Instant Pot Beef Ragu
Create the delicious taste and texture of a slow cooked beef ragu in under an hour with this Instant Pot Beef Ragu recipe! It's so flavorful, served with pappardelle pasta or over creamy cheesy polenta, for an easy Italian weeknight meal.
Ingredients
- 2 pounds beef chuck roast, cut into large chunks
- 2 tablespoons Italian seasoning, click link for my homemade recipe
- 2 tablespoons olive oil, divided
- 1 cup onion, diced
- ½ cup carrots, peeled and diced
- ½ cup celery, peeled and diced
- 4 garlic cloves, minced
- ¼ cup red wine, see notes below
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 ½ cups beef broth
- 6 ounce can tomato paste
- 15 ounce can crushed tomatoes
- 2 sprigs fresh rosemary, or thyme
Instructions
- Slice the chuck roast into large chunks, then toss with the Italian seasoning.
- Press the saute button on the Instant Pot, use the adjust button to set on the “normal” setting.
- Add 1 tablespoon olive oil to the Instant Pot, when the display says “hot”, add the seasoned chuck roast and sear the pieces about 4 minutes, or until browned on al slides. Use tongs to remove the beef from the pot and set it aside.
- Add the remaining 1 tablespoon olive oil to the pot. Add the onion, carrots and celery, and cook for 4 minutes, then add the garlic and cook for an additional minute.
- Pour the red wine into the pot and stir to deglaze the bottom of the pot.
- Add the chuck roast back to the ppot, along with the salt, pepper, beef broth, tomato paste and crushed tomatoes, stir to combine. Add the rosemary sprigs on top.
- Press the Keep Warm/Cancel button on the Instant Pot.
- Place the lid on the Instant Pot and make sure the steam release is set to “sealing”.
- Press the “manual” button and set the Instant Pot to high pressure, then use the +/- buttons to set the Instant Pot for 30 minutes.
- When the cooking time is up, wait 10 minutes then release any remaining pressure before unlocking the lid.
- Remove the lid, use tongs to remove and discard the rosemary sprigs. Use the tongs to also remove the chunks of beef and place them on a large cutting board. Use two forks, or meat claws, to shred the beef, then add it back to the Instant Pot.
- Press the saute button on the Instant Pot and use the “normal” setting to cook down the sauce for 10-15 minutes, stirring occasionally. This step is optional, but will give you a thicker sauce, with a deeper flavor.
Notes
- For the red wine, I recommend using a cabernet sauvignon, or another full-bodied red wine. You can also omit the wine and simply add an additional ¼ cup beef broth to the recipe.
- I recommend serving the sauce with cooked pappardelle pasta, creamy cheesy polenta, or cooked spaghetti squash.
- Store leftover Instant Pot beef ragu in an airtight container in the refrigerator for up to 5 days. Reheat the ragu on the stove, or in the microwave.
- To reheat the ragu on the stove, simply add the sauce to a pot on the stove over medium heat. Stir the sauce and simmer for 5-7 minutes, or until heated through.
- To reheat the ragu in the microwave, place one portion of the ragu in a microwave-safe bowl and microwave for 2-3 minutes, stirring halfway through the time.
Nutrition Facts
Calories 397kcal (20%)Carbohydrates 17g (6%)Protein 33g (66%)Fat 23g (35%)Saturated Fat 8g (40%)Polyunsaturated Fat 2gMonounsaturated Fat 12gTrans Fat 1gCholesterol 104mg (35%)Sodium 1067mg (44%)Potassium 1171mg (33%)Fiber 4g (16%)Sugar 8g (9%)Vitamin A 2456mg (49%)Vitamin C 16mg (19%)Calcium 110mg (11%)Iron 6mg (33%)
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