This rich, meaty bolognese builds its deep flavor the classic way: onion, carrot, and celery softened until sweet, garlic bloomed until fragrant, and a hearty mix of ground beef and pork browned right in the Instant Pot. A spoonful of tomato paste gets toasted directly in the drippings for extra depth before crushed tomatoes and a splash of wine round out a sauce that simmers down thick, glossy, and clinging to every strand. The pressure cooker does the heavy lifting here, turning out a long-simmered texture in a fraction of the time, so weeknight timelines get the payoff of a Sunday-sauce result. Tossed with tagliatelle, pappardelle, or rigatoni and finished with a shower of freshly grated Parmesan, it's the kind of dinner that tastes like it took all day. Pick a pasta shape that keeps things gluten free, and this one slots easily into a gluten free dinner rotation without sacrificing any of that rich, savory comfort.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Set the Instant Pot to Sauté (Normal). Add the olive oil and heat until shimmering, about 1 minute. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.
Add the ground beef and ground pork to the pot. Cook, breaking the meat into small pieces with a wooden spoon, until no pink remains and the meat is cooked through to 160°F (71°C), about 7–8 minutes. Tilt the pot and use a spoon to remove any excess fat if desired.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
