Tag: Spicy

Pressure Cooker Spicy Pork and Squash

Pressure Cooker Spicy Pork and Squash Ragu

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

Directions

  • Combine the first six 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.
  • Remove cover; stir to break pork into smaller pieces. Serve with pasta. If desired, top with Parmesan cheese.

  • Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
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. Originally published as Pork and Spicy Butternut Squash Ragú with Penne Rigate in Skinny Instant Pot

Thank you for reading 🙂

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Categories: Pressure Cooker

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Pressure Cooker~ Spicy Lime Chicken

Pressure Cooker Spicy Lime Chicken

Ingredients

  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 2 cups chicken broth
  • 3 tablespoons lime juice
  • 1 tablespoon chili powder
  • 1 teaspoon grated lime zest
  • Fresh cilantro leaves, optional

Directions

  • Place chicken in a 6-qt. electric pressure cooker. Combine broth, lime juice and chili powder; pour over chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes.
  • Quick-release pressure. A thermometer inserted in chicken should read at least 165°. Press cancel.
  • Remove chicken. When cool enough to handle, shred meat with two forks; return to pressure cooker. Stir in lime zest. If desired, serve with cilantro.
  • Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little broth if necessary.
Nutrition Facts

1 serving: 132 calories, 3g fat (1g saturated fat), 64mg cholesterol, 420mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat. Originally published as Southwestern Chicken Wraps in Skinny Instant Pot

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