75 minutes
A rich and flavorful beef ragu made easily in the Instant Pot, perfect for a hearty meal.
Boneless Beef Chuck-Eye Roast, trimmed and cut into 2- to 3-inch pieces
0 lb
Kosher Salt, divided
tablespoons
teaspoons
Extra Virgin Olive Oil, divided
cups
Onion, chopped
cups
Carrot, peeled and chopped
cups
tablespoons
Garlic, minced
cloves
Anchovy Fillets, minced
fillets
tablespoons
teaspoons
cups
0 oz
Parmesan Cheese Rind, optional
0 oz
Flat Leaf Parsley, chopped
cups
1. Season the Beef
Pat the beef dry with paper towels, then sprinkle it with 1.5 teaspoons of kosher salt and 0.5 teaspoons of pepper.
2. Brown the Beef
Set your Instant Pot to the sauté function and heat 2 tablespoons of olive oil. Once hot, add half of the beef and brown it on all sides, about 6-8 minutes. Transfer the browned beef to a plate and repeat with the remaining beef.
3. Sauté Vegetables
Add the remaining 2 tablespoons of olive oil to the pot. Toss in the chopped onion and carrot, along with the remaining 1.5 teaspoons of salt. Sauté the vegetables for about 4-6 minutes until softened and lightly browned.
4. Cook Aromatics
Stir in the tomato paste, minced garlic, anchovies, dried oregano, and red pepper flakes. Cook for 1-2 minutes until fragrant and deeply browned.
5. Deglaze with Wine
Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the wine cook until it is nearly evaporated, about a minute.
6. Add Tomatoes and Beef
Stir in the crushed tomatoes and add the Parmesan cheese rind if using. Return the browned beef and any accumulated juices to the pot, nestling the beef into the tomato mixture.
7. Pressure Cook
Lock the lid and ensure the pressure-release valve is closed. Select the high pressure-cook function and set the timer for 45 minutes.
8. Release Pressure and Mash Beef
Once the cooking time is up, turn off the Instant Pot and perform a quick-release of the pressure. Remove the lid safely. Discard the Parmesan rind if used, then use a potato masher to mash the beef into bite-sized pieces. Taste and season with additional salt and pepper if needed, then stir in the chopped parsley.
Replace beef with pork shoulder for a richer, sweeter taste. Great with pappardelle or as a pulled pork sandwich base.
Use brown or green lentils as a meatless alternative, with mushrooms for umami and substance.
Swap in chicken thighs, add bell peppers and olives for a classic cacciatore.
Use lamb shoulder or leg for a robust, gamey flavor. Pairs beautifully with mint or rosemary.
Substitute part of the beef with ground pork or lamb for a different fat content and flavor profile, or try venison for a gamier taste.
Opt for a well-marbled cut of beef such as chuck roast which will tenderize beautifully under pressure. The fat marbling will contribute to a rich and flavorful sauce.
Don’t rush the browning process. Brown the meat in batches if necessary to avoid overcrowding the pot, which can lead to steaming rather than searing. This step is crucial for developing a deep, complex flavor base.
Choose a pasta that holds onto the sauce well, such as pappardelle, rigatoni, or tagliatelle. Cook it to al dente in well-salted water and finish the pasta in the sauce for the last minute of cooking to allow it to absorb the flavors.
Always allow for a natural pressure release for meats. This gradual process helps to retain the moisture within the beef, preventing it from becoming tough.
After browning the meat, use a good quality red wine to deglaze the pot, scraping up all the browned bits (fond). The wine not only cleans the pot but also adds a layer of flavor that water can't replace.
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