Instant Pot Pasta Bolognese
I have lost track how many times I've made this Bolognese sauce. It is always a go to for any occasion. The unconventional ingredients create a mouth-gasm every time. Check out Amy + Jacky site for more great recipes.
- ⅔ pound (300g) spaghetti
- ½ pound ground beef
- 1 small onion , sliced
- 3 cloves garlic , minced
- 1 rib celery , chopped
- 8 white mushrooms , sliced (optional)
- Sherry wine
- A pinch dried oregano
- A pinch dried basil
- Kosher salt and black pepper to taste
- 2 tablespoons olive oil , divided
Chicken Stock Mixture
- 1 cup unsalted chicken stock
- 2 cups water
- 5.5 fl oz can (156ml) tomato paste
- 2 tablespoons regular soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon Worcestershire sauce
Make Chicken Stock Mixture: Combine unsalted chicken stock, water, tomato paste, regular soy sauce, fish sauce, and Worcestershire sauce in a glass measuring cup.
Prepare Instant Pot Pressure Cooker: Heat up your pressure cooker (Instant Pot: press the Sauté button), wait until it says HOT. Then, add 1 tbsp olive oil in the pot. Ensure to coat the oil over the whole bottom of the pot.
Brown Ground Beef: Season the ground beef with kosher salt and black pepper. Partially cook and brown the ground beef for roughly 3 to 4 minutes, then remove from heat.
Saute Vegetables: Add 1 tbsp olive oil to the pot. Add onion, then season with kosher salt + black pepper. Cook until the onions are softened and brown. Then add garlic and stir until fragrant. Add chopped celery, mushroom, and a pinch of kosher salt + black pepper, then cook for 1 to 2 minutes.
Deglaze Instant Pot: Add a dash of sherry wine to fully deglaze the bottom of the pot with a wooden spoon. Then allow the wine to reduce.
Pressure Cook Spaghetti Bolognese: Add in Chicken Stock Mixture, dried oregano, and basil. *Pro Tip: Taste and season here because it'll be harder to season after cooking as the sauce will be absorbed by the spaghetti.Add in ground beef, then add spaghetti by splitting them in half (or you can submerge spaghetti in warm water prior to pressure cooking to soften them).Pressure cook at High Pressure for 6 minutes, then 5 minutes Natural Release.