Instant Pot Spaghetti Bolognese

Rich beef bolognese sauce with the spaghetti cooked in the same pot.

TIME BREAKDOWN
Prep: 15 min
Cook: 35 min
Total: 50 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 1 tbsp vegetable oil
  • 400g beef mince
  • 1 large onion, finely chopped
  • 2 carrots, finely diced
  • 2 celery sticks, finely diced
  • 3 cloves garlic, crushed
  • 2 tbsp tomato purée
  • 1 tsp dried oregano
  • 1 tsp caster sugar
  • 400ml hot beef stock (1 stock cube)
  • 300g spaghetti, snapped in half
  • 400g tin chopped tomatoes
  • 50g mature Cheddar, grated, to serve
  • Salt and black pepper to taste

Method

  1. Select Sauté and heat the oil. Brown the mince for 5 minutes, breaking it up, then spoon off any excess fat.

  2. Add the onion, carrots and celery and cook for 4 minutes. Add the garlic, tomato purée, oregano and sugar and cook for 1 minute.

  3. Pour in the stock and scrape up any stuck-on bits from the base of the inner pot; this prevents a Burn notice. Lay the spaghetti over the top in a criss-cross pattern so it does not clump, pressing it under the liquid.

  4. Pour the tinned tomatoes over the top and do not stir. Lock the lid, set the steam release valve to Sealing and select Pressure Cook (High) for 6 minutes.

  5. When the time is up, carefully turn the valve to Venting for a quick release.

  6. Stir well, separating the strands of spaghetti. If the sauce is thin, select Sauté and simmer for 2 to 3 minutes, stirring. Season to taste, scatter over the Cheddar and serve.