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Instant Pot Bolognese Sauce Recipe

  • Author: chewoutloud
  • Prep Time: 20 min
  • Cook Time: 10 min
  • Total Time: 30 minutes
  • Yield: 10 cups 1x


This Instant Pot Bolognese Sauce is deliciously rich in flavor, yet is much quicker and easier than the stovetop method. Pour this Instant Pot Bolognese Sauce over pasta, rice, or potatoes for a dish the entire family will love.


  • 3 TB butter
  • 1 medium onion, chopped
  • 6 cloves garlic, minced
  • 2 celery stalks, finely diced
  • 2 large carrots, peeled and finely diced
  • 2 tsp kosher salt (not fine/table salt)
  • 1/2 tsp freshly ground black pepper
  • 1 TB dried oregano
  • 1 lb lean ground beef
  • 1 lb ground pork sausage
  • 2 cans (14 oz each) fire-roasted tomatoes, with juices
  • 1/2 cup regular beef broth
  • 1/2 cup good dry red wine
  • 1/4 cup tomato paste
  • 2 tsp sugar
  • 2 bay leaves
  • Freshly grated parmesan cheese and freshly torn basil for serving
  • Other: pasta cooked to al dente for serving*


  1. Set Instant Pot to Sauté setting. Heat butter until sizzling; add onion, garlic, celery, carrot, salt, pepper, and oregano. Stir for 5 min. Add ground beef and ground sausage, stirring and breaking up the meat as you cook. Cook 10 min or just until no longer pink.
  2. Add fire roasted tomatoes and their juices, beef broth, red wine, tomato paste, sugar, and bay leaves. Stir well to combine. Seal lid of Instant Pot. Press Cancel to reset the pot, and set to Pressure Cook for 10 minutes on high pressure.
  3. If serving immediately, carefully do Quick Release once the timer goes off. If not serving right away, allow Instant Pot to do its own Natural Release and elect “keep warm” (up to 6-7 hours) until ready to serve.
  4. Taste finished bolognese sauce and add kosher salt or black pepper if needed. Pour sauce over individual bowls of cooked pasta, rice, or potatoes. Top generously with freshly grated parmesan cheese and freshly torn basil.


*Drain cooked pasta, but do not rinse. You don’t want to rinse away all the starch, which helps sauce to bind to pasta. Be sure to toss cooked pasta with some olive oil to prevent sticking, if there will be more than a couple of minutes before pouring Bolognese sauce over it.

You can use all beef or all pork sausage, but we’ve found a mixture of both creates the best results. Ground turkey can also work. Finished sauce can be kept airtight in freezer up to 2 weeks.

If you enjoyed this recipe, please come back and give it a comment & rating on the blog. We’d love to hear from you.

  • Category: Dinner, Main
  • Method: pressure cooker
  • Cuisine: Italian

Keywords: Instant Pot Bolognese Sauce