Gather the ingredients. Diana Rattray
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
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
Add the wine and chicken stock and stir, scraping up any browned bits stuck on the bottom of the pot. Diana Rattray
Add the bay leaves and crushed tomatoes to the Instant Pot. Diana Rattray
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.
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
Add the parsley and cream to the sauce and heat through. Diana Rattray
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
Serve the pasta and sauce with fresh shredded or grated Parmesan cheese and extra chopped parsley, if desired.