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ip bolognese with website

Instant Pot: Bolognese Sauce

Course main
Cuisine Italian
Keyword bolognese sauce
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 9
Calories 405 kcal


  • 4 oz center cut bacon, chopped
  • 1 tbsp unsalted butter
  • 1/2 large onion
  • 2 celery stalks, minced
  • 3/4 cup carrots, minced
  • 2.5 lb organic ground beef
  • 1/3 cup dry white wine (I used 2 buck chuck pinot grigio)
  • 2 28oz cans, crushed tomatoes
  • 3 bay leaves
  • 1.5 tsp salt
  • 1/2 tsp ground pepper, divided
  • 1/2 cup half and half cream


  • chopped parsley
  • grated Parmesan cheese


  1. in a large saute pan over medium heat, cook bacon for 4-5 minutes until fat melts

    ip bolognese saute bacon
  2. add the butter, onion, carrots and celery to the saute pan and cook for about 2 minutes

    ip bolognese add carrots onion and celery
  3. add the meat to the saute pan and season with 3/4 tsp salt and 1/4 tsp ground pepper. Saute for about 3 minutes breaking up the meat and stirring constantly. 

    ip bolognese add meat and spices
  4. add the white wine to the saute pan until it reduces down about 2 minutes. 

    ip bolognese add white wine
  5. spray Instant Pot with cooking spray. transfer contents of saute pan to the Instant Pot. 

    ip bolognese spray ip and transfer contents
  6. add crushed tomatoes, bay leaves, 3/4 tsp salt and 1/4 tsp pepper. Cover, make sure vent is set to sealed and set Instant pot with manual pressure on high for 15 minutes. 

    ip bolognese add tomatoes and bay leaves
  7. use quick release method (immediately press cancel and release steam). remove bay leaves, add half and half and stir. 

    ip bolognese add half and half stir
  8. serve over spaghetti squash (click here for how to cook) and garnish with parsley and grated parmesan cheese. Enjoy! 

    ip bolognese with website

Recipe Notes

  • Cal: 405
  • Fat: 22g
  • Carbs: 22g
  • Protein: 25g