Servings
Font
Back
Instant Pot Ragu
4.7 from 27 votes

Instant Pot Ragu

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!

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 6 servings
Course: Main Course

Ingredients

  • 16 ounces Fettuccine pasta
  • 2 ½ pounds beef chuck roast excess fat trimmed and cut into 2-inch chunks, boneless
  • kosher salt to taste, fresh ground black pepper
  • black pepper to taste, fresh ground black pepper
  • 1 tablespoon olive oil
  • 4 cloves garlic minced
  • ½ sweet onion diced
  • 1 carrot diced
  • ¼ cup tomato paste
  • ½ cup red wine dry
  • 1 (28-ounce) can diced tomatoes
  • 1 (15-ounce) can tomato sauce
  • 1 teaspoon oregano dried
  • 1 teaspoon basil dried
  • ½ teaspoon thyme dried
  • ⅛ teaspoon ground cinnamon
  • 1 bay leaf
  • 2 tablespoons parsley chopped fresh leaves

Instructions

    Cup of Yum
  1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside.
  2. Set a 6-qt Instant Pot® to the high saute setting.
  3. 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.
  4. Add garlic, onion and carrot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in tomato paste.
  5. Stir in red wine, scraping any browned bits from the bottom of the pot.
  6. 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.
  7. Remove beef from the Instant Pot® and shred, using two forks, before returning to the pot; season with salt and pepper, to taste.
  8.  Serve immediately with pasta, garnished with parsley, if desired.