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Pasta • Italian

Instant Pot Lamb Ragu with Pappardelle Recipe

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.

4.8 from 142 votes
50 mins
Total Time
4
Servings
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Instant Pot Lamb Ragu with Pappardelle

How to Make the Best Instant Pot Lamb Ragu with Pappardelle

This Instant Pot Lamb Ragu with Pappardelle is the ultimate comfort food dish, bringing together tender lamb, rich tomato sauce, and delicate pasta in one convenient meal. The beauty of this recipe lies in its simplicity—you build the sauce right in the Instant Pot, creating a cohesive dish with minimal cleanup.

The lamb loin chops sear beautifully on the sauté setting, developing a golden crust that locks in flavor. As they braise under pressure with the robust tomato sauce and red wine, they become incredibly tender and infuse the sauce with their rich, meaty essence. The pappardelle’s wide ribbons are perfect for catching every drop of this luxurious ragu.

Perfect for a weeknight dinner that tastes like you’ve been cooking for hours, this Instant Pot version cuts the preparation time significantly without sacrificing any of the depth and warmth that makes lamb ragu so beloved in Italian cooking.

Instant Pot Lamb Ragu with Pappardelle

Instant Pot Lamb Ragu with Pappardelle

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.

4.8 from 142 votes
CoursePasta
CuisineItalian
Keywordcold weather pasta recipes, comfort food, how to cook lamb loin chops, instant pot recipes
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings4 servings
Calories1181kcal
AuthorAlex Raeburn
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Ingredients

Lamb Ragu

For Serving

Instructions

Season & Sear

  1. Remove the lamb from the packaging and pat with paper towels. Season both sides with salt and pepper.
  2. Heat the olive oil in the instant pot on normal 'Sauté'. Once the oil is shimmering, sear the lamb on both sides until brown, about 2 to 3 minutes.
  3. Remove from the pot to a plate while you build the sauce.

Sauté & Combine

  1. Add the onion and garlic to the pan. Sauté for 3 to 5 minutes until the onions are softened and shiny.
  2. Deglaze the pot with the red wine and scrape any bits of meat that might have stuck to the bottom of the pot.
  3. Add the jarred tomato sauce to the pot then add the water to the jar. With the lid on the jar, shake to get any remaining sauce out of the jar and pour into the pot.
  4. Add tomato paste, salt, and peppers to the pot and stir to combine.
  5. Return the lamb and any drippings on the plate back to the pot.

Cook Under Pressure

  1. Seal the pot with the lid and set the steam valve to 'sealing' position.
  2. Using the 'meat/stew' option cook on high pressure for 35 minutes.
  3. After cooking, let the instant pot naturally decrease pressure for 10 minutes before venting.
  4. Once vented, remove the lid.
  5. Towards the end of the cooking process bring a large pot of salted water to boil on the stove top. Cook pappardelle pasta to the package instructions for 'al dente' pasta.

Toss & Plate

  1. Using tongs, remove the lamb from the sauce and pull the meat apart into small bite sized pieces. Discard the bones and return the meat and any drippings back to the sauce.
  2. Add the cooked pasta to the sauce and toss to combine.
  3. Plate and serve with fresh grated romano cheese.

Notes

  • Use quality tomato basil sauce like Rao's brand for the best flavor
  • Double concentrate tomato paste adds depth to the sauce
  • Naturally releasing pressure for 10 minutes keeps the lamb tender
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