Instant Pot Bolognese Sauce

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recipe by Ivy Manning

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 1 ratings

The high pressure of the Instant Pot extracts every bit of flavor from the ingredients in this recipe to deliver a rich, meaty sauce that tastes like your Italian grandma made it. Serve the sauce old-school style over spaghetti or try it on potato gnocchi. The sauce can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. Reheat gently before serving.

Inspired by:

recipe updated Jun 8, 2020


  • Yellow onion icon
    Yellow onion
    1 (140g)
  • Carrot icon
    1 (50g)
  • Celery stalk icon
    Celery stalk
    1 (45g)
  • Pancetta icon
    about ¼ cup (37g)
  • Ground pork icon
    Ground pork
    1 cup
  • Ground beef icon
    Ground beef
    1 cup
  • Olive oil icon
    Olive oil
    2 tbsp (30ml)
  • Baking soda icon
    Baking soda
    about ¼ tsp (1g)
  • Tomato paste icon
    Tomato paste
    about ¼ cup (66g)
  • Dry vermouth icon
    Dry vermouth
    ½ cup (120ml)
  • Canned tomatoes icon
    Canned tomatoes
    2 cups (461g)
  • Low-sodium beef broth icon
    Low-sodium beef broth
    about ½ cup (106g)
  • Parmesan cheese rind icon
    Parmesan cheese rind
    as needed
  • Bay leaves icon
    Bay leaves
  • Heavy cream icon
    Heavy cream
    ½ cup (120ml)
  • Salt icon
    as needed
  • Black pepper icon
    Black pepper
    as needed


  • kCook icon Instant Pot
  • kCook icon Colander
  • kCook icon Inner pot

Step preview

  1. Pre-heat until hot - Sauté, More
  2. Add ground pork and ground beef to the inner pot
  3. Sauté until cooked through while stirring occasionally - approx 8 min
  4. Transfer meat to colander
  5. Drain then set aside
  6. Add olive oil to the inner pot
  7. Add yellow onion, carrot, celery stalk, pancetta and baking soda to the inner pot
  8. Cook until tender while stirring occasionally - approx 5 min
  9. Add tomato paste to the inner pot
  10. Cook while stirring frequently - approx 1 min
  11. Add dry vermouth to the inner pot
  12. Simmer - 1 min
  13. Deglaze
  14. Cancel - Sauté
  15. Return meat to inner pot
  16. Add canned tomatoes, low-sodium beef broth, parmesan cheese rind and bay leaves to the inner pot
  17. Close and lock the lid and turn the steam release handle to Sealing
  18. Pressure cook - Manual, High, 30 min
  19. Cancel - Keep warm
  20. Natural release - 10 min
  21. Quick release
  22. Discard the parmesan rind and bay leaf
  23. Stir heavy cream into the inner pot
  24. Season with salt and black pepper
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