Pressure Cooker Pork Ragout with Root Vegetables
2023-02-15- Cuisine: Canadian
- Course: Main Dish
- Skill Level: Intermediate
-
Add to favorites
- Yield: 8
- Servings: 6-8
- Prep Time: 10m
- Cook Time: 25m
- Ready In: 35m
Average Member Rating
(5 / 5)
1 People rated this recipe
Related Recipes:
-
Crockpot Hawaiian Barbecue Ribs
-
Air Fryer Sweet and Sour Pork Recipe
-
Air Fryer Beef and Pork Meatballs Recipe
-
Air Fryer Pork Medallions Recipe
-
Slow Cooker Dublin Coddle
Nutritional Info
This information is per serving.
-
Calories
170 -
Carbohydrates
12 g -
Cholesterol
35 mg -
Fat
7 g -
Fiber
2 g -
Protein
13 g -
Saturated Fat
1 g -
Serving Size
1 -
Sodium
190 mg -
Sugar
3 g -
Trans Fat
4 g -
Unsaturated Fat
0 g -
Potassium
421 mg
Pressure cooker pork ragout with root vegetables. This is a delicious winter stew of pork with vegetables, beer, and apple cider cooked in a pressure cooker. Ready in 25 minutes! You may also like Coconut Shrimp Soup
Please note, this recipe is for a stovetop pressure cooker.
To make it in an electric instant pot:
Electric Pressure Cooker Pork Ragout with Root Vegetables
In a large mixing bowl, combine cubed pork and seasoning. Toss well and set aside. Heat 1 tablespoon olive in an electric pressure cooker turned to the sauté mode. Add seasoned pork and sear, stirring occasionally, until browned on all sides. Remove browned meat from the pot and transfer it to a large bowl.
Add the butter and remaining olive oil to the cooker. Add onions, garlic, and carrots. Sauté, stirring occasionally, for 5 minutes or until onions are softened. Stir in the apple cider, scraping up any browned bits from the bottom of the pot.
Add the beer, mustard, coriander, and herb blend. Finally, return the cooked pork along with any accumulated juices.
Close the instant pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 20 minutes.
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Stir in chunked potatoes. Cover and cook on high pressure for a further 5-10 minutes.
In a small mixing bowl, combine all-purpose flour and ¼ cup (60 ml) water. Stir until the flour dissolved completely.
Using the natural Release method, bring pressure to normal. Unlock and open the lid. Stir in the flour mixture. Switch the cooker to sauté mode. Simmer the ragout for 3-5 minutes or until the sauce is thickened.
Pressure Cooker Pork Ragout with Root Vegetables
Ingredients
- 2-3 pounds (960 g-1.44 kg) boneless pork shoulder,trimmed and cubed
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 large white onion, peeled and sliced
- 2 cloves garlic, peeled and minced
- 3 tablespoons all-purpose flour
- 1 cup (250 ml) hard apple cider
- 1 cup (250 ml) dark beer
- 2 tablespoons Dijon mustard
- 1 teaspoon freshly ground coriander
- 1 teaspoon dried Italian herb blend
- 1 potato, peeled and chunked
- 2 large carrots, peeled and chunked
- salt and freshly ground black pepper
Method
Step 1
Season cubed pork with salt and black pepper.
Step 2
In a pressure cooker, heat butter and olive oil over medium-high heat. Working in a batch, brown seasoned meat in a single layer on all sides. Using a slotted spoon, transfer browned pork to a plate.
Step 3
Add onion and cook, stirring, until soft, for about 3 minutes. Stir in garlic, then sprinkle with flour. Cook, stirring, for 1 minute.
Step 4
Return browned meat to the pressure cooker. Stir in cider, beer, Dijon mustard, herb blend, and vegetables. Mix well and bring to a boil.
Step 5
Close the pressure cooker and lock the lid. Set burner heat to high pressure. When the pressure cooker reaches high pressure, reduce the burner heat to low. Set a timer to cook for 25 minutes.
Step 6
Remove the pot from the heat. Open the pressure cooker and skim any fat from the top of the sauce. Serve immediately.
