Instant Pot Spaghetti Bolognese features cooked spaghetti with a flavorful blend of ground beef and pork, simmered to perfection in a tasty tomato sauce.
You might not know it if you haven’t tried it yet, but the Instant Pot does a fantastic job making spaghetti. I love making our traditional spaghetti, but this Bolognese is a very close second. It’s so rich and tasty, like having a bit of Italy’s national dish at home.
Why You’ll Love It
- Effortless: With the Instant Pot doing the heavy lifting, you can enjoy a restaurant-quality Bolognese without the lengthy stovetop simmering—perfect for busy weeknights.
- Tender Spaghetti Every Time: The pressure-cooking method ensures that the spaghetti cooks to a perfect al dente, absorbing the rich flavors of the Bolognese for an irresistible texture.
- Leftover Bliss: This dish only gets better with time, making it an excellent option for batch cooking and enjoying the delicious leftovers for lunches or dinners throughout the week.
Helpful Tips
- If you prefer not to use wine, replace it with beef or vegetable broth for a non-alcoholic version.
- If using regular chicken stock, be mindful of the salt content and adjust the additional salt accordingly to prevent the dish from becoming too salty.
- Give the Bolognese a gentle stir after pressure cooking to ensure the flavors are well distributed and the sauce has a consistent texture.
- Taste the Bolognese before serving and adjust the seasoning if needed. Remember, you can always add more salt and pepper, but it’s challenging to correct an over salted dish.
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Instant Pot Spaghetti Bolognese
Instant Pot Spaghetti Bolognese features cooked spaghetti with a flavorful blend of ground beef and pork, simmered to perfection in a tasty tomato sauce.
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Servings: 4 Servings
Calories: 469kcal
Ingredients
- 1 tablespoon cooking oil divided
- 1 large carrot finely chopped
- 2 stalks celery finely chopped
- 1/2 small onion finely chopped
- 4 ounces ground beef
- 4 ounces ground pork
- 2 cups low sodium chicken stock
- 3 ounces dry white wine
- 8 ounces dry spaghetti
- 1 cup tomato sauce tomato passata
- 1/2 cup whole milk
- Salt and pepper to taste
- Parmesan cheese for garnish
Instructions
- Heat the Instant Pot on saute mode. Add the cooking oil. Once hot, add the carrot, celery, and onion until softened, about 3 minutes.
- Add the beef and pork and saute for 8 minutes, breaking it up as it browns.
- Turn off saute mode.
- Pour in the white wine and deglaze the pan. Cook for 1 minute to burn off alcohol.
- Pour in the chicken stock.
- Break the spaghetti in half and set it over the top of the meat. Try to submerge the pasta in the water, without stirring.
- Pour the tomato sauce over the top. Do not stir.
- Secure the lid and set the vent to sealing (if necessary for your model).
- Set to cook on high pressure for 8 minutes. When the time is up, carefully release the pressure. Remove the lid and stir.
- Add the milk and season with salt and pepper, to taste.
- Let rest until the sauce is to your desired thickness.
- Serve with freshly grated Parmesan cheese.
Nutrition
Calories: 469kcal | Carbohydrates: 52g | Protein: 21g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 44mg | Sodium: 389mg | Potassium: 703mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2874IU | Vitamin C: 6mg | Calcium: 83mg | Iron: 3mg
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.
Needs herbs like sage and parsley and bay leaves. Garlic too. It’s mirepoix not “mirapoix” lol. Also needs gelatin for extra unctuous mouth feel, and a dash of fish sauce for extra umami
Thanks for you feedback Amanda. We’ve chosen a more authentic Italian recipe that we got from a delightful Italian grandma while we were traveling in Bologna, so it wouldn’t include things like gelatin or fish sauce, but to each their own!