Food Recipes Instant Pot Beef Ragù With Pappardelle This savory meat sauce is a dream with pasta, polenta, potatoes, and more. By Liz Mervosh Liz Mervosh Elizabeth Mervosh is a product tester and recipe developer for the Meredith Food Studios in Birmingham, Alabama. Highlights: * Went to work at Meredith Food Studios in 2017 * It houses test kitchens for Southern Living, Real Simple, Food & Wine, People, and Health * Went to culinary school at The Culinary Institute of America * Got her start working in restaurants Real Simple's Editorial Guidelines Published on November 18, 2022 Print Share Share Tweet Pin Email Prep Time: 40 mins Total Time: 1 hrs 30 mins Servings: 4 Jump to Nutrition Facts A pressure cooker can save dinner in an instant, and save you lots of time, too. This chunky ragú is entirely made in an InstantPot or electric pressure cooker with chuck roast, canned tomatoes, and aromatic onion and thyme. The result is tender and rich beef that’s shredded after cooking to create a textured sauce to coat ribbons of pasta. But don’t stop there. This ragú is incredibly versatile. Serve it on creamy polenta, mashed potatoes, or with rice, black beans, and fried plantains. Ingredients 1 tablespoon olive oil 2 pounds beef chuck roast, trimmed and cut into 2-inch pieces 1 yellow onion, chopped 5 sprigs thyme 3/4 teaspoon crushed red pepper 3/4 cup red wine or beef broth 2 tablespoons red wine vinegar 1 28-oz. can crushed tomatoes 1 1/4 teaspoons kosher salt 12 oz. pappardelle pasta Grated Parmesan cheese, for serving Directions Select sauté setting on a 6-quart multicooker. Add oil to pot. When oil is hot, add beef; cook until browned on both sides, 4 to 5 minutes per side. Transfer to a plate. Add onion, thyme, and crushed red pepper to pot. Cook, stirring constantly, until fragrant, about 30 seconds. Add wine and vinegar, scraping up browned bits on bottom of pot. Bring to a simmer. Simmer until reduced slightly, about 4 minutes. Stir in tomatoes and salt. Return beef and any juices to cooker. Press cancel. Lock lid in place and turn steam release handle to sealing position. Cook on high pressure for 35 minutes. Cook pasta on stove according to package directions for al dente. Carefully quick-release pressure. Use tongs to remove and discard thyme. Shred beef in pot using 2 forks. Select Sauté setting and bring sauce to a simmer. Simmer until thickened slightly, about 5 minutes. Add pasta; cook, tossing often, until sauce clings to pasta, 1 to 2 minutes. Serve topped with cheese. Print Nutrition Facts (per serving) 878 Calories 40g Fat 54g Carbs 67g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 878 % Daily Value * Total Fat 40g 52% Saturated Fat 15g 76% Cholesterol 252mg 84% Sodium 637mg 28% Total Carbohydrate 54g 20% Dietary Fiber 1g 4% Total Sugars 3g Protein 67g Vitamin C 6mg 29% Calcium 77mg 6% Iron 8mg 45% Potassium 944mg 20% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.