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Comforting Italian Delight

As seen on: Delicious Main Course Recipes

Turn that chuck roast into juicy, rich ragu with your Instant Pot. You’ll get a hearty Italian sauce in just about an hour. Top it off on pasta or polenta—way quicker than simmering all day.

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emilyscooks.com
Shared By Emily
Last revised on Wed, 09 Jul 2025 17:42:21 GMT
Pasta bowl packed with shredded beef in a dark, rich sauce. Big bites of carrot and a sprinkle of fresh herbs on top. Save this
Pasta bowl packed with shredded beef in a dark, rich sauce. Big bites of carrot and a sprinkle of fresh herbs on top. | emilyscooks.com

I can't wait to show you the easiest way to make super flavorful beef ragu fast—just grab your Instant Pot. You'll get those deep, slow-cooked vibes and meltingly tender meat in less than sixty minutes. I usually spoon it over creamy polenta or pile it high on big pappardelle noodles for total Italian comfort.

Why You'll Love This

Here's why this ragu stands out: you get that rich, deep taste without being stuck in the kitchen all day. The meat goes extra tender and those Italian seasonings—rosemary, tomato paste—turn the sauce into something magical. It tastes like it took hours, but it's done in under one.

What You Need

  • Main Items:
    • Chuck roast made for braising
    • Blend of Italian spices
    • Nice olive oil
    • Fresh veggies: celery, carrots, garlic, onions
  • For the Sauce:
    • Beef broth that actually tastes good
    • Big bold red wine (add more broth if you don't have it)
    • Crushed tomatoes
    • Tomato paste to amp up the flavor
    • Fresh rosemary sprigs
    • Pepper and salt for seasoning

How To Toss This Together

Kick Off With the Beef:
Give those beef chunks a nice hit of seasoning, then sear right in the Instant Pot till they're brown and lovely.
Veggie Time:
Sauté the veggies till they kick off their aroma, then drop in the garlic.
Pile On The Flavor:
Scrape up any browned bits with wine, then mix in broth, tomato paste, seasonings, and tomatoes—stir everything together.
Cook-Down:
Lock the lid and cook on pressure for 30 minutes, let it hang out a bit before opening.
Final Touch:
Pull the beef apart, let the sauce bubble down till it’s just right.

How To Serve

  • Drape over pappardelle noodles
  • Pile on soft cheesy polenta
  • Sneak into a bubbling lasagna
  • Spoon over ravioli
  • Pair with spaghetti squash for something lighter
A comfy bowl of noodles dressed with chunky beef and tomato sauce, finished with green herbs. Save this
A comfy bowl of noodles dressed with chunky beef and tomato sauce, finished with green herbs. | emilyscooks.com

Top Pointers

  • Let your sauce bubble till it’s thick the way you like it
  • If you’re out of wine, just add more broth—no biggie
  • Good broth makes this fast and full of flavor

Common Questions

→ Do I have to use wine?

Nope, just swap it for 1/4 cup more beef broth.

→ How long will this last?

Pop it in the fridge for up to 5 days. Heats up great on the stove or in the microwave.

→ What goes well with it?

Pile it on cheesy polenta, pappardelle, or even spaghetti squash.

→ Why bother sautéing at the end?

Totally up to you—makes for a thicker sauce with more punchy flavor.

→ Which wine should I use?

Grab a bold, full-bodied red. Cabernet sauvignon is perfect.

Beef Ragu Instant Pot

Tender beef in a rich sauce, done speedy in your Instant Pot. All those deep slow-cooked flavors show up in only an hour.

Preparation Time
20 Minutes
Cooking Time
40 Minutes
Overall Time
60 Minutes
Shared By: Emily

Meal Type: Main Courses

Skill Level: Moderate

Cuisine Style: Italian

Makes: 6 Portions (6)

Special Diet: Low in Carbs, Made Without Gluten, Dairy-Free

What You’ll Need

01 items 2 fresh sprigs rosemary or thyme.
02 items 15 oz crushed tomatoes.
03 items 6 oz tomato paste.
04 items 1 1/2 cups beef broth.
05 items 1 tsp black pepper.
06 items 1 tsp kosher salt.
07 items 1/4 cup red wine.
08 items 4 garlic cloves, minced.
09 items 1/2 cup celery, diced.
10 items 1/2 cup carrots, diced.
11 items 1 cup onion, diced.
12 items 2 tbsp olive oil, split up.
13 items 2 tbsp Italian herbs.
14 items 2 lbs beef chuck roast, cut in chunks.

Steps To Make It

Step 01

If you’d like, use Sauté for about 10-15 minutes to get your sauce even thicker.

Step 02

Take out the meat, pull it apart, pop it right back in the pot.

Step 03

Let the pressure come down by itself for 10 minutes.

Step 04

Cook it at high pressure for 30 minutes.

Step 05

Now put the beef back in. Sprinkle in pepper and salt, pour in broth, toss in tomato paste, add the tomatoes, plus the herbs.

Step 06

Pour in the wine and scrape all those good bits off the bottom.

Step 07

Toss in your garlic and keep cooking for another minute.

Step 08

Pour in whatever’s left of the oil. Next, drop in the onion, carrots, and celery. Let ‘em cook for about 4 minutes.

Step 09

Brown the beef pieces for 4 minutes. Take them out when they look good.

Step 10

On your Instant Pot, hit Sauté-Normal. Use one tablespoon of oil to start.

Step 11

Sprinkle Italian herbs all over the beef chunks.

Extra Notes

  1. You can ditch the wine and just add more broth if you'd rather.
  2. Great on top of pasta, creamy polenta, or some roasted squash.
  3. Stays fine in the fridge up to five days.
  4. Letting the sauce sauté at the end gives it a thicker vibe.

Essential Tools

  • Instant Pot.
  • Tongs.
  • Cutting board.
  • Meat claws or big forks.

Allergen Info

Review ingredients carefully for allergens, and consult a healthcare provider if you're unsure.
  • None.

Nutritional Info (Per Serving)

Keep in mind, this data is an estimate and not a substitute for professional dietary advice.
  • Calories: 397
  • Fat Content: 23 grams
  • Total Carbs: 17 grams
  • Protein Content: 33 grams