the liquid from the pot, then stir into the sauce along with the Parmesan cheese. Add the shredded pork back to the sauce, stir, and let it simmer for a few more minutes.
Who says you need all day to make a rich pork ragu? Not this recipe! Just an instant pot and less than 2 hours and you'll have a deliciously hearty, Italian comfort food dinner the whole family will love. Serve it over your favorite pasta, sprinkled with a little parm, mashed potatoes, or gnocchi, and wait for all the ohs and ahs to come your way.
Recipe variations to make it your own
This ragu recipe is flexible, so here are some easy ways to make it your own:
Swap the Pasta: Pappardelle is classic, but rigatoni, tagliatelle, or even bucatini work well. For a non-pasta option, serve over polenta, mashed potatoes, or gnocchi.
Add Spice: If you love a spicy kick, add red pepper flakes or a pinch of cayenne for a bit of heat.
Different Herbs: Try adding basil or oregano for a different herbal twist on the classic Italian flavors.
Serving pork ragu
Pork Ragu pairs best with wide pasta-like pappardelle, as it holds the sauce beautifully. Rigatoni, with its ridged surface, is another good option, as is serving the ragu over gnocchi, polenta, or creamy mashed potatoes.
For sides, crusty bread or garlic bread is perfect for sopping up the sauce, and a simple green salad or roasted vegetables like Brussels sprouts or asparagus adds freshness.
As for wine pairing, a glass of the same red wine used in the sauce such as Merlot or Chianti is a great choice to complement the meal.
How to Store, Freeze, and Reheat Leftovers
Storing: Store leftover pork ragu in an airtight container in the refrigerator for up to 4 days. The flavors only get better as it sits, making it ideal for meal prep.
Freezing: For longer storage, freeze the ragu in a freezer-safe container or bag for up to 3 months. Let it cool completely before freezing. Thaw in the refrigerator overnight when ready to use.
Reheating: To reheat, transfer the ragu to a pot on the stove over medium heat, adding a splash of broth or water if needed to reach your desired consistency. Heat until warmed through, and serve over freshly cooked pasta or your preferred base.
More pork recipes to make for dinner
- Air Fryer Pork Shoulder
- Bacon Wrapped Pork Tenderloin
- Italian Pork Chops
- Mexican Pork Stew
- Pulled Pork Baked Potato
- Slow Cooker BBQ Pulled Pork
Find delicious and easy Instant Pot recipes right here on 2CM!
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Instant Pot Pork Ragu
Equipment
Ingredients
- 2 Tablespoons olive oil divided
- 2 pounds boneless pork shoulder cut into 6 chunks
- Salt and black pepper
- 1 yellow onion diced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 6 garlic cloves minced
- 10 sprigs thyme leaves minced
- 4 sprigs sage leaves minced
- 2 sprigs rosemary. minced
- 1 cup dry red wine
- 2 Tablespoons tomato paste
- 28 ounces whole tomatoes, chopped
- ½ cup beef broth
- ½ cup heavy cream
- ½ cup Parmesan cheese
- Garnish: shredded Parmesan, chopped basil
- 24 ounces Pappardelle or pasta of your choice (use gluten-free pasta or spiralized vegetables for gluten-free diet)
Instructions
- Cut the pork into chunks and generously season them all over with salt and pepper. I like to leave the fat on the meat to give the sauce more flavor.
- Heat your Instant Pot on the saute mode and add 1 tablespoon of oil. Place half of the pork chunks in the pot and brown them on all sides, about 3 minutes per side. Repeat with the remaining chunks. Remove to a bowl and set aside.
- Add 1 tablespoon oil to the pot and add the chopped vegetables. Season with a little salt and saute them for 3-5 minutes or until onions are translucent. In the last 30 seconds add garlic and stir.
- To deglaze the pot, add the wine and scrape all those nice brown bits off the bottom. Add tomato paste and let the mixture simmer until the liquid has been reduced by ⅓. It should take about 5 minutes.
- Add the thyme, sage and rosemary along with the chopped tomatoes, and beef broth. Now add in the browned chunks of pork.
- Turn the instant pot to pressure cook, securing the lid, seal and cook for 40 minutes. When the cycle is complete, let the pressure naturally release for 15 minutes, then manually release the rest.
- Remove the pork to a cutting board and shred with two forks or meat shredders. Discard any fat.
- To thicken the sauce a bit more, set the pot to saute again and let it simmer for 5-10 minutes. Stir in the cream, first mixed with some of the liquid from the pot, and the parmesan cheese. Add the shredded pork back to the sauce, stir, and let it simmer for a few more minutes.
- White ragu is simmering, cook your pasta. I like to serve it with the traditional pappardelle but any pasta will work. You can also opt for mashed potatoes or, for a keto diet, try it with cauliflower rice.
- Place a serving of pasta (3 ounces) in a bowl and ladle the sauce over the pasta. Garnish with a sprinkle of parmesan and freshly chopped basil.
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