Sometimes, I have an idea for a recipe, make it, and everything works the first time like a charm. From there, it’s just refining and testing. But then there’s those recipes where I kind of tank on the first time around. It’s easy to make, and the Instant Pot does most of the work. From there, I love to freeze the extra sauce on another occasion. And, I’ve also included my instructions in the recipe card below for how to make this in a Dutch oven. That way you can fill your whole house with incredible aromas while it lightly simmers in the oven for hours.
How to make this recipe step by step
I hope you enjoy this Instant Pot Pork Ragu! If you do get a chance to make this recipe, I’d love to hear from you in the comments. It’s simply a mix of onions, carrots, and celery all diced up. You can dice all three by hand or you can also process them in a food processor to speed things up. This can take a bit, so if you feel confident doing both at once, try browning the pork while you prep the veggies. Deglaze the Instant Pot with the white wine, scraping up the browned bits from the bottom. When the cooking time is up, do a quick release. If you feel too much fat remains on the meat or tough bits that didn’t get trimmed, don’t mash it. Scoop the cooked pork cubes out and let them cool until you can handle them. While the pork is cooling, reduce the sauce in the Instant Pot. When the pork is cool enough to handle, pick over the pork cubes to remove any tough bits or fat. Then, add the shredded pork back to the sauce and season it to taste.
