This rich, meaty sauce builds real depth thanks to the pressure cooker doing the heavy lifting — softened onion, carrot, and celery form the base, browned beef and pork bring savory heft, and a toasty spoonful of tomato paste plus a splash of dry white wine deglazes the pot before crushed tomatoes turn everything into a deeply flavorful ragù. Twenty minutes under pressure means all that flavor melds together in a fraction of the time a stovetop version would take, and a quick natural release keeps the texture silky rather than broken. Once the sauce is done, it gets tossed directly with tender pappardelle ribbons right in the pot, so every strand ends up coated in sauce instead of sitting under a puddle of it. A shower of freshly grated Parmesan on top finishes things off with a salty, nutty edge. It's a comforting, weeknight-friendly dinner that works beautifully for a gluten free table, delivering all the cozy, slow-simmered flavor of a classic Bolognese without an all-day commitment.
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 6–8 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
