Vegan Instant Pot Beef Bolognese
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 stalks celery, finely diced
- 4 cloves garlic, minced
- 1 lb ground beef (80/20)
- ½ lb ground pork
Chef's tipUse a plant-based ground product and cook according to package directions; add oil only if needed. - 2 tbsp tomato paste
- 1 cup dry white wine
- 1 can (28 oz) crushed tomatoes
- ½ cup whole milk
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - 1 tsp dried oregano
- ½ tsp dried thyme
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper, plus more to taste
For serving
- 1 lb pasta (tagliatelle, pappardelle, or rigatoni)
- parmesan cheese, freshly grated, for serving (optional)
Can be omittedparmesan cheese
Instructions
- 1
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.
- 2
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.
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