Instant Pot Italian Pot Roast Ragu

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recipe by Bruce Weinstein

  • Time icon
    Total Time
    1hr 35mins
  • Serves icon
  • Calories icon
based on 2 ratings

This recipe’s a hybrid of sorts. Stew + Ragu = voila! You’ll want to deeply brown the pieces of beef chuck. Seriously. Don’t gray them. They should have dark spots across the surface, not just golden patches. Be patient and let all those natural sugars become more intensely flavored. To balance all that browned goodness, we call for dried spices, rather than fresh, because the dried ones have a slightly earthier flavor, less bright and so more balanced in the ragu. This ragu takes well to pasta shapes like rigatoni or fusilli. Or serve it as a stew over large spoonfuls of ricotta

Inspired by:

recipe updated Jul 9, 2020


  • Olive oil icon
    Olive oil
    2 tbsp (about 27.3 g)
  • Chuck roast icon
    Chuck roast
    454 g (about ⅓)
  • Canned whole tomatoes icon
    Canned whole tomatoes
    794.5 g (about 3 ½ cups)
  • Frozen pearl onions icon
    Frozen pearl onions
    ½ cup (about 120 g)
  • Red wine icon
    Red wine
    ¾ cup (about 180 g)
  • Capers icon
    1 tbsp (about 8.7 g)
  • Fresh garlic icon
    Fresh garlic
    1 tsp (about 2.85 g)
  • Dried rosemary icon
    Dried rosemary
    1 tbsp (about 3.6 g)
  • Dried oregano icon
    Dried oregano
    2 tsp (about 1.4 g)
  • Salt icon
    ½ tsp (about 3 g)
  • Bay leaves icon
    Bay leaves
    1 (about 0.2 g)
  • Black pepper icon
    Black pepper
    ½ tsp (about 1.07 g)
  • Fresh parsley icon
    Fresh parsley
    as needed


  • kCook icon Instant Pot
  • kCook icon Medium bowl
  • kCook icon Inner pot

Step preview

  1. Heat - Sauté, Normal
  2. Add olive oil to the inner pot
  3. Add chuck roast to the inner pot
  4. Brown well, turning a couple of times, then transfer to a bowl
  5. Add chuck roast to the inner pot
  6. Brown well, turning a couple of times
  7. Transfer beef to medium bowl
  8. Add canned whole tomatoes to the inner pot one by one
  9. Add frozen pearl onions to the inner pot
  10. Stir well to scrape up all the browned bits on the bottom of the pot
  11. Cook until lightly browned while stirring frequently - 2 min
  12. Add red wine, capers, fresh garlic, dried rosemary, dried oregano, salt, bay leaves and black pepper to the inner pot
  13. Return the beef pieces and any juice in the bowl to the inner pot
  14. Close and lock the lid and turn the steam release handle to Sealing
  15. Pressure cook - Manual, High, 55 min
  16. Natural release
  17. Use a flatware tablespoon to skim off any excess surface fat
  18. Find and discard the bay leaf, then use two forks to shred the meat
  19. Heat - Sauté, 10 min
  20. Cook until simmering
  21. Simmer until reduced while stirring occasionally - 5 min
  22. Let rest - 5 min
  23. Stir up to 2 tablespoons butter into the ragu before serving
  24. Garnish with fresh parsley
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