Instant Pot Beef Ragù with Pappardelle
0 mins
Total time4
Serving15
IngredientsEnable cook mode
Ingredients
2
Tbspolive oil1
boneless chuck roast, trimmed cut into 2-inch pieces1
tspkosher salt, divided, plus more to taste1
tspblack pepper, divided1
csliced yellow onion1
csliced fennel6
garlic cloves, crushed1
cdry red wine1
can whole peeled san marzano plum tomatoes, crushed2
fresh bay leaf2
oregano sprig1
large canned chipotle chile adobo sauce12
kguncooked pappardelle pastashaved parmigiano-reggiano cheese, for serving
fresh small oregano leaves or chopped fresh flat-leaf parsley, for garnish
Directions
Step 1
Select SAUTÉ setting on a 6-quart programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Select HIGH temperature setting, and allow to preheat. Add oil to cooker. Add beef to cooker, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Sear, turning occasionally, until browned on all sides, about 15 minutes. Transfer browned beef to a plate.
Step 2
Add onion, fennel, and garlic to cooker. Cook, stirring occasionally, just until starting to soften, 3 to 5 minutes. Add wine, scraping bottom to loosen browned bits. Add tomatoes, and return beef to cooker, along with any accumulated juices. Stir in remaining 3/4 teaspoon salt and remaining 3/4 teaspoon pepper; submerge bay leaves, oregano sprigs, and chipotle chile in tomato mixture.
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