How to Make It
Program a 6-quart programmable electric pressure cooker to sauté on normal heat. Add 1 tablespoon of the oil to cooker, and heat until warm. Add pork shoulder, and cook, stirring occasionally, until browned, 8 to 10 minutes. Using a slotted spoon, transfer pork to a large bowl. Add sausage and 1 tablespoon of the oil to cooker, and cook, stirring occasionally to break sausage into large pieces, until browned, about 4 minutes. Using a slotted spoon, transfer sausage to bowl with pork. Add pancetta, onion, carrots, garlic, 1 1/2 teaspoons of the salt, and 3/4 teaspoon of the pepper to cooker, and cook, stirring occasionally and scraping bottom of cooker to loosen browned bits, until vegetables are softened, about 6 minutes. Stir in wine, and cook until reduced by half, about 5 minutes. Stir in tomatoes, harissa, thyme, and meat mixture.
Close and lock lid of cooker; turn pressure release valve to sealing position. Program cooker to cook on manual on high pressure for 28 minutes. Turn pressure release valve to the venting position to quickly release pressure (steam) from cooker until float valve drops. Carefully remove lid. Program cooker again to sauté on normal heat. Remove pork shoulder pieces, shred, and return to cooker. Cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes.
While meat mixture cooks, preheat oven to 425°F. Toss Broccolini with remaining 3 tablespoons oil and 1/2 teaspoon each salt and pepper; spread in a single layer on a rimmed baking sheet. Roast in preheated oven until tender-crisp, 13 to 15 minutes. Cook pasta according to package directions omitting fat and salt; drain. Top pasta with meat sauce, and garnish with basil. Serve with Broccolini.
This recipe was developed using the Instant Pot IP-DUO60 V2 pressure cooker.