Step 1

Combine all ingredients into the base of your Instant Pot. Stir to combine. Do not sub tomato sauce for diced tomatoes or the sauce may scorch.

Step 2

Secure the lid to your Instant Pot. Set the valve to sealing. Set the machine to 45 minutes, high pressure. 60 minutes if your beef is frozen.

Step 3

When the pressure cycle is complete, let it naturally pressure release for 10 minutes. You don't want tomato sauce on your roof!

Step 4

After 10 minutes, carefully quick release the remaining pressure.

Step 5

Using 2 forks, shred the beef up a bit, or leave it in the pieces, your choice!

Step 6

Serve your ragu on a bed of pasta noodles of choice!

Step 7

Place all of the ingredients into a gallon size freezer zip bag.

Step 8

Label the bag, and lay flat to freeze.

Step 9

Store frozen for up to 4 months.

Step 10

To cook, allow to thaw overnight in the fridge, and then follow the "make it now" instructions above.