By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 4
758 cal · 90 min
Instant Pot Beef Ragù with Pappardelle
Recipe GLPR5da383dc573f2a
A rustic Italian beef ragù made in the Instant Pot, combining tender braised beef chuck with tomatoes, wine, and aromatic herbs. Served over wide ribbons of pappardelle pasta and finished with fresh Parmesan cheese.
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Ingredients
1 tablespoon olive oil
2 pounds beef chuck roast, trimmed and cut into 2-inch pieces
1 yellow onion, chopped
5 sprigs fresh thyme
3/4 teaspoon crushed red pepper
3/4 cup red wine
2 tablespoons red wine vinegar
1 28-ounce can crushed tomatoes
1 1/4 teaspoons kosher salt
12 ounces pappardelle pasta
Grated Parmesan cheese, for serving
Directions
Turn the Instant Pot to sauté mode and add the olive oil. Once hot, working in batches if needed, brown the beef chuck pieces on all sides until deeply caramelized, approximately 8-10 minutes total. Remove and set aside.
In the same pot, add the chopped onion and sauté until softened and fragrant, about 3-4 minutes.
Pour in the red wine and red wine vinegar, scraping up any browned bits from the bottom of the pot.
Return the browned beef to the pot and add the crushed tomatoes, thyme sprigs, crushed red pepper, and kosher salt. Stir well to combine.
Close the lid and set the Instant Pot to high pressure for 45 minutes. Allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure.
Meanwhile, bring a large pot of salted water to a boil and cook the pappardelle according to package directions until al dente. Drain and set aside.
Remove the thyme sprigs from the ragù. Taste and adjust seasoning as needed.
Divide the cooked pappardelle among serving bowls and ladle the beef ragù over each portion. Top with grated Parmesan cheese and serve immediately.
Comments
This is a straightforward Charlotte-friendly dish: beef chuck, onions, thyme, and tomatoes are all standard stock at Harris Teeter, Food Lion, Kroger, and Walmart, and pappardelle and parmesan are reliable finds at any major chain. The 90-minute stated time is honest for an Instant Pot and accounts for sauté, pressure cook, and a finish, though expect closer to two hours with cleanup and plating. The real cost driver is the beef chuck—typically $5–$7 per pound at Charlotte retailers—making the per-serving protein expense $4–$6, which is reasonable for a dinner-party dish. This ragù reheats beautifully and often tastes better the next day, giving you two solid dinners from one cook; the caveat is that red wine and red wine vinegar must be used as written to build the traditional depth, so if you lack both in the pantry, budget an extra Harris Teeter or Kroger stop.
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