Instant Pot Bolognese
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
8 servings
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Course
Main Course
Instant Pot Bolognese
Description
The Instant Pot Bolognese recipe starts by sautéing diced onion, carrot, and celery in butter until soft, building a savory foundation. Ground beef, pork, and pancetta are then browned to enhance the meat’s flavor and texture. Tomato paste and a blend of garlic, oregano, red pepper flakes, nutmeg, and cinnamon add aromatic complexity. Dry red wine is incorporated and reduced to concentrate the flavor before adding crushed tomatoes and beef stock. The sauce cooks under high pressure to meld the ingredients thoroughly and tenderize the meat. After pressure cooking, the sauce is simmered to thicken and finished with heavy cream and fresh parsley, yielding a smooth and balanced sauce.
This Bolognese sauce is rich and meaty with gentle warmth from the spices, and its creamy finish softens the acidity of the tomatoes. It pairs well with wide pasta noodles that catch the sauce or can be used layered in lasagna. The pressure cooker method saves time compared to traditional slow cooking, making it practical for home cooks who want depth of flavor without long simmering.
For best results, taste and adjust seasoning at the end, especially salt and pepper. The creamy texture allows the sauce to coat pasta evenly, offering a comforting meal suitable for family dinners or casual gatherings.
Ingredients
- 1 ½ tablespoons butter unsalted
- 1 sweet onion diced
- 1 carrot diced
- 1 celery diced, rib
- 1 pound ground beef lean
- ½ pound ground pork
- 4 ounces pancetta diced
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- ¼ cup tomato paste
- 3 cloves garlic minced
- 2 teaspoons oregano dried
- ¼ teaspoon red pepper flakes crushed
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cinnamon
- ¾ cups red wine dry
- 1 (28-ounce) can crushed tomatoes
- ½ cup beef stock
- ¼ cup heavy cream
- 2 tablespoons parsley chopped fresh leaves
Instructions
- Set a 6-qt Instant Pot® to the high saute setting. Melt butter; add onion, carrot and celery, and cook, stirring often, until onions have become translucent, about 3-4 minutes.
- Add ground beef, pork, pancetta, 1 teaspoon salt and 1/2 teaspoon pepper, and cook until browned, about 5-10 minutes, making sure to crumble the beef and pork as it cooks; drain excess fat.
- Stir in tomato paste, garlic, oregano, red pepper flakes, nutmeg and cinnamon until fragrant, about 1 minute.
- Stir in wine, scraping any browned bits from the bottom of the pot, and cook until reduced, about 2 minutes.
- Stir in crushed tomatoes and beef stock. Select manual setting; adjust pressure to high, and set time for 20 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Select low sauté setting; simmer, uncovered, stirring often, until thickened to desired consistency, about 5-10 minutes. Stir in heavy cream and parsley; season with salt and pepper, to taste.
- Serve immediately.
User Reviews
Overall Rating
4.9
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