Recipe: Yummy Instant pot Lamb Ragu

Instant pot Lamb Ragu. Instant Pot Lamb Ragu is perfect for comfort food weather. An easy, one pan sauce that rich and full flavored with tender lamb, robust tomato sauce and tender pappardelle pasta. If you read my Instant Pot Review then you know that this Lamb Ragu is one of the recipes that convinced me of the benefits of having an electric slow cooker.

How to make a great instant pot pasta sauce. Making a traditional tasting ragu in the instant pot is really simple. Go for a really deep caramelization: the flavor of the ragu comes from the soffritto. You can have Instant pot Lamb Ragu using 19 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Instant pot Lamb Ragu

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

Instant pot Lamb Ragu This recipe is for the instant pot. Instant Pot Lamb Ragu is perfect for comfort food weather. One pan sauce, rich and full flavored with tender lamb, robust tomato and tender pasta. Pasta Recipes Beef Recipes Italian Recipes Cooking Recipes Healthy Recipes Slow Cooking Sirloin Recipes Fondue Recipes Kabob Recipes.

Instant pot Lamb Ragu instructions

1. 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..
2. Season lamb on all sides generously with salt and pepper..
3. Brown Lamb on all sides for about 5 to 7 min. a side or until browned. Remove lamb and set aside for now..
4. You may need to add a little more oil to the pan to sauté your veggies. Add onions, garlic, carrots and sauté till softened..
5. Next add your tomato paste and cook for 1 to 2 mins..
6. Deglaze the pan with the red wine. Making sure to scrap up all the browned bits..
7. Next add the tomatoes, herbs, and milk and bring sauce to a simmer..
8. Put lid on your instant pot and make sure the valve switched to sealing..
9. Pressure cook or manual button for 120 mins on high. You can do natural release or manual release what ever you prefer..
10. 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..
11. I like to garnish the lamb Ragu with Parmesan cheese and fresh gremolata. Recipe below..
12. Gremolata- chop parsley and garlic finely then add lemon zest, pinch of salt and pepper. Mix together and sprinkle over finished lamb ragu..

And the winner of "Comparison - Stove Top versus Instant Pot Lamb Ragout" is——the INSTANT POT! 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. In a large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside.