Harissa Beef Ragu with Pappardelle for Multicooker or InstantPot® Recipe

Harissa Beef Ragu with Pappardelle for Multicooker or InstantPot®

Serves 6

We like to use Mina brand Hot Harissa for this recipe. Try the mild version if you prefer, and adjust the amount to your taste.


  • 2 pounds boneless beef chuck roast, cut into 1 inch cubes
  • 1/2 tsp salt, more to taste
  • Pepper, to taste
  • 3 Tbsp Metropolitan Market Extra Virgin Olive Oil, more to toss with pasta
  • 1 large onion, thinly sliced, about 2 cups
  • 1 (28-ounce) can Metropolitan Market Diced Tomatoes, with liquid,divided
  • 2 Tbsp hot harissa, more to taste
  • 1/2 cup pitted Kalamata olives, halved
  • 2 Tbsp drained capers
  • 3/4 cup chopped parsley
  • 1 lb dried pappardelle pasta, or other wide flat pasta
  • 1/2 cup Greek yogurt


  1. Season beef with 1/2 tsp salt and pepper, to taste. Using sauté or browning function, heat olive oil in multicooker until hot. Add half of the beef and cook for 3-4 minutes, turning to brown all sides. Remove to a plate. Repeat with remaining beef and remove to plate.
  2. Add onion to pot and sauté, stirring often, until soft and caramelized, about 8 minutes. Stir in half of the tomatoes and 2 Tbsp harissa. Continue to cook, stirring often, for 3 minutes or until the tomatoes start to break down. Stir in beef, olives, and capers.
  3. To pressure cook, lock the lid in place and set pressure release valve to seal. Select high pressure-cook function and cook for 45 minutes. (Cook pasta, step 5, during the last 20 minutes of cooking time.)
  4. Press cancel/turn off multicooker. Quick-release pressure according to manufacturer’s directions. Remove lid, allowing steam to escape away from you. Remove meat to a large, warm bowl. Add remaining tomatoes to the sauce in multicooker. On sauté or browning function, bring sauce to a simmer and cook until reduced to a thick consistency. Turn off multicooker. Taste and add more harissa, salt, and pepper, as you like. Stir in 1/2 cup parsley. Pour sauce over beef and toss gently to combine.
  5. Cook pappardelle in a large pot of boiling, salted water as package directs. Drain well, transfer to a large warm bowl, and toss with a little olive oil to prevent sticking.
  6. To serve, add cooked harissa beef to pasta and toss gently.
  7. Serve, topped with a spoonful of yogurt and sprinkle of parsley.


Amount Per Serving (based on 6 servings)
Calories: 510
Fat: 21 g
Saturated Fat: 4.5 g
Cholesterol: 115 mg
Sodium: 680 mg
Carbohydrates: 41 g
Fiber: 3 g
Sugar: 7 g
Protein: 39 g
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Ratings and Reviews

“The only ragu i've ever had that was better than this was at a hole-in-the-wall restaurant in naples. ”

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