INSTANT POT® PASTA BOLOGNESE

Instant Pot® Pasta Bolognese image

Pasta Bolognese that's easy to make and feeds a family.

Provided by Eric Gross

Time 1h20m

Yield 6

Number Of Ingredients 18

Ingredients

1 tablespoon olive oil
1 pound ground beef
salt and ground black pepper to taste
1 medium sweet onion, chopped
4 medium carrots, chopped
4 stalks celery, chopped
10 medium cherry tomatoes, halved
1 tablespoon minced garlic
1 tablespoon Italian seasoning
1 pinch dried oregano
½ cup red wine
3 tablespoons tomato paste
2 tablespoons soy sauce
1 teaspoon unsweetened cocoa powder
1 (28 ounce) can crushed tomatoes
1 (16 ounce) package rotini pasta
¼ cup heavy cream
1 tablespoon grated Parmesan cheese, or to taste

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the pot; add ground beef, salt, and pepper. Cook and stir until browned and crumbly, 5 to 7 minutes. Remove and set aside in a strainer set over a bowl.
Add onion, carrots, celery, and cherry tomatoes to the cooker. Cook and stir on Saute mode until soft, 8 to 10 minutes. Add garlic, Italian seasoning, and oregano and cook, stirring occasionally, 2 to 3 minutes. Return ground beef back to the pot and pour in red wine. Cook until wine has reduced a bit.
Meanwhile, mix tomato paste, soy sauce, and cocoa powder together in a small bowl.
Stir tomato paste mixture into the pot, scraping up the browned bits from the bottom of the pot with a wooden spoon. Pour crushed tomatoes on top of the mixture and do not stir; try to keep them on top. Turn off Saute mode. Close and lock the lid.
Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Pour pasta and on top; do not stir in. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in cream and Parmesan until combined. Serve.

Nutrition Facts : Calories 583.1 calories, Carbohydrate 77.8 g, Cholesterol 61.6 mg, Fat 17.2 g, Fiber 7.9 g, Protein 27.2 g, SaturatedFat 6.7 g, Sodium 655.8 mg, Sugar 6.4 g