Instant Pot Beef Bolognese With Veggies Recipes

INSTANT POT BOLOGNESE SAUCE

Steps:

• Turn on the Instant pot and set the "Saute" mode.
• Add oil and butter.
• When it's heated, add beef, Italian sausage and cook until no longer pink. Break up the meat with a wooden spoon as it cooks.
• Drain grease (if necessary). You probably won't have to do this if you are using lean ground beef.
• Add garlic, onion, carrots, celery and saute for a few minutes until vegetables are partially softened.
• Add red wine and cook for about 2-3 minutes, stirring often, until it's reduced.
• Add crushed tomatoes, tomato paste, balsamic vinegar, broth, sugar, Italian seasoning, red chili flakes, salt, pepper and mix until combined. Be sure to scrape the brown bits in the bottom of the pot.
• Put the lid on and turn the valve to "Sealing."
• Select "Manual" mode and set the timer for 20 minutes.
• When the cook time is over, do a quick pressure release.
• Continue coking uncovered on the Saute mode until excess liquid is evaporated/ reduced.
• Turn off heat and mix in heavy cream, basil and parsley. Enjoy!

INSTANT POT BEEF BOLOGNESE WITH VEGGIES

Steps:

• Set Instant Pot to "Sauté" setting on high heat. Add olive oil and when hot, add onions and garlic. Cook, stirring occasionally, for 2-3 minutes.
• Add mushrooms and cook, stirring occasionally, for about 5 minutes, until most of the water has been released from the mushrooms.
• Add the carrots and zucchini and continue cooking, stirring occasionally, for 2-3 minutes more.
• Add ground beef to pot and break apart with a spatula. Toss with vegetables.
• Add tomato paste, rosemary, oregano, and thyme to the vegetables and toss to coat. Press "Cancel" on the IP. Pour in crushed tomatoes and season with salt and pepper.
• Cover the IP and turn the steam release handle to the"Sealing" position. Set to "Pressure Cook" on high pressure for 10 minutes.(Note: It will take about 10 minutes to come to pressure before the cook time begins)
• When the cook time is done, immediately do a quick release of the pressure by turning the steam release handle to the "Venting" position. (Be sure to wear oven mitts when doing thjs.) Press "Cancel" on the IP and carefully open the lid and stir the sauce.
• Set the IP to the "Sauté" setting on low heat. Leaving the top off, let the sauce simmer for 10-15 minutes, stirring frequently, until the sauce has thickened. Press "Cancel" and serveimmediately over pasta or polenta. If making in advance, turn on the "Keep Warm" setting, cover the IP, and close until ready to eat.

EASY BEEF AND VEGGIE BOLOGNESE

Steps:

• Brown the beef, drain fat, and set aside.
• Saute onion, celery (if using) and garlic in a little oil till onion softens.
• Add carrots, zucchini, and other veggies. Saute for 3 - 5 minutes.
• Return beef to pan with veggies.
• Add pasta sauce. If you are using a plain sauce (like a passata), then season with salt, pepper, basil, and oregano. If you are using a commercial sauce that already has flavourings added, you should be able to get by without it.
• Simmer for 30 minutes, or more if you have the time. Or less if you don't!
• Serve over hot cooked pasta.

INSTANT POT® PASTA BOLOGNESE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the pot; add ground beef, salt, and pepper. Cook and stir until browned and crumbly, 5 to 7 minutes. Remove and set aside in a strainer set over a bowl.
• Add onion, carrots, celery, and cherry tomatoes to the cooker. Cook and stir on Saute mode until soft, 8 to 10 minutes. Add garlic, Italian seasoning, and oregano and cook, stirring occasionally, 2 to 3 minutes. Return ground beef back to the pot and pour in red wine. Cook until wine has reduced a bit.
• Meanwhile, mix tomato paste, soy sauce, and cocoa powder together in a small bowl.
• Stir tomato paste mixture into the pot, scraping up the browned bits from the bottom of the pot with a wooden spoon. Pour crushed tomatoes on top of the mixture and do not stir; try to keep them on top. Turn off Saute mode. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Pour pasta and on top; do not stir in. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in cream and Parmesan until combined. Serve.