Instant Pot Beef Ragu

This Instant Pot Beef Ragu is incredibly comforting and satisfying, and it’s ready in under an hour! Rich chunks of chuck roast are infused with the robust flavors of red wine, fresh herbs, and aromatic vegetables. It pairs perfectly with polenta, pasta, or even zucchini noodles!

Jump to Recipe

Why This Recipe Works

Is there a better way to warm up on a chilly night than with my Instant Pot beef ragu? I didn’t think so. Featuring fork-tender beef, Italian flavors, and a bed of cheesy polenta, its luxurious flavors are hearty, filling, and perfect for the whole family.

Using the Instant Pot means this traditionally slow-cooked meal is ready in a fraction of the time without sacrificing any of the slow-simmered taste or aroma that beef ragu is known for.

The result is a beautifully textured sauce with melt-in-your-mouth meat and a richly flavored broth. Trust me when I say this pressure cooker dish tastes like Sunday dinner at grandma’s but is achievable any night of the week.

Ingredients

• Olive Oil: To sear the meat and sauté the vegetables. Use extra-virgin olive oil here.
• Chuck Roast: This cut is ideal for slow cooking, transforming into tender, flavorful pieces. Chuck roast is also well-marbled, which means it’s packed with flavor.
• Mirepoix: This classic French trio of onions, carrots, and celery adds a sweet, aromatic, and savory base to the ragu. White or yellow onions work best.
• Garlic: Imparts a pungent, savory flavor that is essential in creating a depth of flavor.
• Tomato Paste: Adds a concentrated tomato flavor that deepens the sauce, adding richness and a slight tang. If possible, use tomato paste from a tube, not a can. 
• Worcestershire Sauce: Brings a complex, savory flavor, enhancing the umami.
• Red Wine: Adds acidity, depth, and richness to the sauce, tenderizing the meat and layering the flavors. My go-to varietals are Merlot, Chianti, and Cabernet Sauvignon.
• Beef Stock: Provides the liquid base necessary for pressure cooking while adding a robust, meaty flavor that complements the chuck roast. Use homemade or store-bought.
• Thyme: Brings a subtle, earthy aroma that complements both the meat and the sauce.
• Bay Leaves: Add a floral and slightly minty flavor.
• Parsley: Used for garnishing to add a fresh, bright finish that contrasts the richness.

Instructions

1. Prep the Beef: Prep your beef for this recipe by cutting the boneless beef chuck roast into 2-inch cubes (no need to cut if you’re using short ribs). Pat them dry with a paper towel, then salt the pieces generously on all sides.
2. Start the Sauté: Set a 6-8 quart Instant Pot to sauté or sear. Working in two batches, sear the meat with some olive oil on all sides until browned. Remove it and set it aside.
3. Sauté the Veggies: Pour in the remaining olive oil and toss in the diced onion, carrot rounds, chopped celery, and the rest of the salt. Stir and sauté the veggies for 5 minutes.
4. Add Aromatics and Liquids: Stir in the chopped garlic, then add tomato paste and Worcestershire sauce, cooking until fragrant. Pour in 1 cup of red wine, scraping any browned bits off the bottom of the pot, followed by beef broth, marinara, meat, and fresh herbs.
5. Pressure Cook the Ragu: Secure the Instant Pot lid and set the valve to sealing. Choose the manual mode and set the time to 40 minutes. When it’s done, turn the pressure vent to release until it’s back to normal.
6. Final Touches: Shred the beef with two forks, and remove the whole herbs. For a thicker sauce, you can mix a tablespoon of cornstarch with ¼ cup of the pot’s juices in a bowl until smooth. Stir this slurry back into the pot, blending it with the meat and liquid.
7. Serve: Ladle your Instant Pot beef ragu over your choice of polenta, cooked pasta, zucchini noodles, or spaghetti squash, and serve immediately!

Substitutions & Variations

• Meat: While chuck roast is ideal for its marbling and flavor, you can substitute it with brisket or round roast if preferred. For a leaner option, try using ground turkey or chicken, but adjust the cooking times accordingly.
• Vegetables: Mix in other vegetables, like turnips, parsnips, beets, or mushrooms.
• Non-Alcoholic: If you’re avoiding alcohol, replace the red wine with additional beef broth or try using grape juice mixed with a teaspoon of vinegar.
• Herbs: No fresh herbs? Use dried thyme and bay leaves instead, but remember that dried herbs are more potent, so use them sparingly.
• Garnishes: If parsley isn’t your favorite, try garnishing your Instant Pot beef ragu with chopped fresh dill, chives, or even a dollop of basil pesto for a fresh twist.

How to serve

Beef ragu is traditionally served over a bed of fresh pappardelle, which is a large, flat pasta noodle. Feel free to serve it over any kind of pasta you like, or try it with cheesy polenta instead.

You can also serve the beef ragu over mashed potatoes, rice, brown butter and sage gnocchi, keto cauliflower mash, zucchini noodles, or stuffed in a rolled lasagna.

Storing & Reheating

Keep your Instant Pot beef ragu fresh by following these simple storage and reheating tips: 

• Fridge: Store leftover beef ragu in an airtight container in the refrigerator for up to 3-4 days. Ensure it cools to room temperature before sealing and chilling.
• Freezer: Freeze the ragu in freezer-safe bags or containers for up to 3 months. Label with the date to keep track of freshness. Freezing in portion-sized containers can be convenient for future meals.
• Reheating: Gently heat the beef ragu on the stovetop over medium heat until thoroughly warmed through, stirring occasionally. If it’s frozen, thaw it in the refrigerator overnight before reheating. Add a splash of beef broth if the ragu seems too thick when you’re reheating it.

Expert Tips

• Properly Season the Beef: Before searing, pat your beef dry and generously season it with kosher salt. This enhances flavor and helps achieve a good sear.
• Sear in Batches: Avoid crowding the Instant Pot when browning the meat. Searing in batches ensures each piece browns properly rather than steams.
• Deglaze: After searing, use the red wine to deglaze the pot, scraping up all the browned bits stuck to the bottom. These bits are packed with flavor and will elevate your ragu.
• Natural Release: Allow the Instant Pot to release naturally after cooking. This slower process helps the meat remain tender and prevents the sauce from becoming too thin.
• Adjust Seasonings at the End: Always taste your finished ragu and adjust the seasoning if necessary. Sometimes, a little extra salt or a splash of acidity from lemon juice or vinegar can brighten the entire dish.

FAQs

Related Recipes

If you enjoyed this Instant Pot beef ragu recipe, be sure to check out some more of my favorites like these:

• Instant Pot Cheeseburger Soup
• Pork Chops With Tarragon Sauce
• Easy Homemade Sloppy Joes
• Instant Pot Ribs

If you try this Instant Pot Beef Ragu, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!