Instant Pot Spaghetti Bolognese is the perfect fast and easy weeknight meal. It’s a delicious one-pot dish that you can make in your Instant Pot or pressure cooker!
If you love one pot meals, then you will love this easy dinner recipe. This Instant Pot dish is the ultimate comfort food.
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Instant Pot Bolognese
I love cooking in the pressure cooker during warmer months because I don’t have to heat up the kitchen with the oven. This Instant Pot spaghetti Bolognese is a great summer (or anytime of the year) dinner recipe because it can be made all in one pot – no need to boil water for the pasta or dirty extra pans.
Why I Love This Recipe
If you’re looking for an easy one-pot meal, then this Instant Pot Spaghetti Bolognese is perfect for you. It’s a delicious dish that you can make in your pressure cooker, and it’s perfect for a busy weeknight.
- Easy to make
- Perfect for picky eaters
- Fills the house with a delicious aroma
If you love easy Instant Pot meals then you may also enjoy this Instant Pot Italian Sausage Rigatoni recipe.
Ingredients
This recipe only requires a few simple ingredients, all of which are easy to find at your local grocery store.
- large carrots, cut into chunks
- celery stalks, cut into chunks
- garlic cloves
- olive oil
- ground beef
- Italian sausage (mild or hot, your choice)
- tomato paste
- dry red wine
- water
- fresh rosemary
- fresh thyme
- dried bay leaf
- rind, optional
- heavy cream
Substitutions
Meat: Instead of using both ground beef and Italian sausage, you can use all of one.
Herbs: I used fresh rosemary and thyme because that’s what I had on hand, but you can use dried herbs if that’s what you have. If using dried herbs, I would use about 1/2 teaspoon each. You can also replace the bay leaf with any substitute for bay leaf.
Equipment Needed / Helpful Tools
You only need a handful of kitchen tools to help you make this simple and easy dinner recipe.
- food processor
- Instant Pot
- large spoon
How to Make Instant Pot Spaghetti Bolognese
Making this pressure cooker meal is so simple. Follow the easy steps below to get started.
Step 1: Add onion, carrot and celery to the food processor
Add the onion, carrot, celery, and garlic in the bowl of a food processor. Pulse until the vegetables are finely minced.
Step 2: Brown the meat
Heat the Instant Pot using the Saute-Normal function. Add the ground beef and Italian sausage. Cook, stirring occasionally, until the meat has browned– about 7 minutes. Remove the meat with a slotted spoon– don’t remove the liquid!
Step 3: Saute the vegetables
Next, add the olive oil followed by the minced vegetables and saute until the vegetables have browned and reduced in size– about 10 minutes.
Step 4: Add the tomato paste
Add the tomato paste and stir. Cook for 1 minute.
Step 5: Deglaze the pot
Deglaze the Instant Pot with the red wine, making sure to scrape any browned bits off the bottom of the pan. (I recommend using a wooden spoon so you don’t scratch the insert).
Step 6: Tie the herbs together
Tie the rosemary and thyme stems together using kitchen twine. Set aside.
Step 7: Add remaining ingredients
When the wine has reduced slightly, add the water, herbs, bay leaf, and parmesan rind, if using. Then, return meat to the pot.
Step 8: Pressure cook the sauce
Attach the Instant Pot lid and ensure the valve is in the “sealing position”. Set the timer for 25 minutes. When the Instant Pot is finished, release the pressure manually by switching the valve to the “venting” position. Be careful, the valve will steam and may splatter!
Step 9: Thicken the sauce and add in the cream
Heat the Instant Pot using the Saute-Normal function. Stir in the heavy cream. Cook for an additional 5 minutes, stirring often until the Bolognese has thickened slightly and the cream has cooked into the sauce.
Step 10: Serve and enjoy
Serve with pasta or polenta and extra parmesan shaved on top!
Variations / Options / Add-Ins
Are you looking for ways to mix up this classic dish? Here are a few ideas.
Make it vegetarian: Omit the meat and use vegetable broth instead.
Spicy: If you are a fan of spicy foods, add in 1/2 teaspoon of crushed red pepper flakes
Vegetables: Add in more veggies like spinach, bell peppers, zucchini or any other vegetable that your family enjoys.
Serving Suggestions
This spaghetti bolognese is the perfect meal for a hearty dinner. It pairs well with pasta or polenta and will be sure to satisfy everyone at your table. Some of my favorite side dishes include:
- Garlic breadsticks
- Crusty bread
- Roasted broccoli
- Side Salads
- Asparagus
FAQs
Do you have questions about this recipe? Below are some of the most commonly asked questions.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove top over medium-low heat until heated through.
Reheat in the microwave or on the stovetop until warm all the way through.
Yes! Simply transfer the cooled sauce to a freezer-safe container and place in the freezer for up to 3 months. When you’re ready to eat, thaw in the fridge overnight and reheat on the stovetop over medium-low heat.
A food processor is not required, but it does make mincing the vegetables much easier. If you don’t have one, you can simply chop the vegetables by hand.
More Instant Pot Recipes
If you like Instant Pot meals, give these recipes a try:
- Instant Pot Tamales
- Easy Instant Pot Cream Cheese Chicken
- Instant Pot Beef and Broccoli
- Instant Pot Chicken Breasts and Rice
Ready to get cooking? Print off the recipe card below or toggle on Cook Mode to keep your screen from going dark while you follow along on your phone or tablet.
📋 Recipe
Instant Pot Spaghetti Bolognese
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Equipment
- Food processor
- Instant Pot
- Large spoon
Ingredients
- 1 small onion quartered
- 2 large carrots cut into chunks
- 2 stalks celery cut into chunks
- 2 cloves garlic
- 2 tablespoons olive oil
- ½ pound ground beef
- ½ pound Italian sausage mild or hot, your choice
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 ½ cups water
- 2 sprigs fresh rosemary
- 10 sprigs fresh thyme
- 1 large dried bay leaf
- 1 parmesan rind optional
- ½ cup heavy cream
Instructions
- Add the onion, carrot, celery, and garlic in the bowl of a food processor. Pulse until the vegetables are finely minced.
- Heat the Instant Pot using the Saute-Normal function. Add the ground beef and Italian sausage. Cook, stirring occasionally, until the meat has browned– about 7 minutes. Remove the meat with a slotted spoon– don’t remove the liquid!
- Next, add the olive oil followed by the minced vegetables and saute until the vegetables have browned and reduced in size– about 10 minutes.
- Add the tomato paste and stir. Cook for 1 minute.
- Deglaze the Instant Pot with the red wine, making sure to scrape any browned bits off the bottom of the pan. (I recommend using a wooden spoon so you don’t scratch the insert).
- Tie the rosemary and thyme stems together using kitchen twine. Set aside.
- When the wine has reduced slightly, add the water, herbs, bay leaf, and parmesan rind, if using. Return meat to pot.
- Attach the Instant Pot lid and ensure the valve is in the “sealing position.” Set the timer for 25 minutes. When the Instant Pot is finished, release the pressure manually by switching the valve to the “venting” position. Be careful, the valve will steam and may splatter!
- Heat the Instant Pot using the Saute-Normal function. Stir in the heavy cream. Cook for an additional 5 minutes, stirring often until the Bolognese has thickened slightly and the cream has cooked into the sauce.
- Serve with pasta or polenta and extra parmesan shaved on top!
Notes
I recommend a Malbec or Cabernet Sauvignon in this recipe– try to avoid lighter wines like Pinot Noirs.
Make sure to use heavy cream in this recipe as milk will thin the sauce too much.
Nutrition
Need to run to the store for a few ingredients first? Don’t forget to pin this recipe so you can find it when you’re ready to cook!
