Instant Pot Beef Ragu
Instant Pot Beef Ragu is a mouthwatering Italian dish that brings together tender beef and a rich tomato sauce, infused with aromatic herbs. This quick and easy recipe transforms your kitchen into an Italian trattoria, delivering deep flavors in a fraction of the time traditional methods require. Perfect for weeknight dinners or cozy gatherings, serve this ragu over pasta or creamy polenta for a satisfying meal that warms the heart.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 6
- Category: Main
- Method: Pressure Cooking
- Cuisine: Italian
Ingredients
Scale
- 2 lbs chuck roast, diced
- 2 tbsp extra virgin olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 28 oz crushed canned tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 cup red wine
- Salt and pepper to taste
Instructions
- Sauté aromatics: Heat olive oil in your Instant Pot on 'Sauté', add onion and garlic, and cook until soft (3-4 minutes).
- Brown beef: Add diced chuck roast, season with salt and pepper, and brown on all sides (5-7 minutes).
- Deglaze: Pour in red wine, scraping up any browned bits from the pot. Simmer for about a minute.
- Stir in tomatoes: Mix in tomato paste, crushed tomatoes, oregano, and basil until well combined.
- Pressure cook: Seal the lid and cook on high pressure for 45 minutes. Allow natural pressure release for 10 minutes before quick releasing any remaining pressure.
- Serve: Stir the ragu and serve over pasta or polenta; garnish with freshly grated Parmesan cheese.
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 355
- Sugar: 6g
- Sodium: 615mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg
Keywords: For enhanced flavor, let the ragu sit for a few hours before serving; it improves overnight. Substitute chuck roast with pork or mushrooms for a different twist.