Quick and Easy Instant Pot Beef Ragu
This Instant Pot Beef Ragu is rich, tender, and full of flavor. Made with simple pantry ingredients, it’s the perfect quick weeknight dinner that tastes slow cooked.
Equipment
- 1 Instant Pot
Ingredients
- 2 tablespoons olive oil
- 6 cloves garlic minced
- 2 tablespoons tomato paste
- 1½ to 2 pounds flank steak cut into large chunks
- Salt and pepper to taste
- 1 can 28 ounces whole peeled tomatoes
- 1 teaspoon dried thyme
- 2 bay leaves
- Splash of red wine or 1 tablespoon balsamic vinegar
- 2 tablespoons butter
- 1 cup reserved pasta water
- Freshly grated Pecorino Romano cheese for serving
- Cooked pasta such as pappardelle rigatoni, or spaghetti (use gluten free pasta to make this dish gluten free)
Instructions
- Turn the Instant Pot to sauté and add the olive oil and garlic, stirring until fragrant for about 30 seconds.
- Add the tomato paste and let it cook briefly to deepen the flavor.
- Turn off the sauté setting to prevent burning.
- Season the beef with salt and pepper and add it to the pot.
- Pour in the can of whole tomatoes and use kitchen scissors to cut them into smaller pieces.
- Add thyme, bay leaves, and a splash of red wine or balsamic vinegar, then stir to combine.
- Close the lid and cook on manual high pressure for 45 minutes.
- Let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
- While the ragu cooks, boil your pasta according to package directions and reserve one cup of pasta water.
- Shred the beef directly in the Instant Pot until tender and combined with the sauce.
- In the pasta pot, melt the butter, toss in the pasta with a splash of pasta water and cheese until glossy, then spoon the ragu over top and serve warm.
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