Pressure Cooker Pork Shoulder Ragu

Pressure cooker pork shoulder ragu. Pork shoulder with vegetables, dry red wine, and Italian vermouth cooked in a pressure cooker. Very easy pressure cooker recipe! You may also like Coconut Shrimp Soup

Please note, this recipe is for stovetop pressure cooker. For those who have an electric instant pot:

Heat the olive oil and butter in an instant pot turned to the sauté mode. Working in batches, add chunked meat and brown on all sides, for about 8 minutes per side. With the slotted spoon, remove cooked pork from the pot and transfer to a large plate. Cover and keep warm.

Pour off all but 2 tablespoons (30 ml) of cooking liquid form the pot. Add the onion and garlic. Cook, stirring, for 1 minute. Mix in remaining ingredients. Bring to a boil and continue boiling for a further 1 minute.

Close the instant pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 40 minutes.

Using the Natural Release method, bring pressure to normal. Carefully unlock and open the lid.

Pressure Cooker Pork Shoulder Ragu

Ingredients

• 2 pounds (960 g) boneless pork shoulder roast, trimmed and chunked
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 white onion, peeled and chopped
• 2 cloves garlic, peeled and minced
• 2 (28 oz (840 ml) each)) cans diced tromatoes in juice, undrained
• 16 oz (480 ml) can tomato sauce
• 1 cup (250 ml) dry red wine
• 1/4 cup (60 ml) sweet Italian vermouth
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 teaspoon fennel seeds
• 1 tablespoon hot sauce
• salt and freshly ground black pepper

Method