Instant Pot Pork Ragu With Orecchiette Pasta
Pork Ragu that tastes like it has been slow cooked for 24 hours in an hour or so thanks to the Instant Pot served with hearty Orecchiette Pasta.
Pork Ragu that tastes like it has been slow cooked for 24 hours in an hour or so thanks to the Instant Pot served with hearty Orecchiette Pasta.
- Carbohydrate 49.5172994567268 g
- Cholesterol 170.375 mg
- Fat 42.7120849999907 g
- Fiber 0.445199999279245 g
- Protein 36.087510000043 g
- Saturated Fat 11.437285999998 g
- Serving Size 1 1 Serving (269g)
- Sodium 412.838208378362 mg
- Sugar 49.0720994574476 g
- Trans Fat 4.07790400000283 g
- Calories 735 calories
Step-by-step
- Set your InstantPot to Saute mode and when hot add half of the cooking oil along with the onions and saute for 5 minutes, stirring occasionally.
- Meanwhile heat the remaining oil in a frying pan over a high heat, then season the pork with salt and pepper and brown on all sides. You can do this in the InstantPot if you like but my preference is to use a frying pan.
- When the onions have been cooking for 5 minutes add the garlic and stir for a further minute.
- Now add in the red wine vinegar, it should pretty much evaporate straight away, then turn off saute mode.
- Add the pork.
- Then add in the tomato passata, oregano and bay leaf along with a really generous grind of black pepper.
- Close the lid and cook on manual mode at high pressure for 40 minutes, with a 10 minute natural pressure release.
- Putting the pasta on to cook with 2-3 minutes left in the InstantPot should be perfect timing to bring the dish together.
- When released, remove the pork from the InstantPot and flip over to saute mode and reduce the remaining liquid by half.
- Shred with two forks before returning back to the pan along with any juices, it would of course be rude to not check for seasoning again now.
- Add the capers and the cooked Orecchiette pasta and stir to combine.
Instant Pot Pork Ragu: A Weeknight Winner
As a busy working mom, finding time to cook delicious and satisfying meals can feel like a constant battle. Weeknights are a whirlwind of homework, extracurricular activities, and the never-ending to-do list. That’s why I've become a huge fan of the Instant Pot. It’s my secret weapon for creating restaurant-quality meals in a fraction of the time. This Instant Pot Pork Ragu with Orecchiette pasta is a perfect example – rich, flavorful, and ready in under an hour!
Forget spending hours simmering a ragu on the stovetop. This recipe delivers the same depth of flavor in a fraction of the time, thanks to the magic of pressure cooking. The pork becomes incredibly tender, the sauce thickens beautifully, and the orecchiette pasta perfectly complements the hearty ragu. The best part? Cleanup is a breeze!
I often adapt this recipe based on what I have on hand. Sometimes I add a splash of heavy cream at the end for extra richness. Other times, I'll throw in some mushrooms or bell peppers for added vegetables. The beauty of this recipe is its flexibility. Feel free to experiment and make it your own.
Beyond the Instant Pot: While the Instant Pot significantly reduces cooking time, the flavor profile is remarkably similar to a traditional slow-cooked ragu. The intense heat and pressure within the pot effectively break down the connective tissues in the pork, resulting in an incredibly tender and flavorful final product. This is a perfect recipe to showcase the versatility of the Instant Pot, proving that quick doesn't have to mean compromising on taste.
Serving Suggestions: This dish is wonderful on its own, but I like to pair it with a simple side salad for a complete and balanced meal. A crisp green salad with a light vinaigrette perfectly complements the richness of the ragu. A crusty loaf of bread is also a must for soaking up the delicious sauce.
This recipe has become a staple in my weekly meal rotation. It's a crowd-pleaser that's always a hit with my family and friends. The ease of preparation, combined with the incredible flavor, makes it a go-to for busy weeknights and weekend gatherings alike. Give it a try and let me know what you think!
Tips for Success:
- Brown the pork: Browning the pork before adding it to the Instant Pot adds a lovely depth of flavor. This step isn’t strictly necessary, but I highly recommend it.
- Don't overcook the pasta: Cook the pasta according to package directions, but slightly undercook it, as it will continue to cook in the sauce.
- Adjust seasoning to taste: Taste the ragu before serving and adjust the salt and pepper to your liking.
- Make it ahead: This ragu tastes even better the next day! Make it ahead of time and reheat it before serving.
Variations:
- Add vegetables: Feel free to add other vegetables such as carrots, celery, or mushrooms.
- Use different pork: Pork shoulder is a great choice, but you could also use pork loin or even Italian sausage.
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Make it creamy: Stir in some heavy cream or crème fraîche at the end for a richer sauce.
This Instant Pot Pork Ragu with Orecchiette is more than just a recipe; it's a testament to efficient cooking without sacrificing flavor or quality. It's a weeknight lifesaver that will leave you with more time to spend with your loved ones, and less time slaving over a hot stove.
