Instant Pot Beef Ragu

Name: Instant Pot Beef Ragu
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 3 lbs beef chuck roast, cut into 3-inch chunks; 2 tsp salt; 1 tsp black pepper, freshly ground; 2 tbsp olive oil; 1 yellow onion, finely diced; 2 carrots, finely diced; 2 celery stalks, finely diced; 4 garlic cloves, minced; 1/4 cup tomato paste; 1 cup dry red wine; 28 oz can crushed tomatoes; 1 cup beef broth; 2 bay leaves; 2 fresh rosemary sprig; 4 fresh thyme sprigs; 1 tbsp Italian seasoning; 1/4 tsp red pepper flakes, optional; 1 Parmesan rind, optional; 1/2 cup Parmesan cheese, freshly grated, for serving; 1/4 cup fresh parsley, chopped, for garnish; 1 lb pappardelle or tagliatelle pasta, cooked according to package instructions, for serving

A rich and hearty Italian beef sauce made in a fraction of the time using a pressure cooker. This tender shredded beef ragu features a deep tomato flavor and is perfect served over pasta, polenta, or with crusty bread.

75 minEasyServes 8380 cal/serving

ItalianDinnerPressure CookerStandardHigh ProteinLow CarbCorn-Free

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

Ingredients

3 lbs beef chuck roast, cut into 3-inch chunks
2 tsp salt
1 tsp black pepper, freshly ground
2 tbsp olive oil
1 yellow onion, finely diced
2 carrots, finely diced
2 celery stalks, finely diced
4 garlic cloves, minced
1/4 cup tomato paste
1 cup dry red wine
28 oz can crushed tomatoes
1 cup beef broth
2 bay leaves
2 fresh rosemary sprig
4 fresh thyme sprigs
1 tbsp Italian seasoning
1/4 tsp red pepper flakes, optional
1 Parmesan rind, optional
1/2 cup Parmesan cheese, freshly grated, for serving
1/4 cup fresh parsley, chopped, for garnish
1 lb pappardelle or tagliatelle pasta, cooked according to package instructions, for serving

Instructions

1

Season the 3 lbs cut into 3-inch chunks beef chuck roast chunks generously with 2 tsp salt and 1 tsp freshly ground black pepper.
2

Set the Instant Pot to Sauté mode and add the 2 tbsp olive oil. When hot, work in batches to sear the beef chunks on all sides until browned, about 3-4 minutes per batch. Transfer the browned beef to a plate.
3

In the same Instant Pot, add the diced 1 finely diced yellow onion, 2 finely diced carrots, and 2 finely diced celery stalks. Sauté for 4-5 minutes until softened.
4

Add the 4 minced garlic cloves and cook for another 30 seconds until fragrant.
5

Stir in the 1/4 cup tomato paste and cook for 1-2 minutes, stirring constantly.
6

Pour in the 1 cup dry red wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Simmer for 2-3 minutes to reduce slightly.
7

Add the 28 oz can crushed tomatoes, 1 cup beef broth, 2 bay leaves, 2 fresh rosemary sprig, 4 fresh thyme sprigs, 1 tbsp Italian seasoning, and 1/4 tsp optional red pepper flakes if using. Stir to combine.
8

Return the browned beef to the pot, along with any accumulated juices. Add the 1 optional Parmesan rind if using.
9

Close the Instant Pot lid and set the valve to the sealing position. Cook on High Pressure for 45 minutes, followed by a 15-minute natural pressure release.
10

After 15 minutes, carefully release any remaining pressure. Open the lid and remove the bay leaves, herb sprigs, and Parmesan rind.
11

Using two forks, shred the beef directly in the pot. If the sauce is too thin, set the Instant Pot to Sauté mode and simmer uncovered for 5-10 minutes to reduce and thicken.
12

Taste and adjust seasoning with additional salt and pepper if needed.
13

Serve the ragu over cooked 1 lb cooked according to package instructions, for serving pappardelle or tagliatelle pasta, garnished with freshly grated 1/2 cup freshly grated, for serving Parmesan cheese and chopped 1/4 cup chopped, for garnish fresh parsley.

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Keep this recipe

Prints the ingredients and method only.

The Italian Kitchen 30 recipes from this kitchen in one printable PDF. $5, no account.

Questions

What does deglazing do in Instant Pot Beef Ragu?

Step 6 reads: "Pour in the 1 cup dry red wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon." The browned bits stuck to the pan are concentrated flavor. The liquid in step 6 dissolves them into the sauce; scrape the bottom as it bubbles.

What can I use instead of red wine in Instant Pot Beef Ragu?

The entry for Instant Pot Beef Ragu calls for 1 cup dry red wine. In its place: Use beef or mushroom stock with a tablespoon of red wine vinegar or balsamic per cup. The sauce will be a little less deep.

How hot is Instant Pot Beef Ragu?

Moderately. The heat in Instant Pot Beef Ragu comes from 1/4 tsp red pepper flakes, optional. For a milder plate, halve the red pepper flakes; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Instant Pot Beef Ragu dairy-free?

Not cleanly. Here the dairy (1 Parmesan rind, optional, 1/2 cup Parmesan cheese, freshly grated, for serving) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free dinner collection instead.

Is Instant Pot Beef Ragu low-carb?

A serving of Instant Pot Beef Ragu carries 18 g of carbohydrate, 2 g of it fiber. Against a strict 20 g keto day that is 90 percent of the budget; against a moderate 100 g low-carb day it is 18 percent.

How many calories are in Instant Pot Beef Ragu?

One serving (the recipe makes 8) is about 380 calories, with 40 g protein, 18 g carbohydrate and 12 g fat, plus 2 g fiber and 520 mg sodium. The figures are estimates computed from the ingredient list.

Serve it with

Cook this free in the app

Textual Chef is 4,544 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.