INSTANT POT BEEF RAGU PAPPARDELLE
Super
tender and juicy beef in a rich, fire-roasted tomato sauce tossed in
pappardelle pasta and topped with freshly grated parmesan cheese. Very easy to
make for how incredibly delicious this dish is!
Prep
Time :
10 mins
Cook
Time :
35 mins
Pot
to Pressure : 10 mins
Total
Time :
45 mins
Servings : 4-6
Calories : 699kcal
INGREDIENTS
Instant Pot
·
1
1/2 lb chuck roast, (cut into 4-6 equally-sized pieces)
·
1-2
tbsp olive oil
·
1/2
tsp garlic powder
·
1
medium yellow onion, (diced)
·
1
cup shredded carrots
·
4
cloves garlic, (minced)
·
2
(14.5 ounce cans) fire roasted tomatoes, (undrained)
·
1
cup unsalted beef broth, (or beef stock *SEE NOTES BELOW)
·
1
(6 ounce can) no salt added tomato paste
·
2-3
bay leaves
·
1
tsp salt, (more or less, to taste *SEE NOTES BELOW)
·
1/4
tsp black pepper, (more or less - to taste)
·
3/4
tsp dried thyme
To Serve
·
8.8
oz pappardelle, (cooked according to package directions)
·
freshly
grated parmesan cheese
·
freshly
chopped parsley
INSTRUCTIONS
1.
Select
the 'Saute' option on the Instant Pot and add 1 tablespoon of olive oil.
2.
While
the pot is heating, season the beef pieces with the garlic powder, as well as
salt and pepper (both to taste).
3.
Once
the oil is heated, add the beef to sauté. You will need to work in two batches.
Sear for 3-4 minutes and flip to sear the other side for an additional 3-4
minutes.
4.
Remove
the beef to a plate and set aside.
5.
If
needed, add 1 extra tablespoon of olive oil to the pot to warm. Add the diced
onions, shredded carrots, and minced garlic. Sauté 3-4 minutes or until the
onions are translucent.
6.
Pour
in the beef broth to deglaze the pot. Using a wooden spoon, scrap or rub along
the bottom of the pot to remove any and all brown bits. This will help to
prevent the pot from shutting off to a 'Burn' notification.
7.
Add
the beef back to the pot (with the juices), along with the tomatoes, tomato
paste, and seasonings. Stir well to incorporate. Place the bay leaves on top.
8.
Place
the lid on, close, and set the valve to the sealed position.
9.
Select
the 'Meat/Stew' option for the 35 minutes. It will take 9-10 minutes for the
pot to come to pressure before the timer starts.
10.Once
the timer goes off after cooking, allow for a 10 minute natural release,
followed by a safe quick release to remove any pressure still remaining in the
pot.
11.During
the last 15 minutes (5 of cooking, 10 of natural release), cook the pappardelle
according to the package directions.
12.Remove
bay leaves and discard. Remove the beef to a plate and shred with two forks.
Hit 'Cancel' on the pot and then the 'Saute' button. Stir the sauce and add in
the cooked pappardelle.
13.Allow
the pasta to cook in the sauce for 2-3 minutes, stirring, until the sauce has
thickened. Add the shredded beef back to the pot to re-warm, stirring gently.
14.Serve
garnished with freshly grated parmesan cheese and freshly chopped parsley.
NOTES
· SODIUM:
If using regular beef broth, adjust the salt added. This recipe uses unsalted
tomato paste and unsalted beef broth. Using regular of either will increase the
sodium of this recipe, so season to taste.
· PAPPARDELLE:
If you cannot find this pasta, you can use Tagliatelle or Fettuccine.
· COOK
TIME: If cooking on the stove top or slow cooker, cooking times will vary. Cook
on low until the beef has reached desired tenderness. It should shred easily
using two forks. It may take 2 1/2 to 3
hours to tenderize.
· BURN
NOTIFICATION: If your pot shuts off or your receive a burn notification while
sautéing the onions and carrots - relax! Just pour in the beef broth and scrap
the bottom of the pot with a wooden spoon to remove all brown bits. Then turn
the pot back to 'Sauté'.
Nutrition Facts
Instant Pot Beef Ragu Pappardelle
Amount Per Serving (1 serving, - of 4 servings)
Calories 699Calories from Fat 225
% Daily Value*
Total Fat 25g38%
Saturated Fat 9g45%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 169mg56%
Sodium 1338mg56%
Potassium 1677mg48%
Total Carbohydrates 71g24%
Dietary Fiber 9g36%
Sugars 14g
Protein 45g90%
Vitamin A97%
Vitamin C9.6%
Calcium7.6%
Iron41.1%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe from withpeanutbutterontop.
com
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