Instant Pot Bolognese Sauce

  • PrepTime: 10 Mins
  • CookTime: 30 Mins
  • TotalTime: 40 Mins


  1. 2 tablespoons extra-virgin olive oil
  2. 1 1/2 cups onion (diced)
  3. 1/2 cup carrot (diced)
  4. 1/2 cup celery (diced)
  5. 1 1/2 pounds ground beef
  6. 3 cloves garlic (minced)
  7. 1 teaspoon kosher salt (or to taste)
  8. 1/4 teaspoon black pepper
  9. 1/2 teaspoon dried thyme
  10. 1/2 cup dry red wine (or white)
  11. 1/2 cup chicken stock
  12. 2 bay leaves
  13. 1 (28-ounce) can crushed tomatoes
  14. 3 tablespoons tomato paste
  15. 2 tablespoons parsley (Italian flat leaf, plus more for garnish)
  16. 1/3 cup heavy cream
  17. 1 ounce Parmesan cheese (grated, for serving, about 1/3 cup)


  1. Gather the ingredients. Diana Rattray
  2. Select the Instant Pot sauté button. When the display reads "hot," add the oil and chopped vegetables. Cook, stirring, for about 4 minutes, or until the onion is softened. Diana Rattray
  3. Add the ground beef, garlic, salt, pepper, and thyme and continue cooking, stirring frequently, until the meat is no longer pink. Drain and discard excess fat, if desired. Diana Rattray
  4. Add the wine and chicken stock and stir, scraping up any browned bits stuck on the bottom of the pot. Diana Rattray
  5. Add the bay leaves and crushed tomatoes to the Instant Pot. Diana Rattray
  6. Secure the lid on the pot and ensure the valve is in the sealing position. Choose the pressure cook or manual setting (high pressure), and set the time for 20 minutes. When the time is up, carefully release the pressure following the manufacturer's instructions for a quick release.
  7. Stir the tomato paste into the sauce and switch to the sauté function. Simmer the sauce for about 5 to 6 minutes, or until thickened. Diana Rattray
  8. Add the parsley and cream to the sauce and heat through. Diana Rattray
  9. Toss the sauce with about 1 pound of hot, cooked and drained pasta. Transfer the pasta and Bolognese sauce to a serving bowl. Diana Rattray
  10. Serve the pasta and sauce with fresh shredded or grated Parmesan cheese and extra chopped parsley, if desired.


  1. Thick sauces can be a problem when they don't contain enough liquid to create the steam required to build pressure. Food or bits of food stuck to the bottom of the pan after sautéeing can also cause the burn notice. When you add the stock and wine, make sure you scrape up any food that is stuck onto the bottom of the pan. If you do happen to get a burn notice, scrape the bottom and add 1/4 to 1/2 cup of liquid to the pot before you proceed.
  2. Replace about 1/2 pound of the beef with ground pork or use equal amounts of beef, veal, and pork.
  3. Saute a few ounces of finely diced pancetta or bacon along with the vegetables.