InstaPot Tuscan Beef Ragù
Recipe - Welcome
InstaPot Tuscan Beef Ragù
Prep Time60 Minutes
Servings8
Cook Time60 Minutes
Ingredients
2 Tbs olive oil
1 (2 lbs) tender chuck roast, trimmed of fat and cut into 2-inch pieces
1 yellow onion, finely chopped
2 large carrots, peeled and finely chopped
5 cloves garlic, minced
1 cup red wine
2 Tbs tomato paste
2 tsp Italian seasoning
1 (28 oz) can whole Italian tomatoes
1 cup beef broth
1 tsp sea salt
1/2 tsp cracked black pepper
cooked pasta, for serving
Directions
- Using the sauté function on an electric pressure cooker, heat 2 tablespoons of olive oil. Add the beef, and brown on all sides. Remove meat, and set it aside. Add the onions, carrots and garlic. Cook, stirring occasionally, until vegetables are softened (about 5 to 7 minutes). Return the meat to the pressure cooker. Add the wine, and let reduce by half. Add the tomato paste and Italian seasoning. Stir to coat. Add the tomatoes, breaking them with a wooden spoon. Add the broth, salt and pepper. Stir to incorporate.
- Lock the lid in place. Cook under high pressure for 35 minutes. Let the pressure release naturally for 10 minutes, and then release it quickly if necessary. Use a slotted spoon to remove the meat from the sauce. Shred with two forks, and return the meat to the sauce. Stir to incorporate. Serve with cooked pasta.
Nutritional Information
Per Serving: Calories: 360, Fat: 11 g (4 g Saturated Fat), Cholesterol: 75 mg, Sodium: 970 mg, Carbohydrates: 32 g, Fiber: 3 g, Protein: 29 g.
60 minutes
Prep Time
60 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Brookshire's Fresh Fruity Flavor Extra Virgin Olive Oil - 17 Fluid Ounce
$6.99 was $11.49$0.41/fl oz
Select Boneless Chuck Roast - Avg 2.57 Lbs
$17.96 avg/ea$6.99/lb
Organic Onion Yellow Med - Avg 0.80 Lb
$1.11 avg/ea$1.39/lb
Not Available
Garlic - 1 Each
$0.79
Age restricted item
Menage A Trois Red Blend Wine - 750 ml$10.99 was $12.99$0.01/ml
Brookshire's Tomato Paste - 6 Ounce
$0.99 was $1.49$0.17/oz
Brookshire's Italian Seasoning - 0.6 Ounce
$3.59$5.98/oz
Cento Canned Tomatoes Plum Tomato - 28 Ounce
$3.69 was $3.99$0.13/oz
Brookshire's Beef Broth - 32 Ounce
$2.39 was $2.69$0.07/oz
Morton Coarse Sea Salt - 17.6 Ounce
$3.19 was $3.49$0.18/oz
Mccormick Black Peppercorn Grinder Seasoning - 1 Ounce
$1.79 was $2.99$1.79/oz
Brookshire's Fettuccine - 16 Ounce
$1.25 was $2.19$0.08/oz
Nutritional Information
Per Serving: Calories: 360, Fat: 11 g (4 g Saturated Fat), Cholesterol: 75 mg, Sodium: 970 mg, Carbohydrates: 32 g, Fiber: 3 g, Protein: 29 g.
Directions
- Using the sauté function on an electric pressure cooker, heat 2 tablespoons of olive oil. Add the beef, and brown on all sides. Remove meat, and set it aside. Add the onions, carrots and garlic. Cook, stirring occasionally, until vegetables are softened (about 5 to 7 minutes). Return the meat to the pressure cooker. Add the wine, and let reduce by half. Add the tomato paste and Italian seasoning. Stir to coat. Add the tomatoes, breaking them with a wooden spoon. Add the broth, salt and pepper. Stir to incorporate.
- Lock the lid in place. Cook under high pressure for 35 minutes. Let the pressure release naturally for 10 minutes, and then release it quickly if necessary. Use a slotted spoon to remove the meat from the sauce. Shred with two forks, and return the meat to the sauce. Stir to incorporate. Serve with cooked pasta.