Rich & Easy Instant Pot Beef Ragu

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Prep time: 15 minutes | Cook time: 1 hour 45 minutes | Cost estimate: $15–20 | Serves: 4-6

Okay, mama’s tired, but mama *still* wants a delicious dinner. Sound familiar? This Instant Pot Beef Ragu is my secret weapon. I used to dread making ragu, thinking it was an all-day affair. But then my amazing husband gifted me an Instant Pot, and BOOM! Weeknight ragu was born. Seriously, this is like a warm hug in a bowl, and it’s so much easier than you think. Plus, that little dollop of mascarpone? Game changer. Trust me on this one – your family will think you slaved away all day. Let’s get cooking!

Why You’ll Love These

This Instant Pot Beef Ragu is about to become your new favorite comfort food. Here’s why:

• Quick & Easy: Say goodbye to all-day simmering! The Instant Pot cuts down the cooking time significantly, making it perfect for busy weeknights.
• Budget-Friendly: We’re using cheaper cuts of beef that become incredibly tender and flavorful after pressure cooking. Hello, delicious AND affordable!
• Rich & Hearty: This ragu is bursting with flavor, thanks to the combination of beef, pancetta, wine, and aromatic veggies.
• Freezer-Friendly: Make a big batch and freeze individual portions for quick and easy meals whenever you need them.
• Impressive & Elegant: This dish looks and tastes like it came from a fancy Italian restaurant, but it’s surprisingly simple to make at home.

Ingredients

• 3 lbs. cubed beef (brisket or chuck work well), cut into 1-inch cubes
• 3 oz pancetta or bacon, diced
• 2 tablespoons olive oil
• 1 onion, finely diced
• 2 medium carrots, finely diced
• 3 ribs celery, finely diced
• 6 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon dried oregano
• 1 teaspoon crushed red pepper flakes, plus more for topping
• 28 oz can whole peeled tomatoes, crushed by hand
• 1 cup dry white wine (nothing too sweet, like a Pinot Grigio)
• 1/2 cup milk
• 2 teaspoons sea salt
• 1 teaspoon freshly ground black pepper
• 1 lb pappardelle pasta, cooked to al dente according to package instructions
• Mascarpone cheese, for topping
• Freshly grated Parmesan cheese, for topping

How to Make

1. Turn your Instant Pot to the ‘Sauté’ function. Add the diced pancetta and cook for 4-5 minutes, stirring regularly, until the pancetta has crisped up and rendered some of its fat. Transfer pancetta to a plate and set aside.
   

   Pro Tip: Don’t overcrowd the pot! Crispy pancetta is where it’s at.

   
   
2. Add the olive oil to the Instant Pot and the cubes of beef in a single layer. Let the meat get very brown on all sides. You may have to do this in two batches to avoid overcrowding the pot. Remove the beef from the pan and set aside with the pancetta.
   

   Important: Getting a good sear on the beef is crucial for developing deep flavor. Don’t rush this step!

   
   
3. Add the onions, carrots, and celery to the Instant Pot and cook for 4-5 minutes, stirring occasionally, until softened. Add the minced garlic and cook for 1 minute more, until fragrant. Return the beef and pancetta to the pot.
   

   Mom Hack: Pre-chopped veggies can save you time, but freshly diced always tastes better!

   
   
4. Add the white wine to the pot and bring to a simmer, scraping up any browned bits from the bottom. Simmer until the wine is almost completely evaporated, about 5 minutes.
   

   Safety First: Make sure to scrape the bottom of the pot to prevent the dreaded “burn” notice!

   
   
5. Add the crushed tomatoes and juice, bay leaf, oregano, red pepper flakes, salt, pepper, and milk. Stir to combine.
   

   Flavor Bomb: Crushing the tomatoes by hand gives the ragu a more rustic texture. But canned crushed tomatoes work just fine too!

   
   
6. Place the lid on the Instant Pot and lock it into place. Cancel the ‘Sauté’ setting and change to ‘Meat/Stew’ high pressure for 1 hour and 15 minutes.
   

   Double-Check: Make sure the sealing ring is properly in place before locking the lid!

   
   
7. Once the cooking time is up, manually release the pressure on the Instant Pot (make sure to do this away from walls or shelves that could be damaged by steam!). Remove the lid and shred the meat with a fork.
   

   Warning: Be careful when releasing the pressure, as the steam is very hot!

   
   
8. Turn the Instant Pot back to the ‘Sauté’ function and simmer for 15 minutes or so, until the ragu has thickened to your liking, stirring occasionally to prevent sticking.
   

   Taste Test: Now’s the time to adjust the seasoning if needed. Add more salt, pepper, or red pepper flakes to taste!

   
   
9. While the ragu is simmering, cook your pappardelle pasta according to package instructions until al dente. Drain the pasta well.
   

   Pasta Perfection: Don’t overcook the pasta! Al dente is the way to go.

   
   
10. Transfer the cooked pasta to bowls, top with the rich beef ragu, a dollop of mascarpone cheese, freshly grated Parmesan cheese, and a sprinkle of red pepper flakes (if desired). Serve immediately and enjoy!
    

    Presentation Matters: A little sprinkle of fresh parsley can add a pop of color!

    
    

Tips & Tricks

Want to take your Instant Pot Beef Ragu to the next level? Here are a few tips and tricks to help you win at dinnertime:

• Flavor Booster: Add a Parmesan rind to the Instant Pot while cooking for extra cheesy depth. Remove it before serving.
• Time-Saver: Use pre-minced garlic and pre-diced veggies to save time on prep.
• Storage Tips: Store leftover ragu in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.
• Prep Hack: Sear the beef and dice the veggies the day before to make weeknight cooking even faster.

Dietary Variations

Need to adapt this recipe to fit your dietary needs? Here are a few ideas:

• Gluten-Free: Use your favorite gluten-free pasta.
• Dairy-Free: Skip the mascarpone topping or use a dairy-free alternative.

Frequently Asked Questions

Can I make this recipe without an Instant Pot?

Absolutely! Follow the directions using a large Dutch oven instead. Cook in the oven, covered, for 2 1/2 hours at 375°F (190°C), then another 30 minutes uncovered to allow the sauce to thicken.

What kind of beef should I use?

Brisket and chuck roast are both excellent choices. They’re tougher cuts of meat that become incredibly tender and flavorful when cooked low and slow in the Instant Pot.

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Can I use a different type of pasta?

Of course! While pappardelle is my favorite for this dish, you can use any type of pasta you like. Tagliatelle, fettuccine, or even rigatoni would work well.

You May Also Like

If you’re looking for another quick and easy weeknight dinner, you have to try these Crispy Oven-Baked Parmesan Chicken Strips. They are seriously addictive, and the kids will absolutely devour them!

And for a light and delicious lunch option, you can’t go wrong with this Protein-Packed Egg Salad. It’s so flavorful and satisfying, you won’t even miss the mayo!

Summary & Final Thoughts

There you have it, friends! A rich, decadent, and surprisingly easy Instant Pot Beef Ragu that will impress your family and friends. Serve it with a side of crusty bread for soaking up all that delicious sauce, and a simple green salad to balance out the richness. I remember the first time I made this for my family – they were practically licking their plates! This recipe is a keeper, and I hope it becomes a staple in your home too. Don’t forget to bookmark this page or pin it for later, and share it with your fellow busy mamas who need a little dinner inspiration. Buon appetito!