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Overhead view of a bowl of lamb ragu with pappardelle pasta

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.
Course Pasta
Cuisine Italian
Keyword cold weather pasta recipes, comfort food, how to cook lamb loin chops, Instant pot recipes
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 to 6 servings
Calories 1181kcal
Author Lauren


  • 1 to 1 ½ pounds lamb loin chops
  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion finely diced
  • 2 cloves garlic minced
  • cup dry red wine
  • 1 24-ounce jar tomato basil sauce the Raos brand is my favorite
  • ½ cup water
  • 1 tablespoon double concentrate tomato paste see notes
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • teaspoon red pepper flakes
  • 1 pound pappardelle pasta
  • additional salt and pepper for seasoning
  • romano cheese for garnish


  • Season + Sear:  Remove the lamb from the packaging and pat with paper towels.  Season both sides with salt and pepper.  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.  Remove from the pot to a plate while you build the sauce.
  • Sauté + Combine:  Add the onion and garlic to the pan.  Sauté for 3 to 5 minutes until the onions are soften and shiny.  Deglaze the pot with the red wine and scrape any bits of meat that might have stuck to the bottom of the pot.  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.  Add tomato paste, salt,  peppers to the pot and stir to combine.  Return the lamb and any drippings on the plate back to the pot.
  • Cook:  Seal the pot with the lid and set the steam valve to 'sealing' position.  Using the 'meat/stew' option cook on high pressure for 35 minutes.  After cooking, let the instant pot naturally decrease pressure for 10 minutes before venting.  Once vented remove the lid.  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:  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.  Add the cooked pasta to the sauce and toss to combine.  Plate and serve with fresh grated romano cheese.


  • Use 2 tablespoons if the tomato paste is not double concentrate.


Calories: 1181kcal | Carbohydrates: 103g | Protein: 47g | Fat: 61g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 221mg | Sodium: 1085mg | Potassium: 1275mg | Fiber: 10g | Sugar: 16g | Vitamin A: 1172IU | Vitamin C: 12mg | Calcium: 132mg | Iron: 6mg