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Instant Pot Beef Ragu with Pappardelle
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Instant Pot Beef Ragu with Pappardelle

This Instant Pot Beef Ragu with Pappardelle is an incredibly easy meal to make that is hearty, flavorful and feels very "fancy"!
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Main Course, sauce
Cuisine: Italian
Keyword: beef, carrots, easy, egg noodles, garlic, instant pot, kid friendly, pappardelle, Pasta, quick, ragu, simple, tomato sauce
Servings: 8 servings
Calories: 375kcal

Ingredients

  • 1½ lbs flank steak cut (against the grain) into 4 pieces
  • 8 cloves garlic minced
  • 1 tsp kosher salt
  • ¼ tsp black pepper
  • 28 oz crushed tomatoes
  • ¼ cup beef broth
  • 1 medium carrot diced
  • ½ tsp dried thyme
  • pinch crushed red pepper more or less to taste
  • 2 bay leaves
  • 16 oz pappardelle pasta
  • parmesan & ricotta for topping

Instructions

  • Lightly spray the inner pot of the instant pot with cooking spray. Place the steak in the bottom of the pot and then top it with the: garlic, salt, pepper, tomatoes, broth, carrot, thyme, red pepper and bay leaves. Place the top on the instant pot and seal the vent. Pressure cook on high for 40 minutes.
  • Allow the pot to do a natural release for 15 minutes and then quick release if necessary. Remove the bay leaves and discard. Remove the beef from the instant pot, shred it and return it to the pot.
  • Boil and drain the pasta on the stove according to the package instructions. Toss the pasta with the sauce until well coated. Serve immediately and top with parmesan and ricotta as desired.

Nutrition

Sodium: 512mg | Calcium: 79mg | Vitamin C: 11mg | Vitamin A: 1522IU | Sugar: 6g | Fiber: 4g | Potassium: 756mg | Cholesterol: 99mg | Calories: 375kcal | Saturated Fat: 2g | Fat: 7g | Protein: 28g | Carbohydrates: 49g | Iron: 4mg