Pressure Cooker Pork Ragu Recipe 445

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PORK RAGU (PRESSURE COOKER)



Pork Ragu (Pressure Cooker) image

The idea for this recipe came from the cooking blog "A Year in the Kitchen," but I made some modifications, and converted it to a pressure cooker recipe. The pressure cooker shaved over 2 hours off of the cooking time, and the pork was so tender! The original recipe was inspired by a dish from Chef Michael Symon's restaurant, Lolita, in Cleveland.

Provided by BxChick

Categories     Stew

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

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 ounce) can tomato sauce
2 teaspoons italian seasoning
1 bay leaf
salt and pepper

Steps:

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

Nutrition Facts : Calories 554.9, Fat 28.9, SaturatedFat 9.9, Cholesterol 143, Sodium 689, Carbohydrate 14.4, Fiber 2.5, Sugar 6.8, Protein 46.8

PRESSURE COOKER PORK



Pressure Cooker Pork image

A sweet and tangy pork recipe that is quick and easy to make in a pressure cooker.

Provided by BGILL

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 40m

Yield 4

Number Of Ingredients 7

1 tablespoon vegetable oil
4 (6 ounce) pork tenderloins
1 (16 ounce) package sauerkraut, drained
1 cup water
6 fluid ounces apple juice
2 teaspoons fennel seed
12 red new potatoes, halved

Steps:

  • Heat oil in a pressure cooker over medium heat; brown pork tenderloins in the hot oil, about 5 minutes per side. Distribute sauerkraut around the pieces of pork and pour in water and apple juice; sprinkle with fennel seeds.
  • Cover pressure cooker and bring to full pressure; cook for 15 minutes. Remove from heat and release the pressure according to manufacturer's instructions. Place potatoes into the cooker, reseal, and bring back up to full pressure over medium heat; cook at full pressure for 5 more minutes. Remove from heat, release pressure, and serve.

Nutrition Facts : Calories 492 calories, Carbohydrate 59 g, Cholesterol 94.7 mg, Fat 12.2 g, Fiber 9.5 g, Protein 36.9 g, SaturatedFat 3.6 g, Sodium 835.3 mg, Sugar 9.1 g

HOMEMADE PULLED PORK RAGU IN AN INSTANT POT®



Homemade Pulled Pork Ragu in an Instant Pot® image

Tender pulled pork ragu sauce made easy with an Instant Pot®, with a rich flavor and succulent texture, perfect for your favorite pasta.

Provided by Fioa

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 1h27m

Yield 4

Number Of Ingredients 10

1 ½ pounds pork tenderloin
2 teaspoons salt
½ teaspoon ground black pepper
3 cloves garlic, crushed
1 tablespoon olive oil
1 (28 ounce) can canned crushed tomatoes
1 (7 ounce) jar roasted red peppers, drained and chopped
1 tablespoon chopped fresh parsley
2 sprigs fresh thyme
2 bay leaves

Steps:

  • Season pork with salt and pepper. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add garlic and olive oil; cook for 3 minutes. Add pork and cook until browned, about 2 minutes on each side. Add tomatoes, peppers, parsley, thyme leaves, and bay leaves; close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Discard bay leaves, and shred pork with 2 forks.

Nutrition Facts : Calories 227.7 calories, Carbohydrate 11.5 g, Cholesterol 73.5 mg, Fat 7.5 g, Fiber 2.5 g, Protein 28.8 g, SaturatedFat 1.8 g, Sodium 1679.9 mg, Sugar 6.1 g

PRESSURE COOKER PORK PUTTANESCA RAGù



Pressure Cooker Pork Puttanesca Ragù image

Inspired by puttanesca sauce, this braised pork ragù combines rich pork shoulder with the bright flavors of capers, olives and tomato. Those wary of anchovies can relax; the finished dish doesn't taste overtly fishy. The anchovies dissolve into the sauce, providing a subtly savory note. Tomato-based sauces can trigger the burn warning in some pressure cookers. To avoid that, this recipe calls for more liquid than you would typically need, and finishes with a quick simmer to reduce the sauce to a thicker consistency. Find a slow-cooker version of this recipe here.

Provided by Sarah DiGregorio

Categories     dinner, meat, pastas, main course

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 16

3 to 3 1/2 pounds boneless, skinless pork shoulder
Kosher salt and black pepper
2 tablespoons olive oil
8 large garlic cloves, roughly chopped
4 anchovy fillets, finely chopped, or 1 tablespoon anchovy paste
2 (6-ounce) cans tomato paste
1/3 cup pitted kalamata olives
1/4 cup drained capers
1 tablespoon red wine vinegar
2 teaspoons red-pepper flakes, plus more to taste
1 teaspoon dried oregano
1 cup dry red wine
1 (15-ounce) can whole or crushed tomatoes, with their juices
2 tablespoons fresh lemon juice (from about 1/2 lemon)
1 cup lightly packed chopped flat-leaf parsley
Grated Parmesan, for serving

Steps:

  • Using a sharp knife, trim and discard the large pieces of fat from the pork shoulder, then cut the meat into 4 or 5 large chunks. Place the pork in a bowl and season it generously with salt and pepper.
  • Using the sauté setting, heat the olive oil in a 6- to 8-quart pressure cooker. Add the garlic and anchovies and cook, stirring constantly, until fragrant, about 1 minute. Add the tomato paste and cook, stirring constantly and scraping up any browned bits on the bottom of the pan, until fragrant and slightly darkened in color, about 2 minutes. (If it looks like it's getting too dark, or you get a warning on the display, turn off the heat while cooking the tomato paste. Turn the heat back on when you add the wine.)
  • Stir in the olives, capers, vinegar, red-pepper flakes, oregano and a generous amount of black pepper. (Do not add more salt at this point; anchovies, olives and capers can be quite salty.) Stir in the wine, 2 cups water and the tomatoes with their juices, crushing the tomatoes with your hands if using whole. Turn off the sauté setting and stir in the pork. Close the lid and cook on high pressure for 80 minutes.
  • Let the pressure release naturally for 15 minutes, then release the remaining pressure manually. Open the lid. Carefully transfer the pork to a medium bowl, and coarsely shred. Using the sauté setting, let the ragù simmer, stirring occasionally, until thickened. Skim the excess fat, if desired. Add the shredded meat back to the pot, then add the lemon juice and parsley and gently stir to combine. Taste and add more red-pepper flakes or salt if necessary. Serve the ragù over polenta or sturdy pasta, like rigatoni or pappardelle. Top with Parmesan, to taste.

Nutrition Facts : @context http, Calories 566, UnsaturatedFat 22 grams, Carbohydrate 16 grams, Fat 38 grams, Fiber 4 grams, Protein 36 grams, SaturatedFat 12 grams, Sodium 794 milligrams, Sugar 8 grams

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

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 MUSHROOM PORK RAGOUT



Pressure-Cooker Mushroom Pork Ragout image

Savory, quickly made pork is luscious served in a delightful tomato gravy over noodles. It's a nice change from regular pork roast. I serve it with broccoli or green beans on the side. -Connie McDowell, Greenwood, Delaware.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 11

1 pork tenderloin (3/4 pound)
1/8 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups sliced fresh mushrooms
3/4 cup canned crushed tomatoes
3/4 cup reduced-sodium chicken broth, divided
1/3 cup sliced onion
1 tablespoon chopped sun-dried tomatoes (not packed in oil)
1-1/4 teaspoons dried savory
1 tablespoon cornstarch
1-1/2 cups hot cooked egg noodles

Steps:

  • Rub with salt and pepper; cut in half. Place in a 6-qt. electric pressure cooker. Top with sliced mushrooms, tomatoes, 1/2 cup broth, the onion, sun-dried tomatoes and savory., Lock lid and close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. (A thermometer inserted in the pork should read at least 145°.) Remove pork; keep warm. , In a small bowl, mix cornstarch and remaining broth until smooth; stir into the pressure cooker. Select the saute setting , and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes.

Nutrition Facts : Calories 387 calories, Fat 8g fat (2g saturated fat), Cholesterol 119mg cholesterol, Sodium 613mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 4g fiber), Protein 43g protein. Diabetic Exchanges

SLOW-COOKER PORK RAGU



Slow-Cooker Pork Ragu image

This slow-cooked pasta sauce goes well beyond the average spaghetti topper with all-day slow-cooked flavor. Pork shoulder, bacon and aromatic vegetables cook in a crushed tomato sauce and thicken to a hearty, rich consistency that pairs well with rigatoni pasta in particular. Make it a day ahead when you have some extra time, and let the flavors mellow and meld-or just be sure to save some leftovers! This take on a classic Italian sauce is sure to impress your dinner table regulars and special guests alike.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 8h40m

Yield 8

Number Of Ingredients 13

8 slices applewood smoked bacon, chopped (half of a 12-oz package)
1 1/2 lb boneless pork shoulder, trimmed and cut into 2-inch pieces
3/4 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups chopped onions
2 cups chopped carrots
5 cloves garlic, chopped
2 teaspoons dried oregano leaves
1/2 cup Progresso™ chicken broth (from 32-oz carton)
1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
6 cups cooked rigatoni pasta (about 4 1/2 cups uncooked)
Shredded Parmesan cheese, if desired
Chopped fresh oregano leaves, basil or Italian (flat-leaf) parsley, if desired

Steps:

  • Spray 5-quart slow cooker with cooking spray.
  • In 5-quart Dutch oven, cook bacon over medium-high heat 10 to 12 minutes, stirring occasionally, until browned and crisp. With slotted spoon, remove bacon to small bowl.
  • Season pork with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Add half of the pork to bacon drippings in Dutch oven, and cook 4 to 6 minutes, turning occasionally, until browned. With slotted spoon, remove pork from Dutch oven to slow cooker. Repeat with remaining pork.
  • Add onions, carrots, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper to Dutch oven; cook 3 to 4 minutes, stirring frequently, until softened. Stir in garlic and oregano; cook 30 seconds. Add broth; heat to simmering, stirring to remove brown bits on bottom. Transfer mixture to slow cooker with pork. Stir in tomatoes and bacon.
  • Cover; cook on Low heat setting 8 to 10 hours or until pork is tender and easily falls apart. Before serving, shred pork with two forks. Serve over cooked pasta. Garnish with Parmesan cheese and chopped fresh herbs.

Nutrition Facts : Calories 540, Carbohydrate 70 g, Cholesterol 60 mg, Fat 1, Fiber 5 g, Protein 32 g, SaturatedFat 5 g, ServingSize 1 Cup Ragu and 3/4 Cup Pasta, Sodium 490 mg, Sugar 5 g, TransFat 0 g

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