Name: Instant Pot Beef Ragu
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 1 lb 450 g, Beef tenderloin: cut into chunks; 1 tsp Salt; ½ tsp Black pepper; 1 tsp Paprika; ½ tsp Ground cumin; 3 cloves garlic (minced); 2 large carrots (diced (260 g)); 1 large onion (diced (150 g)); 1 ½ cups celery (165 g, diced); 3 cups canned diced tomatoes (720 g); 1/4 cup tomato paste (60 g); 1 Bay leaf; 2 sprigs fresh rosemary:; 1 cup 240 ml vegetable broth

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Instant Pot Beef Ragu is a hearty and flavorful meal that warms you from the inside out. This dish is essentially a slow-cooked meat stew with vegetables, where the beef becomes so tender it practically melts in your mouth. It’s so comforting!

My version, like my grandmother’s classic recipe, is heavy on vegetables but uses lean beef instead of fatty ribs. And because our lives are busier than ever, I rely on the Instant Pot. This hearty, homemade stew is just 3 Points per serving!

Instant Pot Beef Ragu served over zucchini noodles and topped with freshly grated cheese.

Why should you try Instant Pot Beef Ragu?

The flavor is incredible. The slow-cooking process (albeit accelerated in the Instant Pot) makes the meat incredibly tender while concentrating the vegetable flavors, especially the tomatoes. It’s no wonder ragu is considered comfort food.
Despite being a beef dish, this version is surprisingly light. With an abundance of vegetables, each serving comes in at about 5 Weight Watchers points. That’s quite reasonable for a hearty meat stew!
It’s so easy to prepare. You literally throw everything into the pot and let it do its magic. While I like to finely chop the vegetables for presentation, it’s not necessary for a delicious result.
It’s versatile. You can use any veggies or spices you prefer. It pairs wonderfully with just about anything and is a family favorite!

Prep Time: 15 minutes
Cook Time: 50 minutes (including pressure build-up and release)
Servings: 6
Serving Size: 350 g

3 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)

Ingredients:

1 lb (450 g), Beef tenderloin: cut into chunks
1 tsp Salt
½ tsp Black pepper
1 tsp Paprika
½ tsp Ground cumin
3 cloves garlic, minced
2 large carrots, diced (260 g)
1 large onion, diced (150 g)
1 ½ cups celery (165 g), diced
3 cups canned diced tomatoes (720 g)
1/4 cup tomato paste (60 g)
1 Bay leaf
2 sprigs fresh rosemary:
1 cup (240 ml) vegetable broth

Instructions:

Marinate the Beef: In a large bowl, combine the beef chunks with salt, pepper, paprika, cumin, and minced garlic. Mix well to ensure the beef is evenly coated. Let it marinate for at least 15 minutes, or refrigerate for up to 24 hours for a deeper flavor.
Layer the Ingredients: In the Instant Pot, begin by placing the marinated beef at the bottom. Next, add the diced carrots, onion, and celery.
Add tomatoes (diced and paste) and broth, ensuring that all the ingredients are well-distributed in the pot.
Add Aromatics: Place the bay leaf and rosemary sprigs on top of the mixture.
Cook: Secure the lid on the Instant Pot and set it to ‘Pressure Cook’ on high for 35 minutes. Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes, then manually release any remaining pressure.
Finish and Serve: Open the lid carefully and give the ragu a good stir. Remove the bay leaf and rosemary sprigs before serving. If you prefer, you can gently shred the beef chunks for a more traditional ragu texture. Serve over your favorite pasta or spiralized vegetables.

Vegetables and raw beef added to the Instant Pot.

Tomato paste, diced tomatoes, and broth added into the Instant Pot with raw vegetables and meat.

Cooke Instant Pot Beef Ragu stew in the pot.

Variations and Substitutions

Fresh tomatoes: The foundation of any good ragu is the holy trinity of onion, carrot, and celery, topped with tomatoes. I use canned tomatoes and tomato paste, but if you have ripe fresh tomatoes on hand, they’re an excellent choice.
Traditionally, ragu includes wine. I omit it to keep the points low, but if you want to splurge, adding a cup of red wine will elevate the flavors significantly.
Don’t feel limited to beef. You can easily swap it for pork for a different flavor. If you prefer a lighter option, chicken works well too. Just remember to adjust the cooking time accordingly. A chicken ragu might even come in at around 2 Weight Watchers points per serving!
If you don’t have an Instant Pot, don’t worry. This recipe adapts well to a slow cooker, though it will take longer to cook.

Tips and Tricks for Making Instant Pot Beef Ragu

For enhanced flavor, marinate the meat overnight with just salt, pepper, and crushed garlic. You’ll notice a significant improvement in taste.
Rough chopping the veggies works fine if you’re short on time. While finely chopping the vegetables creates a more refined texture, it’s not essential.
Shred the meat slightly for a more uniform texture. I usually stir the Instant Pot’s inner pot 3-4 times with a plastic spoon, which breaks up the meat chunks and creates a richer sauce.
For a lower-carb option, serve your ragu over zucchini noodles. It’s a delicious way to add more vegetables to your meal.
Don’t rush the natural release process. Allowing the Instant Pot to release pressure naturally helps the meat absorb more flavors and become even more tender.

When serving your Instant Pot Beef Ragu, consider pairing it with a simple green salad to balance the rich flavors. The contrast between the warm, hearty ragu and the crisp, fresh greens is delightful.

Remember, the beauty of this dish lies in its simplicity. Don’t stress about perfect knife skills or exact measurements. The Instant Pot does most of the work, transforming simple ingredients into a comforting, flavorful meal.

Instant Pot Beef Ragu

Why should you try Instant Pot Beef Ragu?

Ingredients:

Instructions:

Variations and Substitutions

Tips and Tricks for Making Instant Pot Beef Ragu