Instant Pot Spaghetti Bolognese

Ingredients

• 300 g (⅔ pound)spaghetti
• 227 g (½ pound)ground beef
• 1 smallonion, sliced
• 3 clovesgarlic, minced
• 1 ribcelery, chopped
• 8white mushrooms, sliced (optional)
• A dashsherry wine
• A pinchdried oregano
• A pinchdried basil
• To tastekosher salt and black pepper
• 30 ml (2 tablespoons), dividedolive oil
• 240 ml (1 cup)unsalted chicken stock
• 480 ml (2 cups)water
• 156 ml (5.5 fl oz can)tomato paste
• 30 ml (2 tablespoons)regular soy sauce
• 15 ml (1 tablespoon)fish sauce
• 15 ml (1 tablespoon)Worcestershire sauce

Instructions

1. 1

   Mix the liquid

   In a glass measuring jug, combine the chicken stock, water, tomato paste, soy sauce, fish sauce and Worcestershire sauce.

2. 2

   Heat the pot

   Select Sauté on the Instant Pot and wait until it reads HOT. Add 15 ml (1 tablespoon) of olive oil and spread it over the base of the pot.

3. 3

   Brown the beef

   Season the ground beef with kosher salt and black pepper. Cook it for about 3–4 minutes, browning it only partially, then remove it from the pot.

4. 4

   Cook the vegetables

   Add the remaining 15 ml (1 tablespoon) of olive oil. Add the onion, season with kosher salt and black pepper, and cook until softened and browned. Stir in the garlic until fragrant, then add the celery and mushrooms with another pinch of salt and pepper. Cook for 1–2 minutes.

5. 5

   Deglaze the pot

   Add a dash of sherry and use a wooden spoon to loosen the browned bits from the base of the pot. Let the wine reduce.

6. 6

   Pressure cook pasta

   Add the stock mixture, oregano and basil, then taste and adjust the seasoning. Add the ground beef and the spaghetti, broken in half; alternatively, submerge the spaghetti in warm water first to soften it. Cook at High Pressure for 6 minutes, then allow a 5-minute Natural Release.

7. 7

   Mix and serve

   Mix the spaghetti and sauce well, then serve straight away.

What is Instant Pot spaghetti Bolognese?

Bolognese is an Italian-style meat sauce, while this pressure-cooker version takes an American-Italian, one-pot approach by cooking the spaghetti in the sauce. The pasta absorbs flavour as it cooks, and the pressure cooker brings the meal together quickly.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 25g protein, 70g carbs, 20g fat.

The spaghetti supplies most of the carbohydrates, while olive oil and beef contribute much of the fat. Beef also provides protein, with smaller contributions from the pasta and sauces; add a serving of green vegetables or salad to balance the plate.

Build flavour in the pot

Beef: Browning it briefly first adds savoury notes, while leaving it only partly cooked gives it time to finish under pressure.

Vegetables: Onion, garlic, celery and optional mushrooms make a flavourful base. Cook the onion until softened and browned, and let the garlic turn fragrant without letting it burn.

Why deglazing matters

Sherry: A dash loosens the browned residue left by the beef and vegetables. Scrape the base thoroughly with a wooden spoon and let the wine reduce before adding the liquid mixture.

Get the pasta texture right

Break the spaghetti in half so it can fit into the pot, and arrange it in the liquid rather than leaving it in a dry clump. The recipe also offers softening it in warm water first as an alternative.

After pressure cooking, mix thoroughly so the noodles separate and pick up the sauce. The stated cooking time is 6 minutes at High Pressure followed by a 5-minute Natural Release.

Season before pressure cooking

Taste the stock and tomato mixture after adding the herbs and before the pasta goes in. The recipe notes that adjusting seasoning later is harder because the spaghetti absorbs the sauce as it cooks.

Salt and pepper are added at several stages, so season gradually and taste before deciding whether the liquid needs more.

Serve it as a meal

Serve the pasta immediately while it is hot and well coated. A crisp green salad or simply cooked green vegetables make a fresh contrast to the rich, savoury sauce.

Recipe notes & tips

• Wait for the Instant Pot to read HOT before adding the first measure of olive oil.
• Scrape the base well when deglazing to release the browned bits.
• Break the spaghetti in half so it fits more easily into the pot.
• Taste the liquid mixture before adding the pasta, then adjust the seasoning.
• Mix thoroughly after cooking to separate the spaghetti and coat it with sauce.

Variations

• Add the mushrooms: Keep them in for extra savoury flavour, or leave them out as the recipe allows.
• Soften the spaghetti: Submerge it in warm water before pressure cooking as an alternative to breaking it in half.
• Adjust the herbs: Use the listed pinch of oregano and basil, or vary their balance to suit your preference.
• Change the wine: Omit the sherry if needed, though it will no longer be available for deglazing.
• Add vegetables on the side: Serve with green vegetables or salad for a fresher plate.

Common mistakes to avoid

• Skipping the seasoning check: Taste the liquid before pressure cooking, when it is easier to adjust.
• Leaving browned bits on the base: Scrape them up with the wooden spoon while deglazing.
• Burning the garlic: Add it after the onion has softened and stir only until fragrant.
• Adding spaghetti in a clump: Break it in half or soften it in warm water first, then add it to the liquid.
• Serving without mixing: Stir the cooked pasta well so it separates and is coated with sauce.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat until piping hot in a pan or microwave, adding a small splash of water if the pasta has thickened.

Frequently asked questions