Instant Pot Beef Ragu
One of the most delightful and comforting dishes that you can prepare in the Instant Pot is Beef Ragu. This hearty Italian dish is known for its rich flavors and tender, melt-in-your-mouth beef.
Ingredients
- 3 Lbs Beef boneless chuck roast
- 1 Tbsp Salt-divided
- 1/2 Tsp Black pepper
- 1/4 Cup Olive Oil-divided
- 1 Onion-chopped
- 1 Carrot-peeled and chopped
- 3 Tbsp Tomato paste
- 6 Cloves Garlic-minced
- 4 Tsp Fish sauce or 4 anchovy filets
- 1 Tbsp Dried oregano
- 1 Tsp Red pepper flakes
- 1/2 Cup Red wine
- 1 28oz Can crushed tomatoes
- Parmesan cheese rind-optional
- 1/2 Cup Parsley-chopped
Instructions
- Par beef dry with paper towels and cut into 3" cubes. Season with 1 1/2 teaspoon salt and pepper. Set your Instant Pot to the sauté function and heat 2 tablespoons oil until smoking. Add beef and cook on all sides until browned, cook in 2 batches if needed. Don't overcrowded the Instant Pot otherwise it won't brown. Remove beef to a bowl and set aside.
- Add remaining oil and onion, cook for 2 minutes then add carrots and rest of the salt. Cook, stirring occasionally until veggies are softened, about 6 minutes. Stir in tomato paste, garlic, fish sauce and red pepper flakes and cook, stirring until mixture is gragrant and the color is deepened. About 2 minutes.
- Stir in wine, scraping up the brown bits on the bottom of the pan. Cook until wine is mostly evaporated, about 1 minute. Stir in tomatoes and rind, then add in the beef along with any juices.
- Lock the lid on the pot, close the valve to sealing and set the high pressure on manual for 45 minutes. After the pot beeps turn it off and let and use the quick release method to release the pressure. Once the pin drops remove the lid.
- Discard the rind and using a potato masher break up the beef into bite size pieces. Season with salt and pepper to taste. Stir in parsley and serve. I like using pappardelle pasta or zoodles.