Pressure Cooker Pork Ragout with Root Vegetables

pressure cooker pork ragout with root vegetables
  • Yield: 8
  • Servings: 6-8
  • Prep Time: 10m
  • Cook Time: 25m
  • Ready In: 35m

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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    7 g
  • Saturated Fat

    1 g
  • Polyunsaturated Fat

    0 g
  • Cholesterol

    35 mg
  • Sodium

    190 mg
  • Potassium

    421 mg
  • Carbohydrate

    12 g
  • Fiber

    2 g
  • Sugars

    3 g
  • Protein

    13 g

Pressure cooker pork ragout with root vegetables. This is delicious winter stew-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 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 form the pot and transfer 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, scrapping up any browned bits from the bottom of the pot.

Add the beer, mustard, and coriander, and herb blend. Finally, return 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


  • 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


Step 1

Season cubed pork with salt and black pepper.

Step 2

In 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 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 pressure cooker. Stir in cider, beer, Dijon mustard, herb blend and vegetables. Mix well and bring to a boil.

Step 5

Close pressure cooker and lock the lid. Set burner heat to high pressure. When pressure cooker reaches high pressure, reduce burner heat to low. Set timer to cook for 25 minutes.

Step 6

Remove the pot from the heat. Open pressure cooker and skim any fat from the top of sauce. Serve immediately.

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