Pork Ragout with Cider and Root Vegetables Pressure Cooker Recipe

Recipe Category: Vegetables


Pork Ragout With Cider And Root Vegetables Pressure Cooker Recipe


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

  • 2½ to 3 pounds boneless pork shoulder, trimmed of excess fat and cut into 2-inch cubes
  • salt and freshly ground black pepper
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 large white onion, cut in half and thinly sliced into half moons
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour or potato starch
  • 1 cup hard apple cider
  • 1 cup dark beer
  • 2 tablespoons Dijon mustard
  • 1 teaspoon ground coriander
  • 1 teaspoon dried Italian herb blend
  • 1 large sweet potato, peeled and cut into 2-inch chunks
  • 4 parsnips, peeled and cut into 2-inch chunks
  • 1 medium turnip, peeled and cubed, or 1 bunch baby turnips, trimmed (no need to peel babies)


  1. Sprinkle the meat with salt and pepper
  2. In a 6- to 8-quart pressure cooker, melt the butter with the oil over medium-high heat until foamy
  3. Brown the meat in batches in a single layer on all sides, 5 to 7 minutes per batch
  4. Use a slotted spoon to transfer the browned meat to a plate
  5. Add the onion and cook, stirring a few times, until soft, about 3 minutes
  6. Add the garlic, then sprinkle with the flour
  7. Cook, stirring, for 1 minute
  8. Return the meat and any accumulated juices to the pot
  9. Add the cider, beer, mustard, coriander, herb blend, and root vegetables
  10. Stir well, scraping up any browned bits from the bottom of the pot, and bring to a boil
  11. Close and lock the lid
  12. Set the burner heat to high
  13. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  14. Set a timer to cook for 25 minutes
  15. Remove the pot from the heat
  16. Open the cooker with the Natural Release method; let stand for 15 minutes
  17. Be careful of the steam as you remove the lid
  18. Skim any fat from the top of the sauce
  19. Serve immediately over mashed potatoes or polenta with pumpernickel bread

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