Classic Italian Style Bolognese Pressure Cooker Recipe
A fast and flavor-packed Bolognese made in your pressure cooker. Tender beef with rich tomato sauce and classic Italian flavors, ready in under an hour.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 2 tablespoon Olive oil
- 1 Onion medium or large, finely chopped
- 2 cloves Garlic minced
- 1 Carrot finely chopped
- 1 stalk Celery small, chopped
- 500 g Ground beef
- 1 tablespoon Tomato paste
- 400 g Canned crushed tomatoes
- ½ cup Red wine
- ½ cup Whole milk
- 1 teaspoon Dried oregano
- Salt and black pepper to taste
- 400 g Spaghetti for serving
- Fresh Parmesan cheese for topping
Instructions
Instructions
- Heat your olive oil in the pressure cooker using the sauté mode, or on the stove over medium heat.
- Add chopped onion, garlic, carrot, and celery. Stir and cook for 5–7 minutes until soft and fragrant.
- Add the ground beef and break it up with a spoon. Cook until browned and no pink remains.
- Stir in the tomato paste and cook for 2 minutes to mellow the flavor.
- Pour in the red wine and cook until mostly evaporated.
- Add the crushed tomatoes, milk, and oregano. Season with salt and pepper. Stir well.
- Seal the lid, ensure float valve is up, and pressure cook for 20 minutes.
- Once done, use slow release method. Open lid carefully once pressure drops.
- Stir sauce, check seasoning, and adjust if needed.
- Cook spaghetti separately until al dente. Serve with sauce and top with Parmesan cheese.
Notes
For best results, use slow release method and avoid skipping the red wine. Store leftovers properly and reheat gently. Flavor improves overnight!