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.
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