Instant Pot Ragu
User Reviews
4.7
27 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
1 hr
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Servings
6 servings
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Course
Main Course
Instant Pot Ragu
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The most tender beef ragu you can make in just a fraction of the time! The beef simply melts in your mouth and the sauce is so hearty!
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Ingredients
- 16 ounces Fettuccine pasta
- 2 ½ 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
- ½ sweet onion diced
- 1 carrot diced
- ¼ cup tomato paste
- ½ cup dry red wine
- 1 (28-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ⅛ teaspoon ground cinnamon
- 1 bay leaf
- 2 tablespoons chopped fresh parsley leaves
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside.
- Set a 6-qt Instant Pot® to the high saute setting.
- Season beef with salt and pepper, to taste. Heat olive oil; working in two batches, add beef and cook until evenly browned, about 3-4 minutes; set aside.
- Add garlic, onion and carrot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in tomato paste.
- Stir in red wine, scraping any browned bits from the bottom of the pot.
- Stir in diced tomatoes, tomato sauce, oregano, basil, thyme, cinnamon, bay leaf and beef. Select manual setting; adjust pressure to high, and set time for 30 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Remove beef from the Instant Pot® and shred, using two forks, before returning to the pot; season with salt and pepper, to taste.
- Serve immediately with pasta, garnished with parsley, if desired.
Genuine Reviews
User Reviews
Overall Rating
4.7
27 reviews
Excellent
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