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!
Course Instant Pot
Cuisine American
Keyword Instant Pot Meal Prep, Ragu
Prep Time 5 minutesmins
Cook Time 45 minutesmins
Total Time 50 minutesmins
Servings 4people
Calories 179
Equipment
6 Quart Instant Pot
Ingredients
1poundStew Beef
769mlcanDiced Tomatos
3Garlic clovesminced
1smalloniondiced
1tbspdried oregano
1tbspBalsamic reductionor high quality balsamic vinegar
1/2tspRed chili pepper flakesadjust to taste
2tbspTomato paste
2tspSugar
1tspSalt
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.