Instant Pot Pasta Bolognese Food

INSTANT POT BOLOGNESE

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® PASTA BOLOGNESE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the pot; add ground beef, salt, and pepper. Cook and stir until browned and crumbly, 5 to 7 minutes. Remove and set aside in a strainer set over a bowl.
• Add onion, carrots, celery, and cherry tomatoes to the cooker. Cook and stir on Saute mode until soft, 8 to 10 minutes. Add garlic, Italian seasoning, and oregano and cook, stirring occasionally, 2 to 3 minutes. Return ground beef back to the pot and pour in red wine. Cook until wine has reduced a bit.
• Meanwhile, mix tomato paste, soy sauce, and cocoa powder together in a small bowl.
• Stir tomato paste mixture into the pot, scraping up the browned bits from the bottom of the pot with a wooden spoon. Pour crushed tomatoes on top of the mixture and do not stir; try to keep them on top. Turn off Saute mode. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 4 minutes. 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 the lid.
• Pour pasta and on top; do not stir in. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. 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 the lid. Stir in cream and Parmesan until combined. Serve.

INSTANT POT BOLOGNESE SAUCE

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.