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 minutesminutes
Cook Time 35 minutesminutes
Total Time 50 minutesminutes
Servings 4to 6 servings
Calories 1181kcal
Author Lauren
Ingredients
1 to 1 ½poundslamb loin chops
2tablespoonsextra virgin olive oil
1yellow onionfinely diced
2clovesgarlicminced
⅓cupdry red wine
1 24-ounce jartomato basil saucethe Raos brand is my favorite
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.
Notes
Use 2 tablespoons if the tomato paste is not double concentrate.