Pressure Cooker Chicken Ragout
- Yield: 4
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 7m
- Ready In: 17m
Average Member Rating
(4.3 / 5)
4 People rated this recipe
This information is per serving.
Saturated Fat3.4 g
Trans Fat4 g
Unsaturated Fat0.3 g
Pressure cooker chicken ragout. Chicken Ragout is a rich and flavorful dish that only takes about thirty minutes to make. The pressure cooker does all the work and you enjoy a delicious meal that’s low carb, keto, and gluten-free.
What are some of the benefits of using a pressure cooker?
Pressure cookers are a great way to cook food quickly and efficiently.
The benefits of using pressure cookers include:
-Cooking food in less time
-Reducing the amount of water and energy needed for cooking
-Preserving the nutritional value of food
What is the difference between a stovetop and an electric pressure cooker?
A stovetop pressure cooker is a pot with a lid and a locking mechanism that cooks food by allowing steam to build up and raise the cooking temperature. On the other hand, an electric pressure cooker doesn’t require any monitoring because it has an automatic timer and sensor that monitors and regulates cooking.
What other things can I eat with Chicken Ragout?
This is a question that many people ask when they want to know what else they can eat with Chicken Ragout. The answer is not always straightforward and it depends on the person’s tastes and preferences.
If you like pasta, you can make a dish of spaghetti with chicken ragout. If you like rice, add some rice to the ragout and add some water or broth. If you like potatoes, add some diced potatoes to the ragout and add some water or broth. If you want a vegetarian dish, just omit the chicken from the recipe and use vegetable broth instead of chicken stock for cooking.
Pressure Cooker Chicken Ragout
You may like as well:
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil
- 8 oz (240 g) pancetta, chopped
- 1 yellow onion, peeled and chopped
- 1 medium carrot, diced
- 2 pounds (960 g) boneless and skinless chicken thighs, trimmed and finely chopped
- 1/2 cup (125 ml) dry white wine (Chardonnay excellent fits)
- 1 ½ cups (370 ml) chicken broth
- 2 tablespoons loosely packed fresh sage leaves,minced
- 1/4 teaspoon ground cloves
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon grated nutmeg
- 1 pound spaghetti, cooked and drained
- 3 cups (750 ml) tomato sauce
In a pressure cooker, melt butter over medium heat. Add chopped pancetta, onion, and carrots. Cook, stirring occasionally until onion softens (about 5 minutes).
Add finely chopped chicken and continue to cook, stirring occasionally, until meat is lightly browned (about 4 minutes). Pour in dry white wine. Scrap up any browned bits on the bottom of the pressure cooker.
Add remaining ingredients. Stir well until tomato paste dissolves.
Close pressure cooker and lock the lid. Set the burner heat to high pressure. When pressure cooker riches high pressure, reduce heat to low. Set timer to cook for 7 minutes.
Unlock and carefully open the pressure cooker. Bring sauce to a simmer. Cook, stirring, until lightly thickened (for about 5 minutes).
Remove chicken ragout from the pressure cooker. Transfer to a serving platter. Serve over cooked spaghetti.