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 (30ml)
  • Chuck roast icon
    Chuck roast
  • Canned whole tomatoes icon
    Canned whole tomatoes
    794g (about 3½ cups)
  • Frozen pearl onions icon
    Frozen pearl onions
    about ½ cup (120g)
  • Red wine icon
    Red wine
    ¾ cup (180ml)
  • Capers icon
    1 tbsp (9g)
  • Fresh garlic icon
    Fresh garlic
    1 tsp (3g)
  • Dried rosemary icon
    Dried rosemary
    1 tbsp (4g)
  • Dried oregano icon
    Dried oregano
    2 tsp (1g)
  • Salt icon
    about ½ tsp (3g)
  • Bay leaves icon
    Bay leaves
  • Black pepper icon
    Black pepper
    about ½ tsp (1g)
  • 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. Cancel - Sauté
  13. Then add red wine, capers, fresh garlic, dried rosemary, dried oregano, salt, bay leaves and black pepper to the inner pot
  14. Return the beef pieces and any juice in the bowl to the inner pot
  15. Close and lock the lid and turn the steam release handle to Sealing
  16. Pressure cook - Manual, High, 55 min
  17. Cancel - Keep warm
  18. Natural release
  19. Use a flatware tablespoon to skim off any excess surface fat
  20. Find and discard the bay leaf, then use two forks to shred the meat
  21. Heat - Sauté, 10 min
  22. Cook until simmering
  23. Simmer until reduced while stirring occasionally - 5 min
  24. Cancel - Sauté
  25. Let rest - 5 min
  26. Stir up to 2 tablespoons butter into the ragu before serving
  27. Garnish with fresh parsley
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