Instant Pot Spaghetti Bolognese

Instant Pot Spaghetti Bolognese features cooked spaghetti with a flavorful blend of ground beef and pork, simmered to perfection in a tasty tomato sauce.

You might not know it if you haven’t tried it yet, but the Instant Pot does a fantastic job making spaghetti. I love making our traditional spaghetti, but this Bolognese is a very close second. It’s so rich and tasty, like having a bit of Italy’s national dish at home.

Why You’ll Love It

• Effortless: With the Instant Pot doing the heavy lifting, you can enjoy a restaurant-quality Bolognese without the lengthy stovetop simmering—perfect for busy weeknights.
• Tender Spaghetti Every Time: The pressure-cooking method ensures that the spaghetti cooks to a perfect al dente, absorbing the rich flavors of the Bolognese for an irresistible texture.
• Leftover Bliss: This dish only gets better with time, making it an excellent option for batch cooking and enjoying the delicious leftovers for lunches or dinners throughout the week.

» You might also like these Instant Pot Stuffed Shells.

Ingredients You’ll Need

• Cooking Oil – Use a neutral cooking oil such as vegetable or canola oil for sautéing.
• Mirepoix (carrot, celery, onion) – The culinary term refers to the combination of diced onion, carrots, and celery, gently cooked in fat. Mirepoix is a foundation for many classic dishes, including sauces like this one.
• Ground Beef and Pork – Use a lean version so you don’t have to drain out a lot of fat.
• Low Sodium Chicken Stock – Choose a low-sodium chicken stock to control the salt content.
• White Wine – Choose a dry white wine such as Sauvignon Blanc or Pinot Grigio.
• Dry Spaghetti – Select your preferred brand of dry Spaghetti.
• Tomato Sauce (Tomato Passata) – You can buy tomato sauce at your local grocery store, or you can make your own by blending fresh tomatoes.
• Whole Milk – For a creamy texture, use whole milk.
• Salt & Ground Black Pepper – To taste.
• Parmesan Cheese – Grate fresh Parmesan for garnish.

Tips for Making Instant Pot Bolognese

• If you prefer not to use wine, replace it with beef or vegetable broth for a non-alcoholic version.
• If using regular chicken stock, be mindful of the salt content and adjust the additional salt accordingly to prevent the dish from becoming too salty.
• Give the Bolognese a gentle stir after pressure cooking to ensure the flavors are well distributed and the sauce has a consistent texture.
• Taste the Bolognese before serving and adjust the seasoning if needed. Remember, you can always add more salt and pepper, but it’s challenging to correct an over salted dish.

How to Make Instant Pot Spaghetti Bolognese

Step 1: Sauté Veggies & Brown the Meat

Begin by heating the Instant Pot using the sauté mode. Add the cooking oil and wait for it to heat up. Once hot, add the carrot, celery, and onion, and sauté until they soften, which should take about 3 minutes.

Add the beef and pork to the pot and continue to sauté for 8 minutes, ensuring to break up the meat as it browns.

Turn off the sauté mode. Pour in the white wine to deglaze the pan, and let it cook for 1 minute to burn off the alcohol.

Step 2: Add the Spaghetti

Next, pour in the chicken stock. Break the spaghetti in half and position it over the top of the meat, attempting to submerge the pasta in the liquid without stirring.

Then, pour the tomato sauce over the top without stirring.

Step 3: Pressure Cook

Secure the lid and, if necessary for your model, set the vent to sealing. Set the Instant Pot to cook on high pressure for 8 minutes. Once the cooking time is up, carefully release the pressure, remove the lid, and give the contents a good stir.

Step 4: Add Final Ingredients & Let Rest

Add the milk and season the dish with salt and pepper to your taste. Allow it to rest until the sauce reaches your desired thickness.

Finally, serve the dish with freshly grated Parmesan cheese for a delightful finishing touch.

How to Store & Reheat

Storing

Allow any leftover Bolognese to cool to room temperature before transferring it to an airtight container. Refrigerate within two hours of cooking to maintain freshness. This dish can be refrigerated for up to 3-4 days.

For longer storage, freeze individual portions in freezer-safe containers or bags. Ensure all air is removed to prevent freezer burn. Bolognese can be frozen for up to 3 months.

Reheating

Stovetop or Instant Pot: For best results, reheat on the stovetop over low to medium heat or on Sauté mode in your Instant Pot for a few minutes. Add a splash of water or chicken broth to restore moisture, and stir occasionally.

Microwave: If time is limited, use the microwave in short intervals, stirring in between, to evenly reheat.

Questions About the Recipe

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