INSTANT POT BOLOGNESE SAUCE
Steps:
- Turn your Instant Pot on to "Saute", then add olive oil to the pot. Add the beef, Italian sausage, and pancetta and cook until browned, breaking up the meat with a wooden spoon as it cooks. Drain if needed, then return to pot.
- Add onion, carrot and celery and cook for 4 more minutes, or until softened. Scrape the bottom of the pot with a wooden spoon as the onions, carrots and celery cook and give off liquid.
- Add garlic and cook, until fragrant, about 30 seconds. Pour in red wine and cook, stirring often, until reduced, about 2 minutes.
- Add all remaining ingredients (except for heavy cream and basil) and stir, scraping the bottom of the pot to ensure no browned bits remain.
- Cancel the saute function, and secure Instant Pot lid, making sure the valve is set to "sealing". Press the Pressure Cook or Manual button and use the +/- buttons to set the timer for 20 minutes.
- Once the timer beeps, let out the pressure by carefully moving the valve to "venting" to perform a quick release. When the pin drops, remove lid and set aside.
- Select "saute" and select LOW. Stir in heavy cream and basil and simmer, uncovered, stirring often, until thickened to desired consistency, about 5-10 minutes.
- Taste and adjust seasoning if necessary. Serve over pasta with grated Parmesan cheese and additional chopped basil if desired.
Nutrition Facts : Calories 476 kcal, Carbohydrate 22 g, Protein 28 g, Fat 30 g, SaturatedFat 11 g, Cholesterol 102 mg, Sodium 1185 mg, Fiber 5 g, Sugar 11 g, ServingSize 1 serving
BOLOGNESE MEAT SAUCE IN INSTANT POT®
Traditional Italian meat sauce (ragu) prepared in an Instant Pot®. When cooking in an Instant Pot®, the amount of liquid is minimal, so there is no additional water or broth required for this recipe. The final consistency is thick enough to toss with pasta, not too runny. Cooks much faster than traditional stovetop version! Just toss with pasta and serve.
Provided by Anonymous
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h52m
Yield 6
Number Of Ingredients 11
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil, onion, carrot, and celery. Cook and stir until vegetables start softening, about 5 minutes. Add ground beef and pork; cook until meat is no longer pink and juices evaporate, about 7 minutes. Pour in wine; cook until liquid evaporates, 10 to 15 minutes. Add passata, tomato paste, salt, and pepper.
- Close and lock the lid. Set Instant Pot® on Pressure Cook function; select high pressure according to manufacturer's instructions. Set timer for 1 hour. 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 lid. Add milk; stir until absorbed into the sauce.
Nutrition Facts : Calories 334.9 calories, Carbohydrate 8.3 g, Cholesterol 72.8 mg, Fat 22.5 g, Fiber 1.7 g, Protein 21 g, SaturatedFat 7.7 g, Sodium 207 mg, Sugar 3.1 g
BOLOGNESE SAUCE
The high pressure of the Instant Pot extracts every bit of flavor from the ingredients in this recipe to deliver a rich, meaty sauce that tastes like your Italian grandma made it. Serve the sauce old-school style over spaghetti or try it on potato gnocchi.
Provided by Instant Pot Italian by Ivy Manning
Categories Main Course
Yield 4 servings
Number Of Ingredients 17
Steps:
- Select Sauté and adjust to More/High heat. When the pot is hot, add the ground beef and pork and cook, stirring occasionally, until no longer pink, 8 minutes. Transfer to a colander to drain off the fat.
- Return the pot to the appliance and add the oil. Add the onion, carrot, celery, pancetta, and baking soda and cook, stirring occasionally, until the vegetables are tender, 5 minutes. Add the tomato paste and cook, stirring continuously, until it begins to brown, 1 minute. Add the vermouth and simmer for 1 minute to burn off some of the alcohol, scraping up any browned bits on the bottom of the pot. Press Cancel.
- Return the meat to the pot and add the tomatoes, broth, cheese rind (if using), and bay leaf. Lock on the lid, select the Pressure Cook function, and adjust to High pressure for 30 minutes. Make sure the steam valve is in the "Sealing" position and that the "Keep Warm" button is off.
- When the cooking time is up, let the pressure come down naturally for 10 minutes, then quick-release the remaining pressure. Discard the cheese rind and bay leaf. Add the cream (if using), and stir to combine. Taste the sauce and season with salt and pepper.
INSTANT POT BOLOGNESE
Now you can make the most EPIC bolognese sauce in just 1 hr rather than 3-4 hrs! So rich, hearty, and chockfull of meat and veggies!
Provided by Chungah Rhee
Categories entree
Yield 8 servings
Number Of Ingredients 19
Steps:
- Set a 6-qt Instant Pot® to the high saute setting. Melt butter; add onion, carrot and celery, and cook, stirring often, until onions have become translucent, about 3-4 minutes. Add ground beef, pork, pancetta, 1 teaspoon salt and 1/2 teaspoon pepper, and cook until browned, about 5-10 minutes, making sure to crumble the beef and pork as it cooks; drain excess fat. Stir in tomato paste, garlic, oregano, red pepper flakes, nutmeg and cinnamon until fragrant, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the pot, and cook until reduced, about 2 minutes. Stir in crushed tomatoes and beef stock. Select manual setting; adjust pressure to high, and set time for 20 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Select low sauté setting; simmer, uncovered, stirring often, until thickened to desired consistency, about 5-10 minutes. Stir in heavy cream and parsley; season with salt and pepper, to taste. Serve immediately.
INSTANT POT BOLOGNESE SAUCE
Make and share this Instant Pot Bolognese Sauce recipe from Food.com.
Provided by norasingley
Categories Vegetable
Time 1h15m
Yield 6 Cups
Number Of Ingredients 17
Steps:
- Preheat Instant Pot to saute setting. Add olive oil and butter and swirl to coat. Add pancetta, pork, and beef. Season generously with salt and pepper. Cook, stirring occasionally, until liquid evaporates from meat and begins to brown, about 10 minutes. Add onion, carrots, celery, garlic, tomato paste, fennel seeds, red pepper flakes, and thyme sprigs. Season with salt and pepper and cook until softened, about 5 minutes.
- Add red wine and cook until reduced by three-fourths, about 6 minutes. Add chopped tomatoes, stir to combine, and season to taste with salt and pepper before topping with lid. Set pressure to high and cook 35 minutes before releasing pressure naturally for 10 minutes. Release pressure automatically. Open lid and return Instant Pot to saute setting. Add heavy cream and stir to combine. Cook until slightly reduced, stirring frequently, about 15 minutes more. Season to taste with salt and pepper and use as desired.
Nutrition Facts : Calories 524.7, Fat 46.5, SaturatedFat 20.2, Cholesterol 97, Sodium 101.2, Carbohydrate 7.1, Fiber 1.3, Sugar 2.7, Protein 10.8
INSTANT POT MEAT SAUCE RECIPE
Steps:
- Set a 6-qt Instant Pot® to the high saute setting. Add olive oil, onion, carrot and celery. Cook, stirring occasionally, until onions in the pot are translucent, about 4-5 minutes.
- Add pancetta and cook for 2 minutes or so. Add ground beef and cook it until it's browned about 7-10 minutes. Don't forget to use a wooden spoon to break the meat up into small pieces in the pot; drain excess fat.
- Stir in garlic, tomato paste, dried basil, Italian seasoning, salt and black pepper.
- Stir in beef stock, scraping any browned bits from the bottom of the pot. Stir in crushed tomatoes, tomato sauce and bay leaves.
- Put on the lid, lock it and check to see if the vent is at sealing. Then, select manual setting; adjust pressure to high, and set time for 20 minutes. Mine took about 15 minutes to reach pressure. After the 20 minutes is up, do a Quick Release, which means move the valve to venting to release the steam.
- Select low sauté setting and simmer the sauce uncovered for about 5 minutes. Don't forget to stir often. Garnish with fresh chopped parsley and serve immediately.
Nutrition Facts : ServingSize 1 /8, Calories 231 kcal, Carbohydrate 10 g, Protein 24 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 65 mg, Sodium 399 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 1 g
INSTANT POT BOLOGNESE SAUCE
Steps:
- Secure the lid on the pot and ensure the valve is in the sealing position. Choose the pressure cook or manual setting (high pressure), and set the time for 20 minutes. When the time is up, carefully release the pressure following the manufacturer's instructions for a quick release.
Nutrition Facts : Calories 500 kcal, Carbohydrate 21 g, Cholesterol 116 mg, Fiber 4 g, Protein 35 g, SaturatedFat 11 g, Sodium 614 mg, Sugar 11 g, Fat 30 g, ServingSize 6 servings, UnsaturatedFat 0 g
More about "bolognese meat sauce in instant pot food"
INSTANT POT BOLOGNESE SAUCE (STEP-BY-STEP RECIPE)
From instantpoteats.com
4.9/5 (10)Total Time 55 minsCategory MainCalories 408 per serving
- Sauté stage. Turn the Instant Pot on and press the Sauté function key (it will show Normal, 30 minutes). Once hot, add olive oil, onions, celery, carrots and bacon and cook for 3-4 minutes, stirring a few times. In the meantime, prepare the rest of the ingredients.
- After 3-4 minutes, add the beef, garlic, salt, pepper and spices/herbs and stir through breaking the meat apart with a spatula. Add 1/2 cup of white wine and stir into the beef, allow it to bubble for 30 seconds or so. Follow with the stock and press Cancel to stop the Sauté process. Mix the beef and stock through really well, keep breaking the meat apart if it’s in large clumps. Use the spatula to scrape anything that might have stuck to the bottom.
- Now, pour the tomato puree/sauce over the top and spread it evenly, don’t stir through all the way. This will prevent any possible BURN error as tomato sauce can get caramelized on the bottom.
INSTANT POT BEEF BOLOGNESE SAUCE - ONE POT RECIPES
From onepotrecipes.com
Cuisine ItalianTotal Time 30 minsCategory Main CourseCalories 455 per serving
- When it's heated, add beef, Italian sausage and cook until no longer pink. Break up the meat with a wooden spoon as it cooks.
- Drain grease (if necessary). You probably won't have to do this if you are using lean ground beef.
INSTANT POT BOLOGNESE - KITCHEN SKIP
From kitchenskip.com
Cuisine ItalianCategory PastaServings 6-8Total Time 1 hr 20 mins
- Press the Instant Pot saute button, adjusting the heat level to "Normal." Add the olive oil. Saute onion, carrot, celery and garlic until soft and lightly browned, 5 to 7 minutes.
- Adjust the saute heat level back up to "More." Add the ground beef and pork, breaking up the meat with a spatula as it cooks. Don’t stir the meat too frequently, or it will take longer to brown. Season the meat with salt and pepper. Cook until the meat is no longer pink, 8 to 10 minutes.
- The meat will release quite a bit of fat as it cooks. You can pour off some of the fat or just leave it all in the pot. Your choice. I've made it both ways, and both taste great but if you leave all of the fat in the pot your bolognese will have a noticeable amount of fat in it.
EASY INSTANT POT BOLOGNESE - EATING INSTANTLY
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Ratings 5Calories 434 per servingCategory Main Course
- Set Instant Pot to saute mode and wait for it to heat up. Once hot, add ground beef, sauteeing for 2-3 minutes until browned. Add in onions, celery and carrots, sauteeing another 5 minutes until veggies are tender.
- Stir in garlic, salt & pepper and red wine, bringing to a boil and simmering another 3-4 minutes untlil wine has reduced.
- Pour in the jar of marinara sauce - DO NOT STIR. Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then pressure cook for 5 minutes.
- The Instant Pot will take about 5-10 minutes to come to pressure, then notify you it's done by beeping. Press the Cancel button then do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
BOLOGNESE SAUCE RECIPE (INSTANT POT OR PRESSURE COOKER ...
From stripedspatula.com
5/5 (89)Total Time 1 hr 25 minsCategory Main CourseCalories 513 per serving
- Heat olive oil in the Instant Pot insert on the hottest sauté setting. Add onions, carrots, and celery, and cook until softened and lightly browned, about 8-10 minutes.
- Add ground beef, pork, and pancetta to the Instant Pot with 1 teaspoon kosher salt and 1/2 teaspoon freshly-ground black pepper. Sauté, breaking up meats with a spoon, until browned and most of the juices have evaporated.
- Add garlic and tomato paste to the Instant Pot, and cook for 1 minute, until fragrant. Deglaze the insert with red wine, scraping up any brown bits from the bottom. Simmer for 2-3 minutes, until most of the wine has evaporated.
- Stir in crushed tomatoes in purée, water, and 1/4 cup chopped parsley. Bring to a simmer. Place lid on Instant pot, seal, and set the unit to HIGH pressure for 20 minutes.
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Servings 4-6Estimated Reading Time 3 mins
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Estimated Reading Time 7 mins
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From budgetdelicious.com
Cuisine American, ItalianTotal Time 35 minsCategory DinnerCalories 366 per serving
- See the Instant Pot to sauté and add in the oil. When hot, add in the onions and carrot and cook for about 4 minutes until the onion starts to soften.
- Mix in the garlic, tomato paste, Italian Seasoning, bay leaves, balsamic vinegar, followed by the chicken stock, at which point you will want to deglaze the pot using a wooden spoon.
PRESSURE COOKER ITALIAN MEAT SAUCE - FAMILYSTYLE FOOD
From familystylefood.com
4.8/5 (22)Total Time 25 minsCategory SaucesCalories 278 per serving
- When the insert is heated, add 1 tablespoon of the olive oil and the pork. Cook the meat until is lightly browned and no longer pink, stirring occasionally to break up the meat. Drain any excess fat out of the insert, if desired.
- Stir in the remaining olive oil along with the onion and garlic. Cook until fragrant, about 1 minute. Pour in the wine let in bubble for 2 minutes, then add the remaining ingredients.
- Lock the lid in place and pressure cook on high for 15 minutes. Let the pressure release naturally.
HOW TO MAKE INSTANT POT BOLOGNESE - GIRL AND THE KITCHEN
From girlandthekitchen.com
5/5 (3)Category EntreeCuisine ItalianTotal Time 1 hr
- Turn on the Instant Pot to the “sautee” function on high. Add the beef and season with course salt and pepper. After it begins to heat up, start breaking it up with a wooden spoon or my favorite a potato masher. You want to brown most of the meat, not all of it. This should take about 10-15 minutes. But it is worth it!
- Once the meat is browned (again just most of the meat, we do not need all of it browned), add in the vegetables and turn the “sautee” option down to medium. We do not want color on our vegetables. Season with salt and pepper and toss with the meat. Allow to sweat for 5-7 minutes.
- Increase the “sautee” option to high and add in your wine. Make sure to scrub the bottom of the pot with a wooden spoon to ensure that you pick up all the brown bits from the bottom of the pot. This is your favor.
CLASSIC BOLOGNESE SAUCE (STOVETOP, INSTANT POT, AND SLOW ...
From thestayathomechef.com
5/5 (12)Total Time 4 hrs 20 minsCategory Sauce, SaucesCalories 676 per serving
- In a large pot over medium heat, add in ground sausage and ground beef. Use a spoon to break up the meat into small pieces. Brown 5 minutes. Drain off any excess grease.
- Add in onion, carrot, and celery and cook another 5 to 7 minutes until onions are soft and meat is cooked through.
- Add in garlic and tomato paste and garlic and cook 2 minutes, until tomato paste starts to toast.
- Pour in crushed tomatoes, white wine, beef broth, and milk. Stir in fresh basil, parsley, and oregano (if using) and season with salt and pepper. Herbs are optional for additional flavor, but not a part of traditional bolognese sauce.
INSTANT POT BOLOGNESE - IFOODREAL.COM
From ifoodreal.com
5/5 (7)Total Time 35 minsCategory DinnerCalories 357 per serving
- Add ground meat and cook for 10 minutes, breaking into small pieces with spatula and stirring often.
- Press Cancel and add other ingredients in this order: onion, celery, carrots, garlic, oregano, basil, salt, pepper, balsamic vinegar, tomato sauce and paste. Do not stir.
- Close the lid, turn valve to Sealing and press Pressure Cook on High or Manual for 15 minutes.
KETO INSTANT POT BOLOGNESE RECIPIE THAT'S RICH AND DELICIOUS
From ketokarma.com
4.8/5 (9)Total Time 1 hr 10 minsEstimated Reading Time 3 minsCalories 390 per serving
- Heat olive oil in the Instant Pot on the hottest sauté setting. Add pancetta until fat is rendered, about 5 minutes
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INSTANT POT BOLOGNESE - CLASSIC ITALIAN BOLOGNESE SAUCE RECIPE
From runningtothekitchen.com
4.8/5 (8)Total Time 1 hr 10 minsCategory Main DishesCalories 415 per serving
- Set the Instant Pot to sauté mode. Add the olive oil and carrots to the pot and cook until carrots are lightly browned, about 5 minutes.
- Add the oregano, basil, parsley, garlic, salt and anchovy paste. Cook, stirring until well combined and fragrant, about 1 minute.
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INSTANT POT BOLOGNESE SAUCE {HIDDEN VEGGIE} - FINISHED ...
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4.7/5 (55)Total Time 1 hrCategory DinnerCalories 191 per serving
- Press saute on the Instant Pot, sauté the pancetta over low heat until the fat melts, about 4-5 minutes.
- Add the meat and season it with 3/4 teaspoons salt and black pepper to taste and sauté until browned, about 4 to 5 minutes, breaking the meat up into smaller pieces with a wooden spoon as it cooks.
INSTANT POT PASTA BOLOGNESE: HOW TO COOK PASTA IN AN ...
From prettyprudent.com
Estimated Reading Time 3 minsTotal Time 40 mins
- Turn instant pot to saute mode. Add olive oil. When shimmering, add onions and garlic. Also add red pepper flakes if using. Stir to coat. Cook until onions are translucent, about 3-5 minutes.
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BEST EASY INSTANT POT BOLOGNESE SAUCE - ALL WAYS DELICIOUS
From allwaysdelicious.com
4.5/5 (2)Total Time 1 hr 30 minsCuisine ItalianCalories 304 per serving
- Heat a large skillet over medium-high heat. Add the meat and cook, breaking up with a spatula, until browned. Transfer the meat to the Instant Pot. Discard excess grease left in the pan.
- In the same skillet, melt the butter with the olive oil. Add the onions and cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring, for another 30 seconds. Transfer the mixture to the Instant Pot.
- Add the mushrooms to the skillet and add a pinch of salt. Cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Transfer to the Instant Pot.
INSTANT POT PENNE BOLOGNESE - ONE POT! - KATHLEEN'S CRAVINGS
From kathleenscravings.com
Cuisine ItalianCategory Instant PotServings 4Total Time 15 mins
- Set your Pressure Cooker to the high sauté setting. Heat the olive oil. Add the ground beef and onions. Sauté and crumble while it all cooks. About 3-5 minutes until the ground beef is cooked and the onions are translucent. Add the minced garlic and cook for one minute more. Drain excess fat.
- Turn off the Pressure Cooker. Add beef broth. Scrape any browned bits off the bottom. Stir in marinara sauce, spices, salt and pepper to taste, and pasta.
- When the time is up, allow to natural release for 5 minutes. Then do a controlled quick release (see notes). When pressure is released, turn off instant pot and serve.
VEGETARIAN BOLOGNESE (INSTANT POT OR STOVETOP) - TWO KOOKS ...
From twokooksinthekitchen.com
4.9/5 (44)Total Time 53 minsCategory SaucesCalories 201 per serving
- PRESS SAUTE BUTTON ON INSTANT POT: to heat to "HOT". Chop veggies while heating. (See Note 1 for stove top version)
- SAUTE VEGGIES AND 'MEAT': Add oil, then veggies. Saute, stirring occasionally for 3-4 minutes. Add plant based 'meat', break up with utensil and saute for 3-4 minutes until it turns brown. Stir in garlic and tomato paste. Add wine, and deglaze, stirring for 1 minute. Press CANCEL button on instant pot.
- ADD LIQUID AND COOK: Stir in tomato sauce, water and all seasonings. Close lid and set valve to 'SEALING', then set PRESSURE OR MANUAL button on High for 20 minutes (use + or - buttons). The Instant Pot will take about 8-10 minutes to come to pressure depending on size of pot before it starts the 20 minute cooking process. When finished (it will beep), do quick pressure release by turning valve to VENT. When button drops, you can open the lid.
- FINISH BOLOGNESE SAUCE: Change function to SAUTE and stir sauce for 2-3 minutes or until desired thickness. It will thicken more on standing or in the fridge. Taste and adjust seasonings. Serve over pasta with Parmesan cheese if desired.
INSTANT POT BOLOGNESE (ITALIAN MEAT SAUCE) - DINNERS ...
From dinnersdishesanddesserts.com
5/5 (3)Total Time 1 hr 5 minsCategory Dinner RecipesCalories 374 per serving
- Set your Instant Pot on Saute. Add olive oil and carrots and cook until the carrots very lightly browned, about 5 minutes.
INSTANT POT BOLOGNESE SAUCE - COOKING FROM MY CHAIR
From cookingfrommychair.com
5/5 (1)Servings 6Cuisine ItalianCategory Main Course
- Turn the Instant Pot to saute. Add the olive oil and butter to the Instant Pot. When melted and hot, add onions, garlic, celery, and carrots.. Saute, stirring often for 5-10 minutes (make sure not to brown them).
- Add the tomato paste, salt, pepper. thyme, oregano and nutmeg. Saute for a minute or two, stirring until everything is incorporated.
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5/5 (2)Total Time 25 minsCategory Main CourseCalories 825 per serving
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From tasteandtellblog.com
5/5 (1)Total Time 1 hr 20 minsCategory Main DishCalories 473 per serving
- Select the sauté setting on a 6-quart Instant Pot or electric pressure cooker. Add the olive oil and the carrots and sauté until the carrots are lightly browned. Add the onions and celery and cook until they are soft, about 3 minutes. Add the oregano, basil, parsley, garlic, salt and anchovy paste. Cook, stirring, until fragrant, about 1 minute.
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SLIMMING WORLD BEST EVER BOLOGNESE MEAT SAUCE (INSTANT POT)
From slimmingeats.com
4.4/5 (36)Total Time 38 minsCategory MainCalories 218 per serving
- Once it displays hot, add ground beef, onion, garlic, celery and carrot and fry till browned (stir every few mins to ensure it is browned all the way through (approx 10 mins)
INSTANT POT BOLOGNESE SAUCE - MODERN MINIMALISM | ELLE ...
From modernminimalism.com
5/5 (4)Total Time 1 hrCategory Lunch & DinnerCalories 229 per serving
- Set Instant Pot to SAUTE – NORMAL (MEDIUM). Add olive oil and, once hot, add onions, carrots, and celery, and cook until softened, about 8-10 minutes. Add tomato paste and garlic and cook until tomato paste is brownish in color, about 1-2 minutes.
- Add ground beef and sausage and season with about ¾ teaspoon kosher salt and ½ teaspoon freshly ground pepper. Sauté for 5-6 minutes, breaking up meat with a fork or spoon, until most of the meat lightly-browned with just a little pink remaining.
- Turn the Instant Pot to SAUTE – HIGH, add the red wine (if using) and scrape any brown bits from the bottom. Cook 2-3 minutes, or until most of the wine has evaporated.
- Stir in crushed tomatoes, tomato sauce, and Italian seasoning (or dried herbs). Bring to a simmer.
INSTANT POT BOLOGNESE SAUCE (PRESSURE COOKER RECIPE)
From sixsistersstuff.com
5/5 (5)Category Main CourseCuisine ItalianTotal Time 50 mins
- Turn Instant Pot to saute setting and add sausage when pot is hot. Brown sausage and break up as it cooks (I used a chop-stir to break up my sausage).
- Add onion flakes, minced garlic, tomatoes, tomato paste, water, sugar, oregano, basil, fennel seed, salt and pepper to Instant Pot and mix with turkey sausage.
- Place lid on Instant Pot, move valve to "sealing" and press the "manual" button. Set timer for 20 minutes and let it do it's magic!
- It will take a few minutes to come to pressure, then it will start the countdown timer from 20 minutes.
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From pressureluckcooking.com
4.6/5 (51)Total Time 27 minsCategory PastaCalories 672 per serving
- Add the olive oil to the Instant Pot and then hit “Sauté” and adjust so it’s on the “More” or “High” setting. Allow it to heat up for three minutes and then add in the onion, carrot and celery. Sauté for 5 minutes and then add in the garlic and sauté for 1 minute longer.
- Next, add in the ground meat, stir and allow it to sauté for 5 minutes with the vegetables until it crumbles and releases its juices (which we will keep in the as it adds a ton of delicious flavor)
- Pour in the red and white wine, stir it in with the meat and vegetables and allow the meat and veggies to simmer in it for 10 solid minutes (do not go less than 10 minutes as this is where the rich flavor is born into the meat as well as the alcohol burning off)
- Next, add in the crushed tomatoes, broth, seasoned salt, kosher salt, nutmeg, oregano and Italian seasoning. Stir everything together very well
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