Description
Pressure Cooker Italian Sunday Gravy. The Italian meat stew, with pressure cooking for about an hour replacing the traditional all-Sunday simmer.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless pork shoulder, cut into 1½ inch chunks
- 1/2 teaspoon fine sea salt
- 1 pound boneless chuck roast, cut into 1½ inch chunks
- 1/2 teaspoon fine sea salt
- 1 pound hot (or sweet) Italian sausage links, cut into 1½ inch lengths
- 1 large onion, minced
- 3 cloves garlic, smashed
- 1/2 teaspoon fine sea salt
- 1 teaspoon dried basil (or Italian Seasoning, or minced fresh basil)
- 1/2 cup red wine (a cheap merlot or blend of wines is good)
- 1/2 cup water
- 1 (28-ounce) can crushed tomatoes
Instructions
- Brown the meats on one side: Heat the olive oil over medium-high heat (sauté mode adjusted to high in my Instant Pot) until the oil is shimmering. Start with the pork: sprinkle the pork with 1/2 teaspoon of salt, and then add it to the pot in a single layer. Sauté until the pork is browned on one side, about 4 minutes, then move the pork to a large bowl, leaving as much fat behind in the pot as possible. Next, the beef: sprinkle the beef with 1/2 teaspoon of salt, and then add it to the pot in a single layer. Sauté until the beef is browned on one side, about 4 minutes. Move the beef to the bowl with the pork, leaving behind as much fat as possible. Finally, the sausage. Add the Italian sausage to the pot in a single layer, and sauté until browned on one side, about 3 minutes. Move the sausage to the bowl with the pork and beef, again leaving behind as much fat as possible.
- Sauté the aromatics: Add the onion and garlic to the pot, sprinkle with 1/2 teaspoon of salt, and sauté until the onion softens, about 5 minutes. While the onion is sautéing, scrape the bottom of the pot with a flat edged wooden spoon, loosening all the browned bits of meat into the onions. Pour in 1/2 cup of wine, bring to a boil, and boil for 1 minute, while scraping any remaining browned bits from the bottom of the pot. Pour in 1/2 cup of water, the bowl of meat and any juices, and stir in the crushed tomatoes.
- Pressure cook for 30 minutes with natural pressure release: Lock the lid and pressure cook at high pressure for 30 minutes in an electric PC, 25 minutes in a stovetop PC. Let the pressure come down naturally, about 20 minutes. (You can quick release any pressure left over after 15 minutes if you’re in a hurry).
- Serve: Carefully remove the lid on the pressure cooker – the steam will be hot. Ladle the Sunday Gravy over pasta and serve.
Notes
- I forgot about the wine in the video - that’s OK. If you want to skip it, just replace it with 1/2 cup water.
Tools
- 6 quart or larger pressure cooker (I love my Instant Pot electric pressure cooker)
- Flat edged wooden spoon
- Fat separator
- Tongs
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Sunday Dinner
- Method: Pressure Cooker
- Cuisine: Italian