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Instant Pot Spaghetti Bolognese

Instant Pot Spaghetti Bolognese Recipe (Pressure Cooker Spaghetti): Flavorful, Kid-friendly Instant Pot One Pot Meal. Quick easy dinner idea for busy weeknights.

Total Time
20 mins
Servings: 2 - 4
Calories: 560 kcal
Course: Main Course , Snacks
Cuisine: Italian-American Fussion

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

    Cup of Yum
  1. Make Chicken Stock Mixture: Combine unsalted chicken stock, water, tomato paste, regular soy sauce, fish sauce, and Worcestershire sauce in a glass measuring cup.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve Instant Pot Spaghetti: Mix well and serve immediately. Enjoy~ :)

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

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

% 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.