I get a lot of phone calls and questions from friends and families amidst an instant pot disaster. Usually they’re wondering if they’re doing something wrong or if the top will explode off if they forgot to seal it. There’s a lot of coaxing and talking people off ledges because this appliance can be daunting but so amazing! I had the sniffles this week, and I decided I wanted to make a comforting one pot Instant Pot Chicken Ragu! It was the best idea I had yet because the sauce cooked into the noodles and it was so comforting and exactly what the doctor ordered.
This Instant Pot Chicken Ragu is so easy, but if you’re more interested in a long simmer, I’ve got you covered! I did a similar recipe here for your stovetop. The shredded chicken melts into the tomatoes and sage and makes this lovely aromatic broth. I was shocked at how easy it was. Here’s how you make it.
Turn your instant pot to the saute function on normal. Add a little olive oil and once it gets hot, add your bacon. Let this cook for about four minutes. Then add your sage, carrots, and onion. Cook until the onion is translucent. Add the chicken and the salt and oregano. Give it a stir. Now add your white wine and let it simmer down for one minute or so.
Turn off the saute function. Using your hands, break up the tomatoes as you add them to the pot. Then pour in the remaining juice from the can. Add the noodles and stir. Then pour in your broth.
Snap on the lid, and make sure you set the top to sealing. Then set your instant pot to pressure cook for 8 minutes on normal. You can do the natural release or carefully use a towel to prevent steam burns if you do a manual release of the lid. Once the little silver toggle goes down, then you can remove the lid, since it’s depressurized. Glad we talked through this!
Now serve it with chopped parsley and cheese, and enjoy! See the full recipe below.
- 1 tbsp olive oil
- 4 slices raw bacon, diced
- 1 yellow onion, diced
- 1 carrot, peeled and diced
- 1 tbsp fresh sage, chopped
- 1 tsp kosher salt
- 1 tsp dried oregano
- 1.5 lb boneless skinless chicken thighs
- ½ cup white wine
- 1 28 ounce can san marzano tomatoes
- 1½ cups chicken broth
- 1 lb uncooked rigatoni
- chopped parsley for topping
- grated parmesan cheese for topping
- Set the instant pot to saute on normal and add your olive oil. Once hot, add your bacon and cook for about four minutes until it just starts to cook through. Add your onion, carrots, and sage. Let these cook, stirring frequently, until the onions are translucent. Add the chicken, oregano, and salt. Stir to coat. Pour in the white wine and let it cook down for just one minute.
- Use your hands to remove the tomatoes from the jar and crush them into the pot. Pour in the remaining tomato juices. Add the rigatoni and chicken broth. The rigatoni will not be completely covered by the sauce but almost. Give it all a good stir.
- Turn off the saute function by clicking cancel. Put on the lid of the instant pot. Turn the vent to "sealing." Click pressure cook on normal for 8 minutes. It will take a few minutes to come to pressure and then the timer will start. Once the timer goes off, you can naturally release the pressure or very carefully turn the top toggle to venting to let out all the steam. It's safe to open once it's no longer pressurized.
- Once you've depressurized, open the lid carefully, and use a fork to fish out the chicken thighs onto a plate or in a bowl. Use two forks to shred the chicken and put the chicken back into the instant pot. Stir everything to combine. Top with parsley and grated parmesan.
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