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Pressure-Cooker Sicilian Meat Sauce

People have told me this is better than the gravy their Sicilian grandmothers used to make. But don't tell the older generation that! —Emory Doty, Jasper, Georgia
  • Total Time
    Prep: 30 min. Cook: 40 min. + releasing
  • Makes
    12 servings


  • 3 tablespoons olive oil, divided
  • 2 pounds boneless country-style pork ribs
  • 1 medium onion, chopped
  • 3 to 5 garlic cloves, minced
  • 2 cans (28 ounces each ) crushed or diced tomatoes
  • 1 can (6 ounces) Italian tomato paste
  • 3 bay leaves
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped capers, drained
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 cup beef broth
  • 1/2 cup dry red wine or additional beef broth
  • Hot cooked pasta
  • Grated Parmesan cheese, optional


  • Select saute setting on a 6-qt. electric pressure cooker and adjust for high heat; add 2 Tbsp. olive oil. In batches, brown the pork on all sides. Remove and set aside.
  • Add remaining oil to pressure cooker; saute onion for 2 minutes. Add garlic; cook 1 minute more. Add next 11 ingredients. Transfer meat to pressure cooker. Pour in broth and red wine; bring to a light boil. Lock lid; close pressure-release valve. Adjust pressure to high and set time for 35 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure.
  • Discard bay leaves. Remove meat from pressure cooker; shred or pull apart, discarding bones. Return meat to sauce. Serve over pasta; if desired, sprinkle with Parmesan cheese.
Nutrition Facts
1 cup: 214 calories, 11g fat (3g saturated fat), 44mg cholesterol, 822mg sodium, 13g carbohydrate (8g sugars, 3g fiber), 16g protein.

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Average Rating:
  • aspear
    Feb 13, 2020

    I had the same issue with the burn error. It took some effort but I eventually got it to work. The end result was wonderful. I'll try it again.

  • Patrick
    Jan 13, 2020

    My family and I had high hopes for this receipt and very disappointed as our instant pot hit the burn error twice! We de-glazed the pot twice and the bottom of the pot keeping burning so we disbanded the effort and went to a our regular sauce pot.

  • Lady Fingers
    Mar 25, 2019

    This was one of the first Instant Pot recipes I tried, and was a real success at my house!

  • MJ
    Jan 9, 2019

    DELICIOSO! A truly authentic Sicilian gravy robust and full of flavor. Due to personal preferences in spices, I added 1 tsp. of oregano, and omitted the thyme and capers. Instead of ribs, I used 2 lbs. of pork loin (not tenderloin), prepared it as directed and it was fork tender. It does make a large quantity, I will be freezing some for future meals. So easy, definitely a keeper. Thanks for sharing Emory! Emjay