When I think about cozy meals that warm the soul, nothing hits the spot quite like a hearty Pressure-Cooker Mushroom Pork Ragout. It’s funny how a dish can instantly take you back to a family gathering or a moment spent with friends over a comforting meal. I distinctly remember one rainy evening when the pitter-patter of raindrops made the perfect backdrop to the alluring aromas wafting from my kitchen. My family gathered around the table, forks poised and smiles ready. That night, I knew I had found a winner, and this ragout has since become a staple in our household.
This recipe is a delightful balance of tender pork, savory mushrooms, and zesty tomatoes. Using a pressure cooker not only cuts down the cooking time but also makes everything so wonderfully tender and flavorful. Seriously, who knew that in less than an hour, I could whip up a dish that tastes like it’s been simmering all day? Let me take you on this flavorful journey!
What’s in Pressure-Cooker Mushroom Pork Ragout?
- Pork tenderloin: I use about 1.5 lbs of lean pork tenderloin, which becomes super tender in the pressure cooker. You could also use pork loin or shoulder if you prefer something fattier.
- Olive oil: Just a couple of tablespoons to keep everything nice and moist while searing the pork. I love using California Extra Virgin Olive Oil for its rich flavor.
- Onion: A medium sliced onion brings sweetness and depth. You can’t go wrong with fresh onions—they’re a must!
- Garlic: Three cloves of minced garlic work wonders, infusing heaps of flavor into the dish. I’m a firm believer that you can never have too much garlic!
- Mushrooms: Eight ounces of sliced cremini or button mushrooms add an earthy flavor and a delightful texture. I prefer cremini for their richer taste!
- Dried thyme and oregano: These fragrant herbs elevate the flavor profile, making the dish comforting and aromatic.
- Salt and black pepper: Simple but effective for seasoning. Adjust to your taste!
- Diced tomatoes: One 14.5 oz can of undrained diced tomatoes provides acidity and color. They bring everything together.
- Low-sodium chicken broth: A cup of broth adds depth without overwhelming the pork’s natural flavor.
- Tomato paste: A couple of tablespoons of tomato paste thickens the ragout beautifully.
- Egg noodles: You’ll need about a pound. They soak up the ragout sauce perfectly. You can switch it up with other types of pasta if you wish!
- Fresh parsley: A sprinkle of chopped parsley for garnish adds a pop of color and freshness.
Is Pressure-Cooker Mushroom Pork Ragout Good for You?
You bet it is! First off, pork tenderloin is a lean cut of meat, making it a great source of protein—perfect for muscle repair and keeping you satiated. Plus, the mushrooms offer numerous health benefits; they’re low in calories and high in antioxidants, plus they support heart health. The onions and garlic also bring a wealth of nutrients that help boost your immune system.
However, it’s important to note that while this meal is wholesome, it does have noodles that can contribute to the carbohydrate load. For those watching carbs, you might consider using zucchini noodles or cauliflower rice instead. And remember, the chicken broth should be low-sodium to help keep your sodium intake in check. Balancing it out with a side salad can help round out the meal healthily!
Ingredients List
- 1.5 lbs pork tenderloin
- 2 tbsp olive oil
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced (cremini or button)
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup low-sodium chicken broth
- 2 tbsp tomato paste
- 1 lb egg noodles
- Fresh parsley, chopped (for garnish)
How to Make Pressure-Cooker Mushroom Pork Ragout?
- Sear the Pork: Set your pressure cooker to the sauté function and add olive oil. Once hot, sear the pork tenderloin on all sides until nicely browned, about 3-4 minutes per side. Remove the pork and set it aside for now.
- Cook Aromatics: In the same pot, toss in the sliced onions and sauté until translucent, about 3 minutes. Add the minced garlic and mushrooms, cooking for an additional 3-4 minutes until the mushrooms are tender.
- Add Seasoning: Stir in the thyme, oregano, salt, and black pepper, mixing them well into the vegetable medley.
- Deglaze the Pot: Pour in the diced tomatoes with their juice and the chicken broth. Scrape the bottom to free any browned bits that add flavor. Add the tomato paste and stir until everything is well combined.
- Pressure Cook the Pork: Return the seared pork to the pot and lock the lid on your pressure cooker. Set it to high pressure for 15 minutes.
- Cook the Noodles: While your pork is cooking, prepare the egg noodles according to the package instructions. Drain and set aside.
- Release Pressure and Slice Pork: Once the cooking time is complete, perform a quick release of the pressure. Remove the pork and let it rest for a few minutes before slicing it.
- Serve: Arrange the cooked egg noodles on a large serving platter, then top with the mushroom ragout sauce. Lay the sliced pork over the top and sprinkle with chopped fresh parsley. Enjoy!
Give Your Ragout a Personal Touch!
- Pair this dish with a side salad and some garlic bread for a full meal experience.
- Feel free to adjust the seasonings to suit your taste; a splash of red wine during the cooking process can bring an extra richness to the sauce.
- If you’re looking for other mushroom varieties, try adding shiitake or portobello for different flavors!
This Pressure-Cooker Mushroom Pork Ragout is not just a meal; it’s a joyful experience, perfect for gatherings or cozy dinners at home. I genuinely can’t wait for you to give this a try! And please, I would love to hear your thoughts or any modifications you made. Happy cooking and bon appétit!
