Pressure Cooker Spicy Pork and Squash Ragu

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

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

Makes
10 servings

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.