Ingredients
- 1 tbsp olive oil
- 1 cup onion (diced)
- 4 garlic cloves (minced)
- 2 lb beef chuck roast (cubed)
- 2 tbsp fresh rosemary (chopped)
- 1 tsp kosher salt
- 1 tsp black pepper
- 2 cups beef broth
- 1/4 cup red wine
- 1 can (6 oz) tomato paste
- 1 can (15 oz) diced tomatoes (or 2 cups fresh tomatoes – chopped)
- For serving: 12 ounces pasta, zucchini noodles or polenta and 1/2 cup grated parmesan cheese
Preparation
Step 1
Instructions
Press the saute button on the Instant Pot, use the adjust button to set on the “normal” setting.
Add the olive oil to the Instant Pot, when the display says “hot”, add the onion and garlic, saute 4-5 minutes, add the beef chuck roast and sear for 1-2 minutes.
Press the Keep Warm/Cancel button on the Instant Pot.
Add the rosemary, salt, pepper, beef broth, red wine, tomato paste and diced tomatoes, stir to combine.
Place the lid on the Instant Pot and make sure the steam release is set to “sealing”.
Press the “manual” button and set the Instant Pot to high pressure, then use the +/- buttons to set the Instant Pot to 30 minutes.
When the cooking time is up, turn off the Instant Pot and wait 5-10 minutes, then release any remaining pressure before unlocking the lid.
Remove the lid and use two forks or “meat claws” to shred the beef.
Once the meat is shredded, press the saute button on the Instant Pot and use the “normal” setting to cook down the sauce for 10-15 minutes.
Remove the beef ragu from the Instant Pot and serve with pasta.