Pressure Cooker Bolognese Recipes

BOLOGNESE SAUCE (PRESSURE COOKER)

Steps:

• Pre-heat the pressure cooker using the BROWN setting.
• Brown beef, pork and veal in batches until nicely browned. Set the meat aside and pour off all but 1 tablespoon of the fat.
• Add the onion, garlic, carrots and celery to the cooker and cook for 3 or 4 minutes. Stir in the dried oregano, bay leaf and fresh thyme and cook for another minute or so. Stir in the red wine, tomatoes, tomato paste, beef stock and salt and pepper. Return the meat to the cooker and lock the lid in place.
• Pressure cook on HIGH for 10 minutes.
• Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid. Season to taste with salt and freshly ground black pepper and stir in the Parmesan cheese.

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.

INSTANT POT BOLOGNESE

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.

PRESSURE COOKER BOLOGNAISE

Steps:

• In the cold pressure cooker with no oil or butter, with the top off, place the pancetta in a flat layer and turn on to the lowest heat possible to render the fat. When the pancetta begins to sizzle (in about 5 minutes).
• Add the onion, carrot and celery and raise the heat to medium-low and cook until well softened (about 10 minutes). If things begin to stick you can add a little swirl of olive oil.
• Raise the heat to medium and add the ground beef and brown well stirring occasionally (about 30 minutes or until all of the liquid from the meat is evaporated and the fat begins to sizzle).
• Add the wine and scrape the juicy bits stuck to the bottom and sides of the pan and evaporate it completely (about 7 minutes). In the meantime, mix the tomato paste with the beef stock.Add salt, pepper to taste, stock with tomato concentrate in the pan, and stir well. Close and lock the lid of the pressure cooker and turn the heat to high. When the pan reaches pressure, lower the flame to minimum heat and count 10 minutes cooking time under pressure.
• When time is up, bring the pan to the sink, give it a little jiggle to settle the contents and remove hot air pockets, pour cold water over the top, and open the pan. Add one cup of hot water, stir the contents well and scrape any juicy bits from the bottom to incorporate. Close and lock the lid of the pressure cooker and turn the heat to high.
• When the pan reaches pressure again, lower the flame to minimum and count another 7 minutes cooking time under pressure. When time is up, bring the pan to the sink, give it a jiggle, pour cold water over the top, and open the pan one last time.
• Stir in the cream and serve!

PRESSURE COOKER BOLOGNESE

Steps:

• Preparation 1.Set pressure cooker (at least 5qt / 5l size) over medium-high heat. Add olive oil and onions. Cook until translucent and soft. 2.Add garlic, cook for a minute. Then add meat. Cook while stirring until meat is no longer raw and red. 3.Add chopped carrot and celery. Cook for a few minutes. 4.Add milk, cook until liquid has almost evaporated 5.Add wine, cook until most of the liquid has evaporated (leave enough for pressure cooking) 6.Add tomatoes, salt and pepper. Put on lid and pressure cook at high pressure for ca. 20 minutes (reduce heat as necessary). Release pressure. Take off lid. 7.Add oregano, rosemary, sage and thyme. Cook until liquid has evaporated. 8.Stir in tomato paste and chopped parsley. Adjust seasoning with salt and pepper.