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Pressure-Cooker Spicy Pork and Squash Ragu

Total Time

Prep: 20 min. Cook: 15 min. + releasing


10 servings

Updated: Jan. 18, 2023
This recipe is a marvelously spicy combo perfect for cooler fall weather—so satisfying after a day spent outdoors. —Monica Osterhaus, Paducah, Kentucky


  • 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


  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.

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.

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.