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You are here: Home / Recipes / Instant Pot Beef

Instant Pot Beef Ragu

By Susie Weinrich ยท Date Jan 27, 2021ยท 2 Comments ยท May contain affiliate links.

beef Ragu served over pappardelle pasta topped with parmesan cheese
shredded beef ragu over pappardelle pasta with Pinterest text
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Instant Pot Beef Ragu is a thick and savory Italian tomato based sauce with fall-apart-tender shredded beef mixed in. Your electric pressure cooker makes quick work of tenderizing and cooking the chuck roast all the while infusing it with amazing flavors of herbs, spices and red wine. It will taste like it cooked all day!

beef Ragu served over pappardelle pasta topped with parmesan cheese

Serve this Beef Ragu over your favorite pasta noodle, polenta or mashed potatoes.

To make this recipe on your stove top head over to this Beef Ragu Recipe!

Table of Contents hide
1 What is Ragu
2 Ingredients and Supplies
3 How to Make Beef Ragu in The Instant Pot
4 Tips for the BEST Beef Ragu
5 Related Recipes
6 Did you make this recipe?
7 Instant Pot Beef Ragu

What is Ragu

Ragu is a traditional rustic Italian meat sauce that is commonly served over pasta.

Ingredients and Supplies

Here are the things your need to make this amazing beef ragu dinner:

  • 6-8 quart Instant Pot or Electric Pressure Cooker
  • 2 lb (up to 2.5#) chuck roast
  • kosher salt and pepper
  • yellow onion 
  • garlic cloves 
  • 1 cup red wine a hearty red wine that is not sweet (Cabernet, Merlot, or Malbec are good choices)
  • dried basil
  • fennel seed
  • onion powder
  • all spice
  • red pepper flakes
  • bay leaf
  • 28 oz can good quality crushed tomatoes
  • sugar
  •  balsamic vinegar
  • For Serving: pasta, polenta or mashed potatoes
ingredients for making beef ragu in the instant pot

Chuck Roast

When buying a chuck roast make sure that you get one that looks well marbled. You donโ€™t need anything better than โ€œchoiceโ€ grading.

Crushed Tomatoes

This is not the time to save $1, you want to buy the very best crushed tomatoes. Since it is the base of the sauce you want high quality. I find that Cento or Muir Glen are both great brands.

Red Wine

Make sure that you are using a wine that you also like to drink. 1. because you only use 1 cup so you can drink the rest of the bottle, and 2. because it is going to flavor the sauce.

Grab a robust red wine that is not sweet. Something like a cabernet, malbec or merlot will work great here.

How to Make Beef Ragu in The Instant Pot

Set your Instant Pot to sautรฉ mode and add the oil. Once it reads โ€œhotโ€ add the onions and sautรฉ for about 3 mins. Add the garlic and sautรฉ 1 more minute.

Pour in the red wine and completely deglaze the bottom of the pot. Donโ€™t skip this step, it will help prevent from getting the dreaded burn warning!

Sprinkle in the salt, pepper, basil, onion powder, all spice, fennel seed, red pepper flakes and bay leaf. Give the sauce a good stir to combine.

Trim any large pieces of fat from the chuck roast. Then cut it into 2 inch pieces. Nestle the cut beef pieces into the sauce.

Set to cook on high pressure for 30 minutes for 2# roast, 35 minutes for a 2.5# roast. Do a 10 minute natural release and finish with a quick release.

4 simple steps for making beef ragu in the instant pot

Remove the beef pieces from the pot, shred and/or chop them into bite sized pieces. Discard any large pieces of fat. Tip: place the beef on a rimmed baking sheet to shred. It catches the liquid and contains any messes.

Skim the excess fat/grease from the top of the sauce and discard. Also remove the bay leaf and discard.

Turn the sauce back on sautรฉ mode, add the sugar, balsamic and the shredded beef. Simmer for 5 minutes.

beef ragu on a wooden spoon over an instant pot

Serving

Cool the sauce for about 5 minutes then serve over cooked pasta noodles garnished with shredded parmesan cheese and whole milk ricotta and/or burrata.

You can also serve this recipe over mashed potatoes, instant pot mashed potatoes, creamy polenta!

Storing

Store any leftover Beef Ragu in an airtight container in the fridge for up to 4 days.

shredded beef ragu poured over cooked pasta

Tips for the BEST Beef Ragu

  • Trim large pieces of white fat from the chuck roast. This will prevent your sauce from turning greasy.
  • Donโ€™t skip the all spice! It adds the depth of flavor you want in a ragu.
  • Buy the best quality crushed tomatoes you can. This is the base for your sauce so do not skimp here! I like Cento or Muir Glen are both great and readily available.
  • Choose a wine you will also like to drink. This is not the time for Two Buck Chuck. You only use 1 cup of the bottle, so you can enjoy a nice glass when it is time to eat.

Related Recipes

  • Beef ragu over pappardelle pasta with a dallop of ricotta on top
    The Best Slow Simmered Beef Ragu
  • a white bowl of the very best chicken alfredo that is creamy and cheesy, being twirled on a fork
    Instant Pot Creamy Chicken Alfredo
  • spaghetti with meat sauce recipe on a black and white napkin
    Spaghetti and Meat Sauce (Quick Dinner Recipe)
  • spaghetti with red sauce in a bowl
    Instant Pot Spaghetti with Jar Sauce

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Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

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ragu over pappardelle pasta

Instant Pot Beef Ragu

A thick and hearty Italian shredded beef tomato sauce that is cooked in your Instant Pot, but has cooked-all-day flavor! Serve over cooked pasta noodles topped with whole milk ricotta or burrata.
5 from 2 votes
Print Pin Rate Save Saved!
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Pressure & Release Time: 15 minutes minutes
Total Time: 1 hour hour
Servings: 6 people
Calories: 375kcal
Author: Susie Weinrich

Equipment

  • Instant Pot or Electric Pressure Cooker

Ingredients

  • 2 lb (up to 2.5#) chuck roast - cut into 2-3 inch pieces, large fat pieces removed
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • ยฝ teaspoon black pepper
  • 1 yellow onion - diced
  • 4 garlic cloves - chopped
  • 1 cup red wine - a hearty red wine that is not sweet (Cabernet, Merlot, or Malbec are good choices)
  • 1 teaspoon dried basil
  • 1 teaspoon fennel seed
  • ยฝ tsp onion powder
  • ยฝ teaspoon all spice
  • ยผ teaspoon red pepper flakes
  • 1 bay leaf
  • 28 oz can good quality crushed tomatoes
  • 1 ยฝ tablespoon sugar
  • 2 teaspoon balsamic vinegar

Serving

  • Cooked pasta noodles: pappardelle, mafaldine, or bucatini are favorites!
  • Top with lots of parmesan cheese and possibly some whole milk ricotta or burrata

Instructions
 

  • Set the Instant Pot to sautรฉ mode and add the oil. Once it reads hot add the onions and sautรฉ for about 3 mins.
  • Add the garlic and sautรฉ 1 more minute.
  • Pour in the red wine and completely deglaze the bottom of the pot.
  • Sprinkle in the salt, pepper, basil, onion powder, all spice, fennel seed, red pepper flakes, add the bay leaf and pour in the crushed tomatoes.
    Give the sauce a good stir to combine.
  • Nestle the beef pieces into the sauce.
  • Set to cook on high pressure for 30 minutes. Do a 10 minute natural release and finish with a quick release.
  • Remove the beef pieces and shred and/or chop into bite sized pieces. Discard any large pieces of fat.
    Tip: place the beef on a rimmed baking sheet to shred. It catches the liquid and contains any messes.
  • Skim the excess fat/grease from the top of the sauce and discard. Remove the bay leaf and discard.
  • Turn the sauce back on sautรฉ mode, add the sugar, balsamic and the shredded beef. Simmer for 5 minutes.
    Cool for 5 minutes.
  • Serve over cooked pasta noodles garnished with whole milk ricotta, burrata and/or parmesan cheese.

Recipe Tips and Notes:

No Instant Pot?? To make this recipe on your stove top head over to this recipe for Beef Ragu!
Serving: You can also serve this over Mashed Potatoes (or Instant Pot Mashed Potatoes) or creamy polenta.
Storing: Store any leftover beef ragu in an air tight container in the fridge for up to 4 days.ย 
Did you make this recipe?Connect with me and let me know by commenting below!
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Serving: 1serving | Calories: 375kcal | Carbohydrates: 17g | Protein: 32g | Fat: 18g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 690mg | Potassium: 995mg | Fiber: 3g | Sugar: 10g | Vitamin A: 335IU | Vitamin C: 14mg | Calcium: 93mg | Iron: 5mg

About Susie Weinrich

Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

Comments

    5 from 2 votes (1 rating without comment)

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  1. Bethany says

    April 03, 2023 at 9:12 pm

    5 stars
    I made this for dinner tonight and oh boy was it DELICIOUS…my husband said it has to be one of the best things Ive made. Thank you for sharing this incredible recipe!! Cant wait to make it again!! : )

    Reply
  2. TAS says

    February 13, 2021 at 12:39 pm

    This is a hearty and comforting dish! Perfect for a cold winter night – Love it!

    Reply
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