This 30 minute Instant Pot Bolognese is the ultimate dish for Sunday night family dinner. It’s so easy & so delicious!
I am absolutely LOVING my instant pot these days, and this 30 minute Bolognese is most definitely a top contender right now. The temperatures are getting cooler, we’re all gearing up for the holidays, not to mention it’s always the busiest time of the year, so a quick and easy yet SUPER flavorful dish is just what the doctor ordered.
The Instant Pot is amazing for dishes like this– ones that typically take all day to simmer low and slow. It does that for you in 30 short minutes! I personally love it because I can secure the lid, turn that baby on and walk away, where typically I would have to stand over the stove and stir until it’s done.
This is my quick version of Bolognese, but don’t you worry, it’s JUST as delicious. Start by cooking the ground beef on the sauce function until fully cooked, then add in the onion, garlic, carrots, and celery, and sauté another few minutes. The next and final step is to add the red wine, tomatoes, tomato paste, and spices. Give it a good stir and secure the lid! Cook high pressure for 30 minutes and voila! This is one of my favorite things to prepare when having friends over for dinner because it’s always a hit and is SO easy. You can also make it the day before and simply re-heat just before serving. Serve it up with a salad and toasted garlic bread and there you go! Easy peasy.Print
Instant Pot Bolognese
- Prep Time: 10
- Cook Time: 30 min
- Total Time: 40 minutes
- Yield: 5-6 1x
- 3 T olive oil
- 1 lb grass-fed ground beef
- 1 small white onion
- 1 celery rib, diced
- 1 carrot, peeled and finely diced
- 5 cloves garlic, minced
- 3/4 c Hearty red wine (cabernet or Italian red)
- 1– 28 oz can San Marzano Tomatoes
- 2 1/2 T tomato paste
- 2 bay leaves
- 1 tsp oregano
- 1/2 tsp dried basil
- 1/4 tsp dried thyme
- Salt + Pepper, to taste
- Fresh Parsley or Basil, as Garnish
- Grated Pecorino Romano, for serving
- 1 lb pasta of choice
- Press ‘sauté’ function on Instant Pot and wait for screen to read ‘hot’. Add oil and ground beef, and cook breaking up with the back of your spoon until fully cooked and no longer pink.
- Add onion, garlic, carrot, and celery, and sauté another 3-4 minutes.
- Pour in the red wine, tomatoes, tomato paste, bay leafs, and spices. Give it a stir and secure the lid.
- Make sure the steam valve is set to “sealing” and cook high pressure for 30 minutes.
- Release the steam by carefully moving the valve to “venting”. Adjust salt + pepper, serve with fresh parsley or basil and grated parmesan!