Chicken Ragu - Instant Pot Edition

Long before the hum of an Instant Pot became the soundtrack of weeknight dinners, this comforting dish carried its warmth across continents.  “Ragu"—or "Lagu" as lovingly pronounced in Vietnamese kitchens—echoes French culinary roots yet finds its soul in Vietnam, where a resourceful chef once stewed whole chicken, potatoes, and carrots into something magical.  Over time, this homey classic evolved in both spirit and practicality.

In my kitchen, I reach for chicken thighs—not just for their rich, tender bite, but because they’re budget-friendly and a breeze to prep.  A simple marinade—shallot, garlic, ginger, and the unmistakable depth of fish sauce—forms the fragrant backbone. The rest?  A medley of humble spices is already waiting in your cupboard, eager to be revived.

Now, enter modernity: the Instant Pot.  This kitchen marvel collapses hours into minutes without compromising comfort or flavor.  So let’s revive tradition with a modern twist—bringing nostalgia, thrift, and ease into one pot and onto your plate.

 

Ingredients:

• 2 or 3 chicken thighs, bone-in, skin-on
• 1 lb. russet potatoes, peeled and cut into large chunks
• 2 carrots, peeled and cut into thick slices
• 1 large white onion, sliced
• 3 garlic cloves, minced
• 2 small shallots, minced
• 1 tsp minced ginger
• 12 oz. coconut water
• 10 oz. tomato sauce

Spice Seasoning:

• 1 tbsp fish sauce
• 1 tsp salt (or to taste)
• 1 tsp sugar
• 1/2 tsp ground cinnamon (or one small stick of cinnamon)

Garnish ingredients:

• Chopped green onion
• Fresh herbs such as basil or cilantro

Directions:

1.    Sautéing the aromatics:

2.    Set your Instant Pot to Sauté mode and add a small amount of oil.  Once the pot is hot, add the minced shallots, garlic, and ginger.  Sauté for 1–2 minutes until fragrant.

3.    Browning the chicken (optional, but flavorful):

4.    Add the chicken thighs, skin-side down.  Sear for 3–4 minutes until lightly browned.  This step adds depth to the broth but can be skipped for a lighter version.

5.    Pour in just enough coconut water and tomato sauce to cover the chicken (do not overfill).  Stir gently to combine.

6.    Pressure cooking the chicken:

7.    Seal the lid.  Set to Pressure Cook on High Pressure for 4 minutes.

8.    While waiting, preparing the vegetables:

9.    While the chicken is pressure cooking, lightly pan-fry the potato and carrot chunks in a skillet until golden on the outside.  This helps them hold their shape and enhances flavor.

10.                       Natural releasing and adding vegetables:

11.                       Once the 4-minute pressure cook ends, allow a natural release for 10 minutes, then manually release any remaining pressure.

12.                       Canceling any active mode: Open the lid, then add the pan-fried potatoes and carrots, along with the sliced onion, fish sauce, and a touch more coconut water or broth if needed.

13.                       Simmering to finish:

14.                       Switch the Instant Pot back to Sauté mode and simmer for an additional 5–8 minutes, or until the vegetables are tender and the flavors are well combined.  Adjust seasoning with salt, sugar, or a splash of fish sauce to taste.