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Instant Pot Beef Ragu {Freezer Friendly}

It typically takes hours and hours of simmering to get a tender beef ragu, but not today. This Instant Pot Beef Ragu is fall apart, melt in your mouth tender in 45 minutes, and freezes well, so you better double up the recipe! 

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Gone are the days of stew meat taking hours and hours to get tender.

Enter Instant Pot. Taking tough meat and making it tender in a fraction of the time …. since 2013! 

I have been buying a ton of stew meat and using this less expensive cut to experiment using my Instant Pot, and man I have finally nailed this Instant Pot Beef Ragu… and my food styling noodle twirl! YAAASS!!!

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This Instant Pot recipe is tender and delicious, yes, but it is also a meal preppers dream.

You can either prep all of the ingredients raw and freeze or fully cook it and freeze. This recipe is even better on reheat!

This Instant Pot Beef Ragu sauce is now in hot competition for my popular Sneaky Veggie Meat Sauce.

 

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Ragu is great on pappardelle noodles like I have done, but feel free to shake it up to meet the needs of your family.

Try it on zucchini noodles, spaghetti noodles, rice – I would even pour this all over a baked potato for stuffed potato heaven. 

Stock up your freezer and you have options for a few dinners, using one sauce!

EXPERT TIP | Frozen beef? No problem. Cook this from a frozen ice block, just increase the cook time to 60 minutes. 

 

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Instant Pot Beef Ragu {Freezer Friendly}

Course: Instant Pot
Cuisine: American
Keyword: Instant Pot Meal Prep, Ragu
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 179kcal
It typically takes hours and hours of simmering to get a tender beef ragu, but not today. This Instant Pot Beef Ragu is fall apart, melt in your mouth tender in 45 minutes, and freezes well, so you better double up the recipe! 
Print Recipe

Equipment

  • 6 Quart Instant Pot

Ingredients

  • 1 pound Stew Beef
  • 769ml can Diced Tomatos
  • 3 Garlic cloves minced
  • 1 small onion diced
  • 1 tbsp dried oregano
  • 1 tbsp Balsamic reduction or high quality balsamic vinegar
  • 1/2 tsp Red chili pepper flakes adjust to taste
  • 2 tbsp Tomato paste
  • 2 tsp Sugar
  • 1 tsp Salt

Instructions

Make it Now

  • Combine all ingredients into the base of your Instant Pot. Stir to combine. Do not sub tomato sauce for diced tomatoes or the sauce may scorch. 
  • Secure the lid to your Instant Pot. Set the valve to sealing. Set the machine to 45 minutes, high pressure. 60 minutes if your beef is frozen. 
  • When the pressure cycle is complete, let it naturally pressure release for 10 minutes. You don't want tomato sauce on your roof! 
  • After 10 minutes, carefully quick release the remaining pressure. 
  • Using 2 forks, shred the beef up a bit, or leave it in the pieces, your choice!
  • Serve your ragu on a bed of pasta noodles of choice! 

Make it a Freezer Meal Prep

  • Place all of the ingredients into a gallon size freezer zip bag.
  • Label the bag, and lay flat to freeze.
  • Store frozen for up to 4 months.
  • To cook, allow to thaw overnight in the fridge, and then follow the "make it now" instructions above.

Notes

Do not sub out the diced tomatoes for crushed tomatoes or tomato sauce. The sauce will be too thick and will be at risk fro scorching to the bottom of the Instant Pot. The volumes of liquid are important in this recipe. 
This recipe has not been tested in the 8 quart Instant Pot. I would be inclined to double the recipe if I was using an 8 quart. 

Nutrition

Calories: 179kcal | Carbohydrates: 23g | Protein: 8g | Fat: 6g | Fiber: 4g | Sugar: 11g

So, there you have it. Amazingly tender Instant Pot Beef Ragu… for your belly and your freezer! 

 

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12 Comments

  1. Your note about serving over potatoes has me dreaming! Spouse is on a diet but ragu-stuffed sweet potato or avocados would make the cut! Adding to the to-do list…

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