This shortcut Instant Pot Bolognese recipe makes a delicious and easy weeknight meal.
Bolognese in the Instant Pot is ready in minutes, but tastes like it’s been slow-cooking all day!
Ultimate Instant Pot Bolognese
- Italian Nonnas (AKA grandmothers) would be proud of this rich and robust Bolognese sauce recipe using the Instant Pot.
- This recipe has all the classic bolognese flavor but uses a shortcut jar of pasta sauce and endless options for seasonings and add-ins.
- Bolognese in the Instant Pot is so quick and easy. You’ll want to cook a double batch so there’s plenty left to freeze for future meals.
- Try this sauce recipe and use in homemade lasagna, baked rigatoni, or easy pizza pockets. Even better, why not just scoop up some of that luscious sauce with a thick slice of freshly baked garlic herb bread?
What’s in Bolognese Sauce?
- Meat: Extra lean ground beef (less than 10 percent fat content) is the classic choice for Bolognese sauce. Ground turkey, chicken, or veal can be used as well. Use frozen ground meat but anticipate adding a few extra minutes to brown it up. A classic Bolognese sauce contains finely ground meat, so using a meat chopper to break up larger chunks is helpful. Once the meat is browned, drain any fat or soak it up with a clean paper towel if necessary. For an extra juicy meat sauce, use half ground Italian sausage with the meat.
- Pasta Sauce: This is a great shortcut recipe because you can use your favorite jar of ready made pasta sauce. Of course you can also make your own and customize it any way you like! Red wine is a key ingredient, adding depth of flavor to a classic Bolognese, and is highly recommended. Any red works, but do use one that is of drinkable quality. Beef broth can substitute in a pinch. Milk is a traditional ingredient in a Bolognese because it helps tenderize the meat and balances the acidic flavor of the pasta sauce and wine.
- Seasonings: Add a DIY blend of Italian seasonings or a dash of red pepper flakes to boost the flavor of homemade Bolognese.
- Pasta: Choose sturdy pastas like spaghetti, bucatini, ziti, penne, or cavatappi that hold up well to pressure cooking, while allowing the sauce to cling.
- Variations: Make a hearty vegetarian Bolognese sauce recipe using lentils. You can also add flavor by adding diced bell peppers, sliced mushrooms, or even shredded zucchini for a bump in nutrition (the kids will never know!).
How to Make Instant Pot Bolognese
- Brown beef, onion, and garlic using the Sauté function on the Instant Pot. Deglaze the bottom with a little bit of water to avoid a burn notice if necessary.
- Stir in sauce, water, and wine. Add spaghetti and stir.
- Set the Instant Pot for 8 minutes, then quick release (full recipe below).
- Stir in milk and pepper. Rest the spaghetti Bolognese for 5 minutes before serving with parmesan cheese or fresh basil.
Storing Leftovers
Bolognese sauce tastes even better the next day when all the flavors have a chance to blend! Refrigerate leftover sauce in a covered container for up to 4 days. Reheat in the microwave or on the stovetop before using.
Freeze sauce (made without adding pasta) for up to 3 months in zippered bags. Fill bags and lay them flat to save space. Once frozen, you can store them upright. Thaw in the refrigerator or on low in a crockpot.
Freeze some sauce in ice cube trays for adding extra flavor to soups, sauces, and stir-fries.
More Instant Pot Pasta Meals
Did you enjoy this recipe for Instant Pot Bolognese? Leave a comment and rating below.
Instant Pot Bolognese
Equipment
Ingredients
- 1 pound extra lean ground beef *
- 1 onion diced (about ½ cup)
- 1 clove garlic minced
- 6 ounces spaghetti uncooked, broken in half
- 20 ounces tomato pasta sauce 1 jar
- 1 cup water
- ¾ cup red wine
- ¼ cup milk
- ½ teaspoon freshly ground black pepper
- ¼-½ cup freshly shredded parmesan cheese
Instructions
- Select SAUTE setting on Instant Pot. Add beef, onion, and garlic and cook for 8 minutes, until beef is browned. Use a meat chopper or wooden spoon to break up meat as it is browning. Once complete, press CANCEL.
- Add sauce, water, and wine, stir until combined, then add spaghetti and stir.
- Using MANUAL setting, set for 8 minutes, then quick release.
- Stir In milk and pepper, cover, and allow to rest for 5 minutes to thicken. Serve and sprinkle with parmesan cheese.
Notes
- Refrigerate leftovers up to 4 days, or freeze in zip bags for up to 3 months. To save space, fill the bags and lay flat until frozen.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Plenty of delicious. Leftovers for lunch too! Candace’s Husband
Thank you for the recipe! I did t know how much 6oz of spaghetti noodles was so I guessed and I addd too many noodles so some were clumped together…I took them out and the meal was still delicious, I will add less noodles next time or cook them separately
You can see 6 ounces in the image, it’s not a large amount. A small package of pasta usually has 8 ounces (1/2 pound), so it’s a little less than that. I measure it on my kitchen scale. Hope that helps for next time!
Can ground chicken or turkey be used as a beef substitute?
Definitely Leanne! The taste will change slightly (it’ll be a bit more mild), but it’ll be delicious!
5 stars
5 stars
5 stars
I’m going to try this recipe–maybe even tonight. But why only 6 oz of spaghetti? It seems like with 20 oz of sauce, more spaghetti would be needed!
The pasta is uncooked and it cooks perfectly with the sauce Aaron. Enjoy!
I used about 8 oz. of spaghetti and it was great. The whole family loved it. Thanks!
So happy to hear that Aaron! You’re so welcome!