Instant Pot Spaghetti Bolognese
Ingredients
The sauce
-
2
Tablespoons
Olive Oil
-
1
lb
Ground Pork
-
½
medium
Yellow Onion, diced
-
1
medium
Carrot, diced
-
1
Celery Rib, diced
-
2
Tablespoons
Minced Garlic
-
½
cup
White Wine
-
½
teaspoon
Salt
-
½
teaspoon
Black Pepper
-
1
Tablespoon
Italian Seasoning
-
2
cups
Beef Broth
-
1
28-oz can
Crushed Tomatoes, with juice
-
2
Tablespoons
Tomato Paste
To finish
The pasta
-
12
oz
Spaghetti Pasta, uncooked
Instructions
- Gather and prep all ingredients before cooking.
- Turn the Instant Pot to the sauté setting and heat the olive oil.
- Add the ground pork and brown it, breaking it up as you stir.
- Add the onion, carrot, celery, and garlic; sauté for 5 minutes.
- Deglaze the pot with white wine, scraping up any browned bits.
- Add salt, pepper, Italian seasoning, and beef broth; stir well.
- Cancel the sauté setting.
- Break spaghetti noodles in half and add them on top of the meat mixture without stirring.
- Add crushed tomatoes over the noodles, covering them, then add tomato paste on top.
- Close the lid and set the steam release valve to sealing.
- Select pressure cook/manual and set the timer for 7 minutes.
- After cooking, quick release the steam and open the lid.
- Stir in heavy cream and let sit for 3 minutes before serving.
Nutrition Facts (estimated)
Servings
6
Calories
459
Total fat
20g
Total carbohydrates
45g
Total protein
25g
Sodium
600mg
Cholesterol
80mg
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