Easy Instant Pot Beef Ragu Recipe

5 from 2 ratings

Easy Instant Pot Beef Ragu Recipe

For this Instant Pot Beef Ragu, all you need is marinara sauce, chuck roast, red wine, and your pressure cooker! The easiest way to make a healthy, delicious meal with minimal ingredients and nothing but ease. Serve it over your favorite pasta or keto side– a meal the whole family will love!

Prep Time25

Cook Time35

Total Time1

Course: Main Course, Sauce

Cuisine: American, Italian

Diet: Diabetic, Gluten Free, Low Calorie

Servings: people

Calories: 263

Author: Natalie

Equipment

1 instant pot

Ingredients

2 pounds boneless chuck roast
1 tablespoon kosher salt
2 teaspoons black pepper
1 tablespoon avocado oil
2 20-ounce jars marinara sauce
1/2 cup red wine

US - Metric

Instructions

Set your instant pot on SAUTE mode and let it heat up.
Prepare the meat: by cutting the chuck roast into 2 inch cubes. Season it on all sides with salt and pepper.
2 pounds boneless chuck roast, 1 tablespoon kosher salt, 2 teaspoons black pepper
Brown the meat: Add the avocado oil to your warmed up instant pot, then add in the beef in an even layer. You may need to do this in 2 batches so you don't overcrowd the instant pot. Brown the meat for 5-8 minutes on each side.
1 tablespoon avocado oil
Make the Sauce: Add all the browned meat into the instant pot, then add in the marinara sauce, and red wine.
2 20-ounce jars marinara sauce, 1/2 cup red wine
Cook the Sauce: Close with the lid, and make sure the vent is at SEALING. Hit CANCEL, then cook on HIGH PRESSURE for 35 minutes. Will take about 10-15 minutes to reach pressure, then it will start counting down from 35. After the 35 minutes is up, do a QUICK RELEASE, where you move the valve to VENTING to release all the steam. Once all the steam is gone and the float valve has dropped, you can safely open the instant pot.
Shred the beef: remove the beef from the instant pot using a slotted spoon and transfer to a plate. Shred it with 2 forks. Before adding the shredded beef back in, use a spoon to skim any fat from the top of the sauce. I like to remove about 70% of the fat. Remove as much as you desire. Then, add the shredded beef back in to the instant pot and stir to combine with the sauce.
Serve warm over cooked cauliflower gnocchi (or pasta, hearts of palm noodles, zucchini noodles, whatever you like the most!) I love it topped with finely chopped parsley and parmesan cheese as a garnish.
See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.

Video

Notes

Expert Tips

Make Ahead Tip: You can make this sauce earlier in the day and then leave your instant pot on WARM for up to 8 hours. When it is time to serve, just cook up your preferred pasta and top with the warm sauce.

Slow Cooker Method: You can also make this in the slow cooker. Brown the beef on your stovetop, then transfer the browned meat and all the other ingredients to your slow cooker. Cook on HIGH for 4-6 hours or LOW for 8-10 hours.

Beef Broth: I did test this recipe with bone broth, but the sauce ended up being too thin. However, if you find your sauce too thick and want to thin it out a bit, feel free to add additional bone broth until your desired consistency is reached.

Adding Spice: If you love spicy, feel free to garnish with red pepper flakes or even add them to your sauce, according to your spice preference.

Serving Tips

Serve warm over cooked cauliflower gnocchi (or pasta, hearts of palm noodles, zucchini noodles, whatever you like the most!) I love it topped with finely chopped fresh parsley and additional parmesan cheese as a garnish—then season with additional salt and pepper to taste.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 5 days or frozen for up to 6 months.

To freeze, cool the beef ragu completely. Then store in a freezer-safe container or zip-top bag. Thaw overnight in the refrigerator and reheat on the stovetop until warmed through.

Nutrition