Chicken Ragoût Pappardelle

This quick pressure cooker pasta recipe allows you to cook the entire meal in one pot, without having to boil water for the pasta separately. It's a true one pot meal.

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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).

Ingredients on a wooden cutting board with  a  knife - tomatoes, mushrooms, tomato paste, herbs and half an onion.

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.

Browned chicken  on a plate in front of an Instant Pot® .

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.

Mushrooms and vegetables in the bottom of an Instant Pot.

Add the chicken back to the pot and pressure cook for just 10 minutes.

Chicken, tomatoes and mushrooms in  an Instant Pot®

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. 

Nests of dried pappardelle on a wooden cutting board next to a bottle of white wine and balsamic vinegar.

The quick 3 minutes that the pappardelle takes in the pressure cooker is just enough time for you to shred the chicken.

Shredded chicken on a plate.

Then, it’s as easy as mixing everything back together in the pressure cooker.

Chicken Ragoût Pappardelle in an Instant Pot® .

Before you dig in to this delicious dinner, take a look around the kitchen. Just one pot to clean. 😊

A bowl of chicken ragoût pappardelle.

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Chicken Ragoût Pappardelle with Mushrooms

  • Prep Time: 15 m
  • Cook Time: 26 m
  • Total Time: 41 m
  • Servings:


  • 2 pounds boneless skinless chicken thighs
  • olive oil
  • salt and freshly ground black pepper
  • ½ small onion diced
  • 1 carrot diced
  • 8 ounces button or crimini mushrooms sliced
  • 1 clove garlic minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 tablespoon tomato paste
  • ½ cup white wine
  • 1 28-ounce can crushed tomatoes
  • 1 14-ounce can petite diced tomatoes, undrained
  • 1 ½ cups chicken stock
  • 1 tablespoon balsamic vinegar
  • 1 bay leaf
  • 8 ounces dried pappardelle pasta nests **
  • 2 tablespoons chopped fresh parsley
  • Parmigiano-Reggiano cheese grated (for serving)


  1. Pre-heat a 6-quart multi-function pressure cooker using the BROWN or SAUTE setting.
  2. Season the chicken thighs with salt and freshly ground black pepper. Add the oil to the cooker and brown the chicken thighs on both sides. Transfer the browned meat to a plate and set it aside.
  3. Add the onion and carrot to the cooker and sauté for 2 minutes. Add the mushrooms, garlic, basil and oregano and continue to sauté for a minute. Stir in the tomato paste. Cook for another minute and then pour in the white wine to deglaze the pot, scraping up any bits on the bottom of the cooker. Pour in the crushed tomatoes, diced tomatoes, chicken stock, balsamic vinegar and bay leaf. Season with salt and freshly ground black pepper and return the browned chicken thighs to the pot, submerging them in the liquid. Lock the lid in place.
  4. Pressure-cook on HIGH for 10 minutes.
  5. Release the pressure using the QUICK-RELEASE method and carefully remove the lid. Transfer the chicken to a cutting board. Add the dried pasta to the pressure cooker, gently pushing the pasta nests into the sauce. Return the lid to the cooker and lock into place.
  6. Pressure-cook on HIGH for 3 minutes.
  7. While the pasta is cooking, shred the chicken thighs with 2 forks. When the time is up, release the pressure using the QUICK-RELEASE method and carefully remove the lid. Gently stir the pasta and add the shredded chicken to the cooker. Season once again with salt and pepper and stir in the chopped fresh parsley.
  8. Serve with fresh grated Parmigiano-Reggiano cheese.
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Comments (20)Post a Reply

  1. 5 stars
    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++

  2. 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!

  3. 5 stars
    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!!

  4. 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?

    1. 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.

    1. 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.

  5. 5 stars
    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!!

    1. 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.

  6. 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.

    1. 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.

  7. 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!

  8. 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??

    1. 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.

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