Description
Instant Pot Bolognese is a rich and hearty Italian meat sauce made quickly using a pressure cooker. Packed with ground meat, tomatoes, aromatics, and a splash of wine, it’s perfect for serving over pasta on busy weeknights.
Ingredients
Main Ingredients:
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 1 pound ground beef
- 1/2 pound ground pork (optional)
- 1/2 cup dry red wine
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 1/2 cup whole milk or heavy cream (optional)
- Fresh basil or parsley, chopped (for garnish)
- Freshly grated Parmesan cheese (for serving)
Instructions
- Prepare Vegetables: Set the Instant Pot to ‘Sauté’ mode. Add olive oil, then sauté onion, carrots, and celery for 5–7 minutes until softened.
- Sauté Aromatics: Add garlic and cook for another 1 minute.
- Brown Meat: Add ground beef and pork. Cook, breaking it up with a spoon, until browned and no longer pink.
- Deglaze: Pour in the red wine and cook for 2–3 minutes, scraping up browned bits from the bottom.
- Add Remaining Ingredients: Stir in crushed tomatoes, tomato paste, oregano, thyme, bay leaf, salt, and pepper. Cancel ‘Sauté’ mode.
- Cook Under Pressure: Secure the lid, set the valve to ‘Sealing,’ and cook on ‘Manual’ or ‘Pressure Cook’ for 20 minutes.
- Natural Release: Once done, allow natural pressure release for 10 minutes, then quick release any remaining pressure.
- Finish and Serve: Stir in milk or cream if using, and adjust seasoning if needed. Discard the bay leaf. Serve over cooked pasta, topped with Parmesan and fresh herbs.
Notes
- Use ground turkey or chicken for a lighter version.
- Can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Excellent with spaghetti, fettuccine, or pappardelle.
- Milk or cream adds richness and balances the acidity of the tomatoes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes (plus pressure release)
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup sauce
- Calories: 350
- Sugar: 7g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg
