• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Mom's Dinner
  • Home
  • All Recipes
  • Instant Pot
    • All Instant Pot Recipes
    • Instant Pot Soup
    • Instant Pot Beef
    • Instant Pot Chicken
    • Instant Pot Pork
    • Instant Pot Turkey
    • Instant Pot Pasta
    • Instant Pot Vegetarian
  • Dinner
    • Beef
    • Chicken
    • Pork
    • Turkey
    • Fish & Seafood
    • Mexican
    • Pasta
    • Vegetarian
  • Subscribe
menu icon
go to homepage
  • All Recipes
  • Instant Pot
  • Dinner
  • Podcast
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • Instant Pot
    • Dinner
    • Podcast
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    You are here: Home / Recipes / Instant Pot Beef

    Instant Pot Beef Ragu

    Published: Jan 28, 2021 by Susie Weinrich · This post may contain affiliate links. 1 Comment

    • Share
    • Email
    Jump to Recipe
    beef Ragu served over pappardelle pasta topped with parmesan cheese
    shredded beef ragu over pappardelle pasta with Pinterest text

    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 don’t need anything better than “choice” 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 sauté mode and add the oil. Once it reads “hot” add the onions and sauté for about 3 mins. Add the garlic and sauté 1 more minute.

    Pour in the red wine and completely deglaze the bottom of the pot. Don’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 sauté 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.
    • Don’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
    • Instant Pot Creamy Chicken Alfredo
    • Spaghetti with Simple Meat Sauce
    • Instant Pot Spaghetti with Jar Sauce

    Susie Weinrich washing produce

    Did you make this recipe?!

    If you make this recipe I would love to hear your review. Pop down to the comment section and connect with me.

    Then sign up for our Weekly Newsletter so you never miss a new recipe!

    Rate This Recipe
    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 1 vote
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Pressure & Release Time: 15 minutes
    Total Time: 1 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
    • ½ 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
    • ½ tsp onion powder
    • ½ teaspoon all spice
    • ¼ teaspoon red pepper flakes
    • 1 bay leaf
    • 28 oz can good quality crushed tomatoes
    • 1 ½ 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
    Prevent your screen from going dark while you are cooking!

    Instructions

    • Set the Instant Pot to sauté mode and add the oil. Once it reads hot add the onions and sauté for about 3 mins.
    • Add the garlic and sauté 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 sauté 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.

    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. 
    Did you try this recipe? Connect with me & let me know how it turned out by commenting below!
    Jump to Comments
    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

    If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.

    More Mom's Dinner Recipes to Love

    • Five Star Instant Pot Swedish Meatballs
    • Amazing Instant Pot Italian Meatballs
    • Instant Pot Beef and Noodles
    • Instant Pot Chili Mac (no beans)
    • Share
    • Email

    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!

    Reader Interactions

    Comments

      We would love to have you comment & rate the recipe! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. TAS

      February 13, 2021 at 12:39 pm

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

      Reply

    Primary Sidebar

    susie in the kitchen with a camera and a board of food

    Hi, I’m Susie, the Mom at Mom’s Dinner! Here you will find simple dinner recipes (and more) that are made with easy to find ingredients. Read More…

    NEED QUICK DINNER IDEAS? CHECK OUT THE PODCAST!

    mom's dinner featured in these places, buzzfeed, foodgawker, food yub, fridgg

    Helpful Meal Resources

    • Easy Meals for House Guests
    • 30 Easy Meals for a Large Group on Vacation
    • 30+ Sunday Family Dinner Ideas (by season!)

    New Recipes

    • Four Great Ways to Cook Haricot Verts
    • Red Enchilada Sauce Recipe
    • Cinnamon Toast Crunch Drink
    • Softest Peanut Butter Crinkle Cookies
    • RumChata Root Beer Cocktail
    • Peanut Butter Rice Krispies Treats

    Cozy Soup Season

    • Beef Stew with Red Wine
    • Creamy Red Potato Soup
    • Instant Pot Beef & Barley Stew
    • Instant Pot Buffalo Chicken Chili
    • Creamy Chicken Poblano Soup
    • Damn Good Instant Pot Chili
    All Soup Recipes

    Footer

    ^ back to top

    About

    • Susie Weinrich
    • Privacy Policy
    • Accessibility Policy

    Newsletter & Contact

    • Sign Up! for emails and updates
    • Contact Me!

    Recipes

    • Recipe By Category
    • Instant Pot Recipes
    • Dinner Recipes

    Copyright © 2022 Mom's Dinner