Tomato Pork and Lamb Ragout Pressure Cooker Recipe

Tomato Pork And Lamb Ragout Pressure Cooker Recipe

Ingredients

SERVES 6 to 8 – Cooker: 6- to 8-quart – Time: 25 minutes at HIGH pressure

• 3 tablespoons olive oil
• 2 to 2½ pounds pork shoulder, trimmed of fat and cut into 2-inch chunks
• 1 to 1½ pounds lamb shoulder, trimmed of fat and cut into 2-inch chunks
• 1 large white onion, chopped
• sea salt and freshly ground black pepper
• 1 cup dry white wine
• 1 (28-ounce) can crushed tomatoes
• 1 (14.5-ounce) can diced tomatoes in juice, undrained
• 2 ribs celery, chopped
• 2 medium carrots, chopped
• ½ cup low-sodium chicken broth or water

Method

1. In a 6- to 8-quart pressure cooker, heat the oil over medium-high heat until very hot
2. Brown the meat in batches in a single layer on all sides, 5 to 7 minutes per batch
3. Use a slotted spoon to transfer the browned meat to a platter
4. Add the onion and cook, stirring a few times, until soft, about 3 minutes
5. Return the meat and any accumulated juices to the pot
6. Season with salt and pepper to taste
7. Add the wine and bring to a simmer, scraping up any browned bits from the bottom of the pot
8. Stir in the tomatoes with their juice, celery, carrots, and broth and bring to a boil
9. Close and lock the lid
10. Set the burner heat to high
11. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
12. Set a timer to cook for 25 minutes
13. Remove the pot from the heat
14. Open the cooker with the Natural Release method; let stand for 15 minutes
15. Be careful of the steam as you remove the lid
16. Skim any fat from the top of the sauce
17. Taste for seasoning
18. Serve immediately

Full List of Pork Recipes
Full List of Lamb Recipes

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