Instant Pot Bolognese

What People Ask

How to Make Instant Pot Bolognese

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1. Set the pot to sauté. Heat the oil and brown the mince for 8 minutes, leaving it undisturbed for the first 4.

   Mark done Start 8 min timer

2. Add the onion, carrots and celery for 5 minutes, then the garlic and purée for 2 minutes.

   Mark done Start 5 min timer

3. Stir in the tomatoes, oregano and salt, scraping the base. Lock the pressure cooker lid and pressure cook on high for 15 minutes. Release the pressure naturally for 10 minutes.

   Mark done Start 15 min timer

4. Boil the spaghetti in salted water, drain and serve with the sauce. Use the sauté setting for 5 minutes to thicken the sauce if needed.

   Mark done Start 5 min timer

Worth Getting Right

• Brown the mince properly before the lid goes on.
• Scrape the base clean to avoid a burn warning.
• Reduce the sauce on sauté if it is thin.

If You're Missing Something

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Serve It With

Grated parmesan · Garlic bread · Green salad · Steamed greens

Storage

Keeps in the fridge for up to 4 days. Freezes for up to 3 months. Reheat until steaming throughout.

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.