Instant Pot Spaghetti Bolognese
User Reviews
5
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Total Time
20 mins
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Servings
2 - 4
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Calories
560 kcal
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Course
Main Course, Snacks
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Cuisine
Italian-American Fussion
Instant Pot Spaghetti Bolognese
Description
This Instant Pot Spaghetti Bolognese involves browning ground beef with onions, garlic, celery, and mushrooms before adding a seasoned chicken stock mixture containing tomato paste, soy sauce, fish sauce, and Worcestershire sauce. This combination creates a deep, savory flavor profile enhanced by the blend of traditional Italian and Asian-inspired ingredients.
The spaghetti is cooked directly in the sauce under pressure, allowing the noodles to soak up the rich flavors while becoming tender. The sauce develops a robust character from the tomato paste and seasonings, balanced by the sautéed vegetables that add texture and mild sweetness.
This method reduces cooking time and cleanup, ideal for cooks seeking a hearty pasta dish without multiple pots. It suits a main course served with a simple side salad or steamed vegetables. Adjusting the cooking time can accommodate preferences for noodle texture.
Ingredients
- ⅔ pound (300g) spaghetti
- ½ pound ground beef
- 1 onion sliced, small
- 3 cloves garlic , minced
- 1 rib celery , chopped
- 8 white mushrooms , sliced (optional)
- sherry wine
- A pinch oregano dried
- A pinch basil dried
- salt Kosher, to taste
- black pepper Kosher, to taste
- 2 tablespoons olive oil , divided
Chicken Stock Mixture
- 1 cup chicken stock unsalted
- 2 cups water
- 5.5 fl oz can (156ml) tomato paste
- 2 tablespoons soy sauce regular
- 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~ :)
Notes
- For al dente pasta, cook spaghetti separately on the stovetop according to your preferred texture.
- Ensure all spaghetti is submerged in the sauce before pressure cooking to prevent sticking.
- Mix tomato paste thoroughly with liquids before cooking to avoid scorching.
- Consider rating the recipe in comments if tried, to share feedback with others.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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