Instant Pot Bolognese for #MulticookerMonday

If you are a blogger looking to join our Multicooker Monday group, request to join our Facebook page, or reach out to Sue of Palatable Pastime! We look forward to cooking with you. Multicooker Monday is a friendly food blogging group where we get together on the third Monday of the month  to post recipes for the multicooker: instant pot or pressure cooker, slow cooker, air fryer, sous vide or other cooking device with no theme; anything goes!

I have a self proclaimed black / brown thumb. I kill pretty much any plant I have tried to grow over the years - but we made a stab at a garden over this past summer as a fun project to do with my daughter, and to see if we couldn't grow a little bit of our own produce! The one plant that not only survived but is still thriving is my parsley plant! The thing has gotten HUGE! The leaves are huge and healthy! I chop off a handful about once a week or so, and when I go out to get more the next time the plant seems to have doubled each time... not quite - but that thing grows fast! We'll see if the chillier temps that are blowing in do in my pretty, happy plant! 

Now, onto this delicious and easy Bolognese - no need to simmer and watch a pot for hours on the stove, the Instant Pot speeds up the process beautifully resulting in a lovely depth of flavor, with just a touch of creaminess and a lovely hint of warmth from the cinnamon and nutmeg. 

We served this lovely sauce over some spaghetti - I want to make another batch soon and try it in lasagna or a baked ziti soon. Yumm!

Come see all of our tasty dishes to inspire your December cooking!

Instant Pot Bolognese

1/2 - 1 TBS olive oil
1 sweet onion, diced
1 carrot, peeled and diced
2 celery ribs, diced
1 pound lean ground beef
1/2 pound ground pork
4 ounces pancetta, diced
1 teaspoon salt (more to taste)
1/2 teaspoon black pepper (more to taste)
1 6-oz can tomato paste
1 TBS minced garlic (jarred)
2 teaspoons dried oregano
1/4 teaspoon crushed red pepper flakes
Pinch of ground nutmeg
Pinch of ground cinnamon
3/4 cups dry red wine
1 15-ounce can crushed tomatoes
1 15-oz can tomato sauce
1/2 cup beef or vegetable broth
1/4 cup heavy whipping cream
2 TBS chopped fresh parsley leaves

  1. Turn Instant Pot to sauté mode, and add the oil. When hot, sauté the onion, carrots, and celery, stirring until they begin to brown a little (3-5 minutes).
  2. Add in the meats: ground beef, pork, pancetta, salt and pepper. Stir occasionally until browned (about 8-10 minutes).
  3. Add in the tomato paste, garlic, oregano, red pepper flakes, nutmeg and cinnamon and stir again until fragrant (about 1 more minute).
  4. Pour in the wine and use a wooden spoon to scrape the bottom of the instant pot to release any browned bits (this will help prevent the burn notice during cooking).
  5. Add in the crushed tomatoes, tomato sauce, and broth. Stir to combine. Place the lid on and set the pot to pressure cook for 20 minutes.
  6. Once the cycle has completed quick release the pressure. Stir and if the sauce looks too thin to you, you can set the pot to sauté and allow it to simmer, stirring occasionally, until thickened. Stir in the heavy whipping cream, taste and adjust seasonings as desired.
  7. Serve with a sprinkling of fresh parsley.
Recipe adapted from Damn Delicious


  1. Truly this is a great idea for a comfort food meal. Nice big bowl of spaghetti and garlic bread? Even for breakfast right now. <3

  2. Pure comfort food without all the hours spent simmering away on the stove.

  3. One of my favorite things to cook in the Instant Pot is bolognese sauce. I would love your version with the extra warming spices, Rebekah. I shall try it next time!

  4. Our parsley is thriving too! This recipe sounds delicious. I'd like to try it for lasagna.

  5. I've never added cinnamon and nutmeg to Bolognese before. It sounds yummy though, I'll definitely try it next time I make a batch.


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