Instant Pot Beef Ragu

Beef Ragu

This healthy, delicious, family-friendly meal prep dish is easy to make thanks to the Instant Pot. Filled with nutrient-rich ingredients like mushrooms, carrots, and kale, this cozy meal requires little work and cooks in the Instant Pot in an hour.


Recipe courtesy of Kathy Siegel, MS, RDN, CDN of Triad to Wellness.

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  • 505 calories
  • 39.5g protein
  • 30g fat
  • 40g carbs
  • 12g sugar

Prep time

10 min.

Cook time

50 min.

  • 1 ½ tbsp olive oil
  • 1 cup onion, finely chopped
  • 4 cloves garlic, minced
  • 6 oz portobello mushrooms, diced
  • 1 cup carrots, chopped
  • 1 ½ lbs flank steak, cut across the grain into thirds
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 cup red wine
  • 1 (28 oz) can crushed tomatoes
  • 1 cup beef broth, low sodium
  • 1 tsp basil
  • 1 tsp oregano
  • 1/4 tsp red pepper flakes
  • 16 oz fettuccine (we like Cappello's)
  • 2 cups kale, chopped
  • 1 tbsp fresh parsley, chopped
  • Parmesan or ricotta, for topping
Turn the Instant Pot on the Sauté setting. Heat 1 tsp olive oil and add the onions and garlic. Sauté about 4-5 minutes, until garlic is golden brown.
Season the flank steak with 1/4 tsp sea salt and 1/4 tsp black pepper. Add 2 tsp of olive oil to the Instant Pot, then add the flank steak and sear for about 2 minutes on each side. Then remove the steak and place it on a plate.
Add the additional olive oil, diced portobello mushrooms, and carrots and cook for about 5 minutes, until mushrooms are soft. Deglaze the pot with red wine, and cook for about one minute. Add crushed tomatoes, beef broth, oregano, basil, and red pepper and stir to combine. Add flank steak back into the Instant Pot.
Turn off the Instant Pot. Place the lid on the Instant Pot and make sure the steam release is set to the sealing position. Press the Meat/Stew button and use the Adjust or +/- buttons to set the timer to 30 minutes.
After the timer goes off, wait 10 minutes until the pressure releases naturally. Then switch the valve to the venting position before unlocking the lid to release any additional pressure. When removing the lid, lift it so it shields you from the escaping steam. Cancel the Meat/Stew setting.
Remove flank steaks and place them on a platter. Use two forks to shred each steak, discarding any pieces of fat.
Press the Sauté button on the display of the Instant Pot and use the Normal setting to reduce the sauce for 5 to 10 minutes.
Once the meat is shredded, add it back to the pot. Add kale and mix well. Turn the Instant Pot off and cover it for 2 to 3 minutes until kale wilts. Prepare the fettuccine.
Remove the beef ragu from the Instant Pot, serve over fettuccine and top with parsley and Parmesan cheese (optional). Divide approximately 2 cups among 5 bowls and top each with parsley and cheese if desired.