Instant Pot bolognese makes a flavorful sauce that tastes like it simmered all day but is so quick and easy to make!
The Instant Pot is a great way to get simmered all day flavor in a lot less time! This easy Instant Pot bolognese recipe is simple but delicious.
It has great long-simmered, flavor. This quick recipe takes just over an hour to make, and it’s a great choice for weeknights or weekends.
This tasty sauce also freezes well. So, you can have half a batch tonight for dinner and freeze the second half for another night!
How to make Instant Pot bolognese
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe with ingredients is given below.
Step 1: Press sauté on the Instant Pot.
Step 2: Once it reads “hot”, add the beef and pork. Cook, stirring to break up, for about 10 minutes or until cooked through and no pink remains.
Step 3: Add the onion, garlic, celery, carrot, salt, and pepper. Sauté for about 5 minutes, until the vegetables are soft.
Step 4: Stir in the wine, and scrape up any browned bits from the bottom of the pot.
Step 5: Layer in the whole tomatoes with juices, Italian seasoning, and tomato paste. Do not stir.
Step 6: Close and lock the lid. Be sure that the pressure release valve is set to sealing.
Press manual high pressure and adjust the cooking time to10 minutes.
Step 7: When the cooking time ends, let the pressure release naturally for 15 minutes. Carefully turn the pressure release valve to venting to release any remaining pressure.
Step 8: Unlock and remove the lid. Use a spoon to smash the tomatoes against the side of the pot.
Step 9: Give the sauce a good stir, and season with additional salt and pepper, if desired.
Tips
- Meat: You can use all ground beef in this recipe if you prefer.
- Carrots: If you’d like less chunky sauce, grate in the carrot after sautéing the vegetables.
- Wine: If you would like to skip the wine, you can substitute an equal amount of chicken broth or beef broth.
- Creamy sauce: If you would like creamier sauce, you can add 2 tablespoons of heavy cream in step 13.
Serving suggestions
Bolognese is traditionally served over fresh tagliatelle. However, it can be served over a tubular pasta like penne or rigatoni or even over spaghetti.
I like to serve it topped with a sprinkle of fresh parsley and grated parmesan cheese.
How to freeze
To freeze the sauce, cook according to the recipe. Let the recipe cool to room temperature and then add to a resealable freezer-safe container.
Seal and freeze for up to 3 months.
Storage
Store any leftover bolognese in an airtight container in the refrigerator. The sauce will keep for up to 4 days when properly stored in the fridge.
More Instant Pot recipes!
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Instant Pot Bolognese
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 pound lean ground beef
- 1 pound ground pork
- 1 medium yellow onion finely diced
- 5 garlic cloves minced
- 2 celery stalks finely diced
- 2 medium carrots peeled and finely diced
- 1 teaspoon kosher salt plus extra as needed
- ½ teaspoon freshly ground black pepper plus extra as needed
- ½ cup dry red wine
- 28 ounce can whole San Marzano tomatoes with liquid
- 1 tablespoon Italian seasoning
- 8 ounce can tomato sauce
- 6 ounce can tomato paste
Instructions
- Press sauté on the Instant Pot.
- Once it reads "hot", drizzle in the olive oil and then add the beef and pork. Cook, stirring to break up, for about 10 minutes or until cooked through and no pink remains.
- Add the onion, garlic, celery, carrot, salt, and pepper.
- Sauté for about 5 minutes, until the vegetables are soft.
- Stir in the wine, and scrape up any browned bits from the bottom of the pot.
- Layer in the whole tomatoes with juices, Italian seasoning, tomato sauce, and tomato paste. Do not stir.
- Close and lock the lid. Be sure that the pressure release valve is set to sealing.
- Press manual high pressure and adjust the cooking time to10 minutes.
- When the cooking time ends, let the pressure release naturally for 15 minutes.
- Carefully turn the pressure release valve to venting to release any remaining pressure.
- Unlock and remove the lid.
- Use a spoon to smash the tomatoes against the side of the pot.
- Give the sauce a good stir, and season with additional salt and pepper, if desired.
Notes
- Meat: You can use all ground beef in this recipe if you prefer.
- Carrots: If you’d like less chunky sauce, grate in the carrot after sautéing the vegetables.
- Wine: If you would like to skip the wine, you can substitute an equal amount of chicken broth or beef broth.
- Creamy sauce: If you would like creamier sauce, you can add 2 tablespoons of heavy cream in step 13.
- Nutrition values are estimates.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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Did You Make This?
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