Peel and dice your onion, celery, carrots, and sweet potato and put to one side.

Add your beef cheeks and sauté in the instant pot with extra virgin olive oil. Until you have a good sear on your beef cheeks.

Remove the beef cheeks, put to one side, and then add into the instant pot your onion, celery, and carrots. Then sauté for a couple of minutes to add flavour onto the veggies from the beef cheeks. Cancel the sauté and stir in the garlic. Add in red wine and beef stock and use a silicone spatula to deglaze the instant pot.

Stir in sweet potatoes and then add half the seasonings and stir and then place the beef cheeks on top. Then use the remaining seasoning over the beef cheeks.

Place the lid on the instant pot, set the valve to sealing and cook for 75 minutes.

Then do a 15 minute natural pressure release before removing the remaining pressure.

Then remove the beef cheeks from the instant pot and put to one side. Move what’s left in the instant pot to a blender and blend until you have a creamy sauce.

Cook your pasta according to pasta instructions and then serve the ragu sauce over the pasta. Then slice up the beef cheeks and add on top of the ragu.