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Pressure Cooker Spaghetti Bolognese

Easy and quick homemade Pressure Cooker Spaghetti Bolognese, this delicious recipe is made all in one pot, perfect for a busy weeknight! I love cooking the bolognese sauce in my Dutch oven over the stovetop, but it takes hours. So today, I’m sharing a quicker alternative and just as tasty, Pressure Cooker Spaghetti Bolognese recipe with you.

Ingredients :
  • Parsley
  • Parmesan cheese
  • 1 1/2 tbsp. Salt
  • 1 1/2 pounds Spaghetti
  • Freshly ground black pepper
  • 2 tsp. Salt
  • 2 tbsp. Unsalted butter
  • 2 tsp. Dried basil
  • 2 tsp. Dried oregano
  • 1/2 cup Vegetable or chicken broth
  • 28 oz. Whole peeled or crushed tomato and juice
  • 1/4 cup Red wine
  • 4 oz. Ground pork
  • 8 oz. Ground beef chuck
  • 1 Bay leaf
  • 2 tbsp. Extra virgin olive oil
  • 6 Button mushrooms
  • 2 cloves Garlic
  • 1 Onion
  • 1 stalk Celery
  • 1 Carrot
Directions :
  1. Gather all the ingredients.
  2. Cut carrot, celery, and onion into small, roughly equal-size chunks. If you don’t have a food processor, simply mince them by hand. Best restaurants near me
  3. Put the vegetables m in the food processor and pulse a few times until desired consistency is reached. If a few pieces are too large, do not continue with food processor to get them chopped as you will over-chop the rest. Just mince those remaining pieces by hand. Set aside.
  4. Mince the garlic. Brush off any dirt and debris from mushrooms and slice them. Alternatively, you can lightly rinse the mushrooms with cool water and pat dry with paper towels, but do not soak the mushrooms (they absorb water like sponge).
  5. Press the “Sauté” button on your Instant Pot and heat 2 Tbsp. olive oil.
  6. Add minced garlic and 1 bay leaf and stir until fragrant.