Description
Made in an Instant Pot, this Beef Ragù with Pappardelle is so delicious it can truly be considered the epitome of comfort food. When I think of beef ragù recipes I instantly assume they can only be enjoyed at a 5-star restaurant, but today you can bring this culinary experience to your dinner table.
Ingredients
Units
Scale
- 2 lb Flank Steak
- 16 oz. Pappardelle Pasta
- 28 oz Crushed Fire-Roasted Tomato Sauce
- 2 cups Beef Broth
- 1/3 cup Fresh Basil
- 1/4 cup Fresh Rosemary
- 1 tbsp. Fresh Thyme
- 2 Whole Bay Leaves
- 2 tbsp. Butter
- 3 tsp. Minced Garlic
- 2 tsp. Basil Leaves
- 1 tsp. Oregano
- 1 tsp. Black Pepper
- 1/2 tsp. Garlic Powder
- 1/4 tsp. Himalayan Salt
Optional Toppings:
- Parmesan Cheese
- Mozzarella Cheese
- Creme Fraiche
Meat Seasonings:
- 1/2 tsp Himalayan Salt
- 2 tsp Black Pepper
- 3 tsp Oregano
Instructions
- Cut the flank steak into 3-4 pieces and season both sides with the meat seasonings.
- Heat a cooking pan on high heat and sear your steak for one minute on each side then remove from heat.
- Remove the leaves from the rosemary, thyme, and basil then place in a food processor (paid link). Pulse a few times.
- Turn the Instant Pot on and set it to Pressure Cook High for 35 minutes. Add butter and minced garlic then place the seared flank steak into the pot along with remaining ingredients.
- Close the lid to the Instant Pot and cook for 35 minutes then allow it to slow release for an additional 20 minutes.
- While the Instant Pot is slow releasing, cook the pasta as instructed then drain and set to the side.
- Remove the Instant Pot lid and shred the flank steak using two forks to pull the meat apart.
- Add your pasta to a bowl and top off with ragu and optional toppings.
Notes
You can also use Chuck Roast for this recipe.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Comfort Food
- Method: Insta Pot
- Cuisine: Italian
Nutrition
- Calories: 591
- Sugar: 5.9g
- Sodium: 1096mg
- Fat: 16.2g
- Carbohydrates: 51.7g
- Fiber: 3.4g
- Protein: 58.2g
- Cholesterol: 200mg