Beef Ragù (Instant Pot)

Rich, savoury, and fall-apart tender, our Instant Pot beef ragù recipe is ready fast but tastes like it simmered all day long. Tender, melt-in-your-mouth shredded beef simmers with tomatoes, carrots, and fresh herbs for a ragù sauce that's deeply satisfying. Served over buttery egg noodles, this saucy supper is the coziest dinner we can think of. The best part is that it's incredibly versatile, making it a back pocket recipe we'll reach for time and time again.

1 Tbsp. olive oil
1 onion, chopped
2 ribs celery, finely chopped
2 large carrots, peeled and finely chopped
5 cloves garlic, minced
1 tsp. sea salt
½ tsp. black pepper, freshly ground
1 (3.5 lb) chuck roast, cut into 2" pieces
1 (28 oz) can whole stewed tomatoes
2 sprigs thyme
2 bay leaves
2 tsp. allspice, ground
1 tsp. cinnamon
1 cup beef stock

Set your Instant Pot to sauté mode. Heat the olive oil and add in onion, celery and carrots. Stir until vegetables are soft, about 5-7 minutes. Add in remaining ingredients, squeezing the whole tomatoes with your hands to crush them before adding them and their juices. Give ingredients a quick stir and close the lid.

Set instant Pot to the meat/stew mode and allow to cook for the set high pressure 35 minute cook time. Once finished, leave the steam valve on natural release until the float valve is all the way down.
Open lid and remove beef to shred, discarding any large pieces of fat in the process. Once shredded stir beef back into the pot and return to sauté mode. Allow to cook until sauce thickens.

Serve over polenta, fresh pasta, zucchini noodles or spaghetti squash.

Makes 8 servings.