Not only is this pressure cooker spaghetti sauce easy to put together you can also serve the delicious sauce with other dishes, and it stores well too. Spaghetti Bolognese is a weeknight staple in most homes especially if you have got kids. This classic Italian recipe has won the heart of many homes including mine. It is one of my children’s favourites and I have no choice but to make it when they request it. I have the quick stove top version of spaghetti bolognese recipe on the blog already, that would tell you how much my family loves it. Since I started using an instant pot, I found it easier to make Bolognese sauce as it is mostly handsfree, I don’t have to simmer for hours and it also gives me the chance to use up frozen ground beef I have in my freezer. Pressure cooker bolognese sauce is affordable and it uses store cupboard ingredients, delicious family favourites and perfect for fussy kids. You will have this recipe from the instant pot to your table in 30 minutes if you use fresh ground beef instead of frozen. I leave instructions on the cooking time if using fresh mincemeat. Let me show you how to make the best instant pot spaghetti bolognese sauce with fresh or frozen beef.
Ingredients
A detailed list of ingredients used is in the recipe card at the bottom of the page! Fresh or frozen ground beef: I use a combination of pork and beef mince. Olive oil: use any flavourless cooking oil you have on hand Onion Celery Carrots Worcestershire sauce: substitute with brown sugar to balance the acidity from the tomato Passata: substitute with canned chopped tomatoes Tomato paste Garlic granules: substitute with fresh chopped garlic Basil: use dried or fresh. I tend to use dried herbs when cooking in the pressure cooker and garnish or stir in fresh herbs after the dish is cooked. Parsley Salt and ground black pepper to taste Red pepper flakes: this is optional but use it if you want some heat in the food Bay leaf Beef bouillon cube: I used OXO cubes Parmesan cheese to serve
How to make instant pot Bolognese sauce with frozen ground beef
Let me show you how to make this classic Italian dish in easy steps Saute the onions and vegetables: Turn on your instant pot to the saute function. Pour olive oil to the inner pot and heat until IP displays ‘hot’, carefully add chopped onions, chopped celery, grated carrots and saute until soft and fragrant. This shouldn’t be more than 5 minutes. Do not skip this process as it helps build the overall flavour of the dish. Add the rest of the ingredients apart from the frozen ground beef: add Worcestershire sauce, passata, tomato paste,garlic granules, parsley, basil, salt, pepper, bay leaf and lastly crumble the beef bouillon over the sauce and stir to combine. Make sure you deglaze the bottom of the pot to avoid getting a BURN notice. Add the frozen beef: carefully add the frozen ground beef to avoid splatter and add ½ cup of water. Pressure cook: lock the instant pot to safety, turning the valve to the seal position. Select manual or pressure cook and cook on high pressure for 20 minutes. After the cooking cycle is completed, allow 5 minutes of natural pressure and carefully do a quick pressure release. Open the lid, break the ground beef and mix to combine with the sauce. If the sauce has much liquid in it, using the sauté function, simmer the sauce until reduced to desired consistency. Serve the bolognese sauce over cooked spaghetti or add it to the sauce and combine.
How to cook instant pot Bolognese sauce with fresh ground beef
Start by sautéing the chopped onions, grated carrots and chopped celery in hot olive oil until onions is soft and translucent. Add the ground beef and pork, salt and pepper and cook with the aromatic until browned. Pour the passata over the browned beef then add parsley, red pepper flakes, basil, Worcestershire sauce, garlic granules, tomato paste, bay leaf, beef stock and mix to combine. Cook on high pressure for 10 minutes, then do 5 minutes NPR and quick release the remaining pressure. Serve over pasta, spaghetti or use as desired.
How to store and use leftovers
Bolognese sauce will stay in the fridge in an airtight container for up to 5 days and up to 3 months in the freezer. Make sure the sauce is cooled completely before storing.
How to use leftovers: add kidney beans to the leftover bolognese sauce to turn into chili or chili con carneUse as lasagne filling Make some spaghetti bake using your favourite melty cheese and bake in the oven. My daughter still calls this lasagne and I don’t blame her, they taste similar.
Other instant pot recipes you
would love
Instant pot lentil curry, serve with this easy instant pot basmati rice Pressure cooker rice and chicken, this is a one-pot pressure cooker recipe and it is utterly delicious Instant pot chicken pasta, this one-pot chicken dinner is easy to make and delicious too. Instant pot ratatouille, serve with cooked pasta and make the leftover into a soup. If you made this easy instant pot spaghetti Bolognese sauce recipe, don’t forget to leave me feedback and rate it 5 stars. Tag me @thedinnerbite on Instagram and save away to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox DID YOU MAKE THIS RECIPE? PLEASE RATE IT AND LEAVE ME A COMMENT. USE #THEDINNERBITE OR TAG @THEDINNERBITE ON INSTAGRAM SO I CAN SEE YOUR PHOTOS, I WOULD LOVE TO SEE YOUR CREATIONS. THANK YOU!
