Instant Pot Bolognese Sauce
Instant Pot Bolognese is made with pork, beef and veal so it’s rich, tender and meaty and takes just over an hour in the pressure cooker.
Servings: 8 people
Calories: 380kcal
Equipment
Ingredients
- 6 ounces diced pancetta
- 8 ounces ground pork
- 8 ounces ground beef
- 8 ounces ground veal
- ½ onion diced
- 2 garlic cloves minced
- 1 celery stalk diced
- 1 tablespoon olive oil
- 2 tablespoons tomato paste
- ¼ cup red wine
- 28 ounces crushed tomatoes
- ½ cup chicken stock
- 1 sprig fresh thyme
- ½ teaspoon dried oregano
- 1 tablespoon fresh parsley
- 1 teaspoon sugar
- ½ teaspoon crushed red pepper
- ¼ teaspoon black pepper
- 2 teaspoons salt
- 1 tablespoon unsalted butter
- ¼ cup cream
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.
Notes
- 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.
- Feel free to add other veggies like diced carrots, peppers or mushrooms.
- Be sure to stir the cream in at the end and simmer for a few minutes while stirring. This will help thicken the sauce.
- If you have leftovers, you should store and reheat the sauce separately from any pasta you serve it with.
- Be sure to quick release the pressure. If the pressure naturally releases, the meat and veggies may overcook a little.
- 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.
Nutrition
Serving: 0.5cup | Calories: 380kcal | Carbohydrates: 11g | Protein: 20g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 953mg | Potassium: 673mg | Fiber: 2g | Sugar: 6g | Vitamin A: 527IU | Vitamin C: 12mg | Calcium: 63mg | Iron: 3mg