Instant Pot Bolognese
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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.
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
Ingredients
- 1 ½ tablespoons unsalted butter
- 1 sweet onion, diced
- 1 carrot, diced
- 1 celery rib, diced
- 1 pound lean ground beef
- ½ pound ground pork
- 4 ounces pancetta, diced
- Kosher salt and freshly ground black pepper, to taste
- ¼ cup tomato paste
- 3 cloves garlic, minced
- 2 teaspoons dried oregano
- ¼ teaspoon crushed red pepper flakes
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cinnamon
- ¾ cups dry red wine
- 1 (28-ounce) can crushed tomatoes
- ½ cup beef stock
- ¼ cup heavy cream
- 2 tablespoons chopped fresh parsley leaves
Instructions
- 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.
- 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.
- Stir in tomato paste, garlic, oregano, red pepper flakes, nutmeg and cinnamon until fragrant, about 1 minute.
- Stir in wine, scraping any browned bits from the bottom of the pot, and cook until reduced, about 2 minutes.
- 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.
- 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.
- Serve immediately.
Did you make this recipe?
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Can I make this without the heavy cream? I try to be dairy free but my guests are not. I want it to be damn delicious!
Got the dreaded burn notice 🙁 I never seem to be able to make anything in the instant pot with tomato and not have it burn. I transferred to my Dutch oven to cook the regular way. Really bummed!
Haven’t tried yet but want to! What is one serving size? A cup?
This was soooooo damn delicious! Thank you for another great recipe!
I don’t have an instant pot. How would you cook it on stove top or in crock pot?
It was good but a pinch of sugar makes it sweeter and just what it needs. Hard to judge because it depends on the tomatoes. I used Centos. Maybe I should have invested in San M?
Absolutely the best bolognese recipe!! I get rave reviews whenever I make this for family and friends, and it’s so easy to do! It tastes like it’s been simmering for hours. My favourite meal!
I got a Burn notification when it started pressure cooking. I have time, so I’m slow cooking the rest of the time.
I should have read all the comments. Added more broth and no more burn notice
I liked it. I didn’t think the cinnamon needed to be in there. But, it was great.
Today is the third time I’ve made this. Having to make 2 batches to feed several people. Apparently word got out about how good it is
What a great recipe and a wonderful sauce. I do ramp up the crushed red pepper a bit for a little kick.
Delicious but got burn notice, even after doing the sauté in a Dutch oven. Just too thick for instant pot but easily solved by adding 3/4 cup of water. I didn’t want to put the tomato paste on top as some suggested, because I think it needs a bit of a sauté to reduce acidity. The water was the trick.
I wouldrate this a 10 needs more stars! My husband who is meat and potates guy said he would eat pasta every night if it had this sauce. hanksa for a great recipe.
This was super tasty, will become a family staple! Do you know if the 6qt Instant Pot will fit double the recipe? Would love to cook some and freeze half for another time!
the answer is not really…I did it once but now do two separate batches. Sorry 🙁 Just goes over the top line.
I’ve made this so many times for my family and as comfort food for others. 10/10 it’s so good and absolutely a go to.
Just curious if anyone has used this for lasagna? Just looking for feedback.
I have! It’s awesome. I didn’t do low fat meat bc I don’t like it. Otherwise, made it as written and didn’t need to do anything different when I put it in lasagna.
This was beautiful. I really enjoyed the flavour. Will definitely make again.
I made this in my Crockpot Express Multicooker. Yummy and very easy!!
Thanks
Very good Bolognese sauce, I added basil and a pinch of sugar. Can’t imagine sauce without either added. Just set the tomato paste on top before cooking and it incorporated nicely into the sauce without a burn notice. I pressure cooked this the night before and I served it with fettuccine and freshly grated parmigiano reggiano cheese.
I love 3 hour Bolognese. Don’t have 3 hours most of the time. This was an awesome recipe for a week night. Add more liquid to avoid burn notice, just boil it off between adding cream. Very tasty! My vote is cool the pasta al dente, don’t trust pressure.
I made this last week and it was incredible! I subbed the protein for a pound of mild Italian sausage and 1/2 pound of regular bacon. I also made homemade fettuccine and stirred that in at the very end. The depth of flavor was amazing. I absolutely loved this sauce!
Don’t stir in the tomatoe paste per step 3 as if can cause the “burn” message (as do burned bits stuck to the pan from the sauté). This is true for any thick tomato, cream-based sauce, or starch-thickened roux. Instead, after everything has been sauteed and combined (except the tomato paste), and just before you’re ready to secure the lid and start pressure cooking, dump the tomato paste on top of the contents and just let it sit there. Secure the lid, start the pressure, and the tomato paste will be incorporated as the sauce cooks. I learned this handy tip from other IP recipes that use tomatoe paste and it works like a charm. Also, this bolognese is delicious — I will be making it again!
I got the burn notice three times tonight. Eventually just ate it without pressure cooking (still good, but not damn delicious). Wish I’d read your review first!! Thank you; I’ll try it next time.
you need to cook off tomato paste to avoid the acidic taste that will be created. cook it on a lower heat and use wine to deglaze the browned bits at the bottom of the pan, thats the flavour bomb