The First Time I Made This… What a Ride

So, first time I tried this pressure-cooker mushroom pork ragout, I was running late. Picture me—coat half-on, cat winding around my ankles, and a toddler in full meltdown mode over lost crayons. And suddenly I think, ‘This is the night for something hearty.’ I won’t say disaster, but… yeah, nearly set off the smoke detector browning the pork (note: don’t cook distracted). But by the end, it smelled so good the neighbors probably thought I’d hired a chef.

Why You’ll Probably Love This (Like My Crowd Does)

I make this when the weather’s grim or I just need a break from another boring Thursday dinner (or, honestly, when I’ve failed my grocery run and just want to use what’s left). My family goes wild for it because it’s saucy, meaty, and the mushrooms get all silky and buttery (kids even ask for seconds, unless there’s green bits visible). Bonus: if I screw up the timing the pressure cooker has my back—less stress about overcooking. Only thing? Mushrooms shrink more than seems possible, so I started always adding extra, even if that means stealing some form tomorrow’s omelette supply.

The Ingredients List (Plus a Bit of Substitution Action)

About 2 lbs (900g) pork shoulder, cut into haphazard bite-sized chunks (pork loin works but dries out sooner; I’ve tried it in a pinch)
2 big handfuls of mushrooms (cremini or button, but portobellos, honestly, are nice if you’ve got them; one time I had to use canned and it wasn’t, er, ideal)
1 large onion, chopped (white, yellow, or whatever’s rolling around in the pantry)
3 cloves garlic, minced—though sometimes I just bash with the knife and toss ‘em in
1 carrot, chopped (skip if you hate carrots; I sometimes use parsnip and hope nobody notices)
1 can (400g) diced tomatoes, any brand (if you’re fancy, go San Marzano I guess, but I barely notice)
1 tsp dried thyme (or a crushed sprig of fresh if my winter herb pot survived…)
1 bay leaf—not a dealbreaker if you’re out of these, I forget half the time anyway
1 cup (240ml) chicken stock (or veggie stock, or just bouillon cube + water—Grandma would faint, but it works)
Glug of olive oil (or whatever frying oil you like)
Salt and pepper (to taste, and a bit more for stubborn pork)
Optional dash of Worcestershire sauce (my uncle swears by it; I do too, on weeks with energy to find it)

How I Actually Make It (Seriously, It’s Not Fussy)

Fire up the pressure cooker on sauté (or brown) mode, glug in some oil, and brown half the pork chunks. Don’t overcrowd, or it’ll just steam and turn sad. Take out browned bits, then do the rest. (This is when I sneak a piece, but don’t tell.)
Add the onion right into the tasty stuck bits, scraping as you stir—medium heat, about 3-4 min until soft and golden, nothing fancy. Toss in the garlic and carrot and cook another minute, just until you smell all the good stuff.
Stir in mushrooms, let those shrink down a little—honestly, it always looks like way too much mushroom but trust me, you’ll wish you added more later.
Dump the pork back in, add tomatoes, thyme, bay leaf, and stock. Give it a little stir; if you like it richer, add the Worcestershire now.
Hit the lid on, make sure the valve’s set for pressure (I always, always double-check after nearly decorating my ceiling in pork last year), and cook on high for about 25 minutes.
Once the beeper goes off, let it release pressure naturally for maybe 10-12 minutes. Quick release if you’re in a hurry. Fish out the bay leaf (I sometimes forget, so don’t panic if it turns up on someone’s plate at the table!)
Give it a taste, maybe adjust salt or pepper. If sauce’s too thin, switch to sauté again and simmer a few minutes; too thick? Splash in more stock.

Little Notes I Learned the Hard Way

The sauce does taste fab the next day (maybe the flavors settle their differences overnight?), but the pork can get a tad mushy if reheated too many times.
If you use the canned mushrooms (I know, desperate measures!), rinse and drain or it’s weirdly metallic. Not recommended, honestly.
The pressure cooker’s inner pot is annoyingly heavy when hot. Just saying—use oven mitts, unless you LIKE awkward one-handed balancing acts.

Variations and Weird Experiments

One time I swapped pork for chicken thighs—not half bad, but lacked richness. I also tried adding a splash of red wine and it was lovely, though you get what my friend calls ‘dinner nap’ levels of coziness. Lentils as a filler: not… quite right, but the leftovers made a decent soup! I did try apple chunks once (blame an overeager 5-year old sous chef), and, erm, would not repeat. Feel free to experiment with herbs—savoury instead of thyme is subtle but nice.

Do You Even Need a Pressure Cooker For This?

Technically, yes. But you could do this in a big covered pot on the stovetop (just simmer gently for 1½ to 2 hours, keep an eye on liquid levels). I do find the pressure cooker is a life-saver here, but if yours is in the cupboard behind a mountain of Tupperware, stovetop works.

How to Store It (If It Lasts That Long…)

This keeps about 3 days in a sealed container in the fridge, reheats great. You can freeze it too, just portion out before freezing for easy lunches. Honestly, though, in my house it rarely makes it past Day Two – someone’s always sneaking a late-night bowl. Just me?

How We Love to Serve This (Family Quirks Included)

I go classic: heap it over buttery mashed potatoes. Got leftover crusty bread? Bonus points for mop-up. I sometimes pour it over rice (not traditional, but my kids don’t care), or serve with egg noodles like these ones I found at Serious Eats. If you’re feeling green, a pile of garlicky spinach is epic with this. My partner goes for hot sauce; I think he’s just showing off.

A Few Pro Tips I Learned The Silly Way

Do NOT rush the browning step—once I dumped everything in raw, and the flavor was kinda blah. Trust me, it’s worth the time (unless you like your ragout a bit lifeless).
Adding salt before pressure cooking helps pork stay tender. Not an official rule, but I read that somewhere here and it seems true.
If sauce seems oily, just skim a bit off after cooking. Or, as I do, let everyone fend for themselves and call it ‘rustic.’

Some Real-World FAQ (From the Folks Who Text Me Mid-Cooking!)

Can I make this vegetarian? Sure, but… well, it becomes mushroom ragout (skip the pork, double mushrooms, maybe beans?) Not quite the same, but tasty!
What mushrooms work best? I use cremini or button, but if all you’ve got is portobello, go for it. Canned? Only if you’re desperate. Shiitake? Actually gives a deep flavor, but don’t overdo it—they can take over.
Why is my pork tough? Either it didn’t cook long enough, or you had a really lean chunk. I usually just pressure it a few mins longer. Or on second thought, just call it ‘rustic’ and serve with extra sauce.
Can I freeze it? Yes, but freeze in small containers, so you can reheat just what you need. Though honestly, this gets eaten way too fast in my place anyway!
Leftover ideas? Try spoonsful over toast with a fried egg—seriously, brunch gold.

And that’s pretty much the long-winded tale of my pressure-cooker mushroom pork ragout. Try it out, mess around, and enjoy—not every kitchen adventure is neat, but that’s the fun of it. Oh, and don’t forget to turn off the pressure cooker. Ask me how I know…

Pressure-Cooker Mushroom Pork Ragout