Instant Pot Beef Ragù with Pappardelle
Ingredients
The meat and pasta
-
2
lb
Flank Steak
-
16
oz
Pappardelle Pasta
The sauce
-
28
oz
Crushed Fire-Roasted Tomato Sauce
-
2
cups
Beef Broth
-
⅓
cup
Fresh Basil
-
¼
cup
Fresh Rosemary
-
1
tbsp
Fresh Thyme
-
2
Whole
Bay Leaves
-
2
tbsp
Butter
-
3
tsp
Minced Garlic
-
2
tsp
Basil Leaves
-
1
tsp
Oregano
-
1
tsp
Black Pepper
-
½
tsp
Garlic Powder
-
¼
tsp
Himalayan Salt
Optional toppings
-
to taste
Parmesan Cheese
-
to taste
Mozzarella Cheese
-
to taste
Creme Fraiche
Meat seasonings
-
½
tsp
Himalayan Salt
-
2
tsp
Black Pepper
-
3
tsp
Oregano
Instructions
- Cut the flank steak into 3-4 pieces and season both sides with the meat seasonings.
- Sear the steak in a pan for one minute on each side, then remove from heat.
- Remove the leaves from the rosemary, thyme, and basil, and pulse in a food processor.
- Set the Instant Pot to Pressure Cook on High for 35 minutes, adding butter and minced garlic along with the seared flank steak and remaining ingredients.
- Close the lid and cook for 35 minutes, then allow a slow release for an additional 20 minutes.
- While the Instant Pot is releasing, cook the pasta according to instructions, then drain.
- Remove the lid from the Instant Pot and shred the flank steak using two forks.
- Add the pasta to a bowl and mix with the ragù, then top with optional toppings.
Nutrition Facts (estimated)
Servings
6
Calories
591
Total fat
16.2g
Total carbohydrates
51.7g
Total protein
58.2g
Sodium
1096mg
Cholesterol
200mg
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