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Instant Pot Italian Beef Ragu with Pappardelle (So Flavorful!)

In this recipe for Beef Ragu, chuck roast is cooked until tender with garlic, herbs, and plenty of tomatoes. Serve this Instant Pot Italian Beef Ragu with Ppappardelle for a delicious and hearty family pasta night recipe.

overhead photo of two white bowls of pappardelle pasta with shredded beef ragu sauce

This recipe for Instant Pot Italian Beef Ragu with Pappardelle was created in partnership with Red Gold Tomatoes. I have been compensated for my time, but all opinions are my own. Thank you for continuing to support the brands that continue to make Good Life Eats possible.

Beef Ragu Pasta Sauce

Eating a family dinner and spending quality time together during the week is really important to me. These are the days when everyone is busy with work, homework, sports, and other school activities.

It would be really easy to not check in with each other. That makes family time seem that much more important though.

Or to all eat at different times and not have any fun family conversations. And sometimes there is no avoiding it.

Kendall will have a basketball game, someone else will have practice, and parents need to be in two places at once. We usually end up with one really crazy night a week that leaves us eating in shifts depending on what is going on.

So, I try really hard amidst all of our busy schedules to make sure at least one night during the school week we are all sitting down together at the same time to eat a good dinner.

Usually one night a week we have pasta night for family dinner. Pasta night is probably the kids’ favorite dinner of the week.

close up photo of a bowl of beef ragu served over pappardelle on a white table

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Beef Ragu is Cozy Comfort Food

Especially during the fall and the winter when we are craving cozy evenings and comfort foods. Or maybe I mean “I” and not “we.”

Kevin is always teasing me about how I like to be cozy. I can’t help it. I like soft comfy clothes. Fuzzy socks and flannel pajamas. Having “cozy date nights” where we get all snuggled up in bed under the covers and watch a movie in our room.

If I like all of this, why would I also not like foods that feel and smell comforting and make me feel cozy eating them?

That is my reasoning for family pasta night. I’m not really sure what it is for the kids’, but they all seem to inhale dinner when we have pasta.

Often times it will be Spaghetti with my Best Ever Homemade Classic Marinara Sauce. I love that sauce recipe, but it takes all day to simmer, and sometimes that just isn’t in the cards for me.

Creating this Beef Ragu

So, I wanted to come up with another equally comforting Italian pasta dinner that I could cook up in the Instant Pot and wouldn’t require hours and hours of simmering.

The kids also love Pot Roast, which usually takes a long time to cook as well.

In this beef ragu recipe, I decided to combine some of the flavors of both a rich tomato sauce served over pasta and the fall apart tender beef of a pot roast.

And then cook it in the Instant Pot so it wouldn’t have to braise for 4+ hours.

Tools Needed to Make this Beef Ragu Pappardelle

I recommend having the following kitchen tools on hand before you start preparing this delicious shredded beef ragu:

  • Cutting Board – to cut the vegetables and garlic on.
  • Sharp Knife – for cutting the vegetables and garlic. I like a chef’s knife.
  • Measuring Cups and Spoons – to measure the ingredients.
  • Pressure Cooker (such as an Instant Pot) or Crock Pot – to cook the beef ragu sauce
  • Wooden Spoon – to scrape the bottom of the pot after browning the meat.
  • Stock Pot – to cook the pappardelle pasta in.
photo of ingredients needed to make this recipe for instant pot beef ragu

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Beef Ragu Ingredients

This beef ragu recipe starts with quality ingredients:

  • Boneless Beef Chuck Roast
  • Salt and Ground Black Pepper
  • Extra Virgin Olive Oil
  • Veggies and Aromatics: yellow onion, carrot, celery, garlic
  • Quality Red Wine
  • Double Strength Beef Broth
  • Crushed Tomatoes and Diced Tomatoes
  • Balsamic Vinegar
  • Herbs: fresh thyme, bay leaves, and fresh parsley
  • Bay Leaves
  • Pappardelle (or your favorite pasta)
  • Butter
  • Parmesan Cheese

For the complete ingredient list and detailed instructions to make this beef ragu pappardelle, scroll to the bottom of this post for the FREE printable recipe card.

How to Make Beef Ragu in an Instant Pot

  1. First, you’ll brown the roast on both sides until a nice crust is developed.
  2. Next, you’ll sauce the vegetables and the garlic.
  3. The wine deglazes the pan so you can get all of those good crusty browned bits that have tons of flavor. Simmer for a bit to reduce.
  4. And then you’ll add the broth, tomatoes, balsamic, bay leaves, and thyme.
  5. Then, cook in the instant pot until the meat is fall apart tender, about an hour.
  6. Shred the beef when it is done and serve it with pasta and plenty of parmesan cheese.

I usually like to use the time that it is cooking to get a few things checked off my list so after dinner I can spend time with the family.

The above is simply a quick summary of this hearty meal. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.

Tips for Making the Best Beef Ragu

Any red wine will work in this beef ragu recipe, but make sure it is a quality wine.

Purchase a quality chuck roast.

  • I recommend going to the meat counter at your local grocery store and purchasing a roast there. Sometimes the prepackaged roasts aren’t the best quality. Use your best judgement!

Make sure you deglaze the pot.

  • Use a wooden spoon to scrape up all of the browned bits from the bottom of the pan once you add the liquids. There is tons of flavor in these caramelized bits that add flavor to the rich sauce!

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Beef Ragu Recipe FAQs

Got questions about how to make this recipe? Here are the answers to a few commonly asked questions. Feel free to leave any other questions in the comments on this post and I’ll respond with answers.

What is the Best Cut of Beef for this Ragu Recipe?

My personal favorite is beef chuck roast. It has plenty of fat marbling throughout to keep the meat really moist.

Cooking it in the instant pot (or in a slow cooker) provides amble time for the connective tissue to break down which results in incredibly tender meat.

Most likely, you could also use boneless short ribs, but I haven’t tested it so I can’t speak to the cook time or if there is a taste difference.

How Should I Store the Leftovers?

Leftovers should be transferred to an airtight container and stored in the refrigerator. I prefer to store the pasta and the ragu sauce separately.

Leftover Beef Ragu will be good for approximately 3-5 days.

Can You Freeze Instant Pot Italian Beef?

Yes! Both the Italian beef itself and the prepared beef ragu pasta sauce can be frozen. So if you wind up with too much sauce, you can always freeze portions for later.

This Instant Pot Italian Beef Ragu is a great recipe for freezing. Let the beef cool completely, then transfer it in to freezer safe containers or freeze it flat in a zip top bag.

The portion size is up to you. For lunches, I recommend freezing in individual portions.

I do not recommend freezing the pasta with this recipe as pasta becomes mushy when it is frozen and reheated.

Can I Make Beef Ragu in a CrockPot?

Yes, but I haven’t made a slow cooker beef ragu version of this particular recipe in my CrockPot yet, so I can only give you rough estimations on cook times. Here are my tips:

  • First, you’ll need to use a stove top safe pan, such as a cast iron pan, to sear the roast and cook the veggies.
  • You will definitely need to cook the meat MUCH longer. I would aim for 6-8 hours total to get the meat tender enough to shred. You want the end result to be beef chuck roast that is fall-apart tender!
  • If it were me, I would probably start with 2 hours on high and do the rest on low. (I’m just going off of how long I normally would cook a roast in a CrockPot to get it very tender.)

What to Serve with Beef Ragu

If you’re looking for side suggestions to go with this recipe, I recommend a big green salad.

It doesn’t have to be fancy at all. We often use mixed greens, lettuce, cucumber, shredded carrot, and tomato for a basic side salad. Check out these 3 Simple Salad Dressing Recipes to go along with your salad.

If salad isn’t your thing, try this easy recipe for Roasted Broccoli for a vegetable side dish.

Sometimes instead of a simple garden salad it is a Caesar salad, or sometimes a Copy Cat Olive Garden Salad is fun.

I also love this recipe for Italian Mixed Greens Salad with Prosciutto and Lemon Dijon Vinaigrette.

And if salads aren’t your family’s favorite, a simple side of Honey Roasted Carrots with Balsamic or Lemon Roasted Broccolini would also pair nicely with Instant Pot beef ragu.

Save this recipe for Beef Ragu Recipe to Pinterest!

Try this Ultimate Comfort Food Recipe!

Next time you’re looking for a meat sauce to serve with your favorite pasta, give this Instant Pot Beef Ragu a try!

Did the whole family love it? Leave a comment below and give it a review for others to see what you thought of this great recipe.

On Instagram? Share your photo and tag me with @goodlifeeats and #goodlifeeatsrecipes. I’d love to see your photo of this braised beef ragu!

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overhead photo of beef ragu served over pappardelle in white plates on a table

Instant Pot Italian Beef Ragu with Pappardelle

Yield: serves 10
Prep Time: 20 minutes
Cook Time: 1 hour
Additional Time: 10 minutes
Total Time: 1 hour 30 minutes

Chuck roast is cooked until tender with garlic, herbs, and plenty of tomatoes in this Instant Pot Italian Beef Ragu with Pappardelle for a delicious and hearty family pasta night recipe.


For the Instant Pot Italian Beef Ragu

  • 2 1/2 pounds Boneless Beef Chuck Roast
  • 3 teaspoons Salt
  • 1 1/2 teaspoons Ground Black Pepper
  • 2 tablespoons Extra Virgin Olive Oil

For the Sauce

  • 1 medium Yellow Onion, diced
  • 2 Carrots, peeled and chopped
  • 2 Celery Stalks, sliced
  • 6 cloves Garlic, minced
  • 1 1/2 tablespoons All-Purpose Flour
  • 2 tablespoons Tomato Paste
  • 3/4 cup Red Wine, such as Chianti or Sangiovese
  • 1/2 cup double strength Beef Broth
  • 14 ounces canned Crushed Tomatoes
  • 2 - 14 ounce cans Diced Tomatoes, drained
  • 1 tablespoon Balsamic Vinegar, optional
  • 3 sprigs Fresh Thyme
  • 2 Bay Leaves
  • 3 tablespoons Fresh Italian Parsley, finely chopped

For the Pasta

  • 1 1/2 pound Pappardelle, or preferred noodle
  • 3 tablespoons Butter
  • 3/4 cup fresh finely grated Parmesan Cheese, divided
  • 1 tablespoon Fresh Italian Parsley, finely chopped, for garnish


For the Instant Pot Italian Beef Ragu

  1. Add 1 tablespoon oil to the instant pot cooking vessel. Heat the oil using the saute function.
  2. Cut the roast in half. Pat the beef dry using a paper towel, and season generously with salt and pepper.
  3. Add the beef to the instant pot, and brown for 4 - 6 minutes per side
  4. Once browned, remove using tongs and place on a plate.
  5. Repeat with remaining piece. Set aside after done.

For the Sauce

  1. After browning all of the beef, add the remaining 1 tablespoon of oil, if needed, and saute the onion for 2 minutes.
  2. Add the carrot, celery, garlic, and saute for an additional 2 minutes.
  3. Sprinkle the flour in and add the tomato paste, stirring to combine with the veggies, and cook for 1 minute.
  4. Add the red wine, and stir to combine using a wooden spoon to scrape any of the browned bits from the bottom.
  5. Simmer the vegetable and wine mixture for 5 minutes, then return the beef to the pan along with any accumulated juices.
  6. Stir the beef broth, tomatoes, balsamic vinegar, thyme, and bay leaves in to the beef mixture.

Cooking the Beef Ragu

  1. Place the lid on the instant pot, locking to secure it. Make sure the vent is set to the sealed position.
  2. Switch the Instant Pot to "pressure cook," on high and set for 65 minutes.
  3. After cooking for 65 minutes, allow the pressure to naturally release for 20 minutes (if you are new to Instant Pot, that means to just let it sit there and do nothing).
  4. After the natural release has finished, switch the vent from seal to pressure release and release all of the remaining pressure before opening the lid. (keep hands and face away from the steam)
  5. Remove and discard the thyme stems and the bay leaves. Using two forks, shred the beef, add the parsley, and stir it into the sauce.
  6. With the lid off, set the Instant Pot to "keep warm," while you cook the pasta.

For the Pappardelle

  1. Bring 4 quarts of water and 1 1/2 tablespoons of sea salt to boil in a large pot. 
  2. When water is boiling, add the pasta and cook until al dente (according to package instructions).
  3. After pasta is done cooking, drain reserving ⅓ cup of the pasta water.
  4. Return the drained pasta to the pot along with the butter and 4 tablespoons of parmesan cheese, stirring gently until combined.
  5. Then, add 2 - 3 cups of the beef with sauce, stirring well until the pasta is coated. Season to taste with additional salt and pepper, if desired.
  6. Stir in some of the reserved pasta water, as needed, to loosen the noodles, if needed.

Serving the Beef Ragu

  1. Serve pasta with the remaining Italian Beef Ragu spooned over top.
  2. Garnish each bowl with the remaining parmesan cheese and a sprinkling of fresh parsley, if desired.


If this recipe makes too large a portion for your family, the beef ragu can be divided after cooking (before combining with the pasta) and frozen in portions. Simply cool the mixture first before freezing in your preferred freezer safe containers.

Nutrition Information
Yield 10 Serving Size 1
Amount Per Serving Calories 538Total Fat 27gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 14gCholesterol 132mgSodium 830mgCarbohydrates 31gFiber 3gSugar 4gProtein 36g offers recipe nutritional information as a courtesy. This provided information is an estimate only. This information comes from online calculators. Although makes every effort to provide accurate information, these figures are only estimates.

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Tuesday 27th of April 2021

I love how you explained this recipe. Made it with roasted tomatoes and at the end I blended the sauce before shredding the meat. My picky teenager absolutely loved it. Please make more recipes for the insta pot you explain everything so well finally I’ve been able to use my instapot.


Tuesday 27th of April 2021

I am so glad that it was a success for you and thanks so much for the kind words!


Saturday 14th of November 2020

Made this tonight and it was the inauguration recipe to my very first instant pot! This is a great base recipe. I cut my meat into many big chunks so I didn't need to fork shred my meat; I just got my serving spoon and pressed the meat around and they would shred. For all instant pot recipes that have meat, I was told to natural release for at least 15 mins so that's what I did instead of 10 mins. I followed all the ingredients (including the balsamic), but I stirred in some dried oregano and sugar at the end. Also, adding salting to taste of course. My sauce was super watery though and it felt weird bc I didn't add extra liquid. Consistency was not to my liking (felt like a stew) so I got some of the liquid to put in a separate bowl to mix with cornstarch first before adding it to my pot (making sure you don't get lumps). That did just the trick! The sauce thickened up nicely. I'll probably add dried basil and tomato paste next time too. Also, the pasta steps with the butter and parm is so worth it!! I'm glad I chose this recipe out of the other instant pot ragu recipes online. Thank you for sharing your recipe!!


Saturday 14th of November 2020

I love your adaptation! Thanks for sharing and glad you loved it!


Sunday 4th of October 2020

I made this as written (I did leave out the optional balsamic), and my partner and I agree it was delicious and I will definitely make it again. Great comfort food.


Sunday 4th of October 2020

So glad you liked it! Thanks for stopping by! :)


Wednesday 26th of August 2020

Hi, I just ran across your recipe on Pinterest while looking for a recipe to use a chuck roast that wasn't pot roast. It looks good and can't wait to try it. don't mention cutting the roast into pieces, but in the step by step, you say to brown the roast, and then repeat with remaining pieces. So do I need to cut into pieces to get it to shreddable beef in the hour, or will the 1 hour time also do a whole roast and make it shreddable. Thank you! Now to look around your site and find more recipes.


Monday 31st of August 2020

Sorry that wasn't more clear. Depending on the roast, sometimes the shape is a little awkward to fit in the instant pot in one piece for browning so I'll cut it in half. I do think it shreds better when you cut it in half vs one large piece but either way works. If you can fit it all in as one piece then it is probably just fine!

Gina Hanna

Sunday 23rd of June 2019

My friend made this for a recent dinner we had and I LOVE IT!! I am dying to make it for my family but do not have an instant pot (trying NOT to buy another kitchen device!) Can this be made in a crockpot? How would you adjust? Thanks so much!!


Monday 24th of June 2019

Also, meant to say thank you so much for stopping by and your kind words. I'm glad you loved it! If you test it out in the crock pot, let me know because I'd love to hear how it went in case other readers ask the same question. Have a great day!


Monday 24th of June 2019

YES! It definitely can! You will just need to cook the meat MUCH longer. I would aim for 6-8 hours to get the meat tender enough to shred. If it were me I would probably start with 2 hours on high and do the rest on low. Sorry, I haven't done this one in the crockpot yet to test it out. I'm just going off of how long I normally would cook a roast in a crockpot to get it very tender. Of course all crockpots are different, so if you have a certain time and setting method that works well for you with a roast of this size start with that, but maybe add an hour longer to really get it to shred. One thing of note, however, is that you can swap out your crock pot for an instant pot because most instant pots also have a crock pot function. Just something to think about! I love the one I have because it has many features in one device. Here is the one I have: Instant Pot DUO80 8 Qt 7-in-1 Multi Use - It has these functions: Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Marker and Warmer

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