What better way to enjoy the chilly nights then with this fork tender Instant Pot beef ragu with cheesy polenta done in a little over an hour.
I partnered with Fred Meyer, part of the Kroger Family of Stores to bring you a delicious fall inspired meal from kitchen to dining table in less than an hour.
My Instant Pot beef ragu with cheesy polenta has to be one of those luxurious meal for me, and when you consider how quickly the meat is done in the Instant Pot it’s almost shocking that the process can be done in such a short time. To the person who invented the Instant Pot, thank you! Get one if you don’t own it yet. Your life will forever be changed in the kitchen. Normally a ragu or stew requires a long slow cooking in the oven in order for the meat to be that tender fall-off-the-bone texture that everybody craves. But with this method, not waiting that long to eat.
Waiting for hours to enjoy this ragu is not an option in our house, I want it sooner than later. So the Instant Pot is a life saver for meals like this. Fill your home with the sweet aroma in a little over an hour and thank me later. But, if you’re old school and want the option for making this on the stove top, oven or crock pot, all the power to you. You’re the boss.
TRY THESE OPTIONS AS BASES FOR THIS RAGU
- Creamy cheesy polenta
- Mashed potatoes
- Pappardelle pasta
- My browned butter and sage gnocchi
- Use as a sauce for my 3 cheese rolled lasagna as the meat sauce
- Sauteed zoodles or sweet potato zoodles for a healthier option
- Cauliflower puree
- Baked potato topping
Use either boneless beef chuck roast or beef short ribs, the difference will be in how much meat you will yield. Both are great options and are so tasty. I served my instant pot beef ragu with my cheesy, buttery polenta. Grab the recipe for the polenta HERE.
Possibilities are endless. I hope you try them all this fall to enjoy a flavorful weeknight meal with your family.
Here are a few of the ingredients you need for the Instant Pot Ragu from Fred Meyer:
INSTANT POT BEEF RAGUDinner
- 3 lbs boneless beef chuck roast or beef short ribs
- 1 large sweet onion, peeled and chopped
- 3 large carrots, peeled and chopped
- 6-8 cloves garlic, peeled and roughly chopped
- 1 cup red wine, any works or add an additional cup of beef broth
- 1 cup beef broth
- 12 oz marinara, tomato sauce or crushed tomatoes
- 3 tbsp sea salt, divided between beef and veggies
- 4-6 tbsp olive oil, for sauteeing
- finely chopped fresh herbs like chives, parsley or dill to top after serving
- 16 oz baby bella mushrooms
- 3 tbsp unsalted butter
- 1 tsp sea salt
- Turn the sear option on your Instant Pot and wait a few minutes until it's hot.
- Cut boneless beef chuck roast into 2 inch cubes, pat dry with paper towel. If using short ribs, pat those dry, no need to cut anything on the ribs. Salt with 1.5 tbsp sea salt on all sides.
- Add a few tbsp olive oil in the Instant Pot once it's hot. Split the meat into two batches. Sear meat on all sides ensuring it's browned. Should be about 3-4 minutes per side. Remove the first batch and set it aside in a bowl. Add another tbsp or two of olive oil. Repeat with second batch.
- While meat is searing. Peel and chop one large onion into 1/2 inch pieces. Peel the carrots and cut into 1/2 rounds. Peel and roughly chop the garlic. Once all meat is seared, add a tbsp or 2 of oil and cook the onions and carrots until slightly softened. Add in the remaining 1.5 tbsp of salt. Scrape down any browned bits from the meat. After 5 minutes add in the garlic and saute for a minute or two.
- Before adding the meat, pour in the 1 cup of red wine, if not using wine add an additional cup of beef broth and ensure anything that's stuck to the bottom of the Instant Pot is scraped down with a wooden spoon. Cook for a minute. Then add in the beef stock and tomato sauce. Add in the meat and the juices that it released. Thrown in a few larger sprigs of fresh thyme and 2 bay leaves.
- Close and lock the lid, set the vent to seal. Select MANUAL MODE and add 40 minutes to the time. When the timer goes of, turn the pressure vent to release, and wait for the pressure to normalize. Remove the ribs to a plate and shred the meat with two forks. Remove bay leaves and thyme stems.
- To thicken the liquid : Bring liquid to a simmer on the SEAR option in the Instant Pot while shredding meat. Add the meat back in and let it sit in the juices while it continues to cook for another 10 minutes and reduces the liquid by half.
- Also try this to thicken the liquid : Make a slurry with 1 tbsp cornstarch and a little water, stirring until smooth. Add to the gravy and stir until thickened. If you want it a little thicker you can add more cornstarch. Then add in the meat back in. Heat for a few minutes.
- Optional, but worth it : Saute whole mushrooms in 3 tbsp of unsalted butter with 1 tsp of salt on medium high heat in a large pan for about 5-7 minutes on both sides. Once done with shredding the meat, add in the mushrooms and serve over a bed of creamy polenta or your base of choice.
Thank you for supporting the brands that I enjoy working with. This is a sponsored conversation written by me on behalf of Fred Meyer. The opinions and text are all mine.
DID YOU MAKE THIS RECIPE?
If you give my INSTANT POT BEEF RAGU a try? Let me know what you think, rate this recipe in comments below, share it on Pinterest, Facebook or Instagram. Leave a comment and don’t forget to take a picture, tag it with #lenaskitchenblog on Instagram or tag me on my Facebook page! I love seeing what you come up with! Happy cooking.