Description
A rich and hearty mushroom pork ragout made quickly in a pressure cooker.
Ingredients
Scale
- 2 pounds pork shoulder, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 cup beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
Instructions
- Set the pressure cooker to the sauté setting. Add olive oil and onion, cook until softened.
- Add garlic and mushrooms, and cook until mushrooms are browned.
- Add pork cubes and brown on all sides.
- Stir in beef broth, red wine, tomato paste, thyme, salt, and pepper.
- Seal the pressure cooker and cook on high pressure for 35 minutes.
- Release the pressure and stir in fresh parsley before serving.
Notes
- Serve over mashed potatoes or egg noodles for a complete meal.
- This dish works well for meal prep and can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: pressure cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg