Instant Pot Turkey Bolognese Freezer Meal

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5 from 6 votes

I love deep, rich in flavor meat sauces…but they can be so high in fat! Bolognese is usually a dish I have to kick to the curb during my New Year’s Resolution months (you know, while the motivation lasts…), but not anymore! I have discovered a way around all the extra calories and sodium…The answer? Instant Pot Turkey Bolognese.

Prep Time

20 mins

Cook Time

25 mins

Total Time

45 mins

Servings: 6 servings

Calories: 492 kcal

Course: Dinner

Cuisine: Italian, International

Ingredients

1 tbsp olive oil 15 ml
1 onion pureed, large
1-1/2 tsp garlic minced, about 3 cloves
2 lbs. ground turkey
2 lices Bacon uncooked, minced
1 cup water
1/2 cup red wine vinegar
12 oz carrot frozen, diced
15 oz diced tomatoes canned, with juices
12 oz tomato paste canned
15 oz tomato sauce canned
2 tsp honey
2 tbsp rosemary crushed
2 tbsp oregano
1 tsp fennel seed crushed

On serving day & garnish

8 oz egg noodles optional, for serving day
parsley optional, fresh chopped
black pepper to taste
salt to taste

Instructions

Cup of Yum

Mince bacon.
Peel and quarter onion. Using a high-powered blender or food processor puree onion until smooth.

MAKE IT NOW

INSTANT POT: Set Instant Pot to “Sauté”, and add oil. Sauté onions and garlic until the onions are translucent. Add ground turkey and minced bacon, and cook until meats are browned and bacon crispy. Add water and red wine vinegar and continue to cook for 4-5 minutes and pot is de-glazed. Add carrots, tomatoes, tomato paste, tomato sauce, honey, rosemary, oregano and fennel. Stir to combine. Seal pressure cooker. Cook on manual (High) for 25 minutes. Let it naturally release, about 10 minutes. Serve over pasta and garnish with fresh parsley if desired.
SLOW COOKER: To make in slow cooker instead of instant pot sauté onions and garlic in a large skillet on medium-high until the onions are translucent. Add ground turkey and bacon, and cook until meats are browned and bacon crispy. Add meat, onion-mixture, water, red wine vinegar, carrots, tomatoes, tomato paste, tomato sauce, honey, rosemary, oregano and fennel to slow cooker. Cook on LOW for 5-6 hours or on High for 3-4 hours, until sauce is bubbly and rich in color.

MAKE IT A FREEZER MEAL

Sauté onions and garlic in a large skillet with oil on medium-high until the onions are translucent. Add ground beef and minced bacon, and cook together until meats are browned and bacon crispy. Allow to cool completely. Add meat, onion-mixture, water, red wine vinegar, carrots, tomatoes, tomato paste, tomato sauce, honey, rosemary, oregano and into a labeled gallon-size (4 L) freezer bag; swish to mix. Seal, removing as much air as possible, and freeze.

THAW AND COOK

Place bag in the refrigerator for at least 12 hours or up to 24 hours to thaw or "Quick thaw" by running bag under water until meal can be broken apart.
INSTANT POT: Transfer contents into instant pot or pressure cooker. Seal pressure cooker. Cook on manual (High) for 25 minutes. Let it naturally release, about 10 minutes. Serve over pasta and garnish with fresh parsley if desired.
SLOW COOKER: To make in slow cooker instead of instant pot cook on LOW for 5-6 hours or on High for 3-4 hours, until sauce is bubbly and rich in color.

Nutrition Information

Calories 492kcal (25%) Carbohydrates 55g (18%) Protein 46g (92%) Fat 10g (15%) Saturated Fat 2g (10%) Cholesterol 119mg (40%) Sodium 1099mg (46%) Potassium 1743mg (37%) Fiber 8g (32%) Sugar 17g (34%) Vitamin A 10850IU (217%) Vitamin C 29.4mg (33%) Calcium 137mg (14%) Iron 6.3mg (35%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 492

% Daily Value*

Calories	492kcal	25%
Carbohydrates	55g	18%
Protein	46g	92%
Fat	10g	15%
Saturated Fat	2g	10%
Cholesterol	119mg	40%
Sodium	1099mg	46%
Potassium	1743mg	37%
Fiber	8g	32%
Sugar	17g	34%
Vitamin A	10850IU	217%
Vitamin C	29.4mg	33%
Calcium	137mg	14%
Iron	6.3mg	35%

* Percent Daily Values are based on a 2,000 calorie diet.