Instant Pot Beef Ragu with Pappardelle
This Instant Pot beef ragu is rich, saucy, and packed with slow-braised flavor—ready in under an hour and perfect over wide ribbons of pappardelle pasta.
Equipment
- Instant Pot Used for browning and pressure cooking
- Tongs For turning the beef while searing
Ingredients
- 2 pounds boneless beef chuck cut into 2-inch pieces
- 1 yellow onion chopped
- 2 carrots peeled and chopped
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 1 can crushed tomatoes 28 oz
- ½ cup dry red wine
- 1 cup beef broth
- 1 teaspoon Italian seasoning
- 1 bay leaf
- salt and pepper to taste
- 12 oz pappardelle pasta cooked and drained
- Parmesan cheese grated, for topping
Instructions
- Set Instant Pot to sauté. Add oil and brown beef in batches until browned. Remove and set aside.
- Sauté onion, carrots, and garlic for 3–4 minutes. Stir in tomato paste and cook 1 more minute.
- Add wine to deglaze, then stir in crushed tomatoes, beef broth, seasoning, and bay leaf. Return beef to pot.
- Seal lid and cook on high pressure for 45 minutes. Let pressure naturally release for 10 minutes.
- Remove beef and shred with forks. Return to pot, stir, and simmer if needed to thicken sauce.
- Serve over pappardelle pasta and top with Parmesan cheese.
Notes
- Swap red wine for broth if needed.
- Double up and freeze extra sauce for next time.
- Pappardelle holds up best, but fettuccine works too.
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