Instant Pot Bolognese Sauce
Instant Pot Bolognese allows you to enjoy a rich, indulgent, Italian meat sauce in record time! Packed with impressive flavor, this recipe is perfect for holiday gatherings, Sunday supper, or an amazing homemade dinner.
Servings: 12
Equipment
- Electric Pressure Cooker (6 or 8 quart) (my personal favorite model)
Ingredients
- 1 medium yellow onion cut into large chunks
- 1 large carrot peeled and cut into large chunks
- 1 stalk celery cut into large chunks
- 3 cloves garlic peeled
- 1 tablespoon extra virgin olive oil
- 3 ounces pancetta cubed in ¼-inch pieces
- 1 pound lean ground beef
- ½ pound Homemade Italian sausage
- 2 teaspoons dried oregano
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon ground black pepper
- 1 cup dry white wine or additional chicken stock
- 1 cup low-sodium chicken stock
- 1 dried bay leaf
- ½ teaspoon kosher salt
- ¼ teaspoon freshly grated nutmeg
- ½ tablespoon balsamic vinegar
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- ¼ cup heavy cream
- parmesan cheese and basil for serving
Instructions
- In a food processor fitted with an s-blade, pulse 1 medium yellow onion, 1 large carrot, 1 stalk celery. and 3 cloves garlic until finely minced. Set this mixture aside.
- Turn Instant Pot to sauté function, add in 1 tablespoon extra virgin olive oil and let heat. Once the oil is heated, add in the 3 ounces pancetta (cubed), and cook until golden brown, about 3-5 minutes. Remove the pancetta from the pan and reserve for later.
- Add 1 pound lean ground beef and ½ pound Homemade Italian sausage into the inner pot and cook the meat until the meat is nearly fully browned, breaking up the meat into small chunks as it cooks.
- Add the reserved vegetable mixture, 2 teaspoons dried oregano, ¼ teaspoon crushed red pepper flakes, and ¼ teaspoon ground black pepper to the meat mixture and cook until the vegetables are softened, about 3 minutes.
- Add 1 cup dry white wine (or additional stock( to the inner pot and use a spatula to scrape up any browned bits off the bottom of the inner pot. There should be quite a bit, so scrape with care! Let bubble for 2-3 minutes. Hit cancel to turn off the Instant Pot.
- Add in 1 cup low-sodium chicken stock, 1 dried bay leaf, ½ teaspoon kosher salt, ¼ teaspoon freshly grated nutmeg, ½ tablespoon balsamic vinegar, and the reserved pancetta to the inner pot and stir to combine. Top with 28 ounces crushed tomatoes and 2 tablespoons tomato paste, but do not stir.
- Place the lid on the inner pot, ensure the lid is sealed shut. Set to cook on HIGH pressure for 15 minutes by hitting MANUAL/PRESSURE COOK and using +/- buttons to adjust until it reads 15.
- Once the cooking time has elapsed, let the pressure release naturally for at least 10 minutes before releasing remaining pressure.
- Once pressure has been released, remove the lid, turn the Instant Pot Back to sauté and let come to a bubble. Once bubbling, stir in ¼ cup heavy cream, and let cook, stirring frequently, until slightly thickened, 3-5 minutes. Hit cancel to turn off the pressure cooker. Give the sauce a taste to see if you need to adjust salt.
- Serve the Bolognese sauce over pasta with parmesan and basil.
Video
Notes
Pancetta: Feel free to use thick-cut bacon in place of pancetta or omit altogether.
Ground Beef/Sausage: For best results use lean ground meat and lean sausage. Feel free to use ground turkey in place of ground beef or chicken/turkey Italian sausage.
Dairy-Free Modification: Omit the cream and parmesan.
Note on Wine: If using, opt for a dry white wine, like Pinot Grigio or Sauvignon Blanc. A dry red wine will work if that is what you have on hand OR omit the wine and use an additional cup of chicken stock in its place.
Storage: Leftover cooled Bolognese sauce can be stored in an airtight container in the refrigerator for up to 4 days or in a freezer-safe container for up to 3 months. Let the sauce defrost overnight in the refrigerator and reheat individual servings in a heat-safe bowl, covered by a damp paper towel in the microwave. Alternatively, reheat the sauce in a saucepan over low heat on the stove until warmed through.
Nutrition
Calories: 191kcal | Carbohydrates: 9g | Protein: 14g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 44mg | Sodium: 471mg | Potassium: 490mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1324IU | Vitamin C: 14mg | Calcium: 50mg | Iron: 4mg
