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Home » Instant Pot Meals

Instant Pot Beef Ragu

Posted: September 17, 2018 by lena gladstone | Updated: March 13, 2024

419 shares
Instant Pot beef ragu pin.
Instant Pot beef ragu pin.
Instant Pot beef ragu pin.
Instant Pot beef ragu pin.
Instant Pot beef ragu pin.

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
Instant Pot beef ragu on a plate.

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.

Instant Pot beef ragu on a plate.

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 for beef ragu.

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.
Beef ragu in an Instant Pot.

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!
Instant Pot beef ragu on creamy polenta.

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.
Instant Pot beef ragu on creamy polenta.

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.
Instant Pot beef ragu on creamy polenta.

FAQs

Can I use frozen beef for this recipe?

It’s best to use thawed beef to ensure even cooking. However, if you’re using frozen beef, increase the cooking time in the Instant Pot by about 10-20 minutes, and make sure it’s separated into pieces, not frozen in one large chunk.

How can I make the ragu sauce thicker?

To thicken the sauce, use a cornstarch slurry. Mix 1 tablespoon of cornstarch with ¼ cup of water or sauce liquid, then stir it into the ragu and simmer until the sauce thickens to your liking.

How do I know when the beef is done cooking?

The beef should be tender and easily shredded with a fork. If it’s not, seal the Instant Pot again and cook for an additional 5-10 minutes under high pressure.

Instant Pot beef ragu on creamy polenta.

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!

Instant Pot beef ragu on a plate.

Easy Instant Pot Beef Ragu

4.3 from 13 votes
Prep Time: 10 minutes mins
Cook Time: 45 minutes mins
Total Time: 55 minutes mins
Servings: 8 servings
Author: Lena Gladstone
Print Recipe Pin Recipe Rate this Recipe
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!

Ingredients

  • 3 tablespoons olive oil, divided
  • 3 pounds chuck roast, cut into 2-inch pieces
  • 3 teaspoons kosher salt, divided or more to taste
  • 1 large onion, diced
  • 2 large carrots, cut into rounds
  • 2 ribs celery, chopped
  • 8 cloves garlic, chopped
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 cup red wine, or more beef broth
  • 1 cup beef stock
  • 4 sprigs thyme
  • 2 bay leaves
  • 2 tablespoons parsley, finely chopped for serving
  • 1 tablespoon corn starch, optional for thickening

Instructions

  • Using the sauté function, heat a 6-8 quart Instant Pot.
  • Cut the beef chuck into 2 inch cubes, pat it dry with a paper towel. Season with 1 ½ teaspoons of kosher salt on all sides.
  • Add 2 tablespoons of olive oil in the Instant Pot once it's hot. Sear the meat on all sides ensuring it's browned, about 2 minutes per side. Remove the first batch and set it aside in a bowl. Repeat with the second batch and remove to the plate.
  • Add the remaining 1 tablespoon of olive oil along with the onion, carrots, celery and remaining kosher salt. Sauté for 5 minutes, stirring often. Then add the garlic, tomato paste and Worcestershire sauce and sauté for an additional minute.
  • Add the wine and scrape the faun that got stuck at the bottom of the Instant Pot with a wooden spoon, cook for 2 minutes to reduce the alcohol. Then add in the beef stock and stir to combine. Add in the meat along with the juices. Throw in the sprigs of thyme and bay leaves.
  • Close the lid, set to vent to seal. Select manual mode and set for 35 minutes. Allow the pressure to release naturally for 10 minutes, then quick release if needed.
  • When the timer goes off, release the pressure to vent. Remove the bay leaves and thyme stems. You can shred the meat or leave it whole, but it should be fall apart at this point.
  • To thicken the sauce, add ¼ cup of the cooking juices into a small bowl. Add 1 tablespoon of cornstarch and stir it very well. Return it back to the pot with the meat and liquid.
  • Serve with polenta, cooked pasta, zucchini noodles, or spaghetti squash.

Notes

Stovetop Instructions
  1. Season the meat all over with half the salt. Heat the oil in a Dutch oven over high heat. Once the oil is glistening, working in batches, add the meat and cook until browned all over, about 8-10 minutes total. Transfer the meat to a plate.
  2. Reduce the heat to medium-low. Add the onions, carrots, celery and remaining half the salt and cook, stirring occasionally, until beginning to soften, about 5 minutes. Add the garlic and cook until fragrant, 1 more minute. Add the wine and scrape anything that got stuck to the bottom of the pot. Cook for 2-3 minutes to reduce the alcohol. Then add the beef stock. Increase heat to high and bring to a simmer.
  3. Return the meat to the pan along with any collected juices. Add the thyme and bay leaves. Cover, reduce the heat to low, and cook until the beef is very tender and falling apart, 3 to 3½ hours. Discard the thyme and bay leaves. Using tongs or two forks, remove the beef to a cutting board and shred it, discarding any large pieces of fat.
  4. Return the ragu to a rapid simmer over medium high heat. Cook until reduced by half, about 10 minutes. Return the shredded beef to the pot and stir to incorporate.
Course: Dinner
Cuisine: French
Keyword: beef, beef ragu, dinner, instant pot, instant pot beef ragu, weeknight meal

Nutrition

Serving: 0g | Calories: 414kcal | Carbohydrates: 9g | Protein: 34g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 1180mg | Potassium: 865mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3249IU | Vitamin C: 7mg | Calcium: 64mg | Iron: 4mg
419 shares

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Reader Interactions

4.31 from 13 votes (5 ratings without comment)

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Recipe Rating




Reviews
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Comments

  1. Alyona

    at

    5 stars
    Had this dish on out Thanksgiving menu and it was a hit. So delicious!

    Reply
    • lena

      at

      That is so great to hear, thank you so much for trying the recipe and loving it.

  2. Star

    at

    5 stars
    I rarely comment, but this recipe was amazing and is basically my new favorite food. I followed the recipe exactly except I added salt to taste, which turned out to be less than what is called for. I served this with the cheesy polenta from this site and it was incredible.

    Reply
    • lena

      at

      Oh! I’m so glad you enjoyed it! It’s one of our absolute favorites.

    • lena

      at

      I am delighted that this recipe was enjoyed, thanks a lot for trying it out! 

  3. Ayla

    at

    5 stars
    I love this dish! It’s so simple, very flavorful and tender!! I make it often and always pair it with your creamy polenta. I also enjoy this ragu with buckwheat, mashed potatoes, and pasta. Easy to make ahead too. Thank you for this incredible recipe!

    Reply
  4. Tanya K

    at

    Delicious! would love a pulled pork recipe as well 🙂 hope you will consider making one.

    Reply
  5. kitchenaryadviser

    at

    Instant pot beef looks is delicious . I love that. Thanks for sharing helpful information about Instant pot beef

    Reply
    • lenaskitchen

      at

      Thank you so much, glad you enjoyed it.

  6. Vicky

    at

    2 stars
    This recipe looked really good on your blog but the amount of salt you wrote (3TBSP) to add in this recipe is way too MUCH. I followed your instructions step by step and was very excited to try it but it was way too salty nobody could eat it. I was very disappointed with this recipe and am now worried to try any other recipes on your blog. Please write accurate measurements or if you’re not sure write salt to taste.

    Reply
  7. Lily Yermeni

    at

    So simple, quick and DELICIOUS! Love those dinners. Served it over creamy polenta. It was definitely a hit! Making it again for sure.

    Reply
  8. Linda

    at

    5 stars
    Looks delicious! . Can’t wait to try these!
    https://coolkitchenutensils.com

    Reply
    • lenaskitchen

      at

      Thank you Linda, happy to hear that you are going to try it out. It’s so yummy.

  9. Jaquelyn Hernandez

    at

    Absolutely yummy, a few pinches of red crush pepper for just a touch of spice and perfection.

    Reply
    • lenaskitchen

      at

      I am so happy to see you enjoyed it and added your own touch with the pepper. Good call. Happy cooking.

  10. 2pots2cook

    at

    5 stars
    Ragu is on our menu quite often during colder days; I love your version since it is definitely brought to a higher level. Most of all I love the idea to use this beauty for lasagna ! Thank you so much !

    Reply
    • lenaskitchen

      at

      Right? I love the lasagna idea too. I thought it would pair so well with the flavors and will be the perfect comfort food bite. Can’t wait to see you make it. Happy cooking.

    • lena

      at

      I am delighted that this recipe was enjoyed, thanks a lot for trying it out!

  11. georgie

    at

    5 stars
    this looks BEAUTIFUL Lena! I made a beef ragu the other night in my slow cooker, it’s the best dish for fall/winter!! love love love!

    Reply

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Welcome, glad you’re here!

Hi, I’m Lena Gladstone, the recipe developer and food photographer behind Lena’s Kitchen. Here you will find approachable food recipes to share with the whole family. Keto friendly, weeknight dinners all made with fresh ingredients. Click here to learn more!

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