Pressure Cooker Spicy Pork And Squash Ragu

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

tomatoes, frozen cooked winter, sweet onion, sweet red pepper, chicken broth, red pepper, pork, salt, garlic, pepper, pasta, parmesan cheese

Taken from www.tasteofhome.com/recipes/pressure-cooker-spicy-pork-and-squash-ragu/ (may not work)