Instant Pot Beef Ragu
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.
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
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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.
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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.
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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.
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4
Add the 4 minced garlic cloves and cook for another 30 seconds until fragrant.
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5
Stir in the 1/4 cup tomato paste and cook for 1-2 minutes, stirring constantly.
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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.
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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.
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8
Return the browned beef to the pot, along with any accumulated juices. Add the 1 optional Parmesan rind if using.
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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.
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10
After 15 minutes, carefully release any remaining pressure. Open the lid and remove the bay leaves, herb sprigs, and Parmesan rind.
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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.
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12
Taste and adjust seasoning with additional salt and pepper if needed.
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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.