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Instant Pot Beef Ragu

Updated Apr 12, 2021Published Dec 6, 2018 By Julia 12 CommentsThis post may contain affiliate links.

Summary:
This is a simple dump-and-go Instant Pot recipe for making a flavorful Beef Ragu stew with shredded tender meat and a rich tomato sauce. It's an easy, low-effort dinner perfect for low carb diets.
beef ragu served with cauliflower mash in white bowl

Instant Pot Beef Ragu

5 from 7 votes
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Prep: 15 mins
Cook: 35 mins
Natural Release: 10 mins
Yield: 5 servings
Calories: 300
Net Carbs: 6.5g

INGREDIENTS

  • 2 pounds beef chuck, cut into 1 to 2 inch chunks
  • 28-ounce can unsalted crushed tomatoes
  • 1/2 cup diced onions
  • 1/2 cup diced carrots
  • 5 cloves garlic, minced
  • 1 tablespoon balsamic vinegar
  • 1.5 teaspoons table salt
  • 1/2 teaspoon ground thyme

INSTRUCTIONS

  • Add Ingredients: Add all ingredients to pressure cooker (Note 1); no need to stir.
  • Pressure Cook: Secure and seal lid. Cook at high pressure for 35 minutes, followed by natural release for 10 minutes. Use steam release knob to vent remaining pressure.
  • Shred Meat: Uncover. Transfer only meat to plate and finely shred using two forks. Return shredded meat to pot, stirring to soak up sauce. Serve (Note 2).

NUTRITION

Makes 5 Servings
Amount Per Serving (1.5 cups):
Calories 300 (17% from fat)  
Total Fat 6g 9%
   Saturated Fat 2g 10%
Cholesterol 120mg 40%
Sodium 880mg 37%
Net Carb 6.5g  
Total Carb 10g 3%
   Dietary Fiber 3.5g 13%
   Sugars 6g  
Protein 43g  
Vitamin A 29% · Vitamin C 39% · Calcium 10% · Iron 34%

PHOTOS

beef ragu served with cauliflower mash in white bowl
adding beef ragu ingredients to instant pot
overhead view of beef ragu in white bowl
close up view of beef ragu in white bowl

NOTES & TIPS

(1) Pressure Cooker. I use a 6-quart Instant Pot. You can use a different size of electric pressure cooker as long as all ingredients fit within the maximum capacity line.
(2) Serving / Leftovers. Serve while hot with your choice of side, such as mashed cauliflower, almond flour biscuits, or Mediterranean salad. Optionally top with chopped parsley or shaved Parmesan cheese. Leftover stew can be covered and stored in the refrigerator for up to 2 days, and reheated using the microwave.

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Filed Under: Mains: Beef, Per Serving: 5-10g Net Carbs Tagged With: 31-60min, 6-10ingredients, balsamic vinegar, carrot, chuck roast, garlic, gluten free, instant pot, onion, paleo, thyme, whole30

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. She shares simple recipes and guides for keto and low carb diets. Learn more.

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newest oldest most voted
Lori

This couldn’t be easier or more tasty! I tried it for the second time and once again it was a 5-star success! I used a large pack of stew meat, doubled the balsamic vinegar, and added some celery and mushrooms that I needed to cook. I also added a dash of red pepper flakes. Really delicious and even better on day 2. I served it with some warm cornbread muffins. Yum!

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2 months ago
Stephanie

Just made this with a couple adjustments. Didn’t have stewed tomatoes so I used diced and didn’t have just thyme so I used Italian seasoning. This was AMAZING!! We devoured it with roasted fingerling potatoes and a loaf of fresh crusty bread. I don’t usually leave reviews but this is deserving of 10 stars!

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8 months ago
Susan

YUM! I made this for my family, and I also made a vegan version for myself, using mushrooms and root vegetables. I served with oven roasted Brussel sprouts and sour cream!

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1 year ago
david and joie

Loved it!! So easy…Just follow the recipe

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1 year ago
Laurie Kinney

Made this tonight and it was SO good! Had cauliflower on the side to be healthy. 🙂

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1 year ago
Sarahmoon60

I love to serve this on spaghetti squash that I have broken down further than strands so it resembles polenta and add shredded parmesan cheese.

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1 year ago
James

I don’t have a pressure cooker. Can I make it as a casserole in the oven?
Thanks.

Vote Up0Vote Down  Reply
1 year ago
Julia

Yes, that should work. Use a dutch oven or other heavy oven-safe pot, cover with a lid, baking at 350 F for a few hours or until tender enough to shred.

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1 year ago
Kristen

Sounds good and great for fall! How would I adapt it for a slow cooker? Could I just dump it all in and cook on low for 8 hours or add the veggies in late so the onions don’t disintegrate?

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1 year ago
Julia

This recipe adapts well to a slow cooker — your suggested modifications sound reasonable to me. Depending on how crisp or soft you prefer your veggies to be, I would do a coarser chop (instead of diced) and add them at the same time as the beef.

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1 year ago
Kristen

Thank you!

Vote Up0Vote Down  Reply
1 year ago
Anita

Made this last week. Delicious and reheats well for lunches.

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2 years ago

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