Instant Pot Beef Ragu is a cozy hearty dish made up of ribbons of thick pasta coated in a red sauce full of tender shredded beef. This is the perfect meal for a cold fall or winter day!
1cupyellow or sweet onion, finely diced (~1/2 onion)
1/2cupcarrots, finely diced (~1 carrot)
1/2cupcelery, finely diced (~1 stalk)
6clovesgarlic, minced
1/2cupred wine, (cabernet sauvignon or merlot)
28ouncescanned crushed tomatoes
2tablespoonstomato paste
1cupbeef broth
2sprigsfresh thyme
2dried bay leaves
1/2teaspoonkosher salt
1poundpappardelle pasta
fresh parmigiano reggiano, grated
ricotta cheese
Instructions
Turn pressure cooker to sauté function and heat 1 tablespoon of oil. When pot is hot, add the beef and sear for 3-4 minutes per side (will release easily from pot when seared enough). Remove from pot.
Add remaining 1 tablespoon oil and and cook onion, carrots, and celery for 4-5 minutes. Add the garlic and cook another 60 seconds or until fragrant.
Add the wine and deglaze the pan (scraping all the browned bits off the bottom) for 3 minutes.
Stir in the crushed tomatoes, tomato paste, beef broth, thyme, bay leaves, and salt. Add the beef.
Top with lid, close valve, and cook on high pressure for 30 minutes followed by a 10 minute natural release. Use a spoon to open valve and release remaining pressure before removing the lid.
Discard herbs. Remove beef and shred. Add beef back to sauce.
Cook pasta according to directions. Reserve 1/2 cup pasta water and set aside. Drain pasta and return to pot. Add ragu sauce to the pasta along with 1/4 to 1/2 cup pasta water and turn heat to high. Toss for about a minute until sauce is thickened and coats the pasta.
Garnish with ricotta, fresh parmigiano reggiano (parmesan), and parsley.