Instant Pot Pasta with Bolognese

Instant Pot, Mains, Recipes

Save hours at the stove by pressure cooking the sauce and then simply adding in the pasta at the end in this easy Instant Pot recipe. The Instant Pot comes up to pressure more quickly the second time around, so the second step takes no time at all.

 

Instant Pot Pasta with Bolognese

 

Ingredients

 

  • 5 oz. (155 g) bacon, diced
  • 3 Tbs. unsalted butter
  • 1 yellow onion, chopped
  • 1 carrot, peeled and finely chopped
  • 1 celery stalk, finely chopped
  • 2 garlic cloves, minced
  • 3/4 lb. (375 g) ground beef
  • 3/4 lb. (375 g) ground pork
  • 1 Tbs. chopped fresh sage, plus more for garnish
  • 1/3 cup (3 fl. oz./80 ml) red wine
  • 1 Tbs. tomato paste
  • 1 can (28 oz./875 g) crushed tomatoes
  • Kosher salt and freshly ground pepper
  • 1 lb. (500 g) short dried pasta, such as penne
  • 1 cup (8 fl. oz./250 ml) water
  • 1 cup (4 oz./125 g) grated Parmesan cheese, plus more for serving
  • Chopped fresh flat-leaf parsley for garnish (optional)

Directions

 

1. In an Instant Pot set to “sauté,” cook the bacon until crispy and almost all the fat has rendered, about 5 minutes. Add the butter, onion, carrot and celery and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the beef, pork and sage and cook, breaking up the meat with a wooden spoon, for 5 minutes. Add the wine and cook, stirring, until combined. Add the tomato paste, tomatoes, 1 Tbs. salt and 1 Tbs. pepper and stir to combine.

 

2. Cover the pot with the lid, lock the lid into place and turn the valve to “sealing.” Set the Instant Pot to cook at high pressure for 8 minutes.

 

3. When the pressure cooking is complete, turn the valve to “venting” to manually release the steam. When the steam stops, carefully remove the lid. Taste the sauce and adjust the seasoning as needed.

 

4. Add the pasta and water to the pot. Cover the pot with the lid, lock the lid in place and turn the valve to “sealing.” Set the Instant Pot to cook at high pressure for 6 minutes. When the pressure cooking is complete, let the steam release naturally for 15 minutes, then turn the valve to “venting” to release any residual steam. Carefully remove the lid and stir in the Parmesan. Taste and adjust the seasoning as needed.

 

5. Serve in individual bowls topped with additional cheese, sage and parsley, if desired. Serves 4.

 

Find more than 70 inspired recipes for every meal of the day in our book Everyday Instant Pot, by Alexis Mersel.

 

 

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Instant Pot Pasta with Bolognese
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