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5 from 3 votes
A green bowl of chicken ragoüt pappardelle on a wooden table.
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Chicken Ragoût Pappardelle with Mushrooms
Prep Time
15 mins
Cook Time
26 mins
Total Time
41 mins
 
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.
Course: Entrées
Cuisine: American
Keyword: Chicken, Pasta, One Pot Meal, Quick and Easy
Servings: 4
Calories: 663 kcal
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.
Recipe Notes

Note: Pappardelle nests can be found in most grocery stores. Alternatively you can also use tagliatelle or fettucine nests, but do not use Angel Hair Nests. If using long dried pasta, break it in half before submerging it in the liquid. You could also use rotini or bowtie pasta for this recipe and add 1 minute to the pressure cooking time.

Nutrition Facts
Chicken Ragoût Pappardelle with Mushrooms
Amount Per Serving
Calories 663 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g10%
Cholesterol 195mg65%
Sodium 846mg35%
Potassium 2266mg65%
Carbohydrates 73g24%
Fiber 9g36%
Sugar 19g21%
Protein 66g132%
Vitamin A 3520IU70%
Vitamin C 37mg45%
Calcium 162mg16%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.