Step 1

Add 1 tablespoon oil to the instant pot cooking vessel. Heat the oil using the saute function.

Step 2

Pat the beef dry using a paper towel, and season with salt and pepper.

Step 3

Add the beef to the instant pot, and brown for 4 - 5 minutes per side

Step 4

Once browned, remove using tongs and place on a plate.

Step 5

Repeat with remaining pieces.

Step 6

After browning all of the beef, add the remaining 1 tablespoon of oil, if needed, and saute the onion for 2 minutes.

Step 7

Add the carrot, celery, garlic, and saute for an additional 2 minutes.

Step 8

Add the red wine, and stir to combine using a wooden spoon to scrape any of the browned bits from the bottom.

Step 9

Simmer the vegetable and wine mixture for 10 minutes, then return the beef to the pan along with any accumulated juices.

Step 10

Stir in the beef broth, tomatoes, balsamic vinegar, thyme, and bay leaves.

Step 11

Place the lid on the instant pot, locking to secure it. Make sure the vent is set to the sealed position.

Step 12

Switch the Instant Pot to "pressure cook," on high and set for 60 minutes.

Step 13

After cooking for 60 minutes, allow the pressure to naturally release for 10 minutes (if you are new to Instant Pot, that means to just let it sit there and do nothing).

Step 14

After 10 minutes, switch the vent from seal to pressure release and release all of the remaining pressure before opening the lid.

Step 15

Remove and discard the thyme stems and the bay leaves. Using two forks, shred the beef, add the parsley, and stir it into the sauce.

Step 16

With the lid off, set the Instant Pot to "keep warm," while you cook the pasta.

Step 17

Cook the pasta according to package instructions.

Step 18

Reserve 1/2 cup water before draining the pasta, then drain the pasta thoroughly.

Step 19

Return the pasta to the pot. Stir in the butter until melted.

Step 20

Then, add 6 tablespoons of parmesan cheese and gently combine.

Step 21

Stir in some of the reserved pasta water, as needed, to loosen the noodles.

Step 22

Serve pasta with the Italian Beef Ragu spooned over top. Garnish each bowl with the remaining parmesan cheese and a sprinkling of fresh parsley, if desired.