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Instant Pot Pulled Pork Ragu over rigatoni noodles in a white bowl

instant pot pulled pork ragu

Tender pork that simmers in a hearty sauce made with Hunt's San Marzano Style Tomatoes and broth, sauteed veggies, garlic and herbs. This Instant Pot Pulled Pork Ragu is beautiful to make on the weekends, but easy enough for a weeknight dinner. 
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Prep Time: 5 minutes
Cook Time: 45 minutes
instant pot pressure and release time: 30 minutes
Servings: 8


  • 1 tablespoon olive oil
  • 1 yellow onion, finely chopped
  • 2 ribs celery, finely chopped
  • 2 large carrots, peeled and finely chopped
  • 5 garlic cloves, minced
  • 1 tablespoon Kosher salt
  • 1 teaspoon black pepper
  • 2 1/2 lb pork tenderloin
  • 1 cup beef stock - or broth
  • 1 28-ounce can Hunt's San Marzano Style Tomatoes
  • 2 tablespoons tomato paste
  • 1 tablespoon dried thyme
  • 2 tablespoons dried rosemary
  • 2 bay leaves


  • Set your Instant Pot to sauté mode. Heat the olive oil and add in yellow onion, celery and carrots. Stir until vegetables are soft. Add in minced garlic and saute until fragrant, about 2 minutes. Using a slotted spoon, remove vegetables and garlic and set aside.
  • Season pork with salt and pepper. Add pork and brown on sauté mode, 2 minutes on each side
  • Add softened vegetables and remaining ingredients, squeezing the San Marzano Style Tomatoes with your hands to crush them before adding them and their juices. Close lid.
  • Cook high pressure 45 minutes. Natural release, remove bay leaves, shred the pork with 2 forks. Serve over your favorite pasta or veggie noodles, or polenta.
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