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:
    4

Ingredients

  • 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)

Instructions

  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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