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Pressure-Cooker Spicy Pork and Squash Ragu

3.5 | 2 Reviews
Total Time:Prep: 20 min. Cook: 15 min. + releasing

By Taste Of Home Editorial Team

Recipe by Monica Osterhaus, Paducah, Kentucky

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 13, 2023

This recipe is a marvelously spicy combo perfect for cooler fall weather—so satisfying after a day spent outdoors. —Monica Osterhaus, Paducah, Kentucky

Can you freeze Pressure-Cooker Spicy Pork and Squash Ragu?

Freeze cooled ragu in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Watch How to Make Pressure-Cooker Spicy Pork and Squash Ragu

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TEST KITCHEN APPROVED

Pressure-Cooker Spicy Pork and Squash Ragu

3.5 | 2 Reviews Add your review
Yield:10 servings
Prep:20 min
Cook:15 min
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Ingredients

  • 2 cans (14-1/2 ounces each) stewed tomatoes, undrained
  • 1 package (12 ounces) frozen cooked winter squash, thawed
  • 1 large sweet onion, cut into 1/2-inch pieces
  • 1 medium sweet red pepper, cut into 1/2-inch pieces
  • 3/4 cup reduced-sodium chicken broth
  • 1-1/2 teaspoons crushed red pepper flakes
  • 2 pounds boneless country-style pork ribs
  • 1 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • Hot cooked pasta
  • Shaved Parmesan cheese, optional
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Directions

  1. 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.
  2. Remove cover; stir to break pork into smaller pieces. Serve with pasta. If desired, top with Parmesan cheese.

Nutrition Facts

1 cup ragu: 196 calories, 8g fat (3g saturated fat), 52mg cholesterol, 469mg sodium, 13g carbohydrate (6g sugars, 2g fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 1 starch.
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