Instant Pot Bolognese
Ingredients:
1 tablespoon butter
1 tablespoon olive oil
¾ cup finely chopped yellow onion or shallots or red onion
1 tablespoon finely chopped garlic
1.5 cups chopped carrot ¼ inch (0.5 cm) pieces
2 tablespoon tomato paste
1 lb ground beef or 50/50 beef and pork
1 beef stock cube
1 cup water
4 cups chopped tomatoes stem removed
1 tablespoon dried oregano
1 tablespoon dried basil
½ teaspoon ground black pepper or according to taste
½ teaspoon salt or according to taste
1 cup shredded Parmesan cheese
Directions:
Set your instant pot to “sauté” and add in butter an olive oil.
When butter is melted, add garlic and onion. Sauté 1 minute, then add carrots. Sauté 2-3 minutes until onion is softened.
Add tomato paste and cook 1 minute while mixing it in with the onion, garlic and carrot.
Add ground beef and cook 4-5 minutes, until browned. Stir often to ensure it browns on all sides.
Crumble the stock cube and add to the instant pot, followed by the water. Mix until the stock cube is completely dissolved.
Add tomatoes and spices, and mix well.
Press “cancel” to stop sauté mode, then close the lid and set to cook at High pressure for 20 minutes. Make sure “Keep warm” mode is turned off. Your Instant Pot will now start building pressure, which can take 10-20 minutes.
When the pressure cooking cycle is done, allow the instant pot to sit and release pressure naturally for at least 10 minutes (longer if you can). Then use the quick pressure release to release the remaining pressure.
Open the lid, mix, and taste test. Season with salt and pepper as needed, then mix in shredded Parmesan cheese.
Serve over spaghetti, or another type of pasta of your choice!
