Instant Pot Bolognese Sauce Recipe

Instant Pot Bolognese Sauce Recipe

How To Make Instant Pot Bolognese Sauce

Whip up this hassle-free bolognese sauce made with crushed tomatoes, beef, and veggies for your next pasta meal! It’s a rich sauce easily made in one pot.

Preparation: 15 minutes
Cooking: 45 minutes
Total: 1 hour



  • 4ozpancetta,or center cut bacon, chopped
  • 1tbspunsalted butter
  • 1large white onion,minced
  • 2celery stalks,about ¾ cup, minced
  • 2carrots,about ¾ cup, minced
  • 2lbground beef,lean
  • ¼cupdry white wine,like Pinot Grigio
  • 28ozcrushed tomatoes,(2 cans), such as Tuttorosso
  • 3bay leaves
  • ½tspkosher salt and fresh black pepper,to taste
  • ½cuphalf & half cream
  • ¼cupfresh parsley,chopped


  1. Press sauté on the Instant Pot, then sauté the pancetta over low heat for about 4 to 5 minutes until the fat melts.

  2. Add the butter, onion, celery, and carrots, then cook for about 6 to 8 minutes until soft.

  3. Add the meat, then season it with ¾ teaspoon of salt and black pepper to taste. Sauté for about 4 to 5 minutes until browned, breaking the meat up into smaller pieces with a wooden spoon as it cooks.

  4. Add the wine, then cook for about 3 to 4 minutes until it reduces down.

  5. Add the crushed tomatoes, bay leaves, ¾ teaspoon of salt, and fresh cracked black pepper.

  6. Cover and cook at High pressure for 15 minutes.

  7. Allow natural release, then stir in the half & half cream, and garnish with parsley.

  8. Serve over favorite pasta, zucchini noodles, or spaghetti squash, and enjoy!


  • Calories: 372.92kcal
  • Fat: 28.51g
  • Saturated Fat: 11.91g
  • Trans Fat: 1.13g
  • Monounsaturated Fat: 11.62g
  • Polyunsaturated Fat: 1.53g
  • Carbohydrates: 9.55g
  • Fiber: 2.37g
  • Sugar: 5.33g
  • Protein: 18.98g
  • Cholesterol: 91.25mg
  • Sodium: 397.96mg
  • Calcium: 67.44mg
  • Potassium: 606.36mg
  • Iron: 3.13mg
  • Vitamin A: 182.77µg
  • Vitamin C: 11.53mg
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