Using either the pressure-cooker or slow-cooker function, the Instant Pot allows you to put pasta sauced with a rich, meaty ragù on the table with minimal effort. We use boneless short ribs, which are nicely marbled and rich in flavor. After cooking, the chunks of beef are tender enough to break into bite-size pieces with a wooden spoon. If you have a piece of Parmesan rind, add it along with the meat; it will add depth and savoriness. When the ragù is done, we pressure-cook a pound of pasta directly in the sauce, so there’s no need to boil a separate pot of water. The noodles cook in just minutes, and the starch they release gives the ragù a full, rich consistency. Short, tube-shaped pasta—penne, ziti or rigatoni—work best in this recipe.