Instant Pot Bolognese Sauce Recipe

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5 from 1 vote

Easy Instant Pot Bolognese Sauce that tastes like it simmered all day....but it's ready in less than an hour.

Prep Time15

Cook Time45

Total Time1

Course: Dinner

Cuisine: Italian

Servings:

Calories: 430kcal

Author: Kellie

Cost: $12

Equipment

Pressure Cooker
Instant Pot

Ingredients

2 tablespoons olive oil
1 lb ground beef
1 lb ground pork
1 medium Vidalia onions diced
1 cup of finely diced carrots
3 garlic cloves minced
2 tablespoons chopped fresh oregano
1/2 cup red wine
1 28 ounce cans fire roasted crushed tomatoes
1 28 ounce cans pureed tomatoes
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
1 teaspoons granulated sugar
salt and pepper to taste

Instructions

In a large, heavy dutch oven or stock pot, heat olive oil over med/high heat.
Add the ground beef being careful not to crowd the pot. Cook over med/high heat until browned and remove with a slotted spoon to a large bowl.
Drain all but 2 tablespoons of the fat, add the pork to the pot and cook until browned. Remove with slotted spoon and add to the bowl with the beef.
Transfer the meat to the Instant Pot. Stir in the onions, carrots, garlic and oregano to the meat.
Add the wine to the Instant Pot and stir.
Stir in the tomatoes.
Add in the parsley, basil, sugar, salt and pepper. Stir to combine.
Lock the lid in place and turn the valve to sealing.
Select Pressure Cook (or manuaand cook on high pressure for 25 minutes. (It will take approximately 10 minutes to come to pressure before cooking)
Once the cook time is finished, allow the pressure to release naturally…DO NOT TOUCH IThis will take about an additional 10 minutes.
Remove the lid and stir the sauce. Check for seasoning and add salt/pepper, if desired.
Serve over pasta.

Notes

Bolognese Sauce can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze your bolognese sauce in a freezer safe container for up to 3 months.

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