Instant Pot Italian Beef Ragu with Pappardelle
Chuck roast is cooked until tender with garlic, herbs, and plenty of tomatoes in this Instant Pot Italian Beef Ragu with Pappardelle for a delicious and hearty family pasta night recipe.
Ingredients
- 2 ½ poundsboneless beef chuck roast, cut into 4 large chunks
- 2 teaspoonskosher salt
- 1 teaspoonfreshly ground black pepper
- 2 tablespoonsextra-virgin olive oil, divided
- 1 mediumyellow onion, diced
- 1carrot, peeled and finely chopped
- 1celery stalk, finely chopped
- 6garlic cloves, minced
- 2 tablespoonstomato paste
- 1 teaspoondried oregano
- 1can whole peeled tomatoes, half puréed, half lightly mashed
- 1can diced tomatoes
- 1 cupdry red wine (such as chianti or sangiovese)
- ¼ cupbeef broth
- 1 tablespoonbalsamic vinegar, plus more to taste
- 3 sprigsfresh thyme (or ½ teaspoon dried thyme; see note)
- 2bay leaves
- 1 tablespoonscold butter, for finishing
- 3 tablespoonschopped fresh italian parsley, plus more for garnish
- 12 ouncespappardelle or other wide pasta
- ½ cupreserved pasta water
- 3 tablespoonsunsalted butter
- ¾ cupfinely grated parmesan 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.