Instant Pot Bolognese Sauce

Instant Pot Bolognese Sauce


  • 3 tbsp grass fed butter
  • 1 yellow onion diced
  • 8 oz cremini mushrooms
  • 2 celery ribs thinly sliced
  • 1 carrot peeled and diced
  • 7 cloves garlic minced
  • 2 lbs grass fed beef
  • 3/4 cup chicken or beef stock
  • 1/4 cup dry red wine
  • 1 1/2 cups crushed tomatoes
  • 1/4 cup finely chopped basil
  • 1/4 cup finely chopped parsley
  • 1/2 tsp dried oregano
  • 1 tsp salt
  • zest of lemon
  • 3/4 cup unsweetened nut milk
  • 6 oz crumbled uncured bacon cooked


  • Add ghee to Instant Pot and press saute. Once the fat has melted, add the onion and mushrooms and saute, stirring occasionally for 7 minutes. Add the celery, carrot and garlic and saute for 3 minutes. Add ground beef, breaking it up with a wooden spoon and cook until its browned 5-7 minutes. Add wine and deglaze the pot, scraping up any browned bits with a a wooden spoon. Add stock, tomatoes, basil, parsley, oregano, salt and melon zest giving it all a stir.
  • Now press manual and set to high pressure for 15 minutes.
  • Once the timer sounds, press keep warm/cancel. Using an oven mitt, do a quick release and open lid.
  • Press saute and give the sauce a stir then add the milk and crumbled bacon. Allow the sauce to come to a simmer and stir until the milk is fully mixed in. Simmer for about 5 minutes or until the sauce slightly thickens. Press keep war and allow sauce to rest for 10 minutes.
  • Serve hot over cooked grain and gluten free pasta or cooked spaghetti squash. Top with nutritional yeast flakes.

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