Instant Pot Turkey Mushroom Bolognese
Ingredients
The base
-
4
slices
uncured bacon, diced
-
½
large
yellow onion, diced
-
2
medium
carrots, peeled and diced
-
2
ribs
celery, diced
-
8
ounces
cremini mushrooms, stems removed and sliced
-
4
cloves
garlic, minced
-
1
lb.
ground turkey
The sauce
-
2
tsp.
Dried Italian Seasoning
-
2
tsp.
Balsamic vinegar
-
1
14.5-ounce can
diced tomatoes
-
1
14.5-ounce can
tomato sauce
-
1
tsp.
salt
-
1
pinch
black pepper
-
1
pinch
red pepper flakes (optional)
Garnishes
-
¼
cup
fresh parsley, chopped (optional)
-
to taste
Shredded parmesan cheese (optional)
Instructions
- 1. Use the 'Saute' function on the Instant Pot to cook the bacon until crispy.
- 2. Add the onion, carrots, celery, and mushrooms, cooking until softened.
- 3. Stir in garlic and ground turkey, cooking until the turkey is almost done.
- 4. Mix in Italian seasoning, balsamic vinegar, diced tomatoes, tomato sauce, and salt.
- 5. Cancel the 'Saute' function, seal the lid, and cook on 'Manual' for 11 minutes.
- 6. Allow for a 10-minute natural pressure release, then vent and remove the lid.
- 7. Stir and adjust seasoning with salt, pepper, and red pepper flakes if desired.
- 8. Stir in parsley and top with parmesan cheese before serving.
Nutrition Facts (estimated)
Servings
5
Calories
237
Total fat
9g
Total carbohydrates
17g
Total protein
25g
Sodium
342mg
Cholesterol
mg
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