MEATY, SAVORY beef ragu served over pasta is a crowdpleasing dinner, but making it can take half a day. This is fine for a leisurely weekend in the kitchen, but what if you want beef ragu on a weeknight? An Instant Pot (electric pressure cooker/multicooker) can take the long cooking time down to just 45 minutes without sacrificing the long-simmered flavor.
Start with beef chuck-eye roast, a cut wechunks to reduce the cooking time. Then, brown just half the beef to create fond (flavorful browned bits) in the pot, while saving time from having to brown all the meat. Set the browned beef aside while you begin to build the sauce in the pot.
