Instant Pot Bolognese with Penne
A rich, meaty Bolognese sauce pressure-cooked in a fraction of the traditional time. Ladle over penne for a hearty Italian dinner that feeds the whole family.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Refrigerate for up to 5 days. Bolognese sauce freezes perfectly for up to 3 months (freeze without pasta).
- Batching: Finely dice the vegetables (mirepoix) — they melt into the sauce and add sweetness and depth.
- Reheat: Microwave for 2–3 minutes. Stovetop: simmer sauce and add pasta, stirring to coat.
EXECUTION STEPS
HIGH HEAT SEAR
Set Instant Pot to Sauté. Heat olive oil and cook onion, carrots, and celery for 4 minutes until softened.
HIGH HEAT SEAR
Add ground beef and cook for 5 minutes, breaking into crumbles, until browned. Add garlic and cook 30 seconds.
VEGGIE STEAM-SAUTÉ
Pour in red wine and scrape up browned bits. Let simmer for 1 minute.
THE ASSEMBLY
Stir in crushed tomatoes, tomato paste, beef broth, dried basil, oregano, and salt.
STEP 5
Lock lid and cook on Manual High Pressure for 15 minutes. Natural release for 10 minutes.
STEP 6
While sauce cooks, boil penne according to package directions and drain.
STEP 7
Stir sauce and season with additional salt if needed.
STEP 8
Divide pasta and Bolognese among 6 containers. Garnish with fresh basil.
PRIMARY CATEGORY
EXPLORE MORE Instant Pot ProteinRELATED INGREDIENTS
FULL EXECUTION PLANS
5-DAY BEGINNER MEAL PREP PLAN ›GROCERY LIST
servings
- 1.5 lbs lean ground beef
- 12 oz penne pasta
- 1 can (28 oz) crushed tomatoes
- 1 can (6 oz) tomato paste
- 1 medium onion, finely diced
- 2 medium carrots, finely diced
- 2 stalks celery, finely diced
- 4 cloves garlic, minced
- 1/2 cup red wine (or additional beef broth)
- 1/2 cup beef broth
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 cup fresh basil for garnish