There are a million reasons why I love cooking with my pressure cooker. For one thing, it cuts WAY down on time. I have a to-die-for Bolognese Sauce that tastes like magic, but takes up 8 hours of my day! That’s fine when I’m having a lazy Sunday at home and stirring every hour or so isn’t an inconvenience, but let’s be real. Most days you don’t have that luxury. Enter the pressure cooker. This recipe took me less than 30 minutes, start to finish. If you’re willing to spend a few minutes (I’m talking 5 max) chopping up some veggies, the rest is done with the click of a button. I use the Instant Pot pressure cooker, which has a lovely saute mode, so this entire meal is crafted in ONE pot. As in, only one pot to clean.
You’re going to love this flavorful, comfort food-packed, quick and easy Pressure Cooker Pasta Bolognese. Sneak in as many veggies as you can, the result is a tender, fall apart meat sauce that’s perfect for a busy weeknight.
Start by getting your Instant Pot ready to go. Press the Sauté button and click adjust to go to Sauté More function. You want your pot is as hot as it can be. Wait until the indicator reads HOT. Add in 1 tablespoon of olive oil to coat the bottom of the pot. Add in the ground beef (use at least 1/2 a pound- I used 3/4 of a pound) and season to taste with salt and pepper. Stir to break up any chunks and cook until browned. Remove the meat and set aside.
Pour in another tablespoon or so of olive oil and add in the chopped onion. Season with salt and pepper and stir until translucent, about 3 minutes.
Add in the garlic and stir for 1 minute, or until fragrant. Add in the chopped celery, carrot, basil, and oregano. Since we are pressure cooking, you don’t want to chop your veggies too fine or they’ll fall apart. But hey, that’s less work chopping! Stir and heat for another minute.
Deglaze the pot with a splash of sherry and add back in the ground beef.
Pour in the chicken broth, water, soy sauce, balsamic vinegar, and Worcestershire. Mix together.
Pour in the penne and do your best to submerge each noodle in the liquid. You’ll have over 3 cups of liquid in here now, which should be more than enough to cook a pound of pasta, but if you need to splash some more water in, go right ahead. Add in the can of tomato pasta on top of the noodles, without stirring. This will prevent any scorching.
Close the lid and pressure cook on high for 4 minutes. Turn off the heat and wait about 5 minutes before releasing the pressure. Open the lid carefully and stir until everything is nicely blended.
Garnish with more basil and grated Parmesan cheese.