INSTANT POT BOLOGNESE
Now you can make the most EPIC bolognese sauce in just 1 hr rather than 3-4 hrs! So rich, hearty, and chockfull of meat and veggies!
Provided by Chungah Rhee
Categories entree
Yield 8 servings
Number Of Ingredients 19
Steps:
- Set a 6-qt Instant Pot® to the high saute setting. Melt butter; add onion, carrot and celery, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Add ground beef, pork, pancetta, 1 teaspoon salt and 1/2 teaspoon pepper, and cook until browned, about 5-10 minutes, making sure to crumble the beef and pork as it cooks; drain excess fat. Stir in tomato paste, garlic, oregano, red pepper flakes, nutmeg and cinnamon until fragrant, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the pot, and cook until reduced, about 2 minutes. Stir in crushed tomatoes and beef stock. Select manual setting; adjust pressure to high, and set time for 20 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Select low sauté setting; simmer, uncovered, stirring often, until thickened to desired consistency, about 5-10 minutes. Stir in heavy cream and parsley; season with salt and pepper, to taste. Serve immediately.
BOLOGNESE SAUCE
The high pressure of the Instant Pot extracts every bit of flavor from the ingredients in this recipe to deliver a rich, meaty sauce that tastes like your Italian grandma made it. Serve the sauce old-school style over spaghetti or try it on potato gnocchi.
Provided by Instant Pot Italian by Ivy Manning
Categories Main Course
Yield 4 servings
Number Of Ingredients 17
Steps:
- Select Sauté and adjust to More/High heat. When the pot is hot, add the ground beef and pork and cook, stirring occasionally, until no longer pink, 8 minutes. Transfer to a colander to drain off the fat.
- Return the pot to the appliance and add the oil. Add the onion, carrot, celery, pancetta, and baking soda and cook, stirring occasionally, until the vegetables are tender, 5 minutes. Add the tomato paste and cook, stirring continuously, until it begins to brown, 1 minute. Add the vermouth and simmer for 1 minute to burn off some of the alcohol, scraping up any browned bits on the bottom of the pot. Press Cancel.
- Return the meat to the pot and add the tomatoes, broth, cheese rind (if using), and bay leaf. Lock on the lid, select the Pressure Cook function, and adjust to High pressure for 30 minutes. Make sure the steam valve is in the "Sealing" position and that the "Keep Warm" button is off.
- When the cooking time is up, let the pressure come down naturally for 10 minutes, then quick-release the remaining pressure. Discard the cheese rind and bay leaf. Add the cream (if using), and stir to combine. Taste the sauce and season with salt and pepper.
INSTANT POT® TURKEY BOLOGNESE
Turkey is substituted for beef in this dreamy Bolognese sauce, plus your picky eaters might not even notice you've snuck some veggies in. Serve with freshly shaved Parmesan cheese if desired.
Provided by thedailygourmet
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil; cook rotini at a boil until tender yet firm to the bite, about 8 minutes.
- Meanwhile, turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Allow pot to get hot, then add turkey, shallot, garlic granules, and Italian seasoning. Cook, breaking up turkey until crumbly and browned, about 5 minutes. Cancel Saute mode. Level out turkey mixture. Spread the carrots and zucchini over the top.
- Mix marinara sauce and milk together. Pour over the vegetables. Place cream cheese on top. Do not stir. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Drain pasta. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add drained pasta and stir to combine.
Nutrition Facts : Calories 395.3 calories, Carbohydrate 44.3 g, Cholesterol 78.9 mg, Fat 11.9 g, Fiber 4.1 g, Protein 27.7 g, SaturatedFat 3.9 g, Sodium 408.4 mg, Sugar 10.1 g
INSTANT POT BOLOGNESE
This meaty and rich batch of Bolognese takes less than an hour, instead of three to four, thanks to an electric pressure cooker.
Provided by Nick Kindelsperger
Yield Makes about 4 1/2 cups
Number Of Ingredients 18
Steps:
- Set pressure cooker to medium heat or "Sauté," then heat oil and butter, stirring to combine. Add pancetta and cook, stirring often, until starting to crisp, about 10 minutes. Add onion, carrot, celery, and garlic and cook, stirring, until onion is softened, 8-10 minutes. Add ground beef and ground pork and cook, stirring often, until meat is fully cooked, 8-10 minutes.
- Carefully lift insert out of pressure cooker with a potholder and strain through a fine-mesh sieve set over a medium bowl. Return meat mixture to cooker insert; discard fat. Season with salt and pepper. Stir in tomato paste and cook, stirring, about 2 minutes. Pour in wine and cook until reduced by half. Stir in stock, milk, and bay leaves. Lock on lid, making sure steam-release valve is in the proper sealed position. Select "Manual" and program for 10 minutes at high pressure (it will take about 5 minutes for the pressure to build before cooking automatically begins).
- As soon as the time has elapsed, let pressure release naturally (this will take about 15 minutes). Unlock lid and stir in cream. Continue to cook, stirring often, until sauce is thick, 10-15 minutes more. Season with salt and pepper.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain.
- Divide pasta among bowls. Spoon sauce over, then top with Parmesan.
INSTANT POT® PASTA BOLOGNESE
Pasta Bolognese that's easy to make and feeds a family.
Provided by Eric Gross
Categories Pasta Main Dishes
Time 1h20m
Yield 6
Number Of Ingredients 18
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.
Nutrition Facts : Calories 583.1 calories, Carbohydrate 77.8 g, Cholesterol 61.6 mg, Fat 17.2 g, Fiber 7.9 g, Protein 27.2 g, SaturatedFat 6.7 g, Sodium 655.8 mg, Sugar 6.4 g
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INSTANT POT SPAGHETTI BOLOGNESE - PRESSURE COOK RECIPES
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5/5 (75)Total Time 20 minsCategory Dinner, Lunch, Main, Party FoodCalories 560 per serving
- 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.
INSTANT POT BOLOGNESE - CLASSIC ITALIAN BOLOGNESE SAUCE …
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4.8/5 (8)Total Time 1 hr 10 minsCategory Main DishesCalories 415 per serving
- Set the Instant Pot to sauté mode. Add the olive oil and carrots to the pot and cook until carrots are lightly browned, about 5 minutes.
- Add the oregano, basil, parsley, garlic, salt and anchovy paste. Cook, stirring until well combined and fragrant, about 1 minute.
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INSTANT POT BOLOGNESE SAUCE (STEP-BY-STEP RECIPE)
From instantpoteats.com
4.9/5 (10)Total Time 55 minsCategory MainCalories 408 per serving
- Sauté stage. Turn the Instant Pot on and press the Sauté function key (it will show Normal, 30 minutes). Once hot, add olive oil, onions, celery, carrots and bacon and cook for 3-4 minutes, stirring a few times. In the meantime, prepare the rest of the ingredients.
- After 3-4 minutes, add the beef, garlic, salt, pepper and spices/herbs and stir through breaking the meat apart with a spatula. Add 1/2 cup of white wine and stir into the beef, allow it to bubble for 30 seconds or so. Follow with the stock and press Cancel to stop the Sauté process. Mix the beef and stock through really well, keep breaking the meat apart if it’s in large clumps. Use the spatula to scrape anything that might have stuck to the bottom.
- Now, pour the tomato puree/sauce over the top and spread it evenly, don’t stir through all the way. This will prevent any possible BURN error as tomato sauce can get caramelized on the bottom.
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