An electric pressure cooker makes quick work of this rich, savory sauce. Deglazing with wine and scraping up the browned bits from the bottom of the pot is the key to building flavor.

EatingWell Magazine, December 2021


Credit: Jacob Fox

Recipe Summary

30 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Put a large pot of water on to boil.

  • Pour tomatoes and their juice into a medium bowl. Using your hands, break the tomatoes into chunks.

  • Heat oil in an electric pressure cooker on Sauté mode. Add onion, carrots and mushrooms; cook, stirring, until the mushrooms have released their liquid, about 5 minutes. Add chicken, garlic and tomato paste. Cook, stirring occasionally, until the chicken is coated and the mixture at the bottom of the pan is beginning to brown, about 4 minutes. Add wine, salt, crushed red pepper and the tomatoes. Cook, scraping up the browned bits, until beginning to boil, about 2 minutes. Turn off the heat.

  • Close and lock the lid. Cook at High pressure for 10 minutes. Release the pressure manually. Stir in rosemary.

  • Meanwhile, cook pasta according to package directions. Drain and serve topped with the sauce, cheese and parsley.

To make ahead

Refrigerate ragu (Steps 2-4) for up to 3 days or freeze for up to 3 months.


Electric pressure cooker

Nutrition Facts

1 cup pasta & 1 cup sauce
464 calories; fat 17g; cholesterol 61mg; sodium 399mg; carbohydrates 51g; dietary fiber 8g; protein 28g; sugars 6g; niacin equivalents 11mg; saturated fat 4g; vitamin a iu 3577IU; vitamin b6 1mg; potassium 869mg.