Instant Pot Bolognese Sauce

Try this Instant Pot Bolognese Sauce recipe, or contribute your own.

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Instant Pot Bolognese Sauce Save
Instant Pot Bolognese Sauce
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Try this Instant Pot Bolognese Sauce recipe, or contribute your own.

  • Preparing Time: 30 minutes
  • Total Time: 4 hours
  • Served Person: 6
white meat free tree nut free nut free contains gluten contains red meat contains fish shellfish free slow cooker dairy free
main dish

Step-by-step

  • Turn the pressure cooker on. It should display OFF. Press Sauté function key (it will show Normal, 30 minutes). The Instant Pot will beep 3 times to let you know it’s ready to cook.
  • Add the olive oil, onion, carrot, celery and chilli to the instant pot. Keep the lid off. The heat will increase within a minute or two and you will hear the sautéing sounds. Sauté for a further 5 minutes, stirring a couple of times. In the meantime, prepare the rest of the ingredients.
  • After 5 minutes, add the beef and break it apart using a wooden or a silicon spatula. Stir it through with the vegetables, then add the rest of the ingredients except for bay leaf and tomatoes, and stir through. Cook on Sauté for 5 minutes to brown off the meat, stirring a few times. Once the meat has changed the colour, add the chopped tomatoes (juices including) and stir through. Press Keep Warm/Cancel to stop the sautéing process.
  • Close and lock the lid of the Instant Pot. Check that the the lid knob is turned to Sealing.
  • Select Manual function key (High Pressure) and set the time to 20 minutes. Wait for the Instant Pot to beep three times to let you know it’s getting to work. You can now walk away and do your thing.
  • After about 5 minutes you will see and hear the steam coming out of the valve. Once enough pressure builds up in the pot, the valve will pop to the top. At this stage you won’t be able to open the lid. During the cooking process, you will hear some hissing but don’t worry about it.
  • When time is up, you can let the pressure release naturally or use the quick pressure release method before opening the lid. Our bolognese sauce should be thick and glossy.
  • If you find that the stew is too watery, simply set the Sauté function back on and cook the sauce uncovered for 5-10 minutes, stirring a few times. This will allow some of the liquid to evaporate and the ragu sauce to thicken more.
  • Serve with zucchini noodles or your favourite pasta, rice or potatoes. Store leftovers in the fridge or freezer.

Assessing Texture Through the Sauté and Pressure Stages

Dice the carrots, celery, and onions to uniform dimensions so they release moisture evenly during the initial five-minute sauté. Brown the ground beef thoroughly until the pink color vanishes entirely, which ensures the Maillard reaction develops deep savory notes before the liquids are added. Watch the sauce closely after the pressure cycle completes; if excess moisture remains, run the open pot on the sauté setting for an uncovered five to ten minute reduction phase. Judge doneness visually by dragging a wooden spatula across the bottom of the pot, ensuring the trail holds its shape momentarily without flooding back with watery liquid.

Balancing Umami Elements and Heat Control

Tamari and fish sauce work together beneath the tomatoes to reinforce umami depth without adding sodium that masks the beef. Keep the pressure valve firmly turned to the sealing position once the lid locks, allowing high-pressure steam to tenderize the meat fibers rapidly over twenty minutes. Let the pressure release naturally or trigger a quick release depending on schedule constraints, knowing that the final thickness depends entirely on that post-pressure reduction step.

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