2.5lbsboneless beef chuck roast(cut into 2 inch chunks)
4eachgarlic cloves
1/4cupwhite onion(diced)
1eachsmall carrot(diced)
1/4 cuptomato paste
28ozcanned diced tomatoes
8oztomato sauce
1/2cupdry red wine
1tspitalian seasoning
1/4tspground cinnamon
2eachbay leaves
2tbspfresh basil(chopped)
1/2tspsalt
1/2tsppepper
1tbspolive oil
Instructions
Place the Instant Pot on the saute setting on high heat
Season the beef with salt and pepper and add oil to the Instant Pot
In small batches, add the beef and cook on all sides until evenly browned (about 3 to 4 minutes). After each batch has browned, remove it from the pot and set it aside for later.
Next, add the onions, carrots, and garlic. Stir it all around for 2 minutes
Then, add the tomato paste and stir for another minute. Afterwards, pour in the wine and scrape any of the browned bits from the bottom of the pot
Finally, add the diced tomatoes, tomato sauce, Italian seasonings, ground cinnamon, and bay leaves
Carefully add the beef chunks back into the liquid
Turn off the saute setting and select the manual setting to adjust the pressure to high and set the time for 30 minutes. Make sure the valve is in the sealed position
After it has finished cooking, follow the manufacturer's directions for quick-release of the pressure
Remove the beef from the Instant Pot and use two forks to shred the meat. Place it in a deep serving dish and pour the remaining sauce on top. Season with salt and pepper to taste
Serve with fresh pasta, rice pilaf, or mashed potatoes. Garnish with additional freshly chopped basil
Instant Pot Beef Ragu
Equipment
Ingredients
Instructions