Best 2 Pressure Cooker Pork Ragu Recipes
Cooking a delectable and tender pressure cooker pork ragu is an art form that combines the flavors of succulent pork, tangy tomatoes, and a symphony of herbs and spices. This dish embodies the essence of comfort food, offering a hearty and versatile meal that can be paired with a variety of accompaniments. Whether you prefer to savor it over a bed of steaming pasta, nestled atop creamy polenta, or nestled within a crusty bread bowl, pressure cooker pork ragu promises an explosion of flavors that will tantalize your taste buds and leave you craving more.
Let's cook with our recipes!
PRESSURE-COOKER SPICY PORK AND SQUASH RAGU
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
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)
Provided by Foodiewife
Number Of Ingredients 12
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 a good quality pork shoulder or pork butt for the best flavor. Look for meat that is well-marbled with fat, as this will help to keep the meat moist during cooking.
- Brown the pork in a little olive oil before adding it to the pressure cooker. This will help to develop flavor and color.
- Add plenty of vegetables to the ragu. This will help to add flavor and texture, and also make the dish more nutritious.
- Use a good quality red wine for the ragu. This will help to add depth of flavor to the dish.
- Season the ragu well with salt and pepper. You can also add other spices and herbs to taste, such as oregano, basil, or thyme.
- Cook the ragu for at least 1 hour on high pressure, or until the pork is fall-apart tender.
- Serve the ragu over pasta, mashed potatoes, or polenta. You can also use it as a filling for tacos or burritos.
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 it can also be made ahead of time and frozen for later use. With its rich flavor and tender meat, pork ragu is sure to become a favorite in your household.
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