This Pressure Cooker Beef Ragu tastes like it simmered all day, but comes together much quicker in your pressure cooker! The result is tender, rich beef that’s perfect over pasta or mashed potatoes!
I love ragus but, if i’m being honest, I don’t have the time to cook them as often as I’d like. Quicker dinners are pretty much all we have time for around here.
When we want a dinner that requires slow cooking, my kitchen appliances become my best friend. I’m talking about you, slow cooker and pressure cooker! I love you guys!
You really can’t beat enjoying the delicious flavours of slow cooked beef without having to worry about tending to it all day long.
I use my pressure cooker for many dishes. It cuts the cooking time of meat (and beans) down significantly and so I break it out pretty frequently around here.
I don’t have an instant pot, although I am told it works just the same. I am old school. We use a stove top pressure cooker around here that I got as a wedding gift from my mother. Its a newer version of the one that my mom uses. I love that. I love that my kitchen has continued the traditions of my moms. She is the one who taught me many of the skills I know now.
This pressure cooker beef ragu is based on one of her recipes. It is similar to a traditional ragu with a little twist. I use a little cinnamon in my recipe. I am not sure if I’ve seen that in any ragu recipe I’ve encountered over the years but it is something my mom always does. Its a Greek twist, I suppose as she also includes cinnamon in other meat sauces like her bolognese sauce.
If you are looking for a quick and easy recipe version for ragu tonight, I’ve got you covered. Be sure to serve it on a mountain of pasta and then top it with another mini mountain of Parmesan. Its a must, in my opinion. A definite must.
If you like this Pressure Cooker Beef Ragu, you may also like:
Pressure-Cooker Chicken Youvetsi (Chicken and Orzo in Tomato Sauce)
Pressure Cooker Beef Ragu
- 3 tablespoon olive oil
- 1 1/2 pounds chuck beef cut into large cubes
- 1/2 onion finely chopped
- 1 carrot
- 1/2 celery stalk
- 1/2 jar tomato sauce*
- 1 cup beef broth
- 2 cups water
- 1 bay leaf
- 1 teaspoon Italian seasoning
- 1/2 teaspoon cinnamon
- salt and pepper to taste
- 2 tablespoons cornstarch
- In your pressure cooker, heat the oil on medium heat and add the beef, cooking about 1-2 minutes on each sides, to brown beef. Add the carrots, celery, and onions and sautee for a minute. Add the tomato sauce, beef broth, water, bay leaf, Italian seasoning, and cinnamon. Place lid on pressure cooker. Once the pressure has built up and it is whistling, lower the temperature to medium-low and cook for 15 minutes. Turn off heat and let the pressure cooker naturally cool down.
- Once completely cooled and it is safe to open the lid of your pressure cooker, remove the beef and place on a baking sheet. Using two forks, shred the beef. Remove the bay leaf and discard.
- In a glass, mix 2 tablespoons of cornstarch with 2 tablespoons of water to create a slurry. Add to the sauce and stir in. Heat sauce and add shredded beef back in. Salt and pepper to taste. Serve over pasta with lots of Parmesan cheese (optional–but highly recommended).