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A fork holding a twirl of spaghetti topped with Instant Pot bolognese.
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Instant Pot Bolognese

Instant Pot bolognese makes a flavorful sauce that tastes like it simmered all day but is so quick and easy to make!
Course Main Course
Cuisine American, Italian
Prep Time 15 minutes
Cook Time 25 minutes
Pressure Release 15 minutes
Total Time 1 hour 10 minutes
Servings 10 servings
Calories 25kcal
Author Kate at Eating in an Instant

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

Serving: 1serving | Calories: 25kcal | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 0.1mg | Potassium: 0.03mg | Calcium: 0.03mg | Iron: 0.02mg