Best 2 Pork Ragu Pressure Cooker Recipes

When it comes to cooking mouthwatering and delectable dishes, the pork ragu pressure cooker has become an indispensable kitchen appliance. With its ability to tenderize tough cuts of meat quickly and efficiently, this versatile tool has revolutionized the way we prepare hearty and flavorful meals. Whether you're a novice cook looking for an easy-to-follow recipe or an experienced chef seeking inspiration for your next culinary masterpiece, this article will guide you through the process of creating the perfect pork ragu using your pressure cooker. Learn how to select the right ingredients, master essential cooking techniques, and explore creative variations that will elevate your dish to new heights.

Check out the recipes below so you can choose the best recipe for yourself!

PRESSURE-COOKER SPICY PORK AND SQUASH RAGU

Pressure-Cooker Spicy Pork and Squash Ragu image

This recipe is a marvelously spicy combo perfect for cooler fall weather-so satisfying after a day spent outdoors. -Monica Osterhaus, Paducah, Kentucky

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 10 servings.

Number Of Ingredients 12

Ingredients

2 cans (14-1/2 ounces each) stewed tomatoes, undrained
1 package (12 ounces) frozen cooked winter squash, thawed
1 large sweet onion, cut into 1/2-inch pieces
1 medium sweet red pepper, cut into 1/2-inch pieces
3/4 cup reduced-sodium chicken broth
1-1/2 teaspoons crushed red pepper flakes
2 pounds boneless country-style pork ribs
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Hot cooked pasta
Shaved Parmesan cheese, optional

Steps:

Combine the first 6 ingredients in a 6-qt. electric pressure cooker. Sprinkle ribs with salt, garlic powder and pepper; place in pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure., Remove cover; stir to break pork into smaller pieces. Serve with pasta. If desired, top with Parmesan cheese., Freeze option: Freeze cooled ragu in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts : Calories 196 calories, Fat 8g fat (3g saturated fat), Cholesterol 52mg cholesterol, Sodium 469mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges

PRESSURE COOKER PORK RAGU RECIPE - (4.4/5)

Pressure Cooker Pork Ragu Recipe - (4.4/5) image

Provided by Foodiewife

Number Of Ingredients 12

Ingredients

1 1/2 pounds country-style pork ribs, boneless, trimmed and cut into 1-inch pieces
Salt and pepper, to taste
1 tablespoon vegetable oil
1 onion, finely chopped
6 garlic cloves, minced
1 1/2 tablespoons tomato paste
1 teaspoon dried oregano
1/8 teaspoon red pepper flakes
1/2 cup dry red wine
1 (28-ounce) can tomatoes, crushed
3/4 cup low-sodium chicken broth
2 tablespoons fresh parsley, minced

Steps:

Pat pork dry with paper towels and seasons with salt and pepper. Heat oil in pressure-cooker pot over medium-high heat until just smoking. Add half of pork and brown lightly on all sides, about 5 minutes. Stir in onion and cook until onion is softened and pork is well browned, about 5 minutes. Stir in garlic, tomato paste, oregano and pepper flakes and cook until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits, and simmer until nearly evaporated, about 2 minutes. Stir in tomatoes, broth and remaining pork. HIGH PRESSURE cook for 20 minutes: Lock pressure cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 20 minutes, adjusting heat as needed to maintain high pressure. Remove pot from heat and allow pressure to release naturally for 15 minutes. Quick release any remaining pressure, then carefully remove lid, allowing steam to escape away from you. Before serving, using large spoon, skim excess fat from surface of sauce. Break meat into bite-size pieces with spoon. Bring sauce to simmer over medium-high heat and cook until slightly thickened, about 5 minutes. Stir in parsley and season with salt and pepper to taste. Serve over a short tubular pasta such as penne, rigatoni or ziti. Better yet, we love it served over polenta. Sauce freezes well.

Tips:

Use high-quality ingredients for the best flavor. Look for fresh, organic vegetables and high-quality pork.
Brown the pork before cooking it in the pressure cooker. This will help to develop a rich flavor.
Use a variety of vegetables in your ragu. This will add flavor and texture to the dish.
Don't be afraid to experiment with different spices and herbs.
Serve the ragu over pasta, polenta, or your favorite side dish.

Conclusion:

Pork ragu is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover pork and is also a budget-friendly meal. The pressure cooker makes it easy to cook the ragu in a short amount of time, and the result is a tender and flavorful dish that is sure to please everyone at the table.