Beef, Dessert, Pasta, Recipe

Instant Pot® Spaghetti with Beef Ragu

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Sure your Instant Pot® can make soup and super tender meat but did you know it can make spaghetti? What about the sauce? Why not give both of those things a try with this recipe! This ragu is loaded with meat and bursting with fresh tomato flavor that would make any Italian grandma weak in the knees. You are going to love how simple this recipe is thanks to the Instant Pot®. Perfect for weeknight meals or big parties, you can make his recipe anytime and be guaranteed a great meal.

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Instant Pot® Spaghetti with Beef Ragu

Amanda
Prep Time 15 mins
Cook Time 35 mins
Servings 4
Calories 2476 kcal

Equipment

  • Instant Pot
  • Measuring Cup
  • Measuring Spoon
  • Cutting Board
  • Chef’s Knife
  • Rubber Spatula or wooden spoon
  • Large fork
  • Large Bowl
  • Tongs

Ingredients
  

  • 2 Tablespoons  Olive Oil
  • 1 Onion  White Onion
  • 1 Stick Carrot
  • 1 Stalk  Celery
  • 1.5 tsp  Salt
  • 2 Tbsp  Garlic, minced
  • 1.5 pounds  Beef Chuck
  • 1 tsp  Ground Black Pepper
  • 1 tsp  Dried Oregano
  • 1 tsp  Dried Basil
  • 0.5 tsp  Cinnamon
  • 0.25 Tsp  Cloves
  • 1 cup  Canned Crushed Tomatoes
  • 2 Tablespoons  Soy Sauce
  • 3 Cups  Beef Broth
  • 1 Pound  Spaghetti
  • 0.25 Tsp  Salt

Instructions
 

  • Place the olive oil in the Instant Pot® and press the saute button. Dice the carrot, celery and onion and add to the hot oil. Saute for about 5 minutes or until the veggies are fragrant and soft. Add the garlic and stir. Turn the Instant pot off. Cut the beef chuck into one inch cubes and add to the Instant pot.
  • Add the spices to the Instant pot and stir to coat the beef.
  • Add the remaining ingredients, except the spaghetti and ¼ tsp salt) to the pot and place the lid on, setting the valve to “seal”. Press the “manual” button and set the Instant Pot® to high pressure with a 30 minute cook time. Once the sauce has cooked all the way through, do a natural pressure release and then open the lid.
  • Use a fork to mash the beef against the side of the Instant pot. This will shred the beef into small pieces and make the sauce thicker. Press the “Saute” button on the Instant Pot® and let the sauce cook freely for another ten minutes. This will also help thicken the sauce! Remove the ragu from the Instant pot and into a large bowl. Give the bowl of the machine a quick rinse.
  • Add the spaghetti, salt and 4 cups of water to the Instant Pot®. Break the spaghetti in half if needed to fit it into the Instant Pot®.
  • Place the lid on the Instant pot and turn the steam valve to ‘seal’. Press the “manual” button and set the pressure to high and the timer to one minute (yup, just one minute!). Once the timer goes off to indicate the pasta is done, do a quick pressure release and then remove the lid and place the cooked spaghetti in the bowl with the beef ragu. Toss together with tongs and serve hot!

Did you love this pasta? Can you just imagine eating it on a cold winter’s night? Let us know what you think! Leave a comment or question below.

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About Amanda

My name is Amanda and I am a professional pastry chef. I have over 16 years of culinary experience and a bachelors degree in Baking and Pastry Arts. I currently live right outside New York City with my husband and two daughters who are my official taste testers and kitchen helpers. Chocolate chip cookies and ice cream are my weakness and, because I have two young kids, I need coffee every day. I love sharing my cooking passion and hope that you find some culinary inspiration here!

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