Beef Ragu Instant Pot (Printable Version)
# What You’ll Need:
01 -
2 fresh sprigs rosemary or thyme.
02 -
15 oz crushed tomatoes.
03 -
6 oz tomato paste.
04 -
1 1/2 cups beef broth.
05 -
1 tsp black pepper.
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1 tsp kosher salt.
07 -
1/4 cup red wine.
08 -
4 garlic cloves, minced.
09 -
1/2 cup celery, diced.
10 -
1/2 cup carrots, diced.
11 -
1 cup onion, diced.
12 -
2 tbsp olive oil, split up.
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2 tbsp Italian herbs.
14 -
2 lbs beef chuck roast, cut in chunks.
# Steps To Make It:
01 -
If you’d like, use Sauté for about 10-15 minutes to get your sauce even thicker.
02 -
Take out the meat, pull it apart, pop it right back in the pot.
03 -
Let the pressure come down by itself for 10 minutes.
04 -
Cook it at high pressure for 30 minutes.
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.
06 -
Pour in the wine and scrape all those good bits off the bottom.
07 -
Toss in your garlic and keep cooking for another minute.
08 -
Pour in whatever’s left of the oil. Next, drop in the onion, carrots, and celery. Let ‘em cook for about 4 minutes.
09 -
Brown the beef pieces for 4 minutes. Take them out when they look good.
10 -
On your Instant Pot, hit Sauté-Normal. Use one tablespoon of oil to start.
11 -
Sprinkle Italian herbs all over the beef chunks.
# Extra Notes:
01 -
You can ditch the wine and just add more broth if you'd rather.
02 -
Great on top of pasta, creamy polenta, or some roasted squash.
03 -
Stays fine in the fridge up to five days.
04 -
Letting the sauce sauté at the end gives it a thicker vibe.