Damn Delicious

Instant Pot Bolognese

Instant Pot Bolognese - Now you can make the most EPIC bolognese sauce in just 1 hr rather than 3-4 hrs! So rich, hearty, and chockfull of meat and veggies!

Now you can make the most EPIC bolognese sauce in just 1 hr rather than 3-4 hrs! So rich, hearty, and chockfull of meat and veggies!

Instant Pot Bolognese - Now you can make the most EPIC bolognese sauce in just 1 hr rather than 3-4 hrs! So rich, hearty, and chockfull of meat and veggies!

There’s honestly nothing better than this.

A giant bowl of pasta smothered in the meatiest, heartiest bolognese sauce ever, sprinkled with freshly grated Parmesan and paired with a glass of red wine.

Nope, nothing better, especially in this cold Chicago fall season we’re having right now.

Instant Pot Bolognese - Now you can make the most EPIC bolognese sauce in just 1 hr rather than 3-4 hrs! So rich, hearty, and chockfull of meat and veggies!

And that vat of bolognese? Yes, I’ll take that in one bath, please.

That vat is conveniently the Instant Pot, which helps cook the bolognese in just 1 hour. I know. No more 3-4 hour bolognese sauces. The pressure cooker makes this too easy and fast, and it infuses the flavors even more, making this my all-time favorite bolognese sauce.

It’s also enough for 8 servings so it’s perfect for company or for leftovers because let’s be honest – it’s too cold to go out to eat right now!

Instant Pot Bolognese - Now you can make the most EPIC bolognese sauce in just 1 hr rather than 3-4 hrs! So rich, hearty, and chockfull of meat and veggies!

Instant Pot Bolognese

Now you can make the most EPIC bolognese sauce in just 1 hr rather than 3-4 hrs! So rich, hearty, and chockfull of meat and veggies!

20 minutes1 hour

Ingredients:

  • 1 1/2 tablespoons unsalted butter
  • 1 sweet onion, diced
  • 1 carrot, diced
  • 1 celery rib, diced
  • 1 pound lean ground beef
  • 1/2 pound ground pork
  • 4 ounces pancetta, diced
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup tomato paste
  • 3 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • Pinch of ground nutmeg
  • Pinch of ground cinnamon
  • 3/4 cups dry red wine
  • 1 (28-ounce) can crushed tomatoes
  • 1/2 cup beef stock
  • 1/4 cup heavy cream
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Set a 6-qt Instant Pot® to the high saute setting. Melt butter; add onion, carrot and celery, and cook, stirring often, until onions have become translucent, about 3-4 minutes.
  2. Add ground beef, pork, pancetta, 1 teaspoon salt and 1/2 teaspoon pepper, and cook until browned, about 5-10 minutes, making sure to crumble the beef and pork as it cooks; drain excess fat.
  3. Stir in tomato paste, garlic, oregano, red pepper flakes, nutmeg and cinnamon until fragrant, about 1 minute.
  4. Stir in wine, scraping any browned bits from the bottom of the pot, and cook until reduced, about 2 minutes.
  5. Stir in crushed tomatoes and beef stock. Select manual setting; adjust pressure to high, and set time for 20 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  6. Select low sauté setting; simmer, uncovered, stirring often, until thickened to desired consistency, about 5-10 minutes. Stir in heavy cream and parsley; season with salt and pepper, to taste.
  7. Serve immediately.

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47 comments

  1. Rated 4 out of 5

    I couldn’t give it all 5 because of this burn thing going on. I don’t think it has anything to do with the saute step — I don’t do that in the instant pot. (Its not that hard to clean a non-stick pan and you have so much better control of the saute on the stove.) It gave me a burn notice and shut down. I added a bit more liquid and it worked the second time with only a minor scorch on the bottom. (When the burn notice happens I pick up the whole instant pot and give it some swirls to mix it. I wish someone would come up with an instant pot that also had internal stirring.)

    To be a bit pedantic … why do things burn? My list: 1) Too much heat in one place (the bottom) and not enough convection/stirring; 2) too little liquid to build up the steam pressure quickly; 3) ingredients that easily burn.

    So what in this recipe burns easily?

    The sauce is pretty thick even before cooking. That reduces the heat convection. Natural sugars in the tomato easily burn. And maybe I didn’t add enough fat, which may reduce burnability… but I’m guessing here.

    I mixed the whole thing up pretty well before cooking. Burning might be reduced if there was a less thick, more watery layer on the bottom. That is hard to do. Maybe a fine screen standup insert would work though . I’m thinking trying to get a quarter inch of watery stuff on the bottom and the real stuff above it.

    I did adjust the recipe for some dietary constraints (FODMAP-friendly). Garlic-infused olive oil instead of garlic; no onion (wah!); extra celery and a red pepper to make up for the onion. Heavy on the spices and herbs to make up for the onion. I also skipped the ground pork and pancetta and just increased the burger (this was a cook-from-the-pantry night). Threw in some chopped bacon and sautéed shitake mushrooms (fodmap friendly mushrooms).

    Also 20 minutes wasn’t quite long enough to fully cook the carrots I diced … I suppose a smaller dice would have worked better (< 1/4 in). But a little crunch on the carrot isn't so bad.

  2. Love the recipe- new family favourite! It would be really great if you could include nutritional information as well.

  3. Rated 5 out of 5

    Great recipe. Making it for tomorrow even though it’s supposedly late spring! I have never gotten the burn notice with the ip. When I was learning how to use it, the best tips I got were don’t put anything in, even oil or butter, until it says hot. And then always completely deglaze after the browning or saute step.

  4. Rated 5 out of 5

    This recipe is amazing!! It tastes as good as the Bolognese that cooks all day! We love your insta pot recipes.  They have so much flavor and are sos great for those times you don’t have all day to prepare!!

  5. Rated 5 out of 5

    Sauce was delicious. For all you “BURN” notice reviewees… I have given up sauteeing in my IP because I am tired of getting this error message AND I don’t like having to reach down into the vertical IP liner to brown the meat and veggies. Call me old fashioned and crazy, but I saute in a frying pan on my stovetop to avoid the IP drama. Yes, I have an extra pan to clean out but it’s worth not having the aggravation of bringing the IP to pressure multiple times.

  6. Damn Delicious!!! For those getting the “burn notice” on their instapot put a little bit of olive oil in with your butter to raise the heating temp on the butter. It should do the trick Now excuse me while I go pig out with my family on this delicious creation!!

  7. Rated 5 out of 5

    Thanks

    Instant pot and instant preparation of meals. I liked it.

  8. Rated 3 out of 5

    The flavor turned out well, but I had a hell of a time cooking this. I kept getting the “Food Burn” error when I tried to bring my IP to pressure. After the third attempt (and adding a bit more broth + water), I ended up sauteing this on low heat for 15-20 minutes until I was happy with the consistency and cooked off the additional liquid I added. Did anyone else have this issue? If so, what did you do to combat it?

  9. Rated 5 out of 5

    Quick and easy.  Generous portion size too.  Better the next day.  Might add some additional tomatoe paste and seasoning to bump it up a notch.  Will definitely try it again.

  10. Rated 5 out of 5

    This was so easy, and so delicious. Thanks for the recipe!

  11. Rated 4 out of 5

    I tried this recipe tonight but when I put the pot on high pressure, I got the burn message before it reached full pressure  and I had to stop, stir and finish on low pressure to avoid a burned dinner. Any ideas on how to avoid the burn message in the future? I followed all steps and ingredients exactly as in the recipe up to that point.

    • I also got “burn” message while cooking this. I turned it off and scraped the bottom of the pot and added some more canned tomatoes with its juice. Turned it back on on Low pressure, but still got the burn message again. 

    • I also got the burn message. I usually brown  my meat and so the rest in the crock pot. Thought I could speed it up tonight. No dice. 

    • Rated 5 out of 5

      Same thing happened to me. Got the burn notice before it came to pressure. I have the 8 qt. model. Maybe I needed more liquid/broth. After getting the burn indication, I scooped out the sauce (without touching the bottom of the inner pot) into another saucepan and finished cooking on the stovetop on low heat for just a few minutes more.
      Despite this hiccup, the sauce tasted amazing!!!! The whole family, including kids, loved it!

  12. Rated 5 out of 5

    Proclaimed “the best sauce I’ve ever tasted” when I made it last night. Fantastic!  

  13. This was absolutely delicious and easy to make! my whole family enjoyed it and it was perfect for a cold winter night. So comforting! I will definitely make this again!

  14. Rated 5 out of 5

    This was absolutely delicious! My kids asked for seconds and wanted leftovers in their lunch 🙂 Definitely a keeper and easy for a weeknight meal.

  15. Rated 5 out of 5

    This was amazing!! I’m huge on spaghetti and I make my own sauce, but I wanted to switch it up a little. This did the trick. This was dinner and leftovers for 2 people, and we still had some left over that we used as a sauce base for homemade pizza. It made the best pizza sauce as well! Thanks for this recipe, I cant share it enough.

  16. Rated 5 out of 5

    This. Recipe. Was. SO. Good. So, so, so good. I used bacon instead of pancetta and free handed the seasonings. It was perfect.

  17. Is there a  substitute you would recommend for the heavy cream to make this dairy-free? Could I just omit it? Thanks!

    • You can omit or use a non-dairy creamer. I sometimes substitute coconut milk when a recipe calls for heavy cream, but you have to like the taste. But as always, please use your best judgment when making substitutions and modifications. Good luck! 🙂

  18. Rated 5 out of 5

    As always, damn delicious did not disappoint! Other than having a heavy hand on the seasonings, I didn’t change a thing. Thanks for another great recipe!

  19. Rated 5 out of 5

    This was so incredibly good!  My husband loves spaghetti and he said this is the best ever!  It makes a lot for two people – although we didn’t mind eating it for three meals in a row!  Have you tried freezing the sauce?  I would like to make it again and freeze the leftovers for a couple more meals.

  20. Rated 5 out of 5

    Loved this! I added extra crushed red pepper because I love spicy sauce. I also didn’t have any pancetta so I subbed with bacon.

    But I don’t think this recipe needed any modifications at all!! Spot on. Highly recommend. 

  21. Rated 5 out of 5

    Thanks for this great recipe! Fast, easy, & tasty! I followed to a T at first then I tasted the seasoning before adding the heavy cream. I felt it needed a bit more seasoning, prob just my taste buds needed more, so I added about 1/2 of the oregano, salt, pepper and red pepper flakes you originally called for with a splash of red wine, Super tasty! The kids had seconds and enough for left overs! Thanks it’s a keeper!

  22. Rated 5 out of 5

    Marked it as 5 since it sounds delicious and that’s a required field…I’m just starting to use my instant pot. This may sound like a silly question, but any suggestions for how to drain off the fat? I’m used to browning meat in my skillet and using a lid to hold the meat back while draining and my instant pot doesn’t have a lid. Thanks in advance!

  23. Rated 5 out of 5

    I made this today! Absolutely fabulous! I do not have an insta pot so I simmered it on my cooktop for two hours and then added the cream at the end with the parsley and s & p to taste. Delish!

  24. Hi, do you think it would work to make meatballs with the meat instead?  Thanks!

  25. Rated 5 out of 5

    I made this last night for dinner, on the stovetop, it turned out delicious.  For all those asking if it can be made that way, yes, I let it simmer for about an hour and it was a rich sauce. Just follow the exact same directions for sautéing/browning and let it simmer with a lid over it slightly ajar so that some steam can escape. 

  26. Rated 5 out of 5

    My vote for time savers of this kind. Always !

  27. Rated 5 out of 5

    Hi..cannot wait to try this! Is it possible to use whole milk instead of cream for calories?

  28. Rated 5 out of 5

    Recipe looks terrific! I do not have an insta pot. How long do you recommend simmering on the cooktop? Thanks!

  29. Hi this looks great and I can’t wait to make and eat it! But if I want to make 4 servings instead of 8 should I just half the ingredients but stick to the same cooking times as instructed? Any alternative I can use instead of wine?

  30. Rated 5 out of 5

    I noticed you didn’t cook the noodles with this. What type do you recommend? 

  31. Do you think this would fit in a 4qt instant pot?

  32. Rated 5 out of 5

    Can you make this stovetop style? Thank you!

  33. This sounds……MAGNIFIQUE!!! However, I don’t own an Instant Pot and was wondering if you have a version that can be adapted for cooking on the stove?