About
Typical Italian nonnas will insist that a meat-and-tomato pasta sauce needs to be simmering on the stove all day long to reach perfection. But with a pressure cooker or Instant Pot®, a hearty, warming beef ragu can be ready in just 45 minutes. Ladle the ragu filled with tender chunks of beef on wide pappardelle noodles for a dish akin to a traditional Bolognese. This pasta is sure to please even the pickiest diners and become a dinnertime favorite.
Ingredients
- For the ragu:
- 2 tablespoons olive oil, divided
- 1/2 teaspoon garlic powder
- 1 1/2 pound chuck roast, cut into 4-6 equally-sized pieces
- 1 teaspoon salt, plus more, to taste
- 1/4 teaspoon black pepper, plus more, to taste
- 1 medium yellow onion, diced
- 1 cup carrots, shredded
- 4 cloves garlic, minced
- 1 cup unsalted beef broth
- 2 (14.5-ounce) cans fire-roasted tomatoes
- 1 (6-ounce) can no-salt-added tomato paste,
- 3/4 teaspoon dried thyme
- 2 bay leaves
- For serving:
- 1 (8.8-ounce) package pappardelle, cooked and warm
- parmesan cheese, to taste
- parsley, to taste, chopped
Directions
Step 1 -Add 1 tablespoon of the olive oil to the pressure cooker and heat using the "Sauté" option.
Step 2 -While the oil is heating, sprinkle the garlic powder, the extra salt, and the extra pepper onto the beef pieces.
Step 3 -In two batches, add the beef to the heated pressure cooker and sauté for 3-4 minutes.
Step 4 -Turn and sear the other side for an additional 3-4 minutes.
Step 5 -Remove the beef from the pressure cooker and place it on a plate.
Step 6 -Add the remaining 1 tablespoon of the olive oil to the pot and let heat.
Step 7 -Add the diced onions, the shredded carrots, and the minced garlic to the pot and cook until the onions are translucent, about 3-4 minutes.
Step 8 -Add the beef broth into the pot and, using a wooden spoon, scrape the bottom of the pot to incorporate the brown bits.
Step 9 -Add the seared beef back into the pot along with any accumulated juice on the plate. Add the tomatoes and their juices, the tomato paste, the remaining 1 teaspoon of the salt, the remaining 1/4 teaspoon of the black pepper, and the dried thyme, stirring to incorporate.
Step 10 -Place the bay leaves on top, but do not stir them in.
Step 11 -Put the lid on the pressure cooker and set the valve to the "Sealed" position.
Step 12 -Select the "Meat/Stew" option and set the cooking time for 35 minutes.
Step 13 -When the cooking time has finished, allow for the automatic release of about 10 minutes, and then very carefully turn the vent to “Venting” for quick release.
Step 14 -Wait until all of the steam has released and the valve has dropped. Remove the lid.
Step 15 -Remove and discard the bay leaves. Remove the beef from the pressure cooker and place it on a plate.
Step 16 -Transfer the beef from the pot and using two forks, shred the meat. Leave the sauce in the pressure cooker pot.
Step 17 -Select the "Sauté" function on the pressure cooker and add the cooked pappardelle to the sauce, stirring to incorporate.
Step 18 -Let the pappardelle simmer in the sauce, stirring occasionally, until the sauce has thickened, about 2-3 minutes.
Step 19 -Add the shredded beef to the pappardelle mixture in the pot and let it simmer to reheat the meat, stirring gently.
Step 20 -Garnish with the parmesan cheese and the parsley and serve!
