Instant Pot Beef Ragu with Pappardelle

This is one of those meals that tastes like it’s been simmering all day—but your Instant Pot handles it in under an hour.
Beef Ragu with Pappardelle feels fancy, tastes rich, and needs way less effort than you’d expect.

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You start by browning the beef to lock in flavor, then layer in aromatics, tomatoes, and a splash of wine.
The pressure setting does the heavy lifting, turning the meat fork-tender and giving the sauce that slow-cooked depth.

Toss it all with wide pappardelle noodles, sprinkle a little Parmesan on top, and you’ve got something warm, hearty, and totally comforting.

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Why You’ll Want to Make This Again

It’s not just the flavor—it’s the way this recipe fits right into real life.
A cozy, craveable pasta night without standing over a stove.

• Fork-tender beef – The Instant Pot breaks it down fast, no braising pot needed
• Bold flavor payoff – Deep tomato and red wine base, with simple seasoning
• Perfect for pasta – Clings to pappardelle like it’s meant to
• Freezer-friendly – Make extra and stash a batch for later
• Crowd-pleasing – No one argues with ragu and noodles

It’s low stress, high reward—and makes your kitchen smell amazing.

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What You’ll Need to Make It

You probably have most of this already—just grab a chuck roast and you’re good to go.

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• Boneless Beef Chuck – Cut into chunks for faster browning
• Onion, Carrot & Garlic – The flavor base, sautéed till soft
• Tomato Paste & Crushed Tomatoes – Builds that deep, saucy richness
• Dry Red Wine – Adds depth and balances the tomato acidity
• Beef Broth – For moisture and savory flavor
• Italian Seasoning & Bay Leaf – Keeps the flavor classic
• Pappardelle Pasta – Wide noodles that hold up to the sauce
• Grated Parmesan (Optional) – For topping

If you’re skipping wine, just use more broth—it still comes out great.

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How to Make It in the Instant Pot

Get everything layered in, seal it up, and let pressure do its thing.

• Brown the beef – Turn the Instant Pot to sauté. Heat oil and sear beef in batches until browned. Remove and set aside.
• Sauté the base – In the same pot, cook onion, carrot, and garlic for 3–4 minutes until softened. Stir in tomato paste and cook another minute.
• Add the liquids – Pour in the wine to deglaze, scraping up any bits. Add crushed tomatoes, broth, Italian seasoning, and bay leaf. Return beef to the pot.
• Pressure cook – Seal the lid and cook on high pressure for 45 minutes. Let it naturally release for 10 minutes.
• Shred and simmer – Remove the beef, shred with forks, then stir it back into the sauce. Use sauté to thicken a bit if needed.

Toss with pappardelle or spoon it over mashed potatoes—it works both ways.

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What to Serve With Beef Ragu

It’s the kind of meal that feels even better with a few extras.

Side or Add-On	Why It Works
Garlic Bread or Focaccia	Wipe up every drop of that sauce
Mixed Green Salad	Keeps the meal balanced with a little crunch
Steamed Green Beans	Adds color and freshness to the plate
Roasted Brussels Sprouts	Slightly bitter, perfect next to rich tomato meat sauce
Creamy Polenta	If you want a pasta swap with the same comfort factor
Red Wine or Grape Juice	Complements the tomato-wine base
Shaved Parmesan	For that salty finishing touch

And don’t skip the extra napkins—saucy food means happy hands.

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How to Store and Reheat It

This gets even better overnight. It’s one of those recipes that thrives on leftovers.

Storing Tips

Cool the ragu before transferring to an airtight container.
Keep in the fridge up to 4 days, or freeze up to 3 months.

Reheating Tips

• Microwave: Reheat in short bursts, stirring in between
• Stovetop: Warm in a pan over low, add a splash of broth if needed
• Instant Pot (Sauté): Heat gently if you’re reheating a larger batch

Ragu thickens when cold—so just loosen it with broth or a bit of pasta water.

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Instant Pot Beef Ragu FAQ

Can I use a different cut of beef?

Yes, brisket or stewing beef work great. Just keep the chunks similar in size for even cooking.

Can I use canned diced tomatoes instead of crushed?

Sure, but the sauce will be a little chunkier. Crushed tomatoes give that classic texture.

Is red wine necessary?

Nope. Use extra broth if you’d rather keep it alcohol-free—it still tastes rich.

Can I use gluten-free pasta?

Totally. Just cook the pasta separately and toss it in right before serving.

Can I double the recipe?

You can—just don’t fill the pot past the max line. You’ll need a little more pressure release time.