Craving a comforting bowl of pasta topped with rich, meaty Bolognese sauce?
With the Instant Pot, you can make this Italian classic in a fraction of the time – without sacrificing flavor!
We’ll walk you through every step to create a perfectly thick and savory sauce that pairs wonderfully with spaghetti, pappardelle, or even zoodles.
Whether you’re meal prepping for the week or hosting a cozy dinner, this Instant Pot Bolognese is sure to impress.
Ingredients Needed
Here’s what you’ll need:
- Ground meat: 1 pound of ground beef or a mix of beef and pork for authentic flavor.
- Aromatics: 1 onion (diced), 2 carrots (finely chopped), and 2 celery stalks (diced).
- Garlic: 3 cloves, minced.
- Tomato paste: 2 tablespoons for concentrated flavor.
- Crushed tomatoes: 1 (28-ounce) can.
- Broth or wine: ½ cup of red wine or beef broth to deglaze the pot.
- Milk or cream: ½ cup for a creamy texture.
- Olive oil: 2 tablespoons for sautéing.
- Seasonings: Salt, pepper, 1 teaspoon dried oregano, and 1 teaspoon dried basil.
- Optional: A pinch of nutmeg or grated Parmesan for added depth.
Step-by-Step Instructions
1. Prepare Your Ingredients
Chop the onions, carrots, and celery finely to ensure they melt into the sauce. Mince the garlic and gather all ingredients to streamline the cooking process.
2. Sauté the Aromatics and Meat
Set your Instant Pot to “Sauté” mode and heat the olive oil. Add the diced onions, carrots, and celery, and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute.
Add the ground meat, breaking it up with a wooden spoon, and cook until browned. Season with salt and pepper to taste.
3. Deglaze the Pot
Pour in the red wine or broth to deglaze, scraping the bottom of the pot to release any browned bits. This step prevents the burn notice and adds incredible flavor.
4. Add Tomatoes and Seasonings
Stir in the tomato paste, crushed tomatoes, oregano, and basil. Mix well to combine all the flavors.
5. Pressure Cook the Sauce
Secure the lid on your Instant Pot and set it to “Pressure Cook” (or Manual) mode for 20 minutes. Allow a natural pressure release for 10 minutes before switching to a quick release.
6. Finish with Milk or Cream
Once the pressure has released, open the lid and stir in the milk or cream. Let the sauce simmer on “Sauté” mode for a few minutes to thicken, if needed.
Tips for the Best Instant Pot Bolognese
- Avoid a watery sauce: Use crushed tomatoes instead of diced and reduce liquid slightly if your sauce seems thin.
- Enhance the flavor: Add a pinch of nutmeg or grated Parmesan cheese at the end for extra richness.
- Make it your own: Adjust the herbs and seasonings to match your taste preferences.
Serving Suggestions
- Pair with classic pasta like spaghetti, rigatoni, or pappardelle.
- Top with freshly grated Parmesan and chopped parsley for a finishing touch.
- Serve with crusty bread to soak up the sauce.
- For a low-carb option, spoon the sauce over zucchini noodles or spaghetti squash.
Storing and Reheating
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Freeze the sauce in portion-sized containers for up to 3 months.
- Reheat: Warm gently on the stove or in the microwave, adding a splash of water or broth if needed.
Healthier Variations of Bolognese Sauce
- Lean meats: Use ground turkey or chicken for a lighter option.
- Dairy-free: Swap milk or cream with a plant-based alternative like almond or coconut milk.
- Low-carb: Serve over steamed veggies or cauliflower rice for a keto-friendly meal.
FAQ’s
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes. Peel and chop about 6 large tomatoes, then simmer them until they break down before adding to the sauce.
How can I thicken my Bolognese sauce?
If the sauce is too thin, let it simmer on “Sauté” mode for a few extra minutes to evaporate excess liquid.
Can I make this sauce ahead of time?
Absolutely! The flavors develop even more as the sauce sits. Prepare it a day ahead and refrigerate.
Instant Pot Bolognese Sauce Recipe
Ingredients
- 1 pound ground beef or a mix of beef and pork
- 1 onion diced
- 2 carrots finely chopped
- 2 celery stalks diced
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 1 28-ounce can crushed tomatoes
- ½ cup red wine or beef broth
- ½ cup milk or cream
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Optional:
- A pinch of nutmeg or grated Parmesan
Instructions
Prepare Your Ingredients
- Chop the onions, carrots, and celery finely to ensure they melt into the sauce. Mince the garlic and gather all ingredients to streamline the cooking process.
Sauté the Aromatics and Meat
- Set your Instant Pot to “Sauté” mode and heat the olive oil. Add the diced onions, carrots, and celery, and sauté for about 5 minutes until softened. Stir in the minced garlic and cook for an additional minute.
- Add the ground meat, breaking it up with a wooden spoon, and cook until browned. Season with salt and pepper to taste.
Deglaze the Pot
- Pour in the red wine or broth to deglaze, scraping the bottom of the pot to release any browned bits. This step prevents the burn notice and adds incredible flavor.
Add Tomatoes and Seasonings
- Stir in the tomato paste, crushed tomatoes, oregano, and basil. Mix well to combine all the flavors.
Pressure Cook the Sauce
- Secure the lid on your Instant Pot and set it to “Pressure Cook” (or Manual) mode for 20 minutes. Allow a natural pressure release for 10 minutes before switching to a quick release.
Finish with Milk or Cream
- Once the pressure has released, open the lid and stir in the milk or cream. Let the sauce simmer on “Sauté” mode for a few minutes to thicken, if needed.