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Lighter Weeknight Instant Pot Bolognese Recipe

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4.4 from 3 reviews

This Lighter Weeknight Instant Pot Bolognese is a delicious, quicker version of the classic Italian meat sauce, combining lean ground beef and turkey simmered in a rich tomato sauce with aromatic vegetables. Prepared in an Instant Pot, it’s perfect for busy weeknights, offering a hearty, comforting meal that pairs beautifully with your favorite pasta.

  • Total Time: 50 minutes
  • Yield: 10 servings

Ingredients

Sauce Ingredients

  • 2 tablespoons unsalted butter
  • 1 small yellow onion, minced
  • 1 medium carrot, peeled and minced
  • 2 celery stalks, minced
  • 3 cloves garlic, minced
  • 1 lb ground beef (85/15)
  • 1 lb ground turkey
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 5 tablespoons tomato paste
  • ½ cup beef broth
  • 28 oz can San Marzano crushed tomatoes
  • 2 bay leaves
  • ½ cup whole milk or cream
  • ½ cup freshly grated Parmesan cheese

Pasta and Garnish

  • 1.5 lbs cooked pasta (wide noodles like tagliatelle or tube pasta like rigatoni; gluten-free if needed)
  • Freshly grated Parmesan cheese, for serving
  • Fresh basil, julienned

Instructions

  1. Sauté Vegetables and Meat: Turn your pressure cooker or Instant Pot to the sauté setting and set to ‘more’ heat. Melt the butter, then add the minced onion, carrot, celery, and garlic. Cook, stirring occasionally, until the vegetables are softened, about 7–8 minutes. Add the ground beef, ground turkey, kosher salt, and black pepper. Cook, breaking up the meat with a wooden spoon, until no longer pink, approximately 7–8 minutes. Stir regularly to avoid sticking or burning. For stovetop preparation, follow these steps in a large heavy-bottomed saucepan over medium-high heat.
  2. Add Tomato Paste and Liquids: Stir in the tomato paste to combine evenly with the meat and vegetables. Pour in the beef broth to deglaze the pot, scraping any browned bits off the bottom. Add the crushed tomatoes, bay leaves, and milk. Stir everything together thoroughly.
  3. Pressure Cook the Sauce: Secure the lid on the pressure cooker and set the pressure release valve to sealing. Select high pressure and cook for 25 minutes. For stovetop version, place the lid slightly ajar on the pan and simmer on medium-low heat for 1½ to 2 hours, stirring occasionally. If the sauce thickens too much, add ¼ cup of vegetable or chicken broth as needed to maintain consistency.
  4. Release Pressure and Finish Sauce: Using a kitchen towel to prevent splatter, carefully move the pressure release valve to venting for a manual pressure release. Once the float valve drops, open the lid carefully. Stir in the freshly grated Parmesan cheese. Taste the sauce and adjust salt and pepper to your liking.
  5. Serve: Spoon the warm Bolognese sauce over cooked pasta. Garnish with additional freshly grated Parmesan cheese and julienned fresh basil before serving. Enjoy your comforting and lighter take on the classic Bolognese!

Notes

  • For a lighter option, use lean ground meats as specified.
  • San Marzano tomatoes add authentic flavor, but any good-quality crushed tomatoes will work.
  • If you don’t have an Instant Pot, you can make this sauce on the stovetop; simply allow a longer simmering time to develop flavor.
  • The sauce thickens as it simmers; add broth if needed to achieve your preferred consistency.
  • Pair with your favorite pasta shapes such as tagliatelle, rigatoni, or gluten-free alternatives if desired.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: Italian
  • Diet: Low Fat

Find it online: https://iamstarved.com/lighter-weeknight-instant-pot-bolognese-recipe/