Instant Pot Beef Ragù with Pappardelle Recipe - Ann Taylor Pittman | Food & Wine

Instant Pot Beef Ragù with Pappardelle Recipe - Ann Taylor Pittman | Food & Wine

Want to make
Chef Notes
Cooking Type
Instant Pot
Date Made
Food & WIne
Rating /5
2 tablespoons olive oil [ ] 1 (1 1/2-pound) boneless chuck roast, trimmed and cut into 2-inch pieces[ ] 1 teaspoon kosher salt, divided, plus more to taste[ ] 1 teaspoon black pepper, divided[ ] 1 cup sliced yellow onion[ ] 1 cup sliced fennel[ ] 6 garlic cloves, crushed[ ] 1 cup dry red wine (such as Cabernet Sauvignon)[ ] 1 (28-ounce) can whole peeled San Marzano plum tomatoes, crushed[ ] 2 fresh bay leaves[ ] 2 (4-inch) oregano sprigs[ ] 1 large canned chipotle chile in adobo sauce[ ] 12 ounces uncooked pappardelle pasta[ ] Shaved Parmigiano-Reggiano cheese, for serving [ ] Fresh small oregano leaves or chopped fresh flat-leaf parsley, for garnish
  • Step 1
    • Select SAUTÉ setting on a 6-quart programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Select HIGH temperature setting, and allow to preheat. Add oil to cooker. Add beef to cooker, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Sear, turning occasionally, until browned on all sides, about 15 minutes. Transfer browned beef to a plate.
Step 2
Add onion, fennel, and garlic to cooker. Cook, stirring occasionally, just until starting to soften, 3 to 5 minutes. Add wine, scraping bottom to loosen browned bits. Add tomatoes, and return beef to cooker, along with any accumulated juices. Stir in remaining 3/4 teaspoon salt and remaining 3/4 teaspoon pepper; submerge bay leaves, oregano sprigs, and chipotle chile in tomato mixture.
Step 3
Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 30 minutes. (It will take 15 to 20 minutes for cooker to come up to pressure before cooking begins.)
Step 4
Carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). Remove lid from cooker.
Step 5
Meanwhile, cook pasta according to package directions for al dente; drain, reserving 1/2 cup cooking liquid.
Step 6
Remove beef from cooker using tongs, and place on a cutting board. Discard bay leaves and oregano sprigs. Skim fat from top of tomato sauce; discard. Coarsely shred beef using 2 forks; return beef to cooker. Select SAUTÉ setting on cooker. Select medium temperature setting, and bring tomato sauce to a boil. Add cooked pasta, tossing gently to coat in tomato sauce mixture. (Don’t worry: It will be very saucy, but the pasta will start to absorb the sauce, and all will end well.) Cook, tossing occasionally, until sauce thickens slightly and pasta absorbs some sauce, 2 to 3 minutes. Add 1/4 to 1/2 cup reserved cooking liquid to cooker as needed to loosen sauce. Season with salt to taste. Divided among shallow bowls, and top with cheese. Garnish with oregano or parsley, and serve immediately.

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