• Pressure Cooker Pork Ragu

Posted By

Rici Oricks

Pressure Cooker Pork Ragu

Something different and delicious!



15-20 minutes


1/4 cup pancetta, diced
2 lbs pork stew meat, cut in 1 1/2 inch cubes
1 medium yellow onion, diced
1 carrot, diced
3 garlic cloves, minced
1 cup red wine (not cooking wine)
1 (15 oz) can tomato sauce
2 tsps italian seasoning
1 bay

Cooking Instructions
Step 1 1. Brown the pancetta and pork in 4-quart or larger cooker.
Step 2 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.
Step 3 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.
Step 4 4. Cover the meat with tomato sauce. Do not stir.Lock the lid in place.
Step 5 5. Over high heat bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 8 minutes.
Step 6 6. Turn off the heat.
Step 7 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.
Step 8 8. Serve over rice, pasta, or polenta.