Instant Pot Beef Ragu
User Reviews
4
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
6 people
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Calories
397 kcal
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Course
Main Course
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Cuisine
Italian
Instant Pot Beef Ragu
Description
This beef ragu begins by seasoning and searing chunks of chuck roast to create a browned exterior that adds flavor. Aromatics including diced onion, carrot, celery, and minced garlic are sautéed in the Instant Pot to build a base for the sauce. Next, red wine deglazes the pot, lifting browned bits that enhance the sauce’s depth.
The beef is returned to the pot with beef broth, tomato paste, crushed tomatoes, salt, pepper, and sprigs of rosemary. Pressure cooking in the Instant Pot tenderizes the meat and melds the flavors, producing a thick, robust sauce. The beef becomes tender enough to shred or break apart easily.
This ragu pairs well with wide pasta like pappardelle, creamy polenta, or the low-carb alternative of spaghetti squash. Leftovers can be refrigerated for up to five days and reheated either on the stove or in the microwave, with gentle simmering recommended to preserve texture and flavor.
Choosing a full-bodied red wine such as cabernet sauvignon adds richness, but it can be omitted with extra broth added as a substitute. The method emphasizes layering flavors through searing, sautéing, and deglazing before pressure cooking.
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 carrot peeled and diced
- ½ cup celery peeled and diced
- 4 garlic minced, cloves
- ¼ cup red wine see notes below
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 ½ cups beef broth
- 6 ounce tomato paste canned
- 15 ounce crushed tomatoes canned
- 2 prigs rosemary or thyme, fresh
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
- Use a full-bodied red wine like cabernet sauvignon for richer flavor, or omit it and add an extra ¼ cup beef broth instead.
- Serve with cooked pappardelle pasta, cheesy polenta, or spaghetti squash for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- To reheat, simmer the sauce on the stove for 5–7 minutes or microwave in a covered bowl for 2–3 minutes, stirring halfway.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Calories | 397kcal | 20% |
| Carbohydrates | 17g | 6% |
| Protein | 33g | 66% |
| Fat | 23g | 35% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 104mg | 35% |
| Sodium | 1067mg | 44% |
| Potassium | 1171mg | 25% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 2456mg | 49% |
| Vitamin C | 16mg | 18% |
| Calcium | 110mg | 11% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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