Instant Pot Spaghetti Bolognese Sauce

Instant Pot Spaghetti Bolognese! Use your Instant Pot to sautée and pressure cook the perfect Sunday spaghetti sauce in about 45 minutes, (but tastes like it took all day).

Sunday’s scream Italian for me. They also scream low effort meals that only LOOK like I spent all day slaving away. I love throwing things in my slow cooker or Instant Pot, (an all-in-one pressure cooker, sautée pan, slow cooker, rice cooker, yogurt maker, steamer, etc.) because of this.  Don’t have an Instant Pot? No problem. Here are some slow cooker Italian meals for an equally hands-off and delicious Sunday meal:

Fettuccine with Slow Cooker Beef Ragu Bolognese

Slow Cooker Spaghetti Squash and Homemade Meatballs

Slow Cooker Tuscan Soup with Pork, Beans, and Kale

What I love about the Instant Pot is the ability to sautée the beef, onions, etc. right in there instead of using a separate pot and then transferring like a slow cooker.

I went right ahead and cooked 1 lb. ground beef, 1 diced onion, 1 diced carrot, and 4 cloves of garlic.  I added the whole tomatoes, wine, and spices, and then I turned on the pressure cooker.

I just pressed “soup” because it’s easy, but it’s basically just “high pressure” for 30 minutes.  Make sure the vent on the lid is closed so no steam can escape!

Mmmmm, perfect. The pressure cooker makes it taste like it’s been cooking on your Grandma’s stove for days, (when in reality, it’s about 45 minutes start to finish). Blessed.

Serve over spaghetti (or spaghetti squash!) and top with lots of fresh parmesan cheese and basil. Muah ♥. Happy Sunday!

Instant Pot Spaghetti Bolognese Sauce

 

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Prep time

5 mins

Cook time

40 mins

Total time

45 mins

 

Author: Ally

Cuisine: Italian

Serves: 4 servings

Ingredients

• 1 lb. ground beef, (ground turkey or pork would work as well).
• 1 white onion, diced
• 1 carrot, peeled and diced
• 4 cloves garlic, peeled and minced
• ½ cup red wine
• 2- 28 oz. cans whole San Marzano tomatoes
• Salt & pepper
• ½ tsp. red pepper flakes
• 1 tsp. sugar
• Grated parmesan cheese
• Fresh basil

Instructions

1. Turn your Instant Pot to the "Sautée" function. When hot, add the ground beef and cook, breaking up the meat with a wooden spoon, until no longer pink.
2. Add the diced onion and carrot, and cook, stirring, for 2-3 more minutes.
3. Add the garlic and let cook 30 seconds until adding the red wine.
4. When the red wine hits the pot, use your wooden spoon to scrape up the brown bits from the bottom of the pot.
5. Add the tomatoes, season with a pinch of salt, (about a tsp.) black pepper, red pepper flakes, and sugar.
6. Stir, and place the lid on the Instant Pot. Press the "Soup" button, (or "Manual" high pressure for 30 minutes). Make sure the vent on the lid is sealed. It will take about 10 minutes for the Instant Pot to heat up and start the timer countdown.
7. When the time is complete, switch the vent to "venting" and wait for all the steam to release. It is then safe to open the lid (away from you).
8. Serve over pasta with parmesan cheese and fresh basil!

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