Instant Pot Beef Ragu 🥩

By Tasty · 75 min

Ingredients

Instructions

1. Heat a large pot over medium-high for 30 seconds, add 1 tablespoon avocado oil and heat until shimmering. Season the beef with the salt, black pepper and garlic powder, then brown it on all sides for 15–20 minutes. Move to a plate without wiping the pot.
2. Add the remaining tablespoon of oil with the carrots, onion, shallot and garlic. Cook over medium-high for 5–7 minutes until softened and the onion is slightly translucent. Stir in the tomato paste, then add the wine and scrape up the browned bits.
3. Add the crushed tomatoes and simmer over medium heat for about 5 minutes, or until the wine has reduced by half. Take off the heat and transfer everything to an electric multicooker.
4. Add the beef and its juices, the beef stock, bay leaves and crushed black pepper, and stir to combine.
5. Seal the lid and pressure cook on high for 60 minutes. Release the pressure manually, about 10 minutes. Discard the bay leaves and move the beef to a heatproof bowl, then shred it with two forks.
6. Set the multicooker to sauté on high and reduce the ragù, stirring often, for 20–30 minutes until it has thickened to your liking (20–40% reduction).
7. Cook the rigatoni in boiling water until al dente, then drain, reserving ½ cup of the cooking water.
8. Return the shredded beef to the sauce, then add the pasta, Parmesan and butter and stir. Add some reserved pasta water if you want a looser sauce, then serve.

Summarized from Tasty's video. Watch it for the details.

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