Instant Pot Beef Roast Rigatoni

By LaurenCocch16

Ingredients

• 2 medium carrots, chopped
• 2 stalks celery, chopped
• 1 large onion, chopped
• 6 cloves garlic, minced
• 1-2 tbs avocado oil (or other oil with a high smoke point)
• 2 pound boneless beef chuck roast, trimmed of excess fat and silverskin, cut into 4 large pieces
• Salt & pepper to taste
• 1 tsp dried oregano
• 1 jar Pasta Sauce (roasted garlic flavor)
• 1/2 cup water
• 1 cup dry red wine (or beef broth if desired)
• 2 Tbsp flour
• 1 pound rigatoni pasta, cooked

Details

Preparation time 20mins
Cooking time 70mins

Preparation

Step 1

1. Using your Instant Pot, or other electronic pressure cooker, heat 1 tbs avocado oil and saute the onions and garlic for 1-2 minutes (using the saute function on the Instant Pot), until they release juices and turn fragrant.
2. Remove onions and garlic from Instant Pot, and add 1 more tbs avocado oil.
3. Season beef chunks with salt, pepper, and oregano and sear it in batches. Remove beef from Instant Pot.
4. Now put all veggies in the Instant Pot and top with beef. Pour the water, wine (or beef broth if you prefer), and the Ragu Sauce over the meat. Add more salt to taste (1/2 -1 tsp).
5. Seal the Instant Pot. Make sure the steam release handle is pointed to sealing, select the Manual function key, and punch in 40 minutes.
Note: it can take 10 or more minutes for the Instant Pot to come up to correct pressure, so be patient. When it's at the right pressure, the display will start counting down and you can track how long the food has to cook.
6. When the pressure cooking time is finished, let the machine sit for a few minutes, then release the pressure by turning the steam release handle on the lid to venting and wait for all steam to release.
7. Once the steam is finished, open the lid, and remove the meat.
8. Shred meat with two forks and return to pot. Give the sauce a good stir.
9. Serve over cooked noodles and enjoy!