Typical Italian nonnas will insist that a meat-and-tomato pasta sauce needs to be simmering on the stove all day long to reach perfection. But with a pressure cooker or Instapot, a hearty, warming beef ragu can be ready in just 45 minutes. Ladle the ragu filled with tender chunks of beef on wide pappardelle noodles for a dish akin to a traditional Bolognese. This pasta is sure to please even the pickiest diners and become a dinnertime favorite.
IngredientsFor the Pressure Cooker: • 2 tablespoons olive oil, divided • 1/2 teaspoon garlic powder • 1 1/2 pound chuck roast, cut into 4-6 equally-sized pieces • 1 teaspoon salt, plus more to taste • 1/4 teaspoon black pepper, plus more to taste • 1 medium yellow onion, diced • 1 cup carrots, shredded • 4 cloves garlic, minced • 1 cup unsalted beef broth • 2 (14.5 ounce) cans fire-roasted tomatoes, undrained • 1 (6 ounce) can tomato paste, no salt added • 3/4 teaspoon dried thyme • 2 bay leaves Optional for serving: • 8.8 ounces pappardelle, cooked according to package directions • parmesan cheese, freshly grated • parsley, freshly chopped
Add 1 tablespoon of olive oil to the pressure cooker and heat using the "Sauté" option.
While the oil is heating, sprinkle the garlic powder, salt, and pepper to taste onto the beef pieces.
In two batches, add the beef to the heated pressure cooker and saute for 3-4 minutes.
Turn and sear the other side for an additional 3-4 minutes.
Remove the beef from the pressure cooker and place it on a plate.
Add the remaining 1 tablespoon of olive oil to the pot and let heat.
Add the diced onions, shredded carrots, and minced garlic to the pot and cook until the onions are translucent, about 3-4 minutes.
Add the beef broth into the pot and, using a wooden spoon, scrape the bottom of the pot to incorporate the brown bits for extra flavoring.
Add the seared beef back into the pot along with any meat juice on the plate. Add the tomatoes, tomato paste, 1 teaspoon of salt, 1/4 teaspoon black pepper, and dried thyme, stirring to incorporate.
Place the bay leaves on top, but do not stir it in; you’ll need to remove it after cooking.
Put the lid on the pressure cooker and set the valve to the sealed position.
Select the "Meat/Stew" option and set the cooking time for 35 minutes.
When the cooking time has finished, allow for the automatic release of about 10 minutes, and then very carefully turn the vent to “Venting” for quick release.
Wait until all of the steam has released and the valve has dropped. Remove the lid.
Remove and discard the bay leaves. Remove the beef from the pressure cooker and place it on a plate.
Using two forks, shred the meat. Leave the sauce in the pressure cooker pot.
Select the "Sauté" function on the pressure cooker and add the cooked pappardelle to the sauce, stirring to incorporate.
Let the pappardelle simmer in the sauce, stirring occasionally, until the sauce has thickened, about 2-3 minutes.
Add the shredded beef to the pappardelle and sauce in the pot and let simmer to reheat the meat, stirring gently.
Garnish with parmesan cheese and parsley and serve!