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CuisineEuropeanItalianBeefDairyGlutenPastaBeefMealAppliancePressure CookerSpecial OccasionBig BatchWinterLunchDinnerComfort Food

Instant Pot Beef Ragù

This Instant Pot beef ragù is a rich, slow-simmered pasta sauce made weeknight-friendly with pressure cooking. Tender chunks of beef chuck roast are seared, then cooked with aromatics, red wine, and San Marzano tomatoes until deeply flavorful and fall-apart tender. Served with rigatoni, Parmesan, and butter, the result is a silky, hearty Italian-style dinner that tastes like it simmered all day.

Sarah Banh
Tasty Team
Instant Pot Beef Ragù

Ingredients

for 6 servings

Beef:

  • 2 tablespoons avocado oil, divided
  • 2 lb boneless beef chuck roast, cut into 3-inch pieces
  • 1 tablespoon kosher salt
  • 2 teaspoons ground black pepper
  • 2 teaspoons garlic powder
  • 3 carrots, cut into ½-inch slices
  • 1 medium yellow onion, diced
  • 1 shallot, minced
  • 12 garlic cloves
  • 2 tablespoons tomato paste
  • 1 cup dry red wine
  • 1 (14-ounce) can crushed San Marzano tomato
  • 3 cups beef stock
  • 3 dried bay leaves
  • ½ teaspoon crushed black pepper

Additional Ingredients:

  • 16 oz dry rigatoni pasta
  • 1 cup grated parmesan cheese
  • 2 tablespoons unsalted butter

Nutrition Info

  • Calories 520
  • Fat 26g
  • Carbs 36g
  • Fiber 2g
  • Sugar 2g
  • Protein 34g

Estimated values based on one serving size.

Preparation

  1. Make the beef: Heat a large pot over medium-high for 30 seconds. Add 1 tablespoon of the avocado oil, and let it heat until shimmering, about 1 minute. Sprinkle the beef all over with the salt, ground black pepper, and garlic powder. Add the beef to the pot, and cook, turning occasionally, until browned on all sides, 15–20 minutes total. Transfer the beef to a plate, and set aside. Do not wipe the pot clean.
  2. Add the remaining 1 tablespoon avocado oil to the pot. Add the carrots, onion, shallot, and garlic. Cook over medium-high, stirring occasionally for 5–7 minutes, until the mixture has softened and the onion has turned slightly translucent. Add the tomato paste. Using a wooden spoon, stir the paste into the vegetable mixture. Add the red wine. Using the spoon, scrape up the browned bits from the bottom of the pot. Add the crushed tomatoes, and bring the mixture to a simmer over medium heat. Let the mixture simmer, scraping up the bits at the bottom of the pot, for about 5 minutes, or until the wine has reduced by half. Remove from heat, and scrape the mixture into an electric multicooker (such as Instant Pot).
  3. Add the beef and its juices to the multicooker. Pour the beef stock into the multicooker. Add the bay leaves and crushed black pepper, and stir the mixture to combine.
  4. Secure the lid on the multicooker, and seal the valve. Select “Pressure Cook” on high for 60 minutes.
  5. When the pressure cooker cycle finishes, manually release the pressure (this will take about 10 minutes). Remove the lid from the cooker. Remove and discard the bay leaves from the ragù mixture. Transfer the beef chunks to a large heatproof bowl. Using 2 forks, shred the beef. Set aside.
  6. Select “Saute” over high heat on the multicooker. Cook the ragù sauce, stirring occasionally, until the mixture reduces to your preference (20–40%), 20–30 minutes.
  7. Meanwhile, cook the pasta according to package instructions al dente. Drain the cooked pasta, reserving ½ cup cooking water.
  8. Return the shredded beef to the reduced ragù sauce, and stir to combine. Add the drained pasta, Parmesan, and butter, and stir to combine. If desired, stir in some or all of the reserved pasta cooking water until the desired consistency is reached. Serve.
  9. Enjoy!
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Instant Pot Beef Ragù