Buzz
I mostly use my Instant Pot to cook large cuts of meat, turning them so tender that they fall apart with just a glance. The appliance creates a perfect pork roast, but if you cook it with a can of tomatoes, the result is a ragu that's on another level.
The meat’s juices blend with the plum tomatoes (and a splash of wine and garlic), forming a rich, scoopable sauce that's perfect for thick noodles like pappardelle or radiatori. However, since the Instant Pot doesn't allow for much browning, you'll need to develop those deep roasted flavors before you add everything to the pot. It's an easy step—just burn some onions first.
As I've pointed out before, burnt onions are a quick and effective way to add a deep, umami-packed (though slightly bitter) flavor to gravies, dressings, and sauces. I usually blend them into liquids for a smooth flavor distribution, but the high-pressure environment of the Instant Pot makes the sliced and charred onions practically dissolve while cooking with the pork. Combine that with tangy balsamic vinegar, smoky Tabasco, and a dash of funky fish sauce, and you get a surprisingly rich ragu that tastes as if it’s been simmering for hours. To make this, you'll need:
1 boneless pork shoulder, around 2 1/2 pounds, trussed if necessary to ensure an even roast
2 tablespoons olive oil, divided
2 small white onions, thinly sliced into half-moons
5 cloves garlic, smashed and roughly chopped
1 tablespoon tomato paste
3/4 cup red wine
1 can (28 ounces) whole plum tomatoes, with juice
1 tablespoon fish sauce
1 tablespoon hot sauce (Tabasco is a favorite)
1 tablespoon balsamic vinegar
3 sprigs fresh oregano
3 sprigs fresh thyme
1 tablespoon butter
1 tablespoon flour
1 pound of your preferred pasta
Generously salt the pork shoulder on all sides and set it aside. Press the 'Sauté' button on the Instant Pot, then hit 'Adjust' to set it to the highest heat. Add one tablespoon of olive oil to the insert, and when the display shows 'HOT,' sear the roast until a crust forms on each side, only flipping it when it no longer sticks (this indicates a good crust). While the roast is searing, heat the other tablespoon of oil in a large sauté pan over medium-high heat. Season the onions with salt, and in batches, cook them until they are nicely burnt.
Once the onions are burnt and the pork has developed a nice crust, remove the roast from the insert and set it aside. Add the onions to the Instant Pot, followed by the garlic. Sauté for a couple of minutes until golden brown and fragrant. Stir in the tomato paste and cook it until it turns a deep brick red. If there's a significant amount of fond (those browned bits) in the onion pan, splash about a quarter cup of wine in it, scrape up the bits, and pour it over the onions and garlic. Pour the remaining wine into the Instant Pot, scrape the bottom of the insert, and add the tomatoes. Crush the tomatoes with tongs, then stir in the fish sauce, hot sauce, and vinegar. Tie the herbs together with kitchen twine, and toss them into the pot.
Place the roast back into the Instant Pot, pour some of the sauce over it, and close the lid. Cook under high pressure for 30 minutes per pound, then perform a manual release. Open the pot and allow the sauce to cool for a few minutes while you bring your (salted) pasta water to a boil. Shred the pork shoulder directly in the pot using two forks—or a pair of clean kitchen scissors. If the sauce seems a bit thin (since moisture can't escape from the Instant Pot), create a beurre manie by mashing the flour and butter together into a paste. Gradually add small amounts of this paste to the hot sauce, stirring with each addition, until the sauce reaches your desired thickness. Cook the pasta according to the package instructions, toss with the ragu, and serve with Pecorino Romano, fresh basil, or both.
