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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
