Beef Ragu Instant Pot
Almost any cut of beef is diced and the cooked with a tomato based sauce in a pressure cooker. It is a very straight forward recipe and fairly quick to make.
Prep Time20 minutes mins
Cook Time1 hour hr
Course: Dinner
Cuisine: Italian
Keyword: beef ragu, instant pot, pressure cooker
Servings: 4
Calories: 655kcal
Author: Rosie
- 1.5 pounds of beef
- 2 teaspoons olive oil
- 1 diced white onion
- 3 cloves garlic diced
- 2 cups beef stock
- 1/4 cup of red wine
- 1 teaspoon of paprika
- 1/2 teaspoon oregano
- 1 tablespoon tomato paste
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 can crushed tomatoes
- 1 tablespoon soy sauce
- 1 tablespoon red wine vinegar
- 3 bay leaves
- 1 teaspoon thyme
- 3 celery sticks diced
- 1 tablespoon of Lea Perrins Worestershire sauce if you have it
Prepare all your ingredients first so they are ready to go
Just the Sauté setting on your instant pot to High or More - the hottest setting
Spread the oil on the bottom of the pot - when the display changes to HOT
Add the diced onion and cook until it starts to brown (3-5 minutes)
Add in the garlic and continue cooking for 1-2 minutes
Turn Off the Instant Pot
Add in all the other ingredients and stir so they are well mixed. Stir so the meet is covered as much as possible with the liquid.
Put on the Pot lid and select Pressure Cook on normal (Instant Pot Duo Nova) for 60 Mins
Let the pressure release naturally for 10 minutes after the pot has finished
Now all should be ready to serve with your favorite side dish.
We cooked this in an Instant Pot Duo Nova.
Hint: If the sauce mix is too runny for you - mix about 2 tablespoons of cornflour in 2/3 cup of water - whisk or mix it well so there are no lumps. Then return on the Instant Pot to saute - high and bring back to the boil. Then stirring constantly mix in the cornflour little by little and the sauce will thicken up nicely - keep boiling for 2-3 minutes after to cook out all the cornflour.
Calories: 655kcal