Instant Pot Spaghetti Bolognese
User Reviews
5.0
276 reviews
Excellent
-
Total Time
20 mins
-
Servings
2 - 4
-
Calories
560 kcal
-
Course
Main Course, Snacks
-
Cuisine
Italian-American Fussion
Instant Pot Spaghetti Bolognese
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Instant Pot Spaghetti Bolognese Recipe (Pressure Cooker Spaghetti): Flavorful, Kid-friendly Instant Pot One Pot Meal. Quick easy dinner idea for busy weeknights.
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Ingredients
- ⅔ pound (300g) Spaghetti
- ½ pound ground beef
- 1 small onion , sliced
- 3 cloves garlic , minced
- 1 rib celery , chopped
- 8 white mushrooms , sliced (optional)
- sherry wine
- A pinch dried oregano
- A pinch dried basil
- Kosher salt and black pepper to taste
- 2 tablespoons olive oil , divided
Chicken Stock Mixture
- 1 cup unsalted chicken stock
- 2 cups water
- 5.5 fl oz can (156ml) tomato paste
- 2 tablespoons Regular soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon Worcestershire sauce
Instructions
- Make Chicken Stock Mixture: Combine unsalted chicken stock, water, tomato paste, regular soy sauce, fish sauce, and Worcestershire sauce in a glass measuring cup.
- Prepare Instant Pot Pressure Cooker: Heat up your pressure cooker (Instant Pot: press the Sauté button), wait until it says HOT. Then, add 1 tbsp olive oil in the pot. Ensure to coat the oil over the whole bottom of the pot.
- Brown Ground Beef: Season the ground beef with kosher salt and black pepper. Partially cook and brown the ground beef for roughly 3 to 4 minutes, then remove from heat.
- Saute Vegetables: Add 1 tbsp olive oil to the pot. Add onion, then season with kosher salt + black pepper. Cook until the onions are softened and brown. Then add garlic and stir until fragrant. Add chopped celery, mushroom, and a pinch of kosher salt + black pepper, then cook for 1 to 2 minutes.
- Deglaze Instant Pot: Add a dash of sherry wine to fully deglaze the bottom of the pot with a wooden spoon. Then allow the wine to reduce.
- Pressure Cook Spaghetti Bolognese: Add in Chicken Stock Mixture, dried oregano, and basil. *Pro Tip: Taste and season here because it'll be harder to season after cooking as the sauce will be absorbed by the spaghetti. Add in ground beef, then add spaghetti by splitting them in half (or you can submerge spaghetti in warm water prior to pressure cooking to soften them). Pressure cook at High Pressure for 6 minutes, then 5 minutes Natural Release.
- Serve Instant Pot Spaghetti: Mix well and serve immediately. Enjoy~ :)
Equipments used:
Notes
- Al Dente Spaghetti: If you prefer al dente spaghetti, cook the spaghetti separately with a pot on stovetop (detailed instructions).
- Prevent Spaghetti From Sticking: Ensure to submerge all the spaghetti into the sauce before closing the lid to cook.
- Mixing Tomato Paste: Mixing 156 ml tomato paste with 3 cups of liquid should be completely safe. However, avoid mixing the tomato paste in if you are afraid of scorching.
- Rate Amy + Jacky's Recipe: If you've tried our recipe, rate the recipe in the Comments section. Thank you!
Nutrition Information
Show Details
Calories
560kcal
(28%)
Carbohydrates
70g
(23%)
Protein
25g
(50%)
Fat
20g
(31%)
Saturated Fat
5g
(25%)
Cholesterol
40mg
(13%)
Sodium
1283mg
(53%)
Potassium
1034mg
(30%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
640IU
(13%)
Vitamin C
13mg
(14%)
Calcium
63mg
(6%)
Iron
4.1mg
(23%)
Nutrition Facts
Serving: 2- 4
Amount Per Serving
Calories 560 kcal
% Daily Value*
| Calories | 560kcal | 28% |
| Carbohydrates | 70g | 23% |
| Protein | 25g | 50% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 40mg | 13% |
| Sodium | 1283mg | 53% |
| Potassium | 1034mg | 22% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 640IU | 13% |
| Vitamin C | 13mg | 14% |
| Calcium | 63mg | 6% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
276 reviews
Excellent
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