This Instant Pot lamb ragu recipe provides you with a hearty sauce in a remarkably short amount of time. The flavor is rich, deep, and incredibly satisfying. My Instant Pot has quickly become my preferred kitchen appliance. It significantly reduces cooking times for various dishes, allowing me to prepare them whenever I please!
This remarkable kitchen device somehow manages to infuse hearty dishes with flavor as if they had been simmering on the stove all day. I was pleasantly surprised at how juicy and tender my pork chops and brisket turned out after cooking them in the Instant Pot, even though the cooking time was cut in half!
Why you’ll adore this lamb ragu recipe: Straight from my mom’s kitchen, this lamb ragu is undeniably one of the finest. The meat practically melts in your mouth, and for such an elegant dish, you’ll be amazed at how little hands-on effort it requires!
It’s bursting with flavor. The lamb simmers with the vegetables in the pressure cooker, creating a flavor that’s truly out of this world. The pressure cooker ensures that the meat absorbs all the spices, broth, and vegetables to create an exceptionally tasty ragu.
Super speedy. Unlike traditional ragu, this dish doesn’t require hours of simmering on the stove. The Instant Pot allows you to whip up this hearty sauce in under an hour.
A healthy choice. Cooking in the Instant Pot eliminates the need for excessive oil and butter. Only a minimal amount of oil is used to prepare this heartwarming dish.
Ingredients needed: While the ingredient list may appear lengthy, it’s essential for creating the meaty and hearty sauce, and you won’t regret it! Here’s what you’ll require:
- Lamb shoulder, cut into chunks (you can sometimes find pre-cut options at certain butchers or grocery stores).
- Salt and pepper for seasoning the lamb and vegetables.
- Olive oil for sautéing and searing in the Instant Pot.
- Fresh garlic.
- Onion, carrot, and celery to build a flavorful base for the dish.
- Beef broth to enhance the lamb’s flavor.
- Canned diced tomatoes (opt for good-quality ones).
- Tomato paste (a little goes a long way).
- Italian seasoning for a delightful blend of flavors.
- Sugar, bay leaves, and a bouillon cube to enrich the sauce.
Here’s how to prepare it:
- Sauté in the Instant Pot: Using the sauté function on the Instant Pot, heat up some olive oil. Once it’s hot, add garlic, onions, carrots, and celery. Sauté the vegetables until they become tender. Add the lamb to the pot and sear it on all sides.
- Add the remaining ingredients: After searing the lamb, add all the remaining ingredients to the pot, including beef broth, diced tomatoes, tomato paste, Italian seasoning, sugar, bay leaves, and a bouillon cube. Stir everything together thoroughly.
- Pressure cook the ragu and shred the lamb: Let the Instant Pot cook on high pressure for 25 minutes. After 25 minutes, allow the pressure to naturally release for 10 minutes, followed by a quick release. Open the pot and use two forks to shred the lamb chunks. Remove any sinew or pieces of fat.
- Prepare the pasta and combine: While the lamb mixture sits, cook the pappardelle according to the package instructions. Transfer the lamb ragu to a large pot or Dutch oven. Add the cooked pasta along with ¼-½ cup of pasta water. Use a wooden spoon to combine the mixture, ensuring the sauce is evenly distributed.
Tips for the best results:
- Don’t overfill the Instant Pot. Make sure it’s not more than 2/3 full to prevent any issues. Adjust the size of lamb chunks as needed. Overfilling can lead to problems with the lid.
- Take your time with searing. Ensure the Instant Pot is hot when searing the lamb. Allow the lamb to sear on all sides to seal in the flavor. Patience pays off in this recipe.
- Taste for seasoning. If the lamb ragu lacks full flavor, simply add more salt and pepper to balance the meat’s flavor and enhance the ragu’s taste.
Flavor variations: This dish is a classic combination, so there isn’t much room for flavor variations. However, you can make a few substitutions if desired. For a low-carb option, skip the pasta and use zucchini noodles, low-carb noodles, or spaghetti squash. These make excellent vessels for the sauce. If you’re not a fan of lamb or can’t find it in the store, beef chunks can be used as a substitute. They offer a similar flavor profile and texture, creating a fantastic ragu.
Storage instructions:
- To store: Keep any leftover sauce separate from the pasta in an airtight container. The sauce should remain fresh for 3-5 days when refrigerated.
- To reheat: Add the pasta and sauce to a pan and gently reheat over medium-low heat. Alternatively, you can reheat the sauce separately in a saucepan.
- To freeze: Freeze the sauce in an airtight container for 2-3 months. Ensure the sauce cools completely before placing it in the container.
Leftover ideas: Due to the rich and meaty flavor of the ragu, it’s quite versatile and can be used in other dishes. Leftovers are great for making quesadillas, grilled cheese sandwiches (seriously, it’s a game-changer!), or even as a pizza topping.
