Instant pot Lamb Ragu. Instant Pot Lamb Ragu with Pappardelle is about to go down. If you and I are the same - which I think maybe there are some things that we are the same on because, well hello, you're here. (And I love you for it). But anyways, if we're the same then pasta is a soul food.

The entire recipe is made in the Instant Pot in half the time it would take to traditionally braise it in the oven and tastes just as good! I am most definitely an advocate for the time-honoured. How to make a great instant pot pasta sauce. You can have Instant pot Lamb Ragu using 19 ingredients and 12 steps. Here is how you cook that.

Ingredients of Instant pot Lamb Ragu

Prepare 1 (4.5 lbs) of leg of lamb.
It's 1 of onion yellow diced.
You need 4 of garlic cloves.
Prepare 2-3 of small to medium carrots diced.
Prepare 1/2 cup of tomato paste.
Prepare 1 cup of red wine.
Prepare 2 of bay leaves.
Prepare 1 tsp. of Fresh thyme chopped (about 4 or 5 sprigs).
It's 1 tsp. of Fresh rosemary (about one sprig).
Prepare 1 TBS. of avocado oil or olive oil.
You need 1 (4.5 oz) of can of diced tomatoes.
It's 1 (12 oz) of can of San Mariano tomatoes.
You need 1 TBS of whole milk.
It's to taste of Salt & pepper.
You need of Gremolata-herb condiment ingredients.
It's 1 cup of parsley.
Prepare 2 of small garlic cloves.
You need of Zest of 1 lemon.
You need of Salt and pepper.

Making a traditional tasting ragu in the instant pot is really simple. Season beef with salt and pepper, to taste. Season lamb on all sides generously with salt and pepper. And the winner of "Comparison - Stove Top versus Instant Pot Lamb Ragout" is——the INSTANT POT!

Instant pot Lamb Ragu instructions

Heat oil in your instant pot using the sauté function high I usually set it to 20 mins because you can always cancel it when your done..
Season lamb on all sides generously with salt and pepper..
Brown Lamb on all sides for about 5 to 7 min. a side or until browned. Remove lamb and set aside for now..
You may need to add a little more oil to the pan to sauté your veggies. Add onions, garlic, carrots and sauté till softened..
Next add your tomato paste and cook for 1 to 2 mins..
Deglaze the pan with the red wine. Making sure to scrap up all the browned bits..
Next add the tomatoes, herbs, and milk and bring sauce to a simmer..
Put lid on your instant pot and make sure the valve switched to sealing..
Pressure cook or manual button for 120 mins on high. You can do natural release or manual release what ever you prefer..
Once lid is open remove the lamb. Set pot back to med to low sauté to allow the sauce to reduce while you shred the lamb. Spoon off any excess lamb grease from the top of the sauce. Next add the lamb back into the sauce and it’s ready to top your pasta..
I like to garnish the lamb Ragu with Parmesan cheese and fresh gremolata. Recipe below..
Gremolata- chop parsley and garlic finely then add lemon zest, pinch of salt and pepper. Mix together and sprinkle over finished lamb ragu..

Yes, the instant pot ragout (red bowl) won the comparison five votes to two (Chloe's vote was a wash). Our vote was for the traditional stove top method. Maybe, we were predisposed as we tasted the stove top method so many times. Explore our official recipes for Instant Pot and Instant family of appliances to find your next favorite meal. The ratios will differ, as will the types of meat used.