8 Rich & Hearty Instant Pot Ragu Recipes

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Is it possible that the Instant Pot can transform everyday ingredients into something extraordinary? With its pressure-cooking magic, you can create rich, hearty ragu dishes that cater to various tastes and dietary needs. From classic beef to a comforting vegetarian option, there's something for everyone. Let's explore these delicious recipes that promise to elevate your meals and simplify your cooking process.

Key Takeaways

• Classic Beef Ragu features tender beef chuck in a rich sauce, perfect for cozy family dinners or meal prep.
• Spicy Italian Sausage Ragu combines flavorful sausage with tomatoes and spices for a hearty, quick meal in the Instant Pot.
• Vegetarian Mushroom Ragu offers a satisfying, meatless option with assorted mushrooms, ideal for vegetarian diets and easy to prepare.
• Creamy Tomato Basil Ragu mixes sweet tomatoes with fresh basil and cream, creating a comforting sauce ready in no time.
• Key cooking techniques for ragu include sautéing, deglazing, and pressure cooking to enhance flavors and achieve tender textures.

Classic Beef Ragu

Classic Beef Ragu is a rich and hearty sauce that can elevate any pasta dish to a new level of flavor. The beauty of making ragu in an Instant Pot is that you can achieve deep, complex flavors in a fraction of the time it would take on the stovetop. The pressure cooker method allows the beef to become incredibly tender while infusing it with the aromatic ingredients that define this classic Italian sauce.

This dish is perfect for a cozy family dinner or as a meal prep option for the week ahead.

To create a delicious Beef Ragu, start with high-quality ingredients that will guarantee the best taste and texture. The combination of beef, aromatic vegetables, and a robust sauce creates a dish that isn't only satisfying but also versatile.

Serve it over your favorite pasta, polenta, or even on its own with a sprinkle of Parmesan cheese for a comforting meal that everyone will love.

Ingredients:

• 2 pounds beef chuck roast, cut into 1-inch pieces
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 carrots, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 1 cup red wine
• 1 can (28 ounces) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil, for garnish (optional)
• Grated Parmesan cheese, for serving (optional)

Cooking Instructions:

1. Set the Instant Pot to the sauté function and heat the olive oil. Once hot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
2. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add the beef pieces to the pot, seasoning them with salt and pepper. Brown the beef on all sides for about 5-7 minutes. Pour in the red wine, scraping the bottom of the pot to deglaze and release any browned bits.
4. Allow the wine to reduce for about 2-3 minutes.
5. Stir in the crushed tomatoes, tomato paste, oregano, and basil. Close the lid of the Instant Pot, making sure the valve is set to sealing. Cook on high pressure for 35 minutes.
6. Once done, allow for a natural release for 10 minutes before carefully switching to quick release to release any remaining pressure.
7. After the pressure is fully released, open the lid and stir the ragu. Taste and adjust seasoning if necessary.
8. If the sauce is too thin, you can use the sauté function again to simmer it for a few minutes until it thickens to your liking.

Extra Tips:

For an even richer flavor, consider adding a bay leaf during cooking and removing it before serving. You can also substitute beef chuck with ground beef or Italian sausage for a different texture.

To enhance the dish, serve the ragu over freshly cooked pasta and finish with a drizzle of olive oil and a sprinkle of fresh basil and Parmesan cheese. Enjoy your delightful homemade Beef Ragu!

Spicy Italian Sausage Ragu

Spicy Italian Sausage Ragu is a hearty and flavorful dish that's perfect for a cozy dinner. This ragu combines the rich taste of Italian sausage with a medley of spices, tomatoes, and herbs, creating a sauce that clings beautifully to pasta. Cooking it in an Instant Pot not only speeds up the process but also intensifies the flavors, making it a go-to recipe for busy weeknights or special occasions.

The beauty of this ragu lies in its simplicity and the use of quality ingredients. With just a few staple items, you can create a dish that tastes like it has been simmering for hours. Pair it with your favorite pasta, and you've got a comforting meal that will impress your family and friends alike.

Ingredients:

• 1 pound spicy Italian sausage (casings removed)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (adjust to taste)
• Salt and pepper to taste
• 1/2 cup chicken or vegetable broth
• 1 tablespoon olive oil
• Fresh basil leaves for garnish
• Grated Parmesan cheese for serving
• 12 oz pasta of choice (spaghetti, fettuccine, etc.)

To start, set your Instant Pot to the sauté function and add the olive oil. Once the oil is hot, add the spicy Italian sausage and break it apart with a wooden spoon. Cook until browned, about 5-7 minutes.

Add the diced onion and minced garlic, cooking until the onion becomes translucent, approximately 2-3 minutes. Stir in the tomato paste, crushed tomatoes, oregano, basil, red pepper flakes, and season with salt and pepper. Pour in the broth, scraping any browned bits from the bottom of the pot.

Close the lid on the Instant Pot and verify the valve is set to sealing. Cook on high pressure for 10 minutes. Once the cooking time is complete, allow for a natural release for 5 minutes before performing a quick release to release any remaining pressure.

While the sauce is cooking, you can prepare your pasta according to the package instructions. Once everything is ready, serve the ragu over the pasta and garnish with fresh basil and grated Parmesan cheese.

Extra Tips: For an even deeper flavor, consider letting the ragu sit for a few minutes after cooking to allow the flavors to meld together. You can also add a splash of red wine when sautéing the sausage for an extra layer of richness. If you prefer a thicker sauce, you can use the sauté function again after releasing pressure to reduce the liquid before serving. Enjoy your Spicy Italian Sausage Ragu!

Vegetarian Mushroom Ragu

This ragu is versatile and can easily be customized according to your taste preferences. You can experiment with different types of mushrooms, such as shiitake, cremini, or portobello, to create a unique flavor profile.

Serve it over your favorite pasta, or use it as a filling for stuffed peppers or lasagna. No matter how you choose to enjoy it, this vegetarian mushroom ragu is sure to become a favorite in your household.

Ingredients

• 1 lb assorted mushrooms (shiitake, cremini, portobello), sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 can (14 oz) crushed tomatoes
• 1 cup vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish (optional)
• Grated Parmesan cheese (optional, for serving)

Cooking Instructions

1. Start by setting your Instant Pot to the "Sauté" function. Add olive oil and let it heat up. Once hot, add the diced onion, carrot, and celery. Sauté for about 5 minutes, or until the vegetables are softened and fragrant.
2. Stir in the minced garlic and cook for an additional 30 seconds.
3. Add the sliced mushrooms to the pot and sauté for another 5 minutes until they're browned and have released their moisture.
4. Then, pour in the crushed tomatoes and vegetable broth. Stir in the dried thyme, oregano, salt, and pepper.
5. Close the lid of the Instant Pot, set the valve to "Sealing," and select the "Manual" or "Pressure Cook" function. Cook on high pressure for 10 minutes.
6. Once the cooking time is up, allow for a natural release for about 10 minutes before switching the valve to "Venting" to release any remaining pressure.

Extra Tips

For an extra depth of flavor, consider adding a splash of red wine to the ragu before you seal the Instant Pot.

You can also enhance the dish by incorporating a tablespoon of balsamic vinegar or a pinch of red pepper flakes for a bit of heat.

If you prefer a thicker sauce, you can finish the ragu with a cornstarch slurry after pressure cooking, or simply let it simmer on the "Sauté" setting for a few additional minutes.

Enjoy your Mushroom Ragu with an ample sprinkle of fresh basil and grated Parmesan for the ultimate experience!

Slow-Cooked Lamb Ragu

Slow-Cooked Lamb Ragu is a rich and hearty dish that brings together the tender flavors of lamb with aromatic herbs and a robust tomato base. This recipe is perfect for a cozy dinner, as the slow-cooking process allows the flavors to meld beautifully, resulting in a sauce that's both savory and satisfying.

Paired with pasta or polenta, this ragu transforms any meal into a comforting feast that warms the soul.

To achieve the best results, it's essential to choose quality lamb shoulder or leg, as the marbled fat will render down during cooking, keeping the meat moist and flavorful. The combination of garlic, onion, and fresh herbs enhances the depth of flavor, while a splash of red wine adds complexity.

This dish is perfect for batch cooking, as it freezes well and can be enjoyed later for a quick and delicious weeknight meal.

Ingredients:

• 2 pounds lamb shoulder or leg, cut into chunks
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can (14 oz) crushed tomatoes
• 1 cup red wine
• 1 cup beef broth
• 2 tablespoons tomato paste
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Olive oil for browning
• Fresh parsley for garnish (optional)

Cooking Instructions:

In a large skillet, heat a couple of tablespoons of olive oil over medium-high heat. Season the lamb chunks with salt and pepper, then brown them in batches until they're nicely seared on all sides.

Transfer the browned lamb to the slow cooker. In the same skillet, add the chopped onion, carrots, celery, and garlic. Sauté until the vegetables soften, about 5 minutes.

Stir in the tomato paste and cook for another minute before adding the red wine to deglaze the pan, scraping up any browned bits.

Pour the vegetable mixture over the lamb in the slow cooker, then add the crushed tomatoes, beef broth, oregano, and thyme. Stir everything together, cover, and cook on low for 6-8 hours or high for 4-5 hours until the lamb is fork-tender.

Once cooked, shred the lamb using two forks and mix it back into the sauce. Serve hot over your choice of pasta or polenta, garnished with fresh parsley if desired.

Extra Tips:

For an added depth of flavor, consider incorporating a bay leaf or a pinch of red pepper flakes into the sauce while it cooks.

If you prefer a thicker ragu, allow it to simmer uncovered for the last 30 minutes of cooking. Don't hesitate to adjust the seasoning according to your personal taste—a touch of balsamic vinegar can also enhance the sweetness of the tomatoes.

Enjoy your culinary creation!

Creamy Tomato Basil Ragu

Creamy Tomato Basil Ragu is a delightful and easy-to-make dish that pairs perfectly with pasta, bread, or as a base for other recipes. This ragu combines the sweetness of tomatoes with the fragrant aroma of fresh basil, resulting in a rich and creamy sauce that will elevate any meal.

Using an Instant Pot makes the cooking process quick and efficient, allowing you to enjoy a homemade ragu without spending hours in the kitchen.

This recipe isn't only delicious but also versatile. You can customize it by adding proteins like ground meat or even vegetables for a heartier option. The creamy texture comes from a splash of cream added at the end, making it a comforting dish that everyone will love.

Get ready to impress your family and friends with this flavorful sauce that's sure to become a staple in your cooking repertoire.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon sugar
• Salt and pepper, to taste
• 1 cup heavy cream
• 1 cup fresh basil leaves, chopped
• Parmesan cheese, for serving (optional)

Cooking Instructions:

1. Set your Instant Pot to the 'Sauté' mode and add the olive oil. Once hot, add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
2. Add the crushed tomatoes, oregano, sugar, salt, and pepper to the pot. Stir well to combine, then close the lid and set the Instant Pot to 'Manual' mode for 10 minutes. Once done, allow for a natural pressure release for 5 minutes before performing a quick release.
3. Open the lid and stir in the heavy cream and chopped basil. Taste and adjust seasoning if necessary. Serve hot over your favorite pasta or with crusty bread, and sprinkle with Parmesan cheese if desired.

Extra Tips:

For added depth of flavor, consider sautéing some chopped vegetables like bell peppers or mushrooms with the onions.

If you prefer a lighter sauce, you can substitute half-and-half for the heavy cream. This ragu also freezes well, so make a double batch and save some for a quick meal later on.

Enjoy your creamy tomato basil ragu!

Lentil and Vegetable Ragu

Lentil and Vegetable Ragu is a hearty, nutritious dish that's perfect for any time of the year. Packed with protein-rich lentils and a medley of colorful vegetables, this ragu isn't only delicious but also a great way to incorporate more plant-based meals into your diet.

Cooking it in an Instant Pot makes the process quick and easy, allowing the flavors to meld beautifully without spending hours in the kitchen.

This ragu can be served over pasta, polenta, or even enjoyed on its own with a crusty piece of bread. The versatility of this dish means you can customize it to your liking by adding your favorite vegetables or spices.

Whether you're serving it to a crowd or enjoying it as a comforting solo meal, this Lentil and Vegetable Ragu is sure to impress.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 red bell pepper, chopped
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley, for garnish (optional)

Instructions:

1. Set your Instant Pot to the sauté function and heat the olive oil. Add the chopped onion, carrots, and celery, and sauté for about 5 minutes until they start to soften. Stir in the minced garlic and cook for an additional minute until fragrant.
2. Add the diced zucchini, red bell pepper, lentils, diced tomatoes (with their juice), vegetable broth, oregano, basil, salt, and pepper. Stir to combine. Close the lid of the Instant Pot and set it to cook on high pressure for 15 minutes. Once the cooking time is complete, allow for a natural release of pressure for about 10 minutes, then carefully release any remaining pressure.

Extra Tips:

Feel free to customize your ragu by adding other vegetables like spinach or mushrooms, or even incorporating some spices such as red pepper flakes for a bit of heat.

If you prefer a thicker consistency, you can let the ragu simmer on the sauté function for a few additional minutes after the pressure cooking is done. This dish also stores well, so consider making a double batch to enjoy throughout the week!

Rich Bolognese Ragu

Using the Instant Pot not only speeds up the cooking process but also helps to lock in flavors and moisture, resulting in a rich and velvety sauce.

This recipe combines traditional ingredients with the convenience of modern cooking, making it an excellent choice for busy weeknights or special occasions. Get ready to indulge in a bowl of comfort that tastes like it has been simmering all day long!

Ingredients:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 4 cloves garlic, minced
• 1 pound ground beef
• 1 pound ground pork
• 1 cup red wine
• 1 can (28 ounces) crushed tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1 cup whole milk
• Fresh basil, for garnish (optional)
• Grated Parmesan cheese, for serving

Cooking Instructions:

1. Start by setting your Instant Pot to the "Sauté" mode. Add the olive oil, then toss in the chopped onion, carrots, and celery. Sauté until the vegetables are soft and the onion is translucent, about 5-7 minutes.
2. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add the ground beef and ground pork to the pot, breaking it up with a spoon. Cook until the meat is browned, approximately 5-6 minutes.
4. Pour in the red wine, allowing it to deglaze the pot by scraping up any browned bits from the bottom. Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper.
5. Secure the lid of the Instant Pot and set it to cook on "Manual" or "Pressure Cook" for 25 minutes. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before doing a quick release for any remaining pressure.
6. After removing the lid, stir in the whole milk and let the ragu simmer on "Sauté" mode for an additional 10 minutes to thicken slightly.
7. Taste and adjust seasoning if necessary, then serve over your favorite pasta or as desired.

Extra Tips:

To enhance the flavor of your Bolognese Ragu, consider adding a bay leaf during cooking and removing it before serving.

You can also substitute the ground pork with ground turkey or chicken for a leaner option. For an even richer flavor, let the ragu rest for a few hours or overnight in the refrigerator, as the flavors will continue to develop.

Reheat gently on the stovetop before serving, and don't forget to top your dish with fresh basil and a generous sprinkle of grated Parmesan cheese for the perfect finishing touch!

Chicken and Red Wine Ragu

Chicken and Red Wine Ragu is a rich and flavorful dish that combines tender chicken with the robust taste of red wine, creating a hearty sauce perfect for pasta or polenta. The use of an Instant Pot accelerates the cooking process, allowing the flavors to meld beautifully in a fraction of the time it would take on the stovetop. This dish is ideal for a cozy family dinner or an impressive meal for guests.

The best part about this Chicken and Red Wine Ragu is how simple it's to prepare. With just a few ingredients and minimal hands-on time, you can create a dish that feels gourmet. Serve it over your favorite pasta, or pair it with crusty bread to soak up the delicious sauce. You'll find that this comforting ragu is sure to become a favorite in your home.

Ingredients:

• 2 lbs boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 cup red wine (preferably dry)
• 1 can (14 oz) crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, for garnish (optional)

Cooking Instructions:

Start by setting your Instant Pot to the 'Sauté' function. Add the olive oil and allow it to heat up. Once hot, add the diced onion, carrot, and celery, cooking until the vegetables are softened, about 5-7 minutes.

Stir in the minced garlic and cook for an additional minute until fragrant. Season the chicken thighs with salt and pepper, then add them to the pot, browning them on all sides.

Next, pour in the red wine, scraping the bottom of the pot to deglaze and release any browned bits. Add the crushed tomatoes, oregano, and thyme. Secure the lid on the Instant Pot, making sure the valve is set to sealing.

Cook on high pressure for 15 minutes, then allow for a natural release for about 10 minutes before switching to a quick release for any remaining pressure. Once done, shred the chicken using two forks, stir the ragu, and serve over pasta or polenta, garnished with fresh parsley if desired.

Extra Tips:

For an extra layer of flavor, consider marinating the chicken in the red wine for a few hours before cooking. This will enhance the dish's richness.

Additionally, feel free to experiment with different herbs or add mushrooms for an earthy touch. Make sure to adjust the salt and pepper to your taste, as the flavor can vary based on the brand of crushed tomatoes you use. Enjoy your homemade ragu!

Frequently Asked Questions

Can I Freeze Leftover Ragu for Later Use?

Yes, you can freeze leftover ragu for later use. Just let it cool, then transfer it to airtight containers or freezer bags. It'll stay good for about three months, ready for your next meal!

What Sides Pair Well With Ragu Dishes?

Like a warm hug on a chilly day, ragu deserves comforting companions. Pair it with creamy polenta, garlic bread, or a fresh salad. Each side enhances the dish, creating a delightful dining experience you won't forget.

How Can I Thicken My Ragu Sauce?

To thicken your ragu sauce, you can simmer it uncovered to reduce excess liquid, stir in grated cheese, or mix in a cornstarch slurry. Adjust the consistency until you achieve your desired thickness.

Can I Substitute Meat in Ragu Recipes?

Absolutely, you can substitute meat in ragu recipes! Try using mushrooms, lentils, or textured vegetable protein for a hearty texture. Just adjust your cooking time and seasonings to guarantee the flavors blend beautifully.

What's the Best Way to Store Ragu?

To store ragu, let it cool completely, then transfer it to airtight containers. You can refrigerate for up to three days or freeze for up to three months. Just remember to label and date!