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Instant Pot

Pork and Mushroom Ragu with Green Olives and Warm Spices

4-6 Servings

FAST: 1½ hours
Slow: 5½ to 6½ hours 30 minutes active

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This hearty ragu straddles the line between sauce and stew. All the ingredients—from the cremini mushrooms to the warm spices to the crushed tomatoes—combine for an amazing depth of flavor in the braise. Green olives, added both at the beginning and end of cooking, add a wonderful briny undertone that balances the ragu’s richness. Look for Castelvetrano olives, which are firm and meaty; they are sold in jars, or check the olive bar in the deli department. If not available, use any large jarred green olive; avoid canned olives, which tend to be soft and taste metallic. Toss the ragu with a chunky pasta shape such as ziti, spoon it over polenta or simply offer warm, crusty bread alongside. However you serve it, offer grated Parmesan cheese for sprinkling at the table.




Don’t chop the carrots too finely. Aim for ½-inch pieces to ensure they cook through fully yet retain their shape.

FAST: 1½ hours
Slow: 5½ to 6½ hours

30 minutes active


  • 2

    tablespoons extra-virgin olive oil

  • 8

    ounces cremini mushrooms, trimmed and roughly chopped


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Mary B.
November 25, 2022
We made it in the instapot and I made it on a work night - it was that fast! The olives cut the slightly cloying warm spices perfectly and the pork was falling apart tender. You do need to trim the fat pretty closely or some of it will be not rendered.
David C.

I made this tonight and we liked it. I made it slow and one step confused me. My InstantPot slow-cooker has three settings - low, medium and high. It doesn't have a "More/Normal". Is that a typo? (Almost every other slow cooker recipe for Pork in Fast and Slow calls for "More/High". I used medium, for 6 hours, and it was fine, although not falling-apart tender.

Lynn C.

Hi David -

Yes, you are correct. That should read More/High, not More/Normal. It is a typo. Thank so much for bringing it to our attention! We will change ASAP.

The Milk Street Team

John L.

This is incredible. Another winner! I made it the day before I served it and it just got better.