Pressure Cooker Chicken Veggies Pasta In Italian Ragu Sauce Recipe 455

Steps:

• Place all ingredients EXCEPT for the cheese in cooker in order listed. Add enough water to just barely cover all ingredients and push the pasta under the surface, but DO NOT STIR. Lock lid, cook on HIGH 6 minutes, natural release cooker for 15 minutes, then can do quick release if still has pressure. Open, add cheese, tossing gently to mix. Replace lid, but DO NOT LOCK, wait 5 minutes or until cheese has melted before transferring to large serving bowl.

Steps:

• Notes: I made the meatball mixture, first, since my pressure cooker time was 45 minutes. If using the stove top method, you will have 2-1/2 hours of time to make the meatballs-- which are absolutely delicious on their own! Note: Prosciutto and cheese are added to the meatball mixture to mimic the flavor of the brasciole. Sauce: Pressure cooker method: Do not preheat the oven, as you won't be using it. Using browning cycle, follow steps 1 to 6 (below). Traditional method: Adjust oven rack to lower- middle position and heat oven to 325°F Heat oil in large Dutch oven over medium-high heat until just smoking. Pat ribs dry with paper towels and season with salt and pepper. Add half of ribs to pot and brown on both sides, 5 to 7 minutes total. Transfer ribs to large plate and brown remaining ribs. After transferring second batch of ribs to plate, brown sausages on all sides, 5 to 7 minutes total. Transfer sausages to plate with ribs. Reduce heat to medium, add onions and oregano; cook, stirring occasionally, until beginning to brown, about 5 minutes. Add tomato paste and cook, stirring constantly, until very dark, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add crushed tomatoes and broth, scraping up any browned bits. Return ribs and sausage to pot; bring to simmer, cover, and transfer to oven**. Cook until ribs are tender, about 2½ hours**. **Pressure cooker method: Once the meats have been browned, and the sauce made, cover and lock on the pressure cooker lid. Pressure cook on high for 45 minutes. In the meantime, prepare the meatballs. Meatballs: Meanwhile, combine bread cubes, buttermilk, parsley, garlic, egg yolk, salt, and red pepper flakes in medium bowl and mash with fork until no bread chunks remain. Add meatloaf mix, prosciutto, and cheese to bread mixture; mix with hands until thoroughly combined. Divide mixture into 12 pieces; roll into balls, transfer to plate, cover with plastic, and refrigerate until ready to use. When sauce is 30 minutes from being done, heat oil in large nonstick skillet over medium-high heat until shimmering. Cook meatballs: Add meatballs and cook until well browned all over, 5 to 7 minutes. Transfer meatballs to paper towel-lined plate to drain briefly. Oven version: Remove sauce from oven and skim fat from top with large spoon. Transfer browned meatballs to sauce and gently submerge. Cover, return pot to oven, and continue cooking until meatballs are just cooked through, about 15 minutes. Pressure cooker version: When the pressure cooker beeps, release the pressure and carefully remove the lid. Skim fat from top with large spoon. Transfer browned meatballs to sauce and gently submerge. Replace the lid, and lock it, and pressure cook for 3 minutes. Release the pressure and carefully remove the lid. Pasta: Meanwhile, bring 6 quarts water to boil in large pot. Add pasta and salt and cook until al dente. Reserve 1/2 cup cooking water; drain pasta and transfer back to cooking pot. To serve: Using tongs, transfer meatballs, ribs, and sausage to serving platter and cut sausages in half. Stir basil into sauce and adjust seasoning with salt and pepper. Toss pasta with 1 cup sauce and reserved pasta cooking water so that sauce lightly coats pasta. Serve pasta, passing remaining sauce and meat platter separately.

Steps:

• Truss chicken and brown on all sides in oil in separate pan on top of stove.
• Put chicken in cooker, breast side down.
• Saute carrots and onions in pan on top of stove.
• Deglaze pan with 1 can chicken broth and add entire contents of saute pan to the cooker.
• Cut tomatoes into smaller pieces if desired.
• Add tomatoes with juice to cooker.
• Add worcestershire and season with salt, pepper and rosemary or thyme to taste.
• Top up with water.
• Do not exceed the "max PC" line when filling cooker.
• Put cover on cooker and set to "seal."
• Select meat function and set timer on cooker to 25 minutes.
• After 25 minutes, unplug cooker and let the pressure drop.
• Open cooker when pressure has dropped.
• Remove chicken from cooker and remove all meat and skin from the bones.
• Discard bones and skin.
• Shred the meat.
• Put glass cover on cooker and plug inches It should go into the "heat" mode.
• Select "meat" mode and set timer on cooker to 20 minutes.
• Bring broth and vegetables to a boil. Add pasta and 1 can chicken broth. Cook uncovered until pasta is tender.
• Turn off heat and let cooker cool for 5 minutes.
• Add chicken.
• Stir and serve with crusty bread.
• Ladle into serving bowls and sprinkle with parmesan or romano cheese, if desired.

Steps:

• Tip the onion, celery and carrots into a large non-stick saucepan and add 2-3 tbsp water or stock, if you have some. Cook gently, stirring often, until the vegetables are soft.
• Add the garlic, tomato purée and balsamic vinegar, cook on a high heat for 1 min more, add the diced veg, lentils, tomatoes, then bring up to the boil.
• Turn to a simmer, then cook for about 20 mins. Meanwhile, cook the pasta following pack instructions, then drain. Season the ragu and serve with pasta and Parmesan on top, if you like.

Steps:

• Place chicken in a 6-qt. electric pressure cooker. Top with tomatoes, artichokes, Italian seasoning and garlic salt. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Sprinkle with cheeses before serving.