Instant pot bolognese

Step by Step

Step 1

On Instant Pot, press Sauté and preheat until display says Hot.

Step 2

Add ground meat and cook for 10 minutes, breaking into small pieces with spatula and stirring often.

Step 3

Press Cancel and add other ingredients in this order: onion, celery, carrots, garlic, oregano, basil, salt, pepper, balsamic vinegar, tomato sauce and paste. Do not stir.

Step 4

Close the lid, turn valve to Sealing and press Pressure Cook on High or Manual for 15 minutes.

Step 5

After, turn valve to Venting (Quick Release) and release the pressure.

Step 6

Sauce might appear watery. Give it a few stirs and it will be awesome.

Step 7

Serve hot over pasta, rice or quinoa. Or any greens like arugula, spring mix or kale.

Tips and Warnings

Store: Refrigerate in an airtight container for up to 3-4 days.
Freeze: Freezer in an airtight container for up to 3 months.
I like to use a combo of ground beef and more lean turkey for balanced flavor and health. You can do either or.
If you use beef only, I recommend to drain the fat.
Diced tomatoes will work but sauce will be more chunky and more watery.
Crushed or strained tomatoes will work as well.

Ingredient

Garlic cloves

3 3
Dried oregano

1 tsp 1 tsp
Salt

1 tsp 1 tsp
Balsamic vinegar

1 tbsp 1 tbsp
Large onion

1 1
Large carrots

2 2
Ground black pepper

1 1
Ground beef

907 g 2 lbs
Dried basil

1 tsp 1 tsp
Tomato paste

170 g 0.37 lbs
Tomato sauce

794 g 1.75 lbs
Large celery stalks

3 3
Parmesan cheese and parsley

1 1

Amount Per Serving
	Serving	1cup
	Calories	357kcal
	Carbohydrates	14g
	Protein	22g
	Fat	23g
	Saturated Fat	9g
	Cholesterol	81mg
	Sodium	575mg
	Fiber	4g
	Sugar	7g

View nutrition facts

Instant pot bolognese

Summary

Step by Step

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Step 7

Tips and Warnings

Ingredient

Nutrition Facts

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