Pressure Cooker Beef Ragu with Pappardelle

  • Yield: 4
  • Servings: 4
  • Prep Time: 15m
  • Cook Time: 1:30 h
  • Ready In: 1:45 h

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Nutritional Info

This information is per serving.

  • Calories

  • Carbohydrates

    12.4 g
  • Cholesterol

    90.7 mg
  • Fat

    29.7 g
  • Fiber

    3.1 g
  • Protein

    45.8 g
  • Saturated Fat

    2.3 g
  • Serving Size

  • Sodium

    1,131.2 mg
  • Sugar

    6.9 g
  • Trans Fat

    2.2 g
  • Unsaturated Fat

    0.6 g
  • Potassium

    921.7 mg
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Pressure cooker beef ragu with pappardelle. If you need a delicious sauce for your pasta and don’t have much time, the instant pot beef ragu is a great choice. It’s easy to make and has a tasty, meaty flavor that can give your dinner a special touch.

I don’t like it when recipes need special tools or gadgets to make them. Everyone should be able to cook! But I got an instant pot for Christmas and it’s so great, I had to make a beef ragu! It’s like a pressure cooker, slow cooker, steamer, and more all in one! This isn’t a sponsored post, I just love my instant pot. If you don’t have one, don’t worry! Just use the notes below the recipe for oven braising instead.

Pressure Cooker beef ragu is one of my favorite pasta toppings. It’s tasty, budget-friendly, and easy to make. The meat used in ragu is usually inexpensive, like chuck or brisket, because it comes from parts of the cow that need more time to tenderize.

In the oven, it would take 3-3.5 hours to make a ragu, but with the instant pot, you can have a delicious meal ready in no time!

That dollop of white on the pasta is mascarpone. It’s like cream, but better! It makes a delicious sauce even more yummy. You can find it at an Italian restaurant or buy it at a store. And don’t forget to top it off with Parmesan cheese. Enjoy your tasty pasta!


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How to Make Beef Ragu with Pappardelle in a Pressure Cooker (Instant Pot)


cubed beef brisket or chuck roast, Italian pancetta, olive oil, yellow onion, carrots, celery, garlic, bay leaf, oregano, tomatoes, dry white wine, salt, black pepper, pappardelle pasta, Parmesan cheese

Method: Turn on your instant pot. Set it to ‘sauté’. Add the chopped pancetta and cook for 4-5 minutes, stirring often, until it is crispy. Take the pancetta out and put it on a plate. Add some olive oil to the pan.

Place the beef cubes in the pan, one layer deep. Let it cook until the beef is brown on all sides. If you need to, do it in two batches. Put the beef with the pancetta.

Put the onions, carrots, and celery in the pot. Stir them around every once in a while for 4-5 minutes until they get soft. Then add the minced garlic and give it a minute to cook. Put the beef and pancetta back in the pot, and pour in the wine. Heat it until the wine evaporates.

Put in the tomatoes, juice, bay leaf, oregano, red pepper flakes, salt, pepper, and milk. Put the lid on the pot and lock it. Change the setting on the pot to ‘meat/stew’ and cook it on high pressure for 1 hour and 15 minutes.

Turn off the Instant Pot. Be careful not to damage walls or shelves with the steam. Take the lid off and use a fork to shred the meat. Put it back in the pot and turn on the Sauté function. Let it simmer for 15 minutes. Stir it occasionally so it doesn’t stick. While you do this, cook your pasta and drain it.

Put the pasta in a bowl. Top with the meat, mascarpone cheese, freshly grated parmesan, and if you like, some red pepper flakes. Enjoy!

Pressure Cooker Beef Ragu with Pappardelle

Enjoy a delicious Italian-style meal with this easy recipe for Pressure Cooker Beef Ragu with Pappardelle. Ready in under an hour, this hearty dish is sure to please the whole family. Try it now with our simple step-by-step guide!


  • 3 pounds (1.44 kg) beef chuck rost, cubed
  • 3 oz (90 g) diced pancetta
  • 2 tablespoons olive oil
  • 1 small yellow onion, peeled and chopped
  • 2 medium carrots, peeled and finely chopped
  • 3 ribs celery, finely chopped
  • 6 cloves garlic, peeled and minced
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 28 oz can (840 ml) whole peeled tomatoes
  • 1 cup (250 ml) dry white wine
  • 1/2 cup (125 ml) milk
  • 2 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 pound (480 g) cooked pappardelle pasta
  • grated Parmesan cheese


Step 1

Turn your instant pot to the 'sauté' setting. Add the diced pancetta. Stir it regularly for 4-5 minutes until it's crisp and has released some fat. Put it on a plate. Now add olive oil to the pot and put the beef cubes into it. Let them brown on all sides - you might need to do this in two batches. Put the beef and pancetta aside.

Step 2

Add the onions, carrots and celery to the pot. Cook them for 4-5 minutes, stirring them every now and then until they are soft. Then add the garlic and cook for another minute. Put the beef and pancetta back in the pot. Pour the wine into the pot and bring it to a simmer. Simmer until almost all of the wine is gone and then add the tomatoes and juice, bay leaf, oregano, red pepper flakes, salt, pepper and milk. Put the lid on and lock it. Change the setting to 'meat/stew' high pressure and set the timer for 1 hour and 15 minutes.

Step 3

Release the pressure on the pot away from any walls or shelves. Take off the lid and shred the meat using a fork. Then switch the pot to the sauté function and simmer for 15 minutes, stirring occasionally. Cook your pasta at the same time and drain it. Finally, put the pasta on bowls, add the ragu, Mascarpone, Parmesan cheese, and red pepper flakes (if you like) onto the top. Enjoy!

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