Instant Pot Beef Ragu With Pappardelle Recipe

Cooking Directions

• STEP 1.Season the beef with salt and pepper, then sear it in the Instant Pot until browned on all sides.
• STEP 2.Remove the beef from the pot and sauté onions, carrots, and garlic until softened.
• STEP 3.Add tomato paste, crushed tomatoes, beef broth, red wine, and herbs to the pot. Stir well.
• STEP 4.Return the beef to the pot and lock the lid. Cook on high pressure for 60 minutes, then allow natural release.
• STEP 5.Shred the beef using two forks and stir it back into the sauce. Season with salt and pepper to taste.
• STEP 6.Cook the pappardelle pasta according to package instructions. Serve the beef ragu over the pasta and garnish with grated Parmesan cheese and fresh basil.
• STEP 7.Enjoy!

Cooking Tips

• For a deeper flavor, you can brown the tomato paste before adding the crushed tomatoes.
• If the sauce is too thin, you can simmer it on the sauté function to reduce and thicken it.
• Leftover beef ragu can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the ragu gently on the stovetop or in the microwave, adding a splash of water or broth to prevent it from drying out.
• You can freeze the beef ragu for up to 3 months. Thaw it overnight in the refrigerator before reheating.

Storage and Serving

• Store leftover beef ragu in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to prevent it from drying out.
• Serve the beef ragu over cooked pappardelle pasta and garnish with grated Parmesan cheese and fresh basil.