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Pressure Cooker Mushroom Pork Ragout

Pressure cooker mushroom pork ragout - featured image
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A rich, comforting family dinner featuring fork-tender pork, earthy mushrooms, and a savory sauce—all made quickly in the pressure cooker. Perfect for cozy nights, potlucks, or easy weeknight meals.

Ingredients

Scale
  • 2 lbs pork shoulder or pork butt, cut into 1.5-inch cubes
  • 12 oz cremini mushrooms, sliced
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 2 medium carrots, peeled and sliced (about 1 cup)
  • 2 celery stalks, sliced (about 1 cup)
  • 2 tbsp tomato paste
  • 1/2 cup dry white wine (or chicken broth)
  • 1.5 cups low-sodium chicken or beef broth
  • 1 tbsp Worcestershire sauce
  • 1 bay leaf
  • 1 tbsp fresh thyme (or 1 tsp dried)
  • 1.5 tsp salt, plus more to taste
  • 1/2 tsp black pepper, plus more to taste
  • 2 tbsp olive oil
  • 2 tbsp heavy cream (optional, for finishing)
  • 2 tbsp fresh parsley, chopped (for garnish)

Instructions

  1. Pat pork cubes dry with paper towels and season with salt and pepper.
  2. Set pressure cooker to ‘Sauté’ and add 1 tbsp olive oil. Brown half the pork cubes on all sides (about 5 minutes per batch), then transfer to a plate. Repeat with remaining pork, adding more oil as needed.
  3. Add diced onion, carrots, and celery to the pot. Sauté for 4-5 minutes, scraping up browned bits. Add mushrooms and cook until softened, about 3 minutes.
  4. Stir in garlic and tomato paste. Cook for 1 minute until fragrant.
  5. Pour in white wine and scrape up any stuck bits. Simmer for 2 minutes to cook off alcohol.
  6. Return browned pork (with juices) to the pot. Add broth, Worcestershire sauce, bay leaf, and thyme. Stir well.
  7. Lock lid, set valve to sealing, and cook on high pressure for 35 minutes.
  8. Let pressure release naturally for 10 minutes, then quick-release any remaining pressure.
  9. Remove bay leaf. For thicker sauce, set cooker to ‘Sauté’ and simmer 5-10 minutes. Stir in heavy cream if using.
  10. Taste and adjust seasoning. Sprinkle with fresh parsley and serve hot.

Notes

For gluten-free, check Worcestershire sauce and broth labels. Pork shoulder gives the richest flavor, but pork loin or chicken thighs can be substituted. Browning the pork is key for flavor. Sauce can be thickened by simmering or with a cornstarch slurry. Leftovers improve overnight and freeze well for up to 3 months.

Nutrition

Keywords: pressure cooker, pork ragout, mushroom stew, family dinner, comfort food, Instant Pot, easy dinner, gluten-free, high protein, pork recipe

Find it online: https://blipflavor.com/pressure-cooker-mushroom-pork-ragout-recipe-easy-tender-and-rich-family-dinner/