Instant Pot Italian Beef Ragu with Pappardelle

Ingredients

• 2½ pounds boneless beef chuck roast, cut into 4 large chunks
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil, divided
• 1 medium yellow onion, diced
• 1 carrot, peeled and finely chopped
• 1 celery stalk, finely chopped
• 6 garlic cloves, minced
• 2–3 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 (28-ounce) can whole peeled tomatoes, half puréed, half lightly mashed
• 1 (14-ounce) can diced tomatoes
• 1 cup dry red wine (such as Chianti or Sangiovese)
• ¼ cup beef broth
• 1 tablespoon balsamic vinegar, plus more to taste
• 3–4 sprigs fresh thyme (or ½ teaspoon dried thyme; see note)
• 2 bay leaves
• 1–2 tablespoons cold butter, for finishing
• 3 tablespoons chopped fresh Italian parsley, plus more for garnish
• 12–16 ounces pappardelle or other wide pasta
• ½ cup reserved pasta water
• 3 tablespoons unsalted butter
• ¾ cup finely grated Parmesan cheese, divided

Instructions

1. Set the Instant Pot to “Sauté” (medium heat). Add 1 tablespoon of olive oil.
2. Pat beef dry and season with salt and pepper.
3. Working in batches, brown the beef chunks on all sides, about 4–5 minutes per side.
4. Transfer browned beef to a plate. Do not wipe out the pot—the brown bits left behind (fond) are essential for flavor.
5. Add the remaining tablespoon of olive oil if needed.
6. Stir in onion, carrot, and celery. Sauté for 5–7 minutes, until softened and aromatic.
7. Add garlic and cook for 1 minute more, just until fragrant.
8. Stir in 2 tablespoons tomato paste, dried oregano, and (if using) ½ teaspoon dried thyme.
9. Cook for 2–3 minutes, stirring constantly, until the tomato paste darkens and coats the vegetables.
10. Pour in the wine and use a wooden spoon to scrape up all the browned bits on the bottom of the pot.
11. Simmer for 5–7 minutes, or until the wine reduces by about 75% and turns slightly syrupy.
12. Return the beef (and any juices) to the pot.
13. Stir in beef broth, puréed and mashed tomatoes, diced tomatoes, balsamic vinegar, thyme sprigs (if using fresh), and bay leaves.
14. Lock the lid and set the valve to Sealing. Pressure cook on High for 60 minutes.
15. Let pressure release naturally for 10 minutes, then carefully switch the valve to Venting for a quick release.
16. Once the pin drops, open the lid.
17. Remove and discard the thyme sprigs and bay leaves.
18. Shred the beef directly in the pot using two forks, then stir to combine.
19. Stir in 1–2 tablespoons cold butter and additional balsamic vinegar to taste (start with 1 teaspoon).
20. Add chopped parsley.
21. If the sauce feels too thin, stir in another tablespoon of tomato paste and simmer on “Sauté” mode for 5–10 minutes to reduce.
22. Set to “Keep Warm” while you cook the pasta.
23. Bring a large pot of well-salted water to a boil. Cook pappardelle until al dente.
24. Reserve ½ cup of pasta water before draining.
25. Return drained pasta to the pot, add 3 tablespoons butter and 6 tablespoons Parmesan.
26. Toss gently, adding a splash of pasta water to help the sauce cling.
27. Spoon the beef ragu generously over the buttered pasta.
28. Top with remaining Parmesan and extra parsley.
29. Serve warm with a drizzle of balsamic if desired.