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Hearty Pork ragu over pappardelle pasta sprinkled with fresh parsley and fresh grated parmesan reggiano in a white pasta bowl.
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4.88 from 16 votes

Instant Pork Ragu Recipe

Pork Ragu is a hearty sauce that is a great sauce on pasta, mashed potatoes, zoodles, or mashed cauliflower. Instructions included for Instant Pot, Slow Cooker, Oven, Stovetop. A great make ahead freezer. Great for a family dinner or when guests are coming for dinner.
Course Main Course
Cuisine Italian
Keyword fall comfort food, meat sauce, pressure cooker
Prep Time 15 minutes
Cook Time 55 minutes
natural release of Instant Pot 10 minutes
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 295kcal
Author Eileen xo


Browning the Pork

  • 2 ½ pounds boneless country ribs, cut into 2-3 inch chunks See Note 1
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper
  • 1-2 Tablespoons olive oil

Pork Ragu Sauce

  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 large onion, peeled and diced
  • 4 cloves garlic, peeled and minced
  • 1 cup red wine
  • 28 ounce can crushed tomatoes
  • 28 ounce can, diced tomatoes drain excess liquid
  • 4 ounces tomato paste
  • 4 ounces water
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried fennel
  • salt and pepper, to taste
  • ¼ cup chopped fresh parsley, garnish optional
  • fresh Parmesan Reggiano Cheese, garnish optional, Note 3


  • Season country pork ribs with garlic powder, onion powder, and black pepper. Set aside. 
  • Turn the Instant Pot to Saute, 15 minutes. Add 1 Tablespoon olive oil. Add in the seasoned pork and sear until brown on all sides. Set aside pork. 
  • If needed, add the second Tablespoon of olive oil to the Instant Pot. Add in the carrots, celery, and onions. Saute till veggies get soft, around 3 minutes. Add in the minced garlic, stir for a minute. 
  • Add in the red wine, use a wooden spoon to bring up any brown bits at the bottom of the pot. (Note 2). Let saute about 3 minutes.
  • Stir in crushed tomatoes, diced tomatoes, tomato paste, water, bay leaf, oregano, basil, and fennel. Add in a dash of salt and pepper. Cancel saute on the instant pot. Add in the brown pork pieces.
  • Place lid on Instant Pot, lock it and close the vent. Press "Pressure Cook" high pressure and put the time to 40 minutes. Once cooking complete, naturally release the pressure for about 5 minutes. Then turn valve to auto release remaining steam. 
  • Once complete, remove the lid, discard the bay leaf. Shred the pork, check seasoning, reseason if needed. 
  • Serve with pappardelle or your favorite pasta. If a low-carb alternative is needed, see note 4.


Note 1: I use boneless country ribs. Country ribs on the bone can be used as well as boneless shoulder roast. 
Note 2: Make sure you bring up all the brown bits at the bottom of the pot. Besides adding flavor this also prevents the "burn" message on the Instant Pot.
Note 3: Although fresh Parmesan Reggiano is optional, please don't leave it out, so delicious on top of the pork ragu! Mangia!
Note 4: Pork ragu recipe is really amazing with pappardelle pasta. To keep your meal low-carb, feel free to have this over zoodles, cauliflower rice, cauliflower mash, or spaghetti squash.


Serving: 0.5cup | Calories: 295kcal | Carbohydrates: 19g | Protein: 21g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 68mg | Sodium: 513mg | Potassium: 1064mg | Fiber: 4g | Sugar: 10g | Vitamin A: 3145IU | Vitamin C: 24.5mg | Calcium: 115mg | Iron: 3.9mg