Instant Pot Beef Ragu
I’ve had my instant Pot for a few months now and it never ceases to amaze me. So far my favourite is the melt-in-your mouth meat that happens in under an hour… An hour! I set out to do the impossible – a rich beef Ragu with all the depth and flavour, in an hour. Can’t be done you say? Well I say it CAN! And I DID and it was AWESOME 😂
1 tsp extra virgin olive oil
453 g Stewing beef cubes
1 tsp salt, plus more
½ tsp pepper, plus more
1 Medium onion, sliced in sticks
3 Cloves garlic, crushed
¼ Cup red wine (or white)
680 ml jar passata
796 ml can whole tomatoes
1 Cup sodium-reduced beef stock
Set your Instant Pot to sauté, then hit the + to turn the heat to high; add in the olive oil and when it’s hot add the beef cubes; season with salt and pepper.
Brown the beef (working in batches if needed).
Transfer the meat to a plate and then add the onion to the Instant Pot; season with salt and pepper.
Sauté for about 5 minutes, until the onion start to brown and then add in the garlic, mixing constantly for about 30 seconds, careful to not let the garlic burn.
Add in the red wine, gently scraping the bottom of the pot to release any yummy bits.
Add in the passata, can of tomatoes and add in the 1 tsp salt and ½ tsp pepper.
Pour the beef stock into the empty jar of tomatoes and swish it around to release any of the tomato that may be remaining and add it to the pot; stir well (you can skip this part with the can).
Return the beef and any juices to the Instant Pot; mix well.
Bring the pot to a boil and then hit cancel.
Place the lid on the pot and lock it; set the valve to Sealing.
Press manual and set it to 60 minutes.
Do a quick release.
Taste and adjust seasoning before serving on your favourite pasta.
- Make sure you don’t fill the pot up more than 2/3 full (this recipe is below that in the standard pot).
- You can use more stock in place of the wine.
- You can shred the beef with two forks before serving but the meat will naturally fall apart.