Instant Pot Beef Ragu with Pappardelle
Tender beef slow-cooked under pressure with tomatoes and herbs, served over wide pappardelle noodles for a rich Italian dinner. This italian-inspired beef ready in about 90 minutes pairs cut into 2-inch cubes beef chuck roast, olive oil, large, diced carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs, cut into 2-inch cubes beef chuck roast
- 2 tbsp olive oil
- 1 large, diced carrot
- 1, diced celery stalk
- 1 medium, diced yellow onion
- 4, minced garlic cloves
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 cup red wine
- 1 cup beef broth
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 1/2 tsp salt
- 1 tsp black pepper
- 12 oz pappardelle pasta
- 1/2 cup grated, for serving parmesan cheese
- 1/4 cup chopped (for garnish) fresh basil
Instructions
- Step 1: Turn Instant Pot to sauté mode. Heat 2 tbsp olive oil and brown 2 lbs beef chuck roast cubes in batches for 3-4 minutes per side until deeply browned. Remove and set aside.
- Step 2: Add 1 large diced carrot, 1 diced celery stalk, and 1 medium diced yellow onion to the pot. Sauté for 5 minutes until softened.
- Step 3: Stir in 4 minced garlic cloves, 2 tbsp tomato paste, 1 tsp dried oregano, and 1 tsp dried thyme; cook for 1 minute until fragrant.
- Step 4: Pour in 1 cup red wine and scrape up browned bits from the bottom. Let simmer for 2 minutes.
- Step 5: Return beef to the pot and add 1 can (28 oz) crushed tomatoes, 1 cup beef broth, 1 1/2 tsp salt, and 1 tsp black pepper. Stir to combine.
- Step 6: Seal lid and cook on high pressure for 50 minutes, then natural release for 15 minutes before opening.
- Step 7: Meanwhile, cook 12 oz pappardelle pasta in boiling salted water for 7-9 minutes until al dente; drain.
- Step 8: Shred beef ragu slightly with two forks and serve over pappardelle. Top with 1/2 cup grated parmesan cheese and 1/4 cup chopped fresh basil.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Instant Pot Beef Ragu with Pappardelle take to make?
Total time is about 90 minutes (20 min prep + 70 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Instant Pot Beef Ragu with Pappardelle?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Instant Pot Beef Ragu with Pappardelle?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Instant Pot Beef Ragu with Pappardelle for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Instant Pot Beef Ragu with Pappardelle?
Italian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
