Instant Pot Spicy Chicken Ragu Food

INSTANT POT SPICY CRACK CHICKEN

Steps:

• Add shallots, chicken, cream cheese, butter, hot sauce (if using) Worcestershire, salt, celery, pepper, parsley, garlic powder, onion powder and vinegar to pressure cooker cooking pot.
• Lock on lid and close pressure valve. Cook at high pressure for 3 minutes. When beep sounds, wait 10 minutes and then carefully release the rest of the pressure.
• Remove lid and stir in cheddar cheese, Swiss cheese and blue cheese.
• Use a mixer to shred the chicken or use two forks. When chicken is shredded mix in scallions.

INSTANT POT SPICY CHICKEN RAGU

Steps:

• Combine the olive oil, tomatoes, balsamic, garlic, onion, parsley, thyme, and red pepper flakes in a 3-quart Instant Pot. Place the chicken thighs in the sauce and push them down so they are covered by the other ingredients.
• Lock the lid in place, close the steam vent, and select the high-pressure setting. Set the timer for eight minutes. It will take the pot some time to get to pressure and which point the sauce will cook for eight minutes (see note about cooking frozen chicken). When the timer goes off, cover the steam vent with a towel (to protect your hand) and do a quick release. Once the steam has vented, open the pot and shred the chicken with two forks. If it's easier, you can remove the chicken and shred it on a cutting board and place it back in the sauce.
• The sauce will be thin when you open the pot, but it will thicken as you shred the chicken. If you think your sauce is too thin you can turn on the saute setting and cook the sauce and chicken until some of the liquid evaporates.

PRESSURE-COOKER SPICY PORK AND SQUASH RAGU

Steps:

• Combine the first 6 ingredients in a 6-qt. electric pressure cooker. Sprinkle ribs with salt, garlic powder and pepper; place in pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure., Remove cover; stir to break pork into smaller pieces. Serve with pasta. If desired, top with Parmesan cheese., Freeze option: Freeze cooled ragu in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.