One of the best features of quick and easy pressure cooker recipes like this chicken ragoût pappardelle is that you use all your own whole ingredients, rather than quick short cuts. None of the ingredients in this recipe are hard to come by – you probably have everything already in your kitchen right now, except perhaps the pappardelle, but you can substitute other dried pasta for that if you like (just cook the pasta for half the time on the box instructions).
Browning the chicken first is an important step – not just for color, but for flavor too. Chicken that is browned tastes much better than poached or boiled chicken, plus browning it first allows you to drain off some of the fat if you’d like to.
Give the vegetables a quick sauté in the pressure cooker, using the brown function. Then deglaze the pot with the wine and let it simmer for a minute or two – this is important so that you burn off the alcohol in the wine.
Add the chicken back to the pot and pressure cook for just 10 minutes.
Once cooked, remove the chicken from the pot and add your dried pappardelle nests to the cooker. Pappardelle is the perfect pasta for this recipe – it’s one of the only long pastas that you can actually cook in a pressure cooker because it comes in little tangled nests, rather than long strands that never fit into the cooker.
The quick 3 minutes that the pappardelle takes in the pressure cooker is just enough time for you to shred the chicken.
Then, it’s as easy as mixing everything back together in the pressure cooker.
Before you dig in to this delicious dinner, take a look around the kitchen. Just one pot to clean. 😊
I love this recipe! It is so good and easy to make. I cook the papperdelle separately…just my preference.
A great recipe! The house smells amazing too! I always go to Meredith for a new recipe because she never disappoints. I have to say, she did it again! Thanks, Meredith! Oh, and I just finished cleaning up my one pot! A++
These dinners look amazingly doable! Thank you, love watching your tips!
I’ve made this recipe a couple of times now. First time with the Pappardelle pasta and then ziti. Delicious both times and easy to make!
Any adjustments for an 8qt.?
No adjustments necessary for a larger cooker. Go for it!
Made this last night for the family. Outrageously good!!!!! Everyone LOVED this and is requesting it again soon! I added some green peas to it, and I am thinking about cutting the chicken in half and throwing in some Hillshire Farms smoked sausage. I think there is so much you could do with this great base dish!! Thanks for sharing it!!
You mentioned stovetop directions for this recipe but none were provided. Any chance of getting this recipe for those of us who do not have an Instant Pot?
So sorry about that Jayne! I will add the directions to the recipe page. Follow the directions by making the sauce in a 5qt pot on the stovetop. Reduce the chicken stock to ½ cup. Instead of pressure cooking, simmer over medium low heat for about 40 minutes, stirring occasionally. You can cover the pot, but leave it vented slightly. When the chicken is fork tender, remove and shred the chicken. Return it to the pot and simmer for another 10 minutes. Toss the sauce with cooked pasta.
Love this but wish there was a no tomato version. I cook for someone with gout.
You could try using just chicken stock and finishing with some heavy cream and Parmesan cheese at the end to make a creamy tomato-less version.
OMG, this recipe is EXACTLY what I was looking for!
I’ll review again after I’ve experienced what I know will be a wonderful meal.
Thank you, Chef Laurence!!
You never added the stovetop directions to the recipe, so that it could be printed!
To make this on the stovetop, you can sear the chicken in a deep skillet and add the rest of the ingredients as per the recipe, less 1 cup of chicken stock. Instead of pressure cooking, simmer it on the stovetop, uncovered for about 45 minutes. Boil the pasta separately and serve the sauce tossed with the cooked pasta.
I have just re-read this recipe and my mouth is watering. I, also, do not have a multi-function instant pot or pressure cooker, but I do have a multi-function slow cooker which allows me to saute. Since I only cook for 1 person, myself, I do not want to have to purchase another multi-function cooker. Is there any way that this could be made in a slow cooker without the noodles turning to mush or disintegratin in the sauce as they cook. I would assume this would be cooked at the lesser time allotment. Thanks so much for your time and keep the photos coming of your fur babies. I enjoy the pics almost as much as your fabulous recipes and culinary tips.
You can still make the recipe in your pressure cooker, just sear the chicken and sauté the vegetables on the stovetop in a skillet. Then transfer them to the slow cooker and add the tomato product and the rest of the ingredients.
I would prefer to use chicken breast instead of the thighs. Should I adjust the recipe in any way? I will be using my Instapot. This looks amazing!
I would keep the timing the same for boneless breasts or thighs.
ML
Your recipes are always delicious. Would you be able to substitute chicken breasts for the thighs? And, just for a change, can you use a cut of beef??
You could use chicken breast but they won’t be quite as tender as the chicken thighs. For beef you can use a 3lb. beef chuck roast and increase the cooking time to 50 minutes.