The fastest, easiest, and best Instant Pot Bolognese sauce recipe. This classic Italian meat sauce (made with ground beef, crushed tomatoes, and vegetables) usually takes hours to cook on the stove-top. But this recipe is ready in less than 40 minutes! Serve the sauce with your favorite pasta, zucchini noodles, or spaghetti squash.
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If you love easy Instant Pot recipes like this hearty sauce, you’ll also love: Instant Pot chicken fried rice, Instant Pot beef vegetable soup, Instant Pot meatballs and spaghetti sauce, and Instant Pot Swedish Meatballs.
What you’ll love about this recipe
Ingredients Needed to Make The Best Bolognese Recipe
- 1 1/2 pounds ground beef (preferably 85/15 or 90/10 fat content)
- 1 medium white or yellow onion, diced
- 3 large carrots, peeled and diced
- 3 celery stalks, diced
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ½ teaspoon paprika
- 3 bay leaves
- 1- 28 ounce can of crushed tomatoes
- 1-6 ounce can of tomato paste
- 1/2 cup red wine (any variety) or beef broth
- 1/4 cup chopped fresh parsley
Ingredient Spotlight: Ground Beef
One of my favorite “cheap meat cuts” is ground beef. Ground beef comes in various fat content options: 85/15, 90/10, and even leaner options. 85/15 = 85% lean, 15% fat. And 90/10 = 90% lean, 10% fat.
- Nutrition: A great source of protein (about 24 grams in 3 ounces) and healthy fats, along with vitamins and minerals (B vitamins, selenium, zinc, and iron).
- How to Prep: Such a versatile cut of meat, make: burgers, tacos, ground beef taquitos, sheet pan mini meatloaves, oven meatballs, Instant Pot Salisbury steak, Instant Pot meatballs, Swedish meatballs, and bolognese sauce.
- Storage: Use fresh ground beef within 2 days of purchasing, or freeze for up to 4 months.
- Money-Saving Tip: I stock my freezer when ground beef goes on sale. I also purchase meat in the larger family-size packs as the meat is cheaper per ounce than buying smaller packs. Then, at home, divide the meat into smaller bags and freeze. I have 12 lbs of grass-fed ground beef currently in the freezer from local farms, Costco, and grocery store sales.
Substitutions & Variations
- Ground Turkey: Instead of ground beef, use ground turkey. I prefer dark meat ground turkey, with a higher fat content, as it’s much tastier than extra lean options.
- Ground Pork: Instead of ground beef, use ground pork. An Italian ground pork or plain ground pork work beautifully in this recipe.
- Bacon: Want extra flavor? Chop a few slices of bacon and saute with the ground beef (or meat of choice: turkey or pork). The cooked bacon will add an extra depth of richness to the sauce.
- White Wine: Don’t have red wine? Use white wine or beef broth instead. Any type of red or white wine works well; no need to use an expensive bottle. Avoid sparkling or super sweet varieties (like Riesling).
- Low Carb: The best part about this sauce is you can serve it however you’d like: over regular pasta, gluten-free pasta, or low carb options like spaghetti squash or zucchini noodles.
- Slow Cooker: To make this sauce in the slow-cooker, follow this recipe.
How to Make: Step-By-Step Instructions
Step 1: Saute the Vegetables and Meat
- Turn the Instant Pot to Saute (press the sauté setting button on the front of the pot).
- Once hot, add olive oil. Add the vegetables, sprinkle with a pinch of salt, and saute until the onion begins to turn translucent.
- Add the ground beef and cook until browned and cooked through.
- Add all seasonings (except the bay leaves) and stir to combine well.
- Cancel saute mode.
- Make sure there aren’t any browned bits stuck to the bottom of the pan as this will cause a burn notice while pressure cooking. Use a wooden spoon to scrape up any bits left on the bottom of the pot before proceeding with step 2.
Step 2: Add the Tomato Paste, Crushed Tomatoes, Wine, and Bay Leaves
- Add the tomato paste and stir to combine.
- Then add the crushed tomatoes and wine or broth to the top of the mixture. DO NOT stir. Add the bay leaves.
Step 3: Pressure Cook for 20 Minutes
- Place the lid on the Instant Pot (or electric pressure cooker of choice), turning to seal the top on the pot.
- Turn the pressure valve on top of the lid to Sealed.
- Set the pot to Manual/Pressure Cook on high pressure for 20 minutes.
Step 4: Natural Pressure Release for 10 Minutes, Then Quick Release
- When cooking is complete, let pressure release naturally from the pot for 10 minutes (no need to do anything).
- Then release the remaining pressure by turning the valve from Sealed to Venting. The remaining pressure will spew from the top of the lid. Once the pressure has been fully released, open the lid.
Step 5: Remove Bay Leaves & Taste Test
- Remove bay leaves and stir. Add the fresh parsley, and stir again.
- Taste and salt accordingly (adding more salt if needed). If you add pecorino romano cheese or parmesan cheese, these ingredients will also add to the saltiness of the dish.
How to Serve With Pasta
When we were in Italy last year, we took a pasta-making class where we learned how to properly serve pasta and sauce. Turns out, I’ve been doing this wrong for years.
Here’s how to authentically serve pasta with my version of traditional bolognese sauce…
- Cook the Pasta: While the sauce is pressure cooking, cook the pasta of choice on the stove-top. I recommend a thicker pasta that will hold up to thick sauces like this recipe: a wide pasta like tagliatelle is the traditional choice, spaghetti, or a tube-shaped pasta.
- Separate Pasta From Water: When the pasta is al-dente (cooked, but with a firm bite), use a fine mesh sieve strainer to remove the pasta from the cooking water. Do NOT dump the water.
- Reserve 1/2 Cup Pasta Cooking Water: Use a measuring cup to scoop out some of the pasta water from the pot (about 1/2 cup).
- Add Pasta & Cooking Water to Sauce: When the sauce is ready, add the cooked pasta directly to the Instant Pot, along with a small amount of the pasta water. The starchy water will bind the sauce to the pasta.
- Toss to Combine: Combine the pasta and sauce, adding more water if needed.
- Serve: Now, toss the remaining pasta water and serve the spaghetti bolognese perfectly married with the pasta in bowls or plates.
How to Store & Reheat
- Store the leftover sauce (with or without pasta) in an airtight container for up to 4-5 days in the fridge.
- Or freeze the sauce in an air-tight, freezer-safe container or bag for up to 3 months. Defrost in the fridge before reheating.
- Reheat in the microwave for a couple of minutes, until warm. Or, warm on the stove-top in a skillet.
What to Serve With This Sauce
Whether you’re serving the sauce with pasta, zucchini noodles, or spaghetti squash, here are some side dishes to serve with this delicious recipe.
- Salad with Vinaigrette Dressing
- Frozen Roasted Vegetables (like broccoli)
- Caprese Salad (fresh mozzarella, basil, and sliced tomatoes with a sprinkle of salt, drizzle of olive oil and balsamic vinegar)
- Garlic Bread
- Warm Sourdough Bread
- Panzanella Salad
Instant Pot Bolognese Sauce (Pressure Cooker Recipe)
The best, fastest, and easiest Instant Pot spaghetti bolognese sauce, made in under 40 minutes! A classic sauce to serve with your favorite pasta, zucchini noodles, or spaghetti squash. Top with freshly grated cheese and parsley.
Cost: $18
Equipment
Ingredients
- 1 1/2 pounds ground beef (preferably 85/15 or 90/10 fat content)
- 1 tablespoon extra virgin olive oil
- 1 medium white or yellow onion diced (about 1 1/2 cups)
- 3 large carrots diced (about 2 cups), no need to peel
- 3 celery stalks diced (about 1 cup)
- 4 garlic cloves minced
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/2 teaspoon paprika
- 3 bay leaves
- 1 28-ounce can crushed tomatoes
- 6 ounces tomato paste
- 1/2 cup red wine or beef broth (any variety of red wine, no need for expensive options)
- 1/4 cup chopped fresh parsley
Toppings:
- grated parmesan cheese
- grated pecorino romano cheese
- fresh parsley
Instructions
- Turn the Instant Pot to Saute (press the sauté setting button on the front of the pot). Once hot, add olive oil.
- Add the vegetables, sprinkle with a pinch of salt, and saute until the onion begins to turn translucent (about 4 minutes).
- Add the ground beef and cook until browned and cooked through (about another 4-5 minutes).
- Add all the seasonings (salt, oregano, pepper, basil, dried parsley, paprika) except the bay leaves and stir to combine well.
- Cancel saute mode. Make sure there aren't any browned bits stuck to the bottom of the pan as this will cause a burn notice while pressure cooking. Use a wooden spoon to scrape up any bits left on the bottom of the pot before proceeding.
- Add the tomato paste and stir to combine.
- Then add the crushed tomatoes and wine (or broth) to the top of the mixture. DO NOT stir. Add the bay leaves.
- Place the lid on the Instant Pot, then turn to seal and close. Turn the pressure valve on top of the lid to Sealed.
- Cook on manual, high pressure for 20 minutes.
- When cooking is complete, let pressure release naturally from the pot for 10 minutes (no need to do anything). Then release the remaining pressure by turning the steam valve (on top of the lid) from Sealed to Venting. The remaining pressure will spew from the valve. Once the pressure has been fully released, open the lid.
- Remove bay leaves and stir. Add the fresh parsley, and stir again. Taste and salt accordingly (adding more salt if needed). If you add pecorino romano cheese or parmesan cheese, these ingredients will also add to the saltiness of the dish.
- Serve the sauce with cooked pasta (see notes below for how to authentically do this), zucchini noodles (low carb option), or spaghetti squash (low carb option).
- Top the sauce, once served, with parmsean cheese or pecorino cheese and/or extra fresh parsley.
Notes
How to Mix with Pasta of Choice:
- Cook the Pasta: While the sauce is pressure cooking, cook the pasta of choice on the stove-top. I recommend a thicker pasta that will hold up to thick sauces like this recipe: a wide pasta like tagliatelle is the traditional choice, spaghetti, or a tube-shaped pasta.
- Separate Pasta From Water: When the pasta is al-dente (cooked, but with a firm bite), use a fine mesh sieve to remove the pasta from the cooking water. Do NOT dump the water.
- Reserve 1/2 Cup Pasta Cooking Water: Use a measuring cup to scoop out some of the pasta water from the pot (about 1/2 cup).
- Add Pasta & Cooking Water to Sauce: When the sauce is ready, add the cooked pasta directly to the Instant Pot, along with a very small amount of the pasta cooking water. The starchy water will bind the sauce to the pasta.
- Toss to Combine: Combine the pasta and sauce, adding more water if needed.
Nutrition
Calories: 252kcalCarbohydrates: 10gProtein: 17gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 58mgSodium: 548mgPotassium: 658mgFiber: 2gSugar: 5gVitamin A: 5131IUVitamin C: 11mgCalcium: 52mgIron: 3mg
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Hi Kristin! Big fan of all of your recipes!! Question- when you say “toss the remaining pasta water and serve the spaghetti bolognese perfectly married with the pasta in bowls or plates” in the serve part of the instructions, do you mean toss the pasta water out, like down the drain or toss the rest of it with your sauce and noodles?
Hey Kim, Thank you! The trick to getting sauce and pasta to stick together, the Italian way, is to add a small amount of reserved pasta cooking water with the sauce and noodles. The starchy water allows the sauce to perfectly stick to the noodles. So I would reserve a small amount of pasta water, toss the rest down the drain, and add that small amount of water to the sauce/noodles when you combine the two in the Instant Pot before serving.
I re-read that portion in the recipe card and realize that was very confusing, too. Sorry about that. Hopefully this clarifies 🙂
One of my favorite go-to recipes! On constant rotation in our home. I hope you love this sauce just as much as we do.