Comments on: Pressure Cooker Pork Ragu Pasta Sauce

By: Barbara Schieving

Barbara Schieving — Fri, 16 Mar 2018 12:32:22 +0000

In reply to Michele. Sounds like a delicious way to change it up. Thanks for sharing Michele!

By: Michele

Michele — Fri, 16 Mar 2018 05:28:48 +0000

Made this tonight .. thanks for pointing me to it! I used boneless sirloin chops, which were quite lean so started by sautéing some chopped pancetta to add an additional flavor and some of the fat that would have been in the suggested meat cut. Served over pan-fried polenta rounds. Just enough left for a hearty lunch tomorrow.

By: Barbara Schieving

Barbara Schieving — Thu, 28 Jan 2016 21:16:38 +0000

In reply to Stacey. Hi Stacey - Yes, you shouldn't have any problem doubling this recipe. Your cook time will be the same. I like the idea of freezing half for later.

By: Stacey

Stacey — Thu, 28 Jan 2016 20:14:29 +0000

Hi Barbara. Could this recipe be doubled? I’m very new to my instant pot and I am hoping I could make this and freeze at least half. Thank you!

By: Shara

Shara — Fri, 11 Jul 2014 20:53:37 +0000

I recently bought the new Instant Pot and I am loving it. I’ve been slowly working on learning how to convert my slow cooker recipes and other family favorites over to pressure cooked meals. This site has become my go to for inspiration. So far I’ve been pretty successful with my attempts with the latest being converting a Martha Stewart recipe to pressure cooker friendly.

This recipe is on our “to try” list and I’m really looking forward to it.

Thanks for maintaining such a great site.

By: Carol

Carol — Fri, 27 Jun 2014 02:28:03 +0000

What a great looking recipe-this looks like something my Nana used to make back when I was growing up and she simmered it all day on the stove. The pressure cooker saves SO much time.

Thank you Barbara and Debby.

By: Foodiewife

Foodiewife — Thu, 19 Jun 2014 01:37:58 +0000

Barbara, thank you for featuring my recipe. I love all the recipes you share on your blog, several of which I’ve made. The more I try pressure cooking, the more I appreciate the delicious savory and sweet recipes we can enjoy in a much faster way. Speed cooking!

By: Barbara Schieving

Barbara Schieving — Wed, 18 Jun 2014 22:01:32 +0000

In reply to Barbara Walker. Yes, Debby used bone-in country-style ribs and cut out the bone.

By: Barbara Walker

Barbara Walker — Wed, 18 Jun 2014 16:52:07 +0000

Can bone-in browned pork (country-style spare ribs) be used in this recipe?