I have always made bolognese in a huge pot, on the stove, that would simmer for hours and hours. This time, I thought I would try out my original recipe, just in the Instant Pot! It cut the cooking time in half (at least) and was just as rich and delicious. My keto Instant Pot bolognese is sure to became a regular family favorite.
Bolognese is traditionally a sauce of ground beef, tomato, onion, and herbs, typically served with pasta. We’re doing this keto-friendly, so serve this rich, slow cooked meat sauce over znoodles for a hearty, comforting meal.
Start by heating the olive oil in the Instant Pot on the hottest sauté setting. Add the pancetta until fat is rendered, about 5 minutes.
Now add the ground beef, ground pork, and tomato paste until browned. With a slotted spoon, remove meat from instant pot and set aside in a bowl.
Still on the high sauté setting, add 1 tbsp butter until melted. Toss in onions, celery, and garlic. Cook until onions are soft, 8-10 minutes.
Deglaze by adding a splash of red wine, scraping the flavor packed brown bits off of the bottom of the pot and then pour in the rest of the wine. Add the meat mixture, bay leaves, and beef stock.
Place lid on Instant Pot, seal, and set the unit to HIGH pressure for 20 minutes. Use the quick release valve to expel all of the steam.
Finally, uncover the Instant Pot and switch to the lowest heat sauté setting and bring to a bubble. Simmer, uncovered, for 10-15 minutes, stirring often, until the sauce is to your family’s desired consistency. Turn off heat. Stir in fresh parsley, heavy cream and ground nutmeg. Season to taste with salt and pepper. Now enjoy this delicious keto Instant Pot bolognese!
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- 🔪 Prep 10 mins
- 🔥 Cook 1 hr
- ⏱ Total 1 hr 10 mins
- 🍽 Yield 8 1/2 c servings
Ingredients
Instructions
8 steps- Heat olive oil in the Instant Pot on the hottest sauté setting. Add pancetta until fat is rendered, about 5 minutes
- Add ground beef and ground pork and tomato paste until browned.
- With a slotted spoon, remove meat from instant pot and set aside in a bowl.
- Still on the high sauté setting, add 1 tbsp butter until melted. Toss in onions, celery, and garlic. Cook until onions are soft, 8-10 minutes
- Deglaze by adding a splash of red wine, scraping the brown bits off of the bottom of the pot and then pour in the rest of the wine. Add meat mixture, bay leaves, and beef stock.
- Place lid on Instant pot, seal, and set the unit to HIGH pressure for 20 minutes.
- Use the quick release valve to expel all of the steam. Uncover pot and switch the Instant Pot to the lowest heat sauté setting and bring to a bubble. Simmer, uncovered, for 10-15 minutes, stirring often, until sauce is desired consistency.
- Turn off heat. Stir in fresh parsley, heavy cream and ground nutmeg. Season to taste with salt and pepper.
Notes
You’ll find more quick and easy Instant Pot recipes here. Which recipes will you try next?
6 Comments
Melissa
May 19, 2019 at 3:03 amThis was insanely good, although I did make one change; I added a splash of aged balsamic vinegar along with the beef stock before sealing the instant pot. Yum!
Dan
October 6, 2019 at 12:46 amThis is one of my favorites!
Cheryl
May 1, 2020 at 9:27 amUltimate quarantine comfort food! I cooked sauce in a cast iron Dutch oven since I don’t own an instant pot. Great over zucchini spirals with fresh Parmesan. I just throw the zucchini spirals in a sauce pan and top with Bolognese… simmer until zucchini is al dente.
Connie Mason
May 24, 2020 at 4:25 pmI can’t find the recipe for the instant pot Bolognese. Just information about it but no recipe.
I love your books and recipes. They are the best!
Suzanne
May 26, 2020 at 11:12 amHi Connie! Thanks for letting me know, it is all updated now 🙂
Connie Mason
May 30, 2020 at 2:27 pmThis is absolutely delicious! Thanks Suzanne for fixing the recipe so quickly when I couldn’t find it.
I love your books and your recipes..I haven’t tried one I haven’t liked and I’ve made a lot of them from both books.
When I started low carb I wasn’t sure which books and authors I should go with and I purchased about 8 different books from different authors and I ALWAYS go back to yours for recipes and advice. I recommend them to everyone.