Instant Pot Bolognese

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Rich, thick and flavorful, this Instant Pot Bolognese is made with pork, beef and veal so it’s tender and meaty! It takes just over an hour to cook using the pressure cooker, but tastes like it has been simmering for hours!

The Instant Pot is the dinnertime hero again, and this time it’s with this classic bolognese sauce! What usually takes 2-3 hours on the stovetop takes less than half this time in the Instant Pot.

This sauce is a favorite in our house. We love it paired with pasta like tagliatelle or pappardelle along with a side salad and some air fryer garlic bread. Pure comfort food, my friends!

And, please don’t be intimidated by the long list of ingredients. This flavorful Instant Pot pasta sauce is super quick and easy!

If you’re into other time saving Instant Pot recipes, you’ll love this Instant Pot ground beef stroganoff, Instant Pot sausage, Instant Pot Bean Soup recipe or these Instant Pot Collard Greens!

Jump to:

• What is bolognese?
• Why this recipe works
• Ingredients
• Step by step instructions
• Expert tips
• Common questions
• Storage and reheating
• More Italian inspired recipes
• Recipe
• 💬 Comments

What is bolognese?

Bolognese is a slow cooked Italian meat sauce made with a mix of ground meat (usually beef and sometimes with pork and/or veal) and a mix of veggies (also called soffritto).

It also contains a little cream or milk to thicken the sauce and help cut through some of the acidity of the wine and tomatoes in the sauce.

Why this recipe works

1. It’s a time saving recipe! Normally, bolognese sauce is slow cooked on the stovetop for hours so the meat gets tender and the flavors fuse. The Instant Pot does this in just over an hour.
2. Can’t find any veal? No problem. Just use more beef or pork. The sauce is very forgiving so you can mix up the ratios of meat used or swap out one for more of another.
3. It’s perfect for meal prep! This bolognese sauce tastes even better the next day and freezes well too. So, go ahead and make a large batch and portion it out for easy weekday meals.

Ingredients

The full list of ingredients and quantities can be found in the recipe card at the bottom of this post.

You’ll need 6 ounces of diced pancetta, which is cured pork belly that hasn’t been smoked. (Unlike bacon, which has been smoked). You can substitute bacon but it will add a smoky flavor.

For the mix of meats, you’ll need 8 ounces each of ground pork, beef and veal. I like to use all three for the best flavor, but you can switch one or two out if you need to.

The veggies include onion, celery and garlic. For a classic soffritto, feel free to add some diced carrots too. 

The cooking liquid includes ½ cup of chicken stock. You can use store-bought but I normally use homemade like this Instant Pot chicken bone broth. You can also substitute with slow cooker beef bone broth or vegetable broth.

A ¼ cup of red wine is added to this bolognese. You can also use white wine, or leave out the alcohol and use more chicken stock.

While bolognese is more of a meat sauce than a tomato sauce, you’ll still need 28 ounces of crushed tomatoes and 2 tablespoons of tomato paste. 

A tablespoon of butter and ¼ cup of cream are stirred into the sauce after the pressure is released. If you don’t have cream, you can use whole milk. I don’t recommend low fat milks. The sauce will not be as thick or rich.

Step by step instructions

Turn the Instant Pot to the sauté setting and brown the pancetta for about 3-5 minutes. Remove and set aside.

Add the olive oil and sauté the onions, garlic and celery for about 3-5 minutes, until softened and starting to lightly brown.

Add the beef, pork and veal and brown, using a spoon to break up any big chunks.

Add the tomato paste and cook for 2 minutes.

Stir in the red wine, using a wooden spoon to scrape any bits off the bottom.

Add the crushed tomatoes, chicken stock, salt, pepper, thyme, oregano, parsley, sugar, crushed red pepper and browned pancetta.

Pressure cook on high for 30 minutes.

Use the quick release to release the pressure then turn the sauté function back on.

Stir in the butter and cream and simmer for 2-3 minutes.

Add additional salt to taste and serve over pasta. 

Expert tips

1. For the best flavor, the recipe calls for a variety of ground meat, but in a pinch, you can use one kind of meat instead of three different kinds. You can also use lean ground meats for a lighter sauce.
2. Feel free to add other veggies like diced carrots, peppers or mushrooms.
3. Be sure to stir the cream in at the end and simmer for a few minutes while stirring. This will help thicken the sauce.
4. If you have leftovers, you should store and reheat the sauce separately from any pasta you serve it with.
5. Be sure to quick release the pressure. If the pressure naturally releases, the meat and veggies may overcook a little. 
6. While the cook time is 30 minutes on high pressure in the Instant Pot, you’ll also need to factor in time for pressure to build and release.

Common questions

Storage and reheating

Leftover bolognese should be stored in an airtight container in the fridge, where it will last for 3-4 days. 

To freeze, divide the sauce into freezer safe containers or bags. I like to freeze it in individual portions for quick and easy defrosting. It should last in the freezer for up to 3 months.

To reheat, just warm it in the microwave or on the stovetop. If the sauce is frozen, just let it defrost in the fridge overnight before reheating.

More Italian inspired recipes

• Scallop Scampi
• Lobster Ravioli Sauce
• Sous Vide Risotto with Mushroom Pesto
• Instant Pot Shrimp Scampi
• Creamy Pesto Pasta with Meatballs

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