Pressure-Cooker Mushroom Pork Ragout
Pressure-Cooker Mushroom Pork Ragout is a hearty and flavorful stew made with tender pork and earthy mushrooms, cooked quickly in a pressure cooker. The pork is browned and simmered with mushrooms, onions, garlic, and herbs in a rich broth or wine-based sauce. The pressure cooker helps tenderize the pork and concentrate the flavors in a short amount of time. This comforting dish is often served over mashed potatoes, rice, or noodles, with the sauce soaking into the sides for a delicious meal.
Ingredients
- 1 pork tenderloin (3/4 pound)
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1-1/2 cups sliced fresh mushrooms
- 3/4 cup canned crushed tomatoes
- 3/4 cup reduced-sodium chicken broth, divided
- 1/3 cup sliced onion
- 1 tablespoon chopped sun-dried tomatoes (not packed in oil)
- 1-1/4 teaspoons dried savory
- 1 tablespoon cornstarch
- 1-1/2 cups hot cooked egg noodles
Instructions
- Rub pork with salt and pepper; cut in half. Place in a 6-qt. electric pressure cooker. Top with sliced mushrooms, tomatoes, 1/2 cup broth, onion, sun-dried tomatoes and the savory.
- Lock lid and close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. Quick-release pressure. (A thermometer inserted in the pork should read at least 145°.) Remove pork; keep warm.
- In a small bowl, mix cornstarch and remaining broth until smooth; stir into the pressure cooker. Select the saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with noodles.
Nutrition
Calories: 387kcalCarbohydrates: 37gProtein: 43gFat: 8gSaturated Fat: 2gCholesterol: 119mgSodium: 613mgFiber: 4gSugar: 8g
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