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–+ servings
Instant Pot Ragu

Instant Pot Ragu

Yield: 6 servings
Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
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!
4.7 stars (9 ratings)

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.