Why make this recipe
Making Instant Pot Ragu is an enjoyable cooking adventure that brings out rich flavors in a short amount of time. Using the Instant Pot allows you to enjoy a hearty, comforting meal without spending hours in the kitchen. This recipe is perfect for busy weeknights or a cozy family dinner, and it delivers satisfying flavors that everyone will love.
How to make Instant Pot Ragu
Ingredients:
- 16 ounces tagliatelle, pappardelle, or fettuccine pasta
- 2 1/2 pounds boneless beef chuck roast (excess fat trimmed and cut into 2-inch chunks)
- Kosher salt and fresh ground black pepper (to taste)
- 1 tablespoon olive oil
- 4 cloves garlic (minced)
- 1/2 sweet onion (diced)
- 1 carrot (diced)
- 1/4 cup tomato paste
- 1/2 cup dry red wine
- 1 (28-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/8 teaspoon ground cinnamon
- 1 bay leaf
- 2 tablespoons chopped fresh parsley leaves
Directions:
- In a large pot of boiling salted water, cook the pasta according to the package instructions. Drain well and set aside.
- Set a 6-qt Instant Pot® to the high sauté setting.
- Season the beef with salt and pepper, to taste. Heat the olive oil in the pot. Working in two batches, add the beef and cook until evenly browned, about 3-4 minutes. Remove the beef and set aside.
- Add the garlic, onion, and carrot to the pot. Cook, stirring occasionally, until tender, about 3-4 minutes. Then, stir in the tomato paste.
- Pour in the red wine, scraping any browned bits from the bottom of the pot.
- Stir in the diced tomatoes, tomato sauce, oregano, basil, thyme, cinnamon, bay leaf, and the browned beef.
- Select the manual setting; adjust the pressure to high, and set the time for 30 minutes.
- When the cooking time is finished, quick-release the pressure according to the manufacturer’s directions.
- Remove the beef from the Instant Pot® and shred it using two forks. Return the shredded beef to the pot and season with salt and pepper, to taste.
- Serve immediately with pasta and garnish with fresh parsley, if desired.
How to serve Instant Pot Ragu
Serve Instant Pot Ragu hot over a bed of your favorite pasta. You can top it with freshly grated Parmesan cheese for an added touch of flavor. A side of garlic bread or a simple salad can also complement the dish nicely.
How to store Instant Pot Ragu
If you have leftovers, let the ragu cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat gently on the stovetop or in the microwave before serving.
Tips to make Instant Pot Ragu
- For richer flavor, allow the beef to marinate with spices for a few hours before cooking.
- Make sure to scrape the bottom of the pot well after adding wine to prevent the dreaded “burn” warning on the Instant Pot.
- Adjust the seasoning to your taste after shredding the beef, as some might prefer a bit more salt or pepper.
Variation
You can switch the beef chuck roast for ground beef or sausage for a different flavor profile. Additionally, feel free to add vegetables like bell peppers or mushrooms to enhance the dish further.
FAQs
Can I use a different type of pasta?
Yes, you can use any pasta shape you prefer. Just make sure to adjust the cooking time according to the package instructions.
How do I know when the beef is done cooking?
The beef should be tender enough to shred easily after cooking in the Instant Pot. If it’s not tender, you can cook it for a few more minutes under pressure.
Can I make this recipe ahead of time?
Absolutely! You can make Instant Pot Ragu ahead of time and reheat it when you’re ready to serve. It often tastes even better the next day as the flavors meld together.
Instant Pot Ragu
Ingredients
Pasta
- 16 ounces tagliatelle, pappardelle, or fettuccine pasta
Beef
- 2.5 pounds boneless beef chuck roast (excess fat trimmed and cut into 2-inch chunks)
- to taste Kosher salt and fresh ground black pepper
Cooking Ingredients
- 1 tablespoon olive oil
- 4 cloves garlic (minced)
- ½ sweet onion (diced)
- 1 carrot (diced)
- ¼ cup tomato paste
- ½ cup dry red wine
- 1 can diced tomatoes (28-ounce)
- 1 can tomato sauce (15-ounce)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ⅛ teaspoon ground cinnamon
- 1 leaf bay leaf
- 2 tablespoons chopped fresh parsley leaves for garnish
Instructions
Preparation
- In a large pot of boiling salted water, cook the pasta according to the package instructions. Drain well and set aside.
- Season the beef with salt and pepper, to taste.
Cooking
- Set a 6-qt Instant Pot® to the high sauté setting and heat the olive oil.
- Working in two batches, add the beef and cook until evenly browned, about 3-4 minutes. Remove the beef and set aside.
- Add the garlic, onion, and carrot to the pot. Cook, stirring occasionally, until tender, about 3-4 minutes. Then, stir in the tomato paste.
- Pour in the red wine, scraping any browned bits from the bottom of the pot.
- Stir in the diced tomatoes, tomato sauce, oregano, basil, thyme, cinnamon, bay leaf, and the browned beef.
- Select the manual setting; adjust the pressure to high, and set the time for 30 minutes.
- When the cooking time is finished, quick-release the pressure according to the manufacturer's directions.
- Remove the beef from the Instant Pot® and shred it using two forks. Return the shredded beef to the pot and season with salt and pepper, to taste.
Serving
- Serve immediately with pasta and garnish with fresh parsley, if desired.