This recipe is our first official foray into the world of instant pot cooking. We may be a little behind the times in this area, but it’s for good reason.
We had to decide for ourselves; is the instant pot worth all the hype?
There a million arguments for and against this re-invented but still old school pressure cooking device, but as busy parents our criteria was pretty specific.
The answer so far, is yes to both.
The instant pot is a pressure cooker and can cook any cut of meat to tender in a very short amount of time. And it’s useful for vegetables and grains too; long cooking lentils, rice or squash can be cooked considerably faster.
The pressure cooking function is key if you haven’t planned for dinner, forgotten to thaw the meat or soak the beans and grains. An added bonus is the saute function, which allows you to saute the aromatics or vegetables, or brown the meat directly in the Instant Pot.
The biggest draw back? You have to learn it. People have developed entire cook books and websites to instant pot recipes because they don’t read like normal recipes. There is great emphasis on what button to push and when and how to release the valve. If you hit the door at 5:00pm and want to cook your first recipe in the instant pot…..well, I don’t suggest it. The first few recipes may feel clunky and arduous but it does save time and energy when used regularly.
This recipe for pork ragu originally fell into the Sunday-Dinner-Only category because it took 8 hours for the pork shoulder to become tender. But using the Instant Pot cuts the cooking time down to 1 hour. For many families this still doesn’t constitute a weeknight meal, but it does make it immensely more feasible.
If you make this, let us know! We’re on facebook at Mama Jess and on Instagram @mamajessfounder.