Instant Pot Lamb Ragu: Easy Recipe & Cooking Tips

Instant Pot Lamb Ragu: Prepare to be transported to a rustic Italian trattoria with this incredibly flavorful and surprisingly easy dish! Imagine tender, melt-in-your-mouth lamb simmered in a rich, aromatic tomato sauce, all achieved in a fraction of the time thanks to the magic of the Instant Pot. This isn’t just dinner; it’s an experience.

Ragu, a cornerstone of Italian cuisine, has a history as rich and layered as its flavor profile. Originating in Bologna, ragu was traditionally a slow-cooked masterpiece, requiring hours of simmering to develop its complex flavors. While the traditional method is undoubtedly delicious, our Instant Pot Lamb Ragu offers a modern twist, allowing you to enjoy this classic dish even on the busiest weeknights.

What makes ragu so beloved? It’s the perfect combination of comforting flavors and satisfying textures. The slow-cooked meat becomes incredibly tender, practically dissolving into the sauce, while the tomatoes and aromatics create a symphony of savory goodness. People adore ragu for its versatility, too. It’s fantastic served over pasta, polenta, or even as a filling for lasagna. And with this Instant Pot version, you get all the flavor without spending all day in the kitchen. Get ready to impress your family and friends with this restaurant-quality meal that’s surprisingly simple to make!

this Recipe

Ingredients:

• 2 tablespoons olive oil
• 2 pounds boneless lamb shoulder, cut into 1-inch cubes
• 1 large yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup dry red wine (such as Chianti or Cabernet Sauvignon)
• 2 (28-ounce) cans crushed tomatoes
• 1 (15-ounce) can tomato sauce
• 1 cup chicken broth or beef broth
• 2 bay leaves
• 1 tablespoon tomato paste
• 1 teaspoon sugar
• Salt and freshly ground black pepper to taste
• 1 pound pasta (such as pappardelle, tagliatelle, or rigatoni)
• Freshly grated Parmesan cheese, for serving
• Fresh basil leaves, for garnish (optional)

Preparing the Lamb and Vegetables:

1. Sear the Lamb: Heat the olive oil in the Instant Pot using the “Sauté” function. Work in batches to avoid overcrowding the pot. Add the lamb cubes and sear on all sides until browned. This step is crucial for developing rich flavor. Don’t rush it! It might take 2-3 batches. Remove the lamb from the Instant Pot and set aside.
2. Sauté the Aromatics: Add the chopped onion, carrots, and celery to the Instant Pot. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent. Stir occasionally to prevent burning. This is the foundation of our ragu, so take your time to build the flavors.
3. Add Garlic and Spices: Add the minced garlic, dried oregano, dried rosemary, and red pepper flakes (if using) to the Instant Pot. Sauté for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma should be intoxicating at this point!
4. Deglaze the Pot: Pour in the dry red wine and use a wooden spoon to scrape up any browned bits from the bottom of the Instant Pot. This is called deglazing, and it adds a ton of flavor to the ragu. Let the wine simmer for a minute or two to reduce slightly.

Pressure Cooking the Ragu:

1. Combine Ingredients: Return the seared lamb to the Instant Pot. Add the crushed tomatoes, tomato sauce, chicken broth (or beef broth), bay leaves, tomato paste, and sugar. Stir well to combine all the ingredients.
2. Season and Pressure Cook: Season the ragu with salt and freshly ground black pepper to taste. Remember that the flavors will intensify during pressure cooking, so start with a moderate amount and adjust later. Close the Instant Pot lid and set the valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the cooking time to 45 minutes.
3. Natural Pressure Release: Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 15 minutes. After 15 minutes, carefully release any remaining pressure manually by turning the valve to the “Venting” position. Be cautious of the steam!

Finishing the Ragu and Cooking the Pasta:

1. Shred the Lamb: Open the Instant Pot and remove the bay leaves. Use two forks to shred the lamb into bite-sized pieces directly in the pot. The lamb should be incredibly tender and easily fall apart.
2. Simmer and Thicken: Select the “Sauté” function again and let the ragu simmer for about 10-15 minutes, or until it has thickened to your desired consistency. Stir occasionally to prevent sticking. If the ragu is too thick, add a little more broth. If it’s too thin, continue simmering until it reduces.
3. Adjust Seasoning: Taste the ragu and adjust the seasoning with salt and pepper as needed. This is your chance to perfect the flavor!
4. Cook the Pasta: While the ragu is simmering, cook the pasta according to the package directions in a large pot of salted boiling water. Reserve about 1 cup of pasta water before draining the pasta.
5. Combine Pasta and Ragu: Drain the pasta and add it directly to the Instant Pot with the ragu. Toss to coat the pasta evenly with the sauce. If the ragu seems too thick, add a little of the reserved pasta water to loosen it up.

Serving:

1. Serve Immediately: Serve the Instant Pot Lamb Ragu immediately in bowls.
2. Garnish: Garnish with freshly grated Parmesan cheese and fresh basil leaves (if desired).
3. Enjoy! This Instant Pot Lamb Ragu is a hearty and flavorful meal that’s perfect for a cozy night in. Enjoy!

Tips for the Best Lamb Ragu:

• Quality of Lamb: Using high-quality lamb shoulder will make a significant difference in the flavor of the ragu. Look for lamb that is well-marbled with fat, as this will help to keep it moist and tender during cooking.
• Browning the Lamb: Don’t skip the step of searing the lamb! This is essential for developing a rich, deep flavor in the ragu. Make sure to sear the lamb in batches to avoid overcrowding the pot, which can lower the temperature and prevent proper browning.
• Deglazing the Pot: Deglazing the pot with red wine is another important step for adding flavor to the ragu. Be sure to scrape up all the browned bits from the bottom of the pot, as these contain a lot of flavor.
• Natural Pressure Release: Allowing the Instant Pot to naturally release pressure for 15 minutes helps to prevent the lamb from becoming tough. If you release the pressure too quickly, the lamb may not be as tender.
• Pasta Choice: I prefer using pappardelle, tagliatelle, or rigatoni for this ragu, as these types of pasta are wide and can hold the sauce well. However, you can use any type of pasta that you like.
• Pasta Water: Don’t forget to reserve some pasta water before draining the pasta! This starchy water can be used to thin out the ragu and help it cling to the pasta.
• Make Ahead: This ragu can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually improve as it sits. Simply reheat the ragu before serving.
• Freezing: The ragu can also be frozen for up to 2 months. Thaw it overnight in the refrigerator before reheating.
• Spice Level: Adjust the amount of red pepper flakes to your liking. If you don’t like spicy food, you can omit them altogether.
• Broth Choice: Chicken broth or beef broth can be used in this recipe. I prefer using chicken broth, as it has a lighter flavor that doesn’t overpower the lamb. However, beef broth will add a richer, more intense flavor.

Variations:

• Add Mushrooms: Add sliced mushrooms to the Instant Pot along with the onions, carrots, and celery for a more earthy flavor.
• Add Herbs: Experiment with different herbs, such as thyme, sage, or marjoram.
• Add Vegetables: Add other vegetables, such as zucchini, bell peppers, or eggplant.
• Use Different Meat: While this recipe calls for lamb, you can also use beef, pork, or veal.
• Creamy Ragu: Stir in a dollop of heavy cream or mascarpone cheese at the end for a richer, creamier ragu.

Serving Suggestions:

• Serve with a side of crusty bread for soaking up the delicious sauce.
• Serve with a simple green salad.
• Pair with a glass of red wine.

Conclusion:

This Instant Pot Lamb Ragu isn’t just another pasta sauce; it’s a culinary adventure waiting to happen, and trust me, you absolutely need to experience it. The depth of flavor achieved in such a short amount of time is truly remarkable, transforming humble ingredients into a rich, comforting, and unforgettable meal. The lamb becomes incredibly tender, practically melting into the savory tomato sauce, creating a symphony of textures and tastes that will have you reaching for seconds (and maybe even thirds!).

What makes this recipe a must-try? It’s the perfect blend of convenience and gourmet quality. Forget spending hours simmering a traditional ragu on the stovetop. The Instant Pot does all the heavy lifting, allowing you to enjoy a restaurant-worthy dish with minimal effort. Plus, the pressure cooking intensifies the flavors, resulting in a ragu that tastes like it’s been simmering for days. It’s a weeknight wonder and a weekend showstopper all rolled into one!

But the beauty of this recipe lies not only in its ease and flavor but also in its versatility. While I personally love serving it over wide pappardelle pasta to really capture all that delicious sauce, the possibilities are endless. Consider tossing it with creamy polenta for a comforting and rustic meal. Or, for a lighter option, serve it over zucchini noodles or spaghetti squash. You could even use it as a filling for lasagna or baked ziti for a truly decadent treat.

Looking for variations? Try adding a splash of red wine vinegar towards the end of cooking for a touch of acidity. A pinch of red pepper flakes will add a subtle kick of heat. And for an even richer flavor, consider adding a few tablespoons of mascarpone cheese or heavy cream right before serving. Don’t be afraid to experiment and make it your own! I encourage you to play around with different herbs and spices to create a flavor profile that perfectly suits your taste.

Serving Suggestions:

* Classic: Toss with pappardelle pasta and top with grated Parmesan cheese and fresh parsley.
* Rustic: Serve over creamy polenta with a drizzle of olive oil.
* Light: Serve over zucchini noodles or spaghetti squash.
* Decadent: Use as a filling for lasagna or baked ziti.

Variations:

* Add a splash of red wine vinegar for acidity.
* Add a pinch of red pepper flakes for heat.
* Stir in mascarpone cheese or heavy cream for richness.
* Experiment with different herbs and spices.

I’m confident that this Instant Pot Lamb Ragu will become a new favorite in your household. It’s a guaranteed crowd-pleaser that’s perfect for any occasion, from a cozy family dinner to a special celebration. So, what are you waiting for? Grab your Instant Pot, gather your ingredients, and get ready to experience the magic of this incredible recipe.

And most importantly, I want to hear about your experience! Did you try any variations? What did you serve it with? What did your family think? Share your photos and comments with me – I can’t wait to see what you create! Happy cooking!