Shredded Pork Ragù Pasta
Serves 4-6 5 minutes prep time / 1 hour 10 minutes cook time / 1 hour 15 minutes total time
Servings Prep Time
4 – 6servings 5minutes
Cook Time
Servings Prep Time
4 – 6servings 5minutes
Cook Time
  • 2tbsp olive oil
  • 1 onionfinely diced
  • 1 medium carrotchopped
  • 2cloves garlicminced
  • 3tbsp tomato paste
  • 1/2cup beef broth
  • 1tsp dried thyme
  • 1tsp dried oregano
  • 1tsp kosher salt
  • 1/4tsp pepper
  • 14.5oz diced tomatoes1 can undrained
  • 14.5oz diced tomatoes1 can drained
  • 1 1/2 – 2lbs boneless pork shoulder or buttcut in half
  • 2tbsp cornstarch
  • 12oz fettuccineprepared according to package directions
  • shredded parmesanfor garnish
  1. Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
  2. When oil gets hot, add onion to the pot and saute 3 minutes. Add carrot and cook 3 minutes more. Add garlic and tomato paste and cook for 1-2 minutes more.
  3. Add broth and seasonings to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  4. Add tomatoes to the pot and stir. Add meat to the pot, turning once to coat.
  5. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  6. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 40 minutes.
  7. When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
  8. Carefully remove the meat from the pot to a cutting board and shred.
  9. In a small bowl, mix together 1/4 cup of pot juices and cornstarch. Stir into the pot until thickened.
  10. Return the meat to to the pot and fold in the cooked pasta.
  11. Serve hot topped with shredded parmesan.
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.