Get ready to elevate your dinner game with a dish that promises comfort and flavor in every bite! This Instant Pot Pork Ragu with Basil Polenta is not just a meal; it's an experience that will transport your taste buds straight to Italy. Imagine tender, succulent pork simmered in a rich tomato sauce, served over a creamy, basil-infused polenta that melts in your mouth. Whether you're hosting a dinner party or simply craving a cozy night in, this recipe is your ticket to culinary bliss. So, roll up your sleeves and prepare to impress your family and friends with this delightful Italian classic!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 60 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 lbs pork shoulder, cut into chunks
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 cup chicken broth
- 1 tbsp Italian seasoning
- 1 cup polenta
- 2 cups water or broth for polenta
- Fresh basil for garnish
Instructions
- Prepare the pork by trimming excess fat and cutting the shoulder into 2-inch chunks. Season generously with salt and black pepper.
- Set Instant Pot to Sauté mode. Add 2 tablespoons olive oil and brown the pork chunks in batches until golden on all sides, about 3-4 minutes per batch. Remove and set aside.
- In the same Instant Pot, sauté diced onions until translucent. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Return browned pork to the Instant Pot. Add crushed tomatoes, chicken broth, and Italian seasoning. Stir to combine and ensure meat is mostly covered with liquid.
- Close the Instant Pot lid, set valve to sealing, and cook on high pressure for 35 minutes. Allow natural pressure release for 10 minutes after cooking.
- While ragu is cooking, prepare polenta. In a separate pot, bring 2 cups of water or broth to a boil. Slowly whisk in polenta, reduce heat to low, and cook for 15-20 minutes, stirring frequently.
- Once polenta is creamy, stir in chopped fresh basil and a tablespoon of butter. Season with salt and pepper to taste.
- Shred the pork in the Instant Pot using two forks, allowing it to mix with the sauce. If sauce is too thin, use Sauté mode to reduce for 5-7 minutes.
- Serve the rich pork ragu over creamy basil polenta. Garnish with additional fresh basil leaves and optional grated Parmesan cheese.
Tips
- Choose the Right Cut: For the best flavor and tenderness, use a well-marbled pork shoulder. The fat will render down during cooking, enriching the sauce.
- Brown the Meat: Don’t skip the browning step! Searing the pork adds depth and a wonderful caramelized flavor to the ragu.
- Layer Flavors: When sautéing the onions and garlic, make sure they’re soft and fragrant before adding the pork back in. This builds a solid flavor base for your sauce.
- Natural Pressure Release: Allowing the Instant Pot to naturally release pressure for 10 minutes after cooking helps keep the meat tender and juicy.
- Perfect Polenta: Stir the polenta continuously while cooking to avoid lumps. If you prefer a smoother texture, you can whisk it vigorously as it cooks.
- Adjust Consistency: If your ragu sauce is too thin after shredding the pork, simply use the Sauté mode to simmer it down until it reaches your desired thickness.
- Garnish Generously: Finish your dish with fresh basil and a sprinkle of Parmesan cheese for an extra layer of flavor and a beautiful presentation.Enjoy your cooking adventure, and don’t forget to savor every bite of this delicious dish!
Nutrition Facts
Calories: 480kcal
Carbohydrates: 35g
Protein: 38g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 120mg
