Instant Pot Ragu Recipes
INSTANT POT RAGU
The most tender beef ragu you can make in just a fraction of the time! The beef simply melts in your mouth and the sauce is so hearty!
Provided by Chungah Rhee
Categories entree
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside. Set a 6-qt Instant Pot® to the high saute setting. Season beef with salt and pepper, to taste. Heat olive oil; working in two batches, add beef and cook until evenly browned, about 3-4 minutes; set aside. Add garlic, onion and carrot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in tomato paste. Stir in red wine, scraping any browned bits from the bottom of the pot. Stir in diced tomatoes, tomato sauce, oregano, basil, thyme, cinnamon, bay leaf and beef. Select manual setting; adjust pressure to high, and set time for 30 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Remove beef from the Instant Pot® and shred, using two forks, before returning to the pot; season with salt and pepper, to taste. Serve immediately with pasta, garnished with parsley, if desired.
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- Turn on the Instant Pot and press the Sauté function key. Add the olive oil, onions, carrots, celery, chili and salt and cook for about 5 minutes, stirring a few times, until softened.
- Place the lid and lock. Set to Manual, High pressure, and set for 30 minutes. After three beeps the Instant Pot will begin to build up pressure and start cooking. Once the cooking finishes, release the pressure naturally for 10 minutes before using quick release to let off the rest of the steam.
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- Select SAUTÉ setting on a 6-quart programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Select HIGH temperature setting, and allow to preheat. Add oil to cooker. Add beef to cooker, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Sear, turning occasionally, until browned on all sides, about 15 minutes. Transfer browned beef to a plate.
- Add onion, fennel, and garlic to cooker. Cook, stirring occasionally, just until starting to soften, 3 to 5 minutes. Add wine, scraping bottom to loosen browned bits. Add tomatoes, and return beef to cooker, along with any accumulated juices. Stir in remaining 3/4 teaspoon salt and remaining 3/4 teaspoon pepper; submerge bay leaves, oregano sprigs, and chipotle chile in tomato mixture.
- Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 30 minutes. (It will take 15 to 20 minutes for cooker to come up to pressure before cooking begins.)
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