Craving a hearty and flavorful dish that can be made in no time? Look no further than this tantalizing Beef Ragu Recipe in a Pressure Cooker. Packed with tender pieces of beef, aromatic herbs, and a rich tomato sauce, this recipe is a surefire way to impress your taste buds. With the convenience of a pressure cooker, you can indulge in a mouthwatering meal without spending hours in the kitchen. Get ready to savor every bite of this delectable Beef Ragu and elevate your cooking game to a whole new level. Let’s get cooking!
Ingredients
To make a delicious beef ragu in a pressure cooker, you will need the following ingredients:
Beef chuck roast
Beef chuck roast is the perfect cut of meat for this recipe. It has the right amount of fat and marbling, which will result in tender and flavorful beef.
Olive oil
Olive oil is used for searing the beef and sautéing the vegetables. It adds a rich and delicious flavor to the dish.
Onion
Onions are a staple ingredient in many recipes, and they add a savory and aromatic taste to the ragu.
Carrots
Carrots provide a natural sweetness to the dish and add texture and color as well.
Celery
Celery adds a subtle earthy flavor and a nice crunch to the ragu.
Garlic cloves
Garlic cloves are a must-have in any savory dish. They add depth and complexity to the flavors.
Tomato paste
Tomato paste gives the ragu a rich and intense tomato flavor. It also helps thicken the sauce.
Crushed tomatoes
Crushed tomatoes provide the base for the sauce and give the ragu a smooth and velvety texture.
Beef broth
Beef broth adds depth and richness to the sauce. It also helps tenderize the beef even further.
Red wine
Red wine adds a beautiful depth of flavor to the ragu. It balances the richness of the dish and gives it a touch of sophistication.
Bay leaves
Bay leaves add a subtle herbal note to the ragu and enhance the overall flavor.
Dried thyme
Dried thyme is a versatile herb that goes well with beef. It adds a fragrant and savory element to the dish.
Dried oregano
Dried oregano adds a touch of Mediterranean flavor to the ragu. Its slightly bitter and aromatic taste complements the beef perfectly.
Salt
Salt enhances the flavors of all the other ingredients and brings out their natural tastes.
Black pepper
Black pepper adds a hint of spiciness to the ragu and helps intensify the overall taste.
Fresh parsley
Fresh parsley is used for garnishing the dish. It adds a touch of freshness and a vibrant green color.
Preparation
Sear the beef
Begin by seasoning the beef chuck roast with salt and pepper. Heat a tablespoon of olive oil in the pressure cooker and sear the beef until it is browned on all sides. This step locks in the juices and adds a delicious caramelized flavor to the dish.
Sauté the vegetables
Next, add the diced onion, chopped carrots, diced celery, and minced garlic cloves to the pressure cooker. Sauté the vegetables until they are softened and fragrant, about 5 minutes.
Add the tomato paste and garlic
Push the sautéed vegetables to one side of the pressure cooker and add the tomato paste to the other side. Stir the tomato paste for a minute to cook off its raw flavor. Then, mix it with the sautéed vegetables and garlic.
Deglaze with red wine
Pour in the red wine and use a wooden spoon to scrape off any browned bits from the bottom of the pressure cooker. This step adds depth of flavor and ensures that no delicious caramelized flavors go to waste.
Add remaining ingredients
Add the crushed tomatoes, beef broth, bay leaves, dried thyme, dried oregano, and a pinch of salt and pepper to the pressure cooker. Stir everything together to combine the flavors.
Pressure cook the ragu
Close the lid of the pressure cooker and set it to high pressure. Cook the ragu for about 60 minutes, or until the beef is tender and falls apart easily.
Natural release and shred the beef
Once the cooking time is complete, allow the pressure to release naturally. This process takes around 15-20 minutes. Once the pressure has released completely, open the lid and use two forks to shred the beef into bite-sized pieces.
Additional Steps
Reducing the sauce
If the sauce is too thin, you can simmer it uncovered on the sauté function of the pressure cooker to reduce and thicken it. This step helps concentrate the flavors and creates a rich and luscious sauce.
Serving suggestion
Serve the beef ragu over your favorite pasta, such as pappardelle or spaghetti. Garnish with fresh parsley for a pop of freshness and color.
Tips
Choosing the right cut of beef
When making beef ragu, it is important to choose the right cut of beef. Beef chuck roast is the best choice as it has enough fat and connective tissue that breaks down during cooking, resulting in tender and juicy meat.
Using the sauté function properly
When sautéing the vegetables, make sure to cook them until they are softened and fragrant. This step helps enhance their flavors and ensures they are not raw-tasting in the final dish.
Adjusting the flavors
Taste the ragu before serving and adjust the seasonings if necessary. You can add more salt and pepper, or even a sprinkle of sugar to balance out the flavors. Feel free to personalize the dish according to your taste preferences.
Storing and reheating
This beef ragu can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up in a pot on the stovetop or in the microwave until heated through.
Variations
Pork Ragu
You can easily substitute the beef chuck roast with pork shoulder or pork butt to create a delicious pork ragu. The cooking process and ingredients remain the same.
Lamb Ragu
For a unique twist on the traditional beef ragu, try using lamb shoulder or leg meat. Lamb adds a rich and robust flavor to the dish.
Chicken Ragu
If you prefer a lighter option, you can use boneless chicken thighs or breasts instead of beef. The cooking time will be shorter, so adjust accordingly.
Vegetarian Ragu
For a vegetarian version, omit the beef and replace it with mushrooms, eggplant, or lentils. The rest of the recipe remains the same, creating a hearty and flavorful vegetarian ragu.
Pressure Cooker vs. Traditional Stovetop
Time-saving
Using a pressure cooker significantly reduces the cooking time compared to the traditional stovetop method. The increased pressure and heat cook the beef faster, resulting in a tender and flavorful dish in a fraction of the time.
Tenderizing the meat
The pressure cooking technique helps break down the tough fibers in the beef, resulting in a melt-in-your-mouth texture. It also allows the flavors to penetrate the meat more thoroughly, resulting in a deeply flavorful dish.
Intensified flavors
The high pressure and temperature of the pressure cooker help intensify the flavors of the ingredients. The beef becomes more tender and succulent, and the sauce becomes rich and concentrated.
Why Use a Pressure Cooker?
Faster cooking time
One of the main advantages of using a pressure cooker for cooking beef ragu is the significantly reduced cooking time. The high-pressure environment allows the ingredients to cook faster, making it a perfect option for weeknight dinners or when you’re short on time.
Retaining nutrients
Pressure cooking is known for its ability to retain the nutrients in food. Unlike traditional cooking methods that require longer cooking times and exposure to high heat, pressure cooking preserves vitamins and minerals that can be lost through boiling or roasting.
Achieving tender and flavorful results
The pressure cooking technique is perfect for tougher cuts of meat like beef chuck roast. It breaks down the connective tissues, resulting in tender and juicy meat. Additionally, the flavors of the ingredients are infused together, resulting in a more complex and satisfying dish.
Best Pressure Cookers for Beef Ragu
Instant Pot Duo Evo Plus
The Instant Pot Duo Evo Plus is a versatile pressure cooker that offers multiple cooking functions. Its high pressure setting and precise temperature control make it ideal for preparing beef ragu.
Ninja Foodi Deluxe XL
The Ninja Foodi Deluxe XL is a combination pressure cooker and air fryer, offering the best of both worlds. It provides excellent pressure cooking capabilities and can also crisp and brown the beef after pressure cooking.
Breville Fast Slow Pro
The Breville Fast Slow Pro is a high-quality pressure cooker with a range of features. It offers precise temperature control, allowing you to achieve perfect results every time.
Cuisinart CPC-600N1
The Cuisinart CPC-600N1 is a reliable and user-friendly pressure cooker. It has a large capacity and intuitive controls, making it a great option for cooking beef ragu.
Mueller UltraPot
The Mueller UltraPot is a budget-friendly pressure cooker that doesn’t compromise on quality. It offers a variety of cooking functions and is perfect for preparing beef ragu.
Conclusion
Beef ragu in a pressure cooker is a delicious and convenient dish that can be easily prepared at home. The pressure cooking technique tenderizes the beef and intensifies the flavors, resulting in a rich and satisfying meal. Experiment with variations and serve it with your favorite pasta or crusty bread for a hearty and enjoyable dining experience. Whether you’re using an Instant Pot or any other pressure cooker, this beef ragu recipe will surely become a favorite in your household.