Super Easy Instant Pot Beef Ragu

A simple dump-and-go Instant Pot recipe for beef ragu with shredded meat and a flavorful tomato sauce. Great for diets like low carb, keto, paleo, whole 30, and gluten free.

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Natural Release 10 minutes
Total Time 50 minutes
Servings 5 servings
Calories 300 kcal


  • 2 pounds beef chuck chopped into 1-2 inch chunks
  • 28 ounces canned unsalted crushed tomatoes
  • 1/2 cup diced onions
  • 1/2 cup diced carrots
  • 5 cloves garlic minced
  • 1 tablespoon balsamic vinegar
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground thyme

For serving:

  • mashed cauliflower
  • chopped fresh parsley


  1. Add all ingredients to the pressure cooker pot. No need to stir.
  2. Secure and seal the lid. Cook at high pressure for 35 minutes. When finished, let it sit for 10 minutes to naturally release the pressure before using the steam release handle to vent remaining pressure.

  3. Uncover. Transfer only the meat to a plate and finely shred using 2 forks. Return the shredded meat to the pot, stirring it in to soak up the sauce.

  4. Serve while hot with your choice of side, such as mashed cauliflower, and optionally garnish with chopped parsley.

Nutrition Info

This recipe yields 6.5 g net carbs per serving (1.5 cups of stew or 1/5th of the recipe).

Nutrition Facts Per Serving
Calories 300  
Total Fat 6g 9%
   Saturated Fat 2g 10%
   Trans Fat 0g  
Cholesterol 120mg 40%
Sodium 880mg 37%
Total Carb 10g 3%
   Dietary Fiber 3.5g 13%
   Sugars 6g  
Protein 43g  
Vitamin A 29% · Vitamin C 39% · Calcium 10% · Iron 34%