Instant Pot Italian Beef Ragu with Pappardelle
Ingredients
- 2 ½ lbboneless beef chuck roast
cut into 4 large chunks
- 2 tspkosher salt
- 1 tspground black pepper
- 2 tbspextra-virgin olive oil
divided
- 1 mediumyellow onion
- 1carrot
- 1celery stalk
- 6garlic cloves
- 2–3 tablespoons tomato paste
- 1 tsporegano
- 1can whole peeled tomatoes
half puréed, 28-ounce
- 1can diced tomatoes
14-ounce
- 1 cdry red wine
- ¼ cbeef broth
- 1 tbspbalsamic vinegar
plus more
- 3–4 sprigs fresh thyme
- 2bay leaves
- 1–2 tablespoons cold butter
for finishing
- 3 tbspfresh Italian parsley
plus more for garnish
- 12–16 ounces pappardelle or other wide pasta
- ½ creserved pasta water
- 3 tbspunsalted butter
- ¾ cParmesan cheese
divided
Directions
- 1
Set the Instant Pot to “Sauté” (medium heat). Add 1 tablespoon of olive oil.
- 2
Pat beef dry and season with salt and pepper.
- 3
Working in batches, brown the beef chunks on all sides, about 4–5 minutes per side.
- 4
Transfer browned beef to a plate. Do not wipe out the pot—the brown bits left behind (fond) are essential for flavor.
- 5
Add the remaining tablespoon of olive oil if needed.
- 6
Stir in onion, carrot, and celery. Sauté for 5–7 minutes, until softened and aromatic.
- 7
Add garlic and cook for 1 minute more, just until fragrant.
- 8
Stir in 2 tablespoons tomato paste, dried oregano, and (if using) ½ teaspoon dried thyme.
- 9
Cook for 2–3 minutes, stirring constantly, until the tomato paste darkens and coats the vegetables.
- 10
Pour in the wine and use a wooden spoon to scrape up all the browned bits on the bottom of the pot.
- 11
Simmer for 5–7 minutes, or until the wine reduces by about 75% and turns slightly syrupy.
- 12
Return the beef (and any juices) to the pot.
- 13
Stir in beef broth, puréed and mashed tomatoes, diced tomatoes, balsamic vinegar, thyme sprigs (if using fresh), and bay leaves.
- 14
Lock the lid and set the valve to Sealing. Pressure cook on High for 60 minutes.
- 15
Let pressure release naturally for 10 minutes, then carefully switch the valve to Venting for a quick release.
- 16
Once the pin drops, open the lid.
- 17
Remove and discard the thyme sprigs and bay leaves.
- 18
Shred the beef directly in the pot using two forks, then stir to combine.
- 19
Stir in 1–2 tablespoons cold butter and additional balsamic vinegar to taste (start with 1 teaspoon).
- 20
Add chopped parsley.
- 21
If the sauce feels too thin, stir in another tablespoon of tomato paste and simmer on “Sauté” mode for 5–10 minutes to reduce.
- 22
Set to “Keep Warm” while you cook the pasta.
- 23
Bring a large pot of well-salted water to a boil. Cook pappardelle until al dente.
- 24
Reserve ½ cup of pasta water before draining.
- 25
Return drained pasta to the pot, add 3 tablespoons butter and 6 tablespoons Parmesan.
- 26
Toss gently, adding a splash of pasta water to help the sauce cling.
- 27
Spoon the beef ragu generously over the buttered pasta.
- 28
Top with remaining Parmesan and extra parsley.
- 29
Serve warm with a drizzle of balsamic if desired.
Instant Pot Italian Beef Ragu with Pappardelle
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About this Recipe
Craving a deeply savory, fall-apart tender Italian beef ragu that feels like it simmered all day, but comes together in a fraction of the time? This Instant Pot Italian Beef Ragu with Pappardelle is your answer for a truly satisfying family pasta night.
Why This Ragu Works Wonders
The magic lies in the Instant Pot, transforming humble boneless beef chuck roast into incredibly tender, shreddable perfection. We're building layers of rich flavor with aromatic vegetables like onion, carrot, and celery, along with a robust blend of garlic, dried oregano, and hearty tomatoes. Finishing the sauce with cold butter and fresh Italian parsley right before serving adds an undeniable restaurant-quality sheen and brightness.
What to Expect from Your Hearty Pasta Dish
Prepare for a hearty, deeply flavorful beef ragu where the chuck roast melts in your mouth, infused with the rich essence of red wine, balsamic vinegar, and a medley of tomatoes. The sauce is thick and comforting, clinging beautifully to wide pappardelle or your favorite pasta. Every bite offers a perfect balance of savory beef, fragrant herbs like thyme and bay leaves, and the sweet acidity of tomato. This isn't just a meal; it's a comforting experience that brings the warmth of an Italian kitchen to your table, perfect for a family gathering.
Customization & Variations for Every Cook
While this recipe shines as written, feel free to make it your own. If you don't have pappardelle, any other wide pasta will happily cradle the rich beef ragu. For the herbs, you can easily swap fresh thyme for dried thyme, using half a teaspoon as specified. Consider using different dry red wines like Chianti or Sangiovese, both of which contribute a lovely depth to the sauce. Don't forget that extra finely grated Parmesan cheese and fresh Italian parsley make for excellent garnishes.
Serving Your Italian Feast
This Instant Pot Italian Beef Ragu with Pappardelle is a complete, satisfying meal on its own, ideal for a cozy family dinner or a relaxed weekend gathering. Serve it hot, garnished generously with more fresh Italian parsley and a shower of finely grated Parmesan cheese, allowing everyone to savor its robust flavors.