Introduction
While traditional Italian ragu calls for hours of simmering on the stovetop, I’ve discovered that the Instant Pot creates the same rich, hearty flavors in a fraction of the time. You’ll love how this keto-friendly version transforms tough chuck roast into tender, flavorful meat that perfectly complements fresh zucchini noodles.
I remember being skeptical about replacing regular pasta with zoodles, but trust me – they’re a game-changer for anyone following a low-carb lifestyle. The spiralized zucchini provides the perfect base for our rich beef ragu, keeping the dish light yet satisfying. Plus, you won’t believe how quickly this comes together on busy weeknights. With just a handful of simple ingredients and your trusty pressure cooker, you’ll have a restaurant-worthy meal that’s both healthy and delicious.
Recipe
A hearty Italian-inspired beef ragu gets a keto-friendly makeover in this simplified Instant Pot recipe. The combination of tender, slow-cooked chuck roast with fresh zucchini noodles creates a satisfying meal that’s both low in carbs and rich in flavor.
The pressure cooking method transforms tough beef into melt-in-your-mouth perfection while developing deep, complex flavors in the tomato-based sauce. This dish stays true to traditional Italian cooking while eliminating the carbs found in regular pasta, making it perfect for those following a ketogenic diet.
- 2 lbs chuck roast, cut into large chunks
- 2 (14 oz) cans crushed tomatoes
- 1 large onion, diced
- 4 large zucchini
- 2 tablespoons Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
Set Instant Pot to sauté mode and heat olive oil. Season beef chunks with salt and pepper, then brown on all sides. Add diced onion and cook until translucent. Add crushed tomatoes and Italian seasoning, stirring to combine. Close lid and set to high pressure for 45 minutes. Allow 10-minute natural release, then quick release remaining pressure. Shred beef using two forks. While sauce simmers on sauté mode to thicken, spiralize zucchini into noodles. Serve hot ragu over fresh zucchini noodles.
Salt the spiralized zucchini and let drain in a colander for 15 minutes before serving to prevent watery sauce. Cook zucchini noodles just before serving to maintain proper texture. The ragu portion can be made ahead and frozen for up to 3 months. For best results, taste and adjust seasoning after pressure cooking, as flavors intensify during the cooking process.
Prep Time
Total prep time for this Keto Instant Pot Beef Ragu comes in at around 30 minutes, which includes cutting the chuck roast into chunks, dicing the onion, and spiralizing the zucchini noodles.
You’ll want to budget about 10 minutes to trim and cut the beef into roughly 2-inch pieces. The onion prep takes just 5 minutes – a sharp knife makes quick work of it. For the zucchini, you’ll need about 15 minutes to spiralize all four of them. If you’re planning to salt your zoodles (which I highly recommend), add an extra 15 minutes of draining time to your schedule. While they’re draining, you can focus on getting your other ingredients measured and ready to go.
Equipment needed
To make this delicious keto ragu, you’ll need a minimum 6-quart Instant Pot as your main piece of equipment. You’ll also need a spiralizer to transform those zucchini into perfect pasta-like strands – I recommend a countertop model with multiple blade options for the best results.
Don’t forget these essential tools:
- Large cutting board and sharp knife for prepping meat and vegetables
- Two forks for shredding the cooked beef
- Large colander for draining the zoodles
- Measuring spoons for seasonings
- Heavy-duty wooden spoon or spatula for sautéing
- Storage containers if you’re planning to freeze portions
While you could use pre-spiralized zucchini noodles, I find having your own spiralizer gives you the freshest results and saves money in the long run.
Basic Cooking Method and Time
Making this keto beef ragu couldn’t be simpler, with just 45 minutes of pressure cooking time followed by a 10-minute natural release. You’ll start by browning your beef chunks using the Instant Pot’s sauté function – don’t skip this step, as it adds incredible depth of flavor. Once you’ve added your tomatoes, onions, and seasonings, you’ll lock the lid and let the Instant Pot work its magic.
While your ragu cooks, you’ll have plenty of time to prep your zucchini noodles and let them drain. After the cooking time is up and pressure releases naturally, you’ll shred the tender beef and simmer the sauce until it reaches your desired thickness. The entire process takes about an hour, including prep time.
Cooking Steps
Let’s break down this simple process into clear, manageable steps. First, cut your chuck roast into large chunks and brown them in your Instant Pot using the sauté mode. Once the meat’s nicely browned, toss in your diced onion, crushed tomatoes, and Italian seasoning.
Close that lid and set your pot to high pressure for 45 minutes. After cooking, let it naturally release for 10 minutes. When you open the lid, you’ll be greeted with tender beef that’s ready for shredding with two forks. While your sauce thickens on sauté mode, prep your zucchini noodles. Remember to salt them and let them drain for 15 minutes – trust me, this step makes a huge difference in preventing soggy zoodles. Finally, divide those zoodles into bowls and top with your steaming ragu.
Step 1. Brown Beef Until Seared
Properly searing your beef chunks creates a delicious foundation of flavor for this keto ragu. With your Instant Pot set to sauté mode, you’ll want to work in batches to avoid overcrowding the pot. I’ve learned that giving each chunk enough space is essential for developing that perfect brown crust.
Place the seasoned beef chunks in a single layer and don’t move them for 3-4 minutes until they’ve developed a rich, dark sear. Once the first side is done, flip each piece to brown the remaining sides. You’ll know you’re doing it right when you see a deep golden-brown color and the meat releases easily from the pot’s bottom. Trust me, those extra few minutes of browning will pay off in the rich, complex flavors of your finished ragu.
Step 2. Add Aromatics and Tomatoes
Once your beef has developed that perfect sear, it’s time to add the aromatic foundation of your ragu. Toss in your diced onions right next to the browned meat, letting them soften and pick up those flavorful brown bits from the bottom of the pot. You’ll know they’re ready when they turn translucent and release their sweet aroma.
Now comes the game-changing moment – pour in those two cans of crushed tomatoes. I love watching how the rich red sauce immediately starts to bubble and mingle with the beef and onions. Sprinkle the Italian seasoning evenly across the surface, and you’ll notice how the herbs instantly release their fragrant oils. Don’t worry if the mixture looks a bit loose at this point; it’ll reduce and intensify during pressure cooking.
Step 3. Pressure Cook on High
Securing the Instant Pot lid properly marks the start of transforming your beef into tender, flavorful perfection. Once you’ve got that satisfying click of the lid locking into place, set your pot to high pressure and adjust the cooking time to 45 minutes. I’ve found this timing works perfectly for those chunky pieces of chuck roast we prepared earlier.
When the timer beeps, resist the urge to release the pressure right away. Let it naturally release for 10 minutes – trust me, this extra patience pays off in tenderness. During this time, the meat continues to soften while the flavors meld together beautifully. I learned the hard way that rushing this step can lead to tough meat, so take your time and let science do its thing.
Step 4. Release Pressure and Shred
After those 10 minutes of natural release, you’ll want to give your pot a final quick release by carefully turning the valve to “venting.” I always use a wooden spoon to do this – learned that trick after a steam burn scared me half to death!
Once it’s safe to open the lid, you’ll find your beef chunks have transformed into tender, melt-in-your-mouth meat. Grab two forks and start shredding – it should fall apart easily with minimal effort. I like to remove the bigger pieces to a cutting board first, shred them there, then return them to the sauce. Give everything a good stir to combine. The meat will continue absorbing those amazing flavors as you let the sauce simmer for a few minutes on sauté mode.
Step 5. Make Zucchini Noodles
While your ragu simmers to perfection, it’s time to transform those fresh zucchini into tender noodles. You’ll want to spiralize your zucchini using either a handheld spiralizer or a countertop version – both work great for creating those perfect pasta-like strands.
Here’s a pro tip I’ve learned from experience: don’t skip the salting step. Place your freshly spiralized zoodles in a colander, sprinkle them with salt, and let them drain for 15 minutes. This draws out excess moisture that could water down your delicious ragu. After draining, give them a quick pat with paper towels. I like to keep my zoodles raw for the best texture, but if you prefer them softer, you can give them a quick 1-minute sauté in a pan.
Customization Options
Though this Keto Beef Ragu is delicious as-is, I’ve discovered several ways to customize it to your taste preferences. You can add diced carrots and celery with the onions for a traditional mirepoix base, or toss in some mushrooms for an earthier flavor. I love adding red wine to deepen the sauce, and fresh herbs like basil and oregano really brighten things up.
For heat lovers, try adding red pepper flakes or diced chilies. You can also experiment with different proteins – I’ve made this with ground beef, Italian sausage, or even turkey for a lighter version. Want more vegetables? Try mixing in roasted bell peppers or eggplant. Just remember to keep track of your carb count if you’re strictly following keto.
Ingredients list (with precise measurements)
Since precision is key for achieving the perfect keto beef ragu, I’ve measured out exactly what you’ll need for this hearty dish. I’ve tested these proportions multiple times in my kitchen to guarantee they’ll work perfectly in yours:
- 2 pounds chuck roast, cut into 2-inch chunks
- 2 (14 oz) cans crushed tomatoes
- 1 large yellow onion, finely diced
- 4 large zucchini (about 2 pounds total)
- 2 tablespoons Italian seasoning blend
- 2 tablespoons olive oil for browning
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
You’ll want to have everything measured and ready before you start cooking – trust me, this makes the process so much smoother when you’re working with your Instant Pot.
Storage Information
After you’ve enjoyed this delicious keto beef ragu, you’ll be happy to know it stores beautifully for future meals. You can keep the leftover ragu in an airtight container in your refrigerator for up to 4 days, making it perfect for meal prep and busy weeknight dinners.
If you’d like to extend its life even further, you can freeze portions of the beef ragu for up to 3 months. Just make sure you store it in freezer-safe containers or heavy-duty freezer bags, removing as much air as possible to prevent freezer burn. When you’re ready to enjoy it again, thaw overnight in the refrigerator and reheat gently on the stovetop. Remember to prepare fresh zucchini noodles just before serving, as they don’t freeze or store well once spiralized.
Health Benefits or Special Features
This keto beef ragu isn’t just a tasty meal – it’s packed with nutritional benefits that’ll make you feel great about serving it to your family. You’ll get plenty of protein from the chuck roast, which helps maintain muscle mass and keeps you feeling satisfied. The zucchini noodles are low in carbs but rich in vitamins A and C, while also providing a healthy dose of potassium and fiber.
What you’ll love most is how this dish fits perfectly into your keto lifestyle without sacrificing flavor. At less than 10g of net carbs per serving, you can enjoy a hearty Italian-style meal while staying in ketosis. Plus, the slow-cooking process breaks down the meat’s tough fibers, making it easier to digest and releasing beneficial nutrients into the sauce.
Prep Time
While the total cooking time for this keto beef ragu is about an hour, you’ll only need 15-20 minutes of hands-on prep time to get everything ready. You’ll spend about 10 minutes cutting the chuck roast into chunks and dicing the onion. Then, it’s just a matter of browning the meat in your Instant Pot, which takes roughly 5-7 minutes.
The zucchini prep is super quick too. I’ve found that a spiralizer makes quick work of turning those zucchini into perfect noodles – it’ll take you just 3-4 minutes to transform all four zucchini into zoodles. If you’re planning to salt and drain them (which I recommend), you can do this while the ragu is cooking.
Cook Time
The actual cooking time for this keto beef ragu breaks down into three main phases. You’ll start with about 10 minutes of browning the beef chunks on sauté mode, making sure to get that perfect golden crust on all sides. Next comes the pressure cooking phase – 45 minutes under high pressure followed by a 10-minute natural release. Finally, you’ll spend about 5-10 minutes simmering the sauce to thicken while you prep your zoodles.
The total cook time comes to around 70 minutes, but don’t worry – most of it is hands-off. I love that I can use this time to catch up on other tasks while the Instant Pot works its magic, transforming that tough chuck roast into tender, flavorful strands of beef.
Total Time
From start to finish, you’ll need approximately 90 minutes to complete this keto beef ragu recipe. While that might seem long, most of this time is hands-off cooking in your Instant Pot. You’ll spend about 15 minutes prepping ingredients and browning the meat, followed by 45 minutes of pressure cooking and a 10-minute natural release. During the final simmer, you can prepare your zucchini noodles, which takes roughly 20 minutes including the salting and draining time.
Don’t let the total time discourage you – this recipe is perfect for busy weeknights because you can tackle other tasks while your Instant Pot does the heavy lifting. Plus, the leftovers are even better the next day, making it worth the initial time investment.
Yield
Serving 6-8 generous portions, this hearty keto beef ragu recipe guarantees you’ll have plenty for the whole family with potential leftovers for lunch the next day. You’ll love how the rich sauce stretches across multiple meals, making it perfect for batch cooking and meal prep.
Each serving gives you about 1½ cups of meat sauce paired with 1 cup of zucchini noodles, which is plenty filling while keeping your carbs in check. If you’re feeding a smaller household, don’t worry – the leftovers freeze beautifully in individual portions. I often divide the extra servings into airtight containers and pop them in the freezer, where they’ll stay fresh for up to three months. Just remember to make fresh zoodles when you’re ready to enjoy them again.
Final Thoughts
Whether you’re new to keto cooking or a seasoned pro, this Instant Pot beef ragu recipe will quickly become one of your go-to comfort meals. You’ll love how the tender meat and rich sauce combine with fresh zucchini noodles to create a satisfying Italian dish that won’t kick you out of ketosis.
Don’t be surprised if your family requests this recipe regularly – it’s that good! The leftovers taste even better the next day as the flavors continue to develop. I recommend making a double batch and freezing portions for busy weeknights. Just remember to prepare fresh zoodles each time you serve it. With minimal prep work and maximum flavor, this keto-friendly ragu proves that healthy eating doesn’t mean sacrificing taste or comfort.
Frequently Asked Questions
Can I Use a Different Cut of Meat Besides Chuck Roast?
You can substitute chuck roast with brisket, short ribs, or bottom round – any tough, marbled cut that’ll break down during slow cooking works well.
Will Regular Pasta Work Instead of Zucchini Noodles?
You can use regular pasta instead of zucchini noodles, but you’ll lose the low-carb, keto-friendly benefits. The rich beef ragu sauce pairs wonderfully with any type of pasta.
How Spicy Is This Dish Naturally?
Like a gentle summer breeze, you’ll find this dish isn’t spicy at all. The Italian seasoning adds savory herbs and warmth, but you can easily add red pepper flakes for heat if desired.
Can I Make This Recipe in a Slow Cooker?
You can make this in a slow cooker. Just brown the meat first, then combine all ingredients except zucchini. Cook on low for 8 hours. Prepare zoodles just before serving.
Are There Dairy-Free Alternatives for Making the Sauce Creamier?
You can add coconut milk or pureed cauliflower to create creaminess without dairy. Nutritional yeast will give a cheesy flavor, while coconut cream offers richness to your sauce.
Conclusion
You won’t believe the coincidence – just as I was perfecting this recipe, my Italian neighbor dropped by with her family’s traditional ragu recipe. While comparing notes, we discovered this keto version captures all the authentic flavors she remembered from her childhood. Now you’ve got a versatile, healthy dish that’ll satisfy both carb-lovers and keto followers alike. Give it a try – your family might not even notice the zoodles!
