Instant Pot Bolognese Recipe

Overhead view of spaghetti and instant pot bolognese sauce in a white bowl, garnished with cheese and fresh basil.

Instant Pot Bolognese Recipe

Try Instant Pot Bolognese sauce for your favorite pasta. Normally simmered for hours, this Bolognese can be made in just over an hour using your pressure cooker, with the same delectable result!

Prep Time 20 minutes

Cook Time 55 minutes

Additional Time 10 minutes

Total Time 1 hour 25 minutes

Servings servings

Calories 503kcal

Author Rachel Gurk

Equipment

Ingredients

2 tablespoons olive oil
2 medium carrots, small diced
1 medium onion, small diced
2 celery ribs, small diced
3 sprigs oregano, minced
6 fresh basil leaves, chopped
1 tablespoon minced fresh parsley
4 cloves garlic, chopped
1 teaspoon kosher salt
1 teaspoon anchovy paste
1 lb. (16 oz.) ground beef
1 can (28-oz.) crushed tomatoes
2 tablespoons tomato paste
¼ cup red wine
2 bay leaves
12 oz. dried pasta
Fresh Parmesan cheese, for serving (optional)

Instructions

Set Instant Pot to sauté. Place the olive oil and carrots in the Instant Pot and cook until the carrots are lightly browned, about 5 minutes. Add the onion and celery and cook for 3 minutes, or until the onions and celery are translucent.
Add the oregano, basil, parsley, garlic, salt and anchovy paste, then cook, stirring, until well combined and fragrant, about 1 minute.
Add the ground beef and cook for 5 minutes, or until lightly browned and crumbly. Turn off pressure cooker.
Add the crushed tomatoes, tomato paste, wine and bay leaves and stir until well incorporated. Cover and set the Instant Pot to cook at high pressure for 30 minutes.
About 10 minutes before the Bolognese is ready, prepare the pasta according to the package directions. Once the Bolognese is finished cooking, allow the pressure to release naturally for 10 minutes before venting.
Serve the Bolognese over the pasta and garnish with Parmesan, if desired.

Video

Notes

Recipe from Weeknight Gourmet Dinners, Exciting, Elevated Meals Made Easy, by Meseidy Rivera
In place of the ground beef, try ground veal, pork, turkey, venison, or a mixture of two kinds of meat.
If you'd like to replace fresh herbs with dried, the general rule is to use a third of the amount of fresh herbs called for.
If desired, add milk or cream to the sauce. Gently warm a half cup of whole milk or cream on the stove or in the microwave. When the Bolognese has finished cooking, slowly stir the warm milk into the sauce until incorporated.
Make it Paleo friendly. Omit wine and instead of pasta, serve with "zoodles" (zucchini noodles) or spaghetti squash.
Don't have an Instant Pot? You can easily make this recipe in a heavy Dutch oven on the stove or in a slow cooker. Allow lots of extra time for simmering.

Nutrition