Pressure Cooker Beef Ragu Pappardelle

Cook Time: 45 minutes Servings: Yield: 4-6 servings Source:

Ingredients

For the Pressure Cooker:

1 1/2 pound chuck roast, cut into 4-6 equally-sized pieces

1-2 tablespoons olive oil

1/2 teaspoon garlic powder

1 medium yellow onion, diced

1 cup shredded carrots

4 cloves garlic, minced

2 (14.5-ounce cans) fire-roasted tomatoes, undrained

1 cup unsalted beef broth, or beef stock

1 (6-ounce can) no salt added tomato paste

2-3 bay leaves

1 teaspoon salt, more or less, to taste

1/4 teaspoon black pepper

3/4 teaspoon dried thyme

For Serving:

8.8 ounces pappardelle, cooked according to package directions

freshly grated parmesan cheese

freshly chopped parsley

Directions

Select the "Saute" option on the pressure cooker and add 1 tablespoon of olive oil.

While the pot is heating, season the beef pieces with the garlic powder, salt, and pepper (to taste).

Once the oil is heated, add the beef to sauté. (Work in two batches.) Sear for 3-4 minutes and flip to sear the other side for an additional 3-4 minutes.

Remove the beef and place on a plate. Set aside.

If needed, add 1 extra tablespoon of olive oil to warm in the pot. Add the diced onions, shredded carrots, and minced garlic. Sauté 3-4 minutes or until the onions are translucent.

Pour in the beef broth to deglaze the pot. Using a wooden spoon, scrape or rub along the bottom of the pot to remove any and all brown or black bits.

Add the beef back to the pot (with the juices), along with the tomatoes, tomato paste, and seasonings. Stir well to incorporate. Place the bay leaves on top.

Place the lid on, close, and set the valve to the sealed position.

Select the "Meat/Stew" option for 35 minutes. It will take 9-10 minutes for the pot to pressurize before the timer starts.

When time expires, allow for a 10-minute natural release, followed by a safe quick release to remove any pressure still remaining.

During the last 15 minutes (5 of cooking, 10 of natural release), cook the pappardelle according to the package directions.

Remove bay leaves and discard. Remove the beef to a plate and shred with two forks. Hit "Cancel" on the pot and then select the "Saute" function. Stir the sauce and add in the cooked pappardelle.

Allow the pasta to cook in the sauce for 2-3 minutes, stirring, until the sauce has thickened. Add the shredded beef back to the pot to re-warm, stirring gently.

Serve garnished with freshly grated parmesan cheese and freshly chopped parsley.