Instant Pot Spaghetti Bolognese

Instant Pot Spaghetti | Instant Pot Spaghetti Bolognese | Pressure Cooker Spaghetti | Pressure Cooker Spaghetti Bolognese | Instant Pot Pasta | Pressure Cooker Pasta | Instant Pot Recipes | One Pot Meals | Meat Sauce #instantpot #pressurecooker #recipes #easydinner #dinner

Make this Umami Instant Pot Spaghetti Bolognese (Pressure Cooker Spaghetti) in 20 mins! Quick easy dinner for busy weeknights. One Pot Meal bursting with flavors, even kids are asking for seconds! 😀

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5 from 29 votes

I have a special love for lasagna and spaghetti bolognese since I was a kid.

There’s just something about the intense combination of flavors from the ground meat and tomato sauce that really makes my taste buds dance.

This Umami Instant Pot Spaghetti Bolognese is a recipe I couldn’t resist devouring over and over and over again…

Every bite of this Instant Pot Spaghetti Bolognese is super flavorful, jam-packed with umami ingredients.

Umami, the fifth taste, also known as the pleasant savory taste.

How can we say no to that?! 😀

Instant Pot Spaghetti | Instant Pot Spaghetti Bolognese | Pressure Cooker Spaghetti | Pressure Cooker Spaghetti Bolognese | Instant Pot Pasta | Pressure Cooker Pasta | Instant Pot Recipes | One Pot Meals | Meat Sauce #instantpot #pressurecooker #recipes #easydinner #dinner

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The combination of flavors in this Instant Pot Recipe works because the flavors from basil and beef match extremely well with the tomato paste. Plus, the pinch of oregano gives it a touch of traditional Italian flavors.

More so, pressure cooking the spaghetti bolognese had forced the complex flavors into the pasta as if the spaghetti was made of the delicious umami sauce! yum~

Have fun & enjoy this Umami Spaghetti Bolognese in Instant Pot~

Instant Pot Spaghetti | Instant Pot Spaghetti Bolognese | Pressure Cooker Spaghetti | Pressure Cooker Spaghetti Bolognese | Instant Pot Pasta | Pressure Cooker Pasta | Instant Pot Recipes | One Pot Meals | Meat Sauce #instantpot #pressurecooker #recipes #easydinner #dinner

Instant Pot Spaghetti | Instant Pot Spaghetti Bolognese | Pressure Cooker Spaghetti | Pressure Cooker Spaghetti Bolognese | Instant Pot Pasta | Pressure Cooker Pasta | Instant Pot Recipes | One Pot Meals | Meat Sauce #instantpot #pressurecooker #recipes #easydinner #dinner

Instant Pot Spaghetti Bolognese

Instant Pot Spaghetti Bolognese Recipe (Pressure Cooker Spaghetti): Flavorful, Kid-friendly Instant Pot One Pot Meal. Quick easy dinner idea for busy weeknights.
5 from 29 votes
Print Rate This Recipe
Prep Time: 5 minutes
Cook Time: 15 minutes
Total: 20 minutes
Servings: 2 -4
Calories: 560kcal
Author: Amy + Jacky

Ingredients

  • pound (300g) spaghetti
  • ½ pound ground beef
  • 1 small onion , sliced
  • 3 cloves garlic , minced
  • 1 rib celery , chopped
  • 8 white mushrooms , sliced (optional)
  • Sherry wine
  • A pinch dried oregano
  • A pinch dried basil
  • Kosher salt and black pepper to taste
  • 2 tablespoons olive oil , divided

Chicken Stock Mixture

Instructions

  • Make Chicken Stock Mixture: Combine unsalted chicken stock, water, tomato paste, light soy sauce, fish sauce, and Worcestershire sauce in a glass measuring cup.
  • Prepare Instant Pot Pressure Cooker: Heat up your pressure cooker (Instant Pot: press the Sauté button), wait until it says HOT. Then, add 1 tbsp olive oil in the pot. Ensure to coat the oil over the whole bottom of the pot.
  • Brown Ground Beef: Season the ground beef with kosher salt and black pepper. Partially cook and brown the ground beef for roughly 3 to 4 minutes, then remove from heat.
  • Saute Vegetables: Add 1 tbsp olive oil to the pot. Add onion, then season with kosher salt + black pepper. Cook until the onions are softened and brown. Then add garlic and stir until fragrant. Add chopped celery, mushroom, and a pinch of kosher salt + black pepper, then cook for 1 to 2 minutes.
  • Deglaze Instant Pot: Add a dash of sherry wine to fully deglaze the bottom of the pot with a wooden spoon. Then allow the wine to reduce.
  • Pressure Cook Spaghetti Bolognese: Add in Chicken Stock Mixture, dried oregano, and basil. *Pro Tip: Taste and season here because it'll be harder to season after cooking as the sauce will be absorbed by the spaghetti. 
    Add in ground beef, then add spaghetti by splitting them in half (or you can submerge spaghetti in warm water prior to pressure cooking to soften them). 
    Pressure cook at High Pressure for 6 minutes, then 5 minutes Natural Release.
  • Serve Instant Pot Spaghetti: Mix well and serve immediately. Enjoy~ 🙂
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Recipe Notes:

Al Dente Spaghetti: If you prefer al dente spaghetti, cook the spaghetti separately with a pot on stovetop (detailed instructions).
Prevent Spaghetti From Sticking: Ensure to submerge all the spaghetti into the sauce before closing the lid to cook.
Mixing Tomato Paste: Mixing 156 ml tomato paste with 3 cups of liquid should be completely safe. However, avoid mixing the tomato paste in if you are afraid of scorching.

Nutrition:

Calories: 560kcal | Carbohydrates: 70g | Protein: 25g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 1283mg | Potassium: 1034mg | Fiber: 5g | Sugar: 9g | Vitamin A: 12.8% | Vitamin C: 15.7% | Calcium: 6.3% | Iron: 22.5%
Course: Dinner, Lunch, Main, Party Food
Cuisine: American-Italian
Keyword: instant pot bolognese, instant pot pasta, instant pot recipes, instant pot spaghetti, pressure cooker bolognese, pressure cooker pasta, pressure cooker recipes, pressure cooker spaghetti, spaghetti, spaghetti bolognese
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!

Instant Pot Spaghetti Bolognese Recipe (Pressure Cooker Spaghetti Bolognese) Ingredients

Instant Pot Spaghetti Bolognese Recipe Tips:

1. How to Cook Al Dente Spaghetti:

This Spaghetti Bolognese in Instant Pot is super easy and convenient to make. Plus, you have fewer dishes to wash! But, if you prefer al dente spaghetti, cook the spaghetti separately with these steps:

  1. Cook the spaghetti for 5 minutes with a pot on stovetop over medium-high heat.
  2. Remove the spaghetti and drain well.
  3. Open Instant Pot lid. Heat up the sauce (Instant Pot: Saute button), then add spaghetti in the meat sauce. Cook for roughly 5 minutes until the bolognese sauce is cloaking the spaghetti and the sauce is reduced to your desired consistency.

2. Prevent Spaghetti From Sticking: 

It’s critical to ensure to submerge all the spaghetti into the sauce before closing the lid to cook.

Instant Pot Spaghetti | Instant Pot Spaghetti Bolognese | Pressure Cooker Spaghetti | Pressure Cooker Spaghetti Bolognese | Instant Pot Pasta | Pressure Cooker Pasta | Instant Pot Recipes | One Pot Meals | Meat Sauce #instantpot #pressurecooker #recipes #easydinner #dinner

I’m gonna make some Spaghetti in Instant Pot now. hehe~

Take out your Instant Pot Pressure Cooker and join me to cook some lip-smacking good Umami Instant Pot Spaghetti Bolognese!! Enjoy~ 😀

Instant Pot Spaghetti | Instant Pot Spaghetti Bolognese | Pressure Cooker Spaghetti | Pressure Cooker Spaghetti Bolognese | Instant Pot Pasta | Instant Pot Ground Beef | Instant Pot Recipes | One Pot Meals | Meat Sauce #instantpot #pressurecooker #recipes #easydinner #dinner
Instant Pot Spaghetti | Instant Pot Spaghetti Bolognese | Pressure Cooker Spaghetti | Pressure Cooker Spaghetti Bolognese | Instant Pot Pasta | Instant Pot Ground Beef | Instant Pot Recipes | One Pot Meals | Meat Sauce #instantpot #pressurecooker #recipes #easydinner #dinner
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. I *adore* this recipe! The best spaghetti I’ve ever had. I’m single, and made this in the 6 qt pot planning to freeze the leftovers, but it was so tasty I had a hard time setting any aside. I wanted to eat it every night!

  2. When you do the natural release, should the pot be on keep warm? Or should it be totally off? I’m a newbie to the instapot! Thanks!

    1. Hi Jen,

      Thank you for your question.
      For the IP, turning on or off the heat doesn’t matter as the keep warm mode will not kick in well after pressure is released.

      Please take care & have fun cooking
      Jacky

  3. This is the best recipe ever! I substituted reconstututed dried morel mushrooms for a little more umami kick… I’ve made it about 5 times now. Definitely a favorite at our house which includes grandpa (a italianophile and food snob) and 8 year old.

    1. Hi Seattle fan,

      Hope you had a wonderful New Year 🙂
      Thank you so much for your kind words on the recipe!

      Happy to hear grandpa enjoyed it as well.

      Happy New Year & please take care
      Jacky

  4. This was our pre-game dinned tonight…. tasty…. would the recipe stay the same if I wanted to use a mostacolli noodle or other non spaghetti noodle?? Thanks to all who make and contribute to these recipes….

    1. Hi Brian,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for your kind words on the recipe!

      The best way is to take the time instruction on the package and divide it by 2 & minus by 1.

      Happy New Year & please take care
      Jacky

  5. I tried this recipe tonight and it was delicious! We really enjoyed it. The pasta noodles were just a tad bit soft for my liking but I still really liked it!!!

    If I want to try the al Dente version do we still put 3 cups of liquid in the instant pot? There are no noodles to soak up the liquid…

    1. Hi Debbie,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for your kind words on the recipe!

      Yes, still the same amount of liquid.

      Happy New Year & please take care
      Jacky

  6. This was my first pasta recipe made in my Instant Pot. Up until now I’ve been scared it just wouldn’t work and I’ve had my machine for 1+ yrs. It turned out SO GOOD! The only thing I did differently was to use beef broth instead of chicken because I had some I needed to use and I figured it would work since it’s a beef dish anyways. Made sure to use Italian bronze cut spaghetti noodles and followed the timing in the recipe exactly and the noodles came out perfect.
    Thank you thank you thank you, I think this has got to be one of the best things I’ve ever made and I will definitely be making it again.

  7. Hello,

    Im going to attempt this recipe again this evening. I recently purchased the IP Duo V3 (UK user) and have had quite a bit of success, but not with this recipe. I mixed the tomato puree/paste into the stock and I got the burn message twice before I gave up and used the Saute mode and more water to finish off the cooking – which didn’t leave a great texture but the flavour was amazing! I’ll just add the puree last and pop it on top of all the ingredients at the end to try and avoid the burn message.

    I didn’t include the celery rib (personal preference), so maybe I didn’t have enough liquid? The recipe calls for 1 cup of unsalted chicken stock and 2 cups of water, is this a total of 750ml or 705mls (an america cup being 235ml v 250ml in UK), I used 235ml = 1 cup last time, again maybe not enough?

    Thank you so much for your help!
    Zoe

    1. Hi Zoe,

      thank you for your kind words and question 🙂

      It will be a total of 750ml. I will add an extra 30ml without the celery ribs.

      Please take care & have fun cooking
      Jacky

    2. It helps if you don’t stir the tomato products before cooking. Layer them on top of your meat and stir after cooking to avoid the burn message.

  8. So delicious! This was my first meal using the Instant Pot and will be my new go-to recipe when I’m craving spaghetti. I didn’t have any fish sauce, so just added a little bit more of Worcester sauce and soy sauce. Will definitely try this recipe again once I get my hands on fish sauce. On another note, I’ve been following your website for almost a year and finally was bold enough to make something besides steaming vegetables and cooking rice. Can’t wait to try the other recipes!

    1. Hi Jinny,

      So happy to hear from you 🙂 Thank you so much for following us and using our recipe as your first meal!

      Can’t wait to hear what you make next 🙂

      Take care & have fun cooking
      Jacky

  9. Hi, I’m looking to make this without the beef and chicken stock. But, I would double the recipe. Would you suggest cooking it the same amount of time? Also, I’m a little confused with the 5 minute natural release time you added. Is that how long your pressure cooker takes to do a natural release? Thank you.

    1. Hi lm,

      I would recommend reducing the cooking time by a minute as the get up to pressure time will be longer.

      It will take a lot longer to natural release completely. 5 minutes natural release means to carefully turn the venting knob to the venting position after 5 minutes of resting period.

      Take care & have fun cooking
      Jacky

  10. This is an excellent recipe! I doubled it in my 8qt and I have enough for a couple of lunches tomorrow after feeding my family of 4. My kids ate so much! (Ages 13 and 9) I’ve tried and failed at other spaghetti recipes but this one worked perfectly and it was extremely tasty. I wasn’t so sure about a couple of those ingredients but this recipe is definitely a win. Thank you so much!

    1. Hi Rini,

      So happy to hear from you 🙂

      Glad to hear your family enjoyed the recipe!! Thank you so much for trusting the recipe and giving it a go.

      Take care & have fun cooking
      Jacky

  11. This is the best spaghetti bolognese recipe! Made this a few times and my picky eater 1.5month old loves it! Occasionally I find some spaghetti tends to stick together in a bunch when it’d done cooking (I break them in half and completely submerge them in the sauce). I wonder if it’s because I added too much spaghetti?
    Thank you so much for all the delicious recipes! Keep up the great work guys!

    1. Hi Mandy!

      So happy to hear from you again. Hope you have been doing well 🙂

      Yes, most likely too much spaghetti and the liquid got absorbed too fast. I think adding a little more liquid will solve this issue.

      Take care & have fun cooking
      Jacky

  12. Aloha! I’m going to be trying this out in my 8qt DUO but want to use 3 lbs ground beef. Can you tell me how much to up on which ingredients and liquid? Thank you!

    1. Aloha Tani!

      Thank you for your question 🙂

      You may want to make this spaghetti sauce and cook the spaghetti separately.

      This will work better as you can just double all the ingredients and the spaghetti can be cooked to preference.

      Take care & have fun cooking
      Jacky

    1. Hi Joanne,

      thank you for your kind words 🙂

      Doubling this recipe will cross the maximum safe filling limit for the 6 quarts.

      1.5x the recipe will work. I would reduce the cooking time by a minute to compensate the longer get up to pressure time.

      Take care & have fun cooking
      Jacky

  13. Oh no! Mine scorched! 🙁
    I find that my Duo 8qt is extremely sensitive; as soon as there is a bit of tomato-something in my mixture I get the burn sign.. *sigh*
    I swear before I put everything back in the pot, I made sure I deglazed properly… and it still didn’t work.
    So I’m asking for your opinion: next time, should i just leave the tomato paste out and plop it on top without stirring?
    Or could it be because this recipe is too small for a 8qt?

    1. Hi Veronique,

      Sorry to hear what happened!!

      The newer batches are more sensitive with the burning error.

      I would try it again by just layering the tomato paste on top.

      Take care & have fun cooking
      Jacky

  14. I made this for dinner last night, and my whole family loved it! I followed the directions exactly, and it turned out perfectly. The flavors were amazing. I will definitely be making this again!

  15. Tried this recipe and it was great. I have another question about rice pudding. Recipe is 5 c milk, 1 c rice and pressure cook 12 min….my problem is that the rice sticks to bottom and burns..Help. I have warmed the milk first while stirring then pressure cooked and still a bit of burning. Any suggestions? Thanks

    1. Hi Patti,

      thank you for your kind words and question 🙂

      Milk is tricky as it will scald the bottom of the pot if it gets too hot.

      I would suggestion using the pot in pot method of rice pudding.

      Take care & have fun cooking
      Jacky

    1. Hi Laurie,

      thank you for your question 🙂

      Some of our readers have used gluten free pasta successfully with this recipe.

      No modification is needed

      Take care & have fun cooking
      Jacky

  16. Made this tonight and it was awesome! Thank you Amy and Jacky for another wonderful recipe! I prefer my noodles to be a little bit softer, so I did a Natural Pressure Release, but still found that it was not quite soft enough for me. Would adjusting the cook time and/or increasing the liquid help? Thanks!

    1. Hi Cherry,

      thank you for your kind words 🙂

      It should be quite soft after natural release. Make sure the noodles were completely submerged in the liquid before closing the lid to cook. If it is still not soft enough, you can add a little more liquid next time and let it natural release.

      Take care & have fun cooking
      Jacky

  17. This was my first time cooking with an electric pressure cooker. I decided to try this recipe because it looked easy. Well, I actually sweated during the whole process because I don’t have an Instant Pot pressure cooker, and I had to figure out the various buttons and water amt and stuff….I was sure I was going to cause an explosion or something….so I was soooo gratified when it turned out JUST LIKE IT WAS SUPPOSED TO! Yay for me! And the dish was delicious. I was really impressed with everything. I never thought that combination of ingredients would taste so good! Thank you for this awesome recipe. I feel braver now and ready to use my pressure cooker again.

  18. Hi Amy and Jacky! One more question, i would like to make just the Bolognese sauce and not add pasta so I can prepare it ahead of time and just cook pasta separately another time.
    If increasing to 1 lb of meat any other adjustments I need to make? If just making sauce do i still add chicken stock and bring to pressure without pasta added?

  19. Hi can you reccommend what Surry wine to buy or what I can use as a substitute? I’ve never bought sherry wine before is it in the supermarkets or actual wine store?

    1. Hi Andrea,

      So happy to hear from you again. You can buy the cheapest dry sherry wine from the wine store.

      You can also substitute it with Shaoxing wine from Asian grocery market!

      take care & have a great week
      Jacky

  20. Hi there
    I’d like to make this recipe in my 6qt with 1lb of ground beef and a full pack of pasta (375g). Should I add any extra of the other ingredients other than more liquid in the chicken stock mix?

    1. Hi Barry,

      Thank you for your question 🙂

      Yes, Increasing the other ingredients with the ratio will work well.

      Happy New Year to you and your family!
      Jacky

  21. Any ideas of how I can best use this?
    Genuine Instant Pot Silicone Steamer Set, Gift Set

    I am looking through your ideas and I am confused as to how to work with it

  22. Hi Amy & Jacky, thanks for sharing all the wonderful recipes. I’d tried the pot in pot teriyaki chicken & it was awesomely good.
    – If I use 1/2 pound of thin spaghetti, how do I adjust the liquid/ chicken stock.
    – Can I replace the tomato paste with Prego spagetthi sauce. How much I need to use if it can replace the tomato paste.
    – Won’t it be starchy with this recipe?

    1. Hi Lina,

      thank you for your questions 🙂

      I would use 1 cup chicken stock and 1 1/4 cup water.

      Prego spaghetti sauce will not replace the tomato paste, but you can still use it. I would use roughly 1 cup without mixing it in.

      It will be starchy, but the starch will help thicken the sauce perfectly 🙂

      Happy New Year to you and your family
      Jacky

    2. I cooked this tonight & it was AMAZING. My family loves it so much. This is my second dish based on your recipes & they are wonderful. Now I am browsing all your recipes. Next I’ll try the Hainanese chicken rice. Thanks for sharing & please share with us more recipes!! I love them!!

  23. Made this last night. Turned out absolutely delicious! I can’t wait to make it again. Thanks for sharing. The only thing is the cook time took about 25 minutes vs 20 listed (onions took about 5 minutes to soften).

  24. Favorite instant pot dish I’ve ever tried. Personally, I replace the 2 cups of water with plain tomato sauce to make it a little thicker and more like the traditional spaghetti sauce my parents like. The ‘umami’ ingredients are what make it exemplary. Thank you so much for the effort and time you put into these recipes!

  25. I made this tonight and it was AMAZING. I used a jar of tomato sauce instead of tomato paste and skipped the soy sauce because I only had salted chicken stock and used 1/2 cup less of water but it was still delicious! I was actually shocked how well it turned out with the Instant Pot. Clean up was so easy too! All in one pot! This is how I will make pasta from now on. Thanks for the recipe. 4 minutes with 5 minute NPR was perfect!

    1. Hi Serena,

      So happy to hear from you again 🙂

      Thank you so much for sharing your substitute with us. This will be a great help to our readers!

      Happy New Year to you and your family.
      Jacky

    1. Hi Casey,

      thank you for your questions 🙂

      I usually store the left over in a microwave-safe container.

      As for tomato purée, you may have to double the amount as tomato paste is more concentrated.

      Happy New Year & have an amazing week
      Jacky

  26. Love this recipe and am making it again tomorrow for grandsons. Do you have the nutritional statement for this recipe including serving size? Thanks again for so many great recipes!

    1. Hi Nan,

      thank you for your kind words 🙂

      This recipe uses the old recipe format so we are unable to get the nutritional statement until we change it to the new format.

      Merry Christmas & Happy New Year
      Jacky

    1. Hi King,

      you can substitute the fish sauce with another tablespoon of light soy sauce 🙂

      Give fish sauce a try if possible. Promise it is good!

      Take care & have fun cooking
      Jacky

  27. I usually use Golden Mountain sauce instead of Soy when cooking (just personal preference), do you think it would work in this? I used it in the Umami pot roast and it was delicious! Thank you!

    1. Hi Jessica,

      thank you for your kind words and question 🙂

      If I remember correctly, the Golden Mountain sauce tastes a little like Maggi. It will work fine I think.

      Take care & have fun cooking
      Jacky

  28. Hello,

    I’m excited to try this recipe tonight! If i want to make the spaghetti softer… how should I adjust the cooking time?

    Thanks!

  29. Hi Amy + Jacky
    I am planning on making this dish for 6 adults and cooking the Bolognese sauce by itself in the Instant Pot and cook the spaghetti separately. If I use half a pound of ground beef plus half a pound of ground pork, do I have to adjust the spices and liquid amounts?

    1. Hi Yessenia,

      Thank you for your question 🙂

      I would probably increase the dried oregano by just a tiny bit (like really really little). Other than that, nothing need any adjustment.

      Take care & have fun cooking!
      Jacky

  30. Hi Amy and Jacky!

    Thank you for sharing all your recipes – the ones that I’ve tried have always turned out delicious and well enjoyed around the table for guests and family alike! Just a question for this recipe: is there a substitute for sherry wine if I don’t have any? Can I use another type of wine for this? Thanks! Looking forward to trying this next week for a group of friends 🙂

    1. Hi Eunice,

      Thank you so much for your kind words 🙂 It’s always nice to hear from you!

      You can substitute it with chicken stock or Chinese Shaoxing wine.

      Take care & have a nice weekend
      Jacky

  31. Amy + Jacky,
    I made this tonight and I followed your directions exactly and it turned out great. My family loved it! Can’t wait to try another recipe next weekend.

    Thanks,
    May

    1. Hi May 🙂

      So happy to hear your family loved it. Thank you so much for letting us know how it turned out and your kind words!

      Take care & have a great week!
      Jacky

  32. Hi Amy and Jacky,
    I love your recipes and want to make it this weekend. I have a 6 quart instant pot. Can I do 1 pound (454 grams) spaghetti and 1 pound ground beef? Do I need to make any other adjustments to the other ingredients or the cooking time?

    Thanks!

    1. Hi May,

      It’s always nice to hear from you 🙂

      thank you for your question and kind words.

      Yes, you can. You will want to increase the chicken stock mixture ingredients to 1.5x to make sure all the spaghetti are submerged in the liquid.

      I would actually reduce the cooking by 1 minute as the get up to pressure time will be longer.

      Take care & have fun cooking
      Jacky

  33. I followed this recipe exactly until….no tomato paste! So instead of the 2 cups water I put a large can (28oz.) of crushed tomatoes on top of the spaghetti. Made sure the spaghetti was in liquid but didn’t stir in the tomatoes and then put the pressure on. Stirred it when it was done. It came out amazing (al dente) but next time I might do the same but add a minute or two to the NR. I have made it before by the recipe, this way it did come out more tomatoey but still yummy.

    1. So happy to hear from you Judy! Hope you have been doing well 🙂

      Thank you for sharing your cooking experience with all of us!

      Take care & have an amazing week
      Jacky

    1. Hi Kali,

      thank you for your question 🙂

      If you are looking for a 6 quart size pot, here it is

      For a larger size pot, you will need to get the DUO80 for the 8 quart size pot.

      Take care & have fun cooking
      Jacky

  34. My God! Oh My God!
    I have to tell you, my other half is Sicilian, and we eat bolognese regularly. At least once a week. We slow cook it in the oven for 4 hours to bring out the flavours and sweeten down the tomatoes.
    But this! This! A 5 minute wonder that I wished we’d discovered years ago.
    I was so skeptical. No tinned tomatoes? No fresh basil? No pork mince to go with the beef?
    Fish sauce???? Soy sauce???
    But I write this as a huge thank you, from the bottom of my very full belly. The flavours are still here dancing around my tongue 15 minutes after finishing the meal. It was divine!
    Of course, I now want to ‘Unami’ everything! My food, my house, my life!
    Just sensational, and every bite tasted even better than the last!
    Thank you so much for this recipe!
    I have a question too…is it possible to ‘Unami’ a cake recipe, say like a cheesecake? Which types of things would I be looking to add to create that marriage of flavours and tastes?
    Yours,
    Chris, Liverpool, UK

    1. So happy to hear that Chris 🙂 Thank you so much!

      Umami is for savory dishes. As for cheesecake, you can add a pinch of salt to bring out the flavor more.

      Take care & have fun cooking
      Jacky

  35. We are going to be visiting relatives in Colorado, and they have an Instant Pot. As they both work, I would like to surprise them with Spaghetti Bolognese for dinner one night during the time we are there. If I understand the high altitude guidelines, I would need to increase the cook time after the pot comes to pressure by 15% (they live in Ft Collins), making the cook time 7 minutes instead of six. Is that correct?

    Thanks!
    Andrea

  36. Oh my word, I am so excited to make this recipe! I will be using gluten free speghetti, probably rice based, in place of regular, plus I am doubling the recipe. Should I have a longer cook time? Thanks so much!!

    1. Hi Emily,

      thank you for your question. No adjustment is needed to the cooking time.

      Do note the maximum fill limit:

      For Pressure Cooking: maximum 2/3 full
      For Pressure Cooking Food that Expands During Cooking (such as grains, beans, and dried vegetables): maximum 1/2 full

      Take care & have fun cooking
      Jacky

  37. I’m going to try this recipe for the second time. The first time was yummy! I only have white wine on hand. Can you recommend a substitute for the sherry?

  38. Hi, can I use store-bought unsalted chicken broth instead of your homemade chicken stock? Because let’s face it–I’m not going to be able to make the homemade stock this week.

    Thanks!

  39. I would like to make this recipe in the 8qt instant pot duo I got this past Prime Day special(my first) 🙂 can I double the recipe? I have 3 boys and 300g of spaghetti isn’t going to be enough :-O are all the recipes on your site for the 6qt? Thanks 🙂

    1. Hi Laura,

      Congrats on your new Instant Pot & thank you for your question 🙂

      For the Instant Pot DUO 80, you can double the recipe. If you are doubling the recipe, I would suggest reducing the pressure cooking time by 1 minute to prevent overcooking.

      Yes, the recipes are developed in a 6 quart. Most of them will work in the 8 quart without any modification.

      Take care & have fun cooking!
      Jacky

  40. Hi! I’m planning on making this tonight but just took my ground beef out of the freezer. Can I still follow the recipe exactly how you wrote it? What adjustments must I make, if any? Thanks so much!

    1. Hi JayNu,

      thank you for your question 🙂

      You will want to saute the ground beef and break them up as best as you can before pressure cooking.

      Take care & have fun cooking
      Jacky

  41. When I was at the store today, I checked the packages for cooking times for both traditional and whole grain spahettti for a guideline, both were Barilla brands, and both have the same cooking times. Since I used the traditional Barilla spaghetti the first time I made this recipe, I feel comfortable that I will get good results with the whole grain Barilla spaghetti. Thanks for confirming this!

    Andrea

    1. Hi Andrea,

      It’s great to hear from you again! Thank you for your question 🙂

      Some of our readers have successfully used whole grain spaghetti with the same cooking time.

      Take care & have fun cooking
      Jacky

    1. Hi Cindy,

      Yay! Thank you for your kind words.

      It’s great to hear from you again! Hope you are having a great week 🙂

      Take care & have fun cooking
      Jacky

  42. Oh wow, this is totally the best spaghetti sauce I have ever made! And my 5 year old daughter completely wiped her plate clean! I just love the fish/soy sauce concept. I’m going to try your chilli recipe next time. Would love to see some more curry recipes and Indian inspired recipes 🙂

    1. Hi Josie,

      thank you so much for your kind words and review on the recipe 🙂

      We have an Indian Goat Curry here if you haven’t tried it!

      We have some Indian inspired recipes coming up! So stay tuned 🙂

      Take care & have fun cooking
      Jacky

  43. I made this last night and it was absolutely delicious. (In fact, I’ve made a couple of your recipes in the past week and they’ve all turned out fantastic!!)

    I wanted to ask a couple questions, though:

    1) After browning the beef, do you drain the fat before continuing with the recipe or leave it all in there?
    2) You specify a 5-minute natural release – mine took about 20 minutes to release (that was after I let some out manually fearing it was taking too long). I measured everything exactly as specified in the recipe – why would it take so long to release, or was I supposed to help it along after 5 minutes?

    1. Hi Zoltan,

      thank you for your kind words and questions 🙂

      1) For this recipe, we have decided to leave the fat in there to give it a beefier taste.
      2) Yes, 5 minutes natural release means natural release for 5 minutes then quick release by turning the knob to the venting position (Sorry for the confusions)

      take care & have fun cooking
      Jacky

  44. It was a smash hit! I followed your suggestions for the increased amounts of ground beef and spaghetti, and it came out perfectly! The pasta was cooked to perfection, and the flavors were fantastic. The best part is that there was enough left over for me and hubby to have another meal. I will be making this often! Super easy, super fast. And no having to drain boiling water off pasta. Thanks again for the assist!

  45. Wow! You guys are so prompt! Thanks for the quick response! I will follow your suggestions and let you know how it all came out! I am making this on Saturday (2/25/17). Stay tuned!

    Andrea

  46. I want to make this recipe in my Instant Pot (6qt) for a family dinner of 4 adults and 2 kids. None of eat big portions, so I think the only adjustment I need to make is to increase the meat to 1 lb. and add another 2 oz. of Spaghetti. What adjustments will I need to the liquid to accommodate the extra Spaghetti?

    Thanks for your help!

    Andrea

    1. Hi Andrea,

      It’s great to hear from you again 🙂 Thank you for your question.
      You will probably need to increase the chicken stock by 150ml. Be mindful not to exceed the safety limit for foamy food!

      The extra liquid will increase the get up to pressure time and may cause the spaghetti to overcook a little. So I would decrease the cooking time to 5 minutes instead of 6.

      Taste and adjust the seasoning with more soy sauce and fish sauce on step 8 as you will probably need a bit more with the extra chicken stock.

      Take care & have fun cooking!
      Jacky

  47. I’m so sorry excited to try this recipe! I am new to Instant Pot cooking. What changes to liquid/sauce do you suggest if I use 1 pound ground beef and whole box of pasta? Thanks

    1. Hi Michele,

      Congrats on your new Instant Pot and thank you for your question.

      One whole box of pasta may be too much for the instant pot as the safety limit for foamy food like pasta is 1/2 full.

      I suggest cooking the pasta separate on stovetop and stir them into the sauce after.

      For 1 pound of ground beef, you don’t have to change anything for the recipe 🙂

      Take care & have fun cooking!
      Jacky

  48. Thank you for all of these wonderful recipes! This one-I’m most excited to try because I had never try Bolognese anything until a cruise and tried their Lasagna Bolognese….and WOW I never knew it could up the game so much.
    I look forward to trying several recipes you’ve contributed…THANK YOU!

    1. Hi Melissa,

      thank you for your kind words and comment!

      Looking forward to hearing which recipe you will try next 🙂

      Happy New Year & Have Fun Cooking!
      Jacky

  49. I sent this recipe to my sister, who said, “why make a simple meal more complicated?” But since I rarely use bottled spaghetti sauce it didn’t seem any more complicated than usual to me. I had never done one-pot spaghetti before so was curious to try it. I admit I was dubious about adding soy sauce and fish sauce to spaghetti but decided to follow recipe anyway. It was so good! My kids declared it to be the best spaghetti they have ever eaten. I have made this twice in the instant pot now, doubling recipe both times. Once with chicken broth, once with water as the main liquid. No scorching, texture and consistency were perfect. And last night when my instant pot was occupied by yogurt, I did one-pot stove-top spaghetti and used this sauce recipe! I will never make “traditional” spaghetti again! Thank you!

    1. Hi Kristen,

      thank you so much for your kind words and detailed review on the recipe 🙂
      So happy to hear your kids like it too!

      Happy New Year & Have Fun Cooking!
      Jacky

  50. My picky eaters LOVED it. It’s a keeper! I didn’t have fish sauce, so i used oyster sauce… plus used vegetable stock as my son is allergic to poultry.

  51. Going to make this in a couple of hours. I am planning on using 1.5lbs of meat and one 16oz. box of spaghetti. There’s no need to double the ingredients? I want my dish to be extra saucy (but still thick). Looking forward to your response! 🙂

    1. Hi IvyNYCpottie,

      Thank you for your question 🙂
      1 16oz box of spaghetti is 454g.
      If you are cooking the spaghetti in the pressure cooker, you will have to adjust the chicken stock mixture accordingly.

      Happy New Year & Have Fun Cooking
      Jacky

    1. Hi Sonia,

      Thank you for your question.
      If you are using a 6 quart electric pressure cooker, I would not recommend tripling this recipe as it will surpass the safety limit!

      For Pressure Cooking Food that Expands During Cooking (such as grains, beans, and dried vegetables): maximum 1/2 full

      Happy New Year & Have Fun Cooking
      Jacky

  52. I made this last night in my new Instapot and it was a HUGE hit in my little family. Even the pickiest eater, my 2 year old, devoured it. Thank you for sharing such wonderful recipes with us! The pasta came out perfectly cooked, the sauce, delicious (oh my goodness).

    I’ve been sharing your website with other people. Do you have a hashtag for us to use when we share pics of our results on Instagram or Facebook?

    1. Hi Jen,

      thank you so much for sharing our site and the positive feedback!
      So happy to hear it is a huge hit in your family including the pickiest one 🙂

      We don’t have a hashtag yet, but please tag us at @pressurecookrecipes on Instagram so we can check out your creations 🙂

      Have fun cooking!
      Jacky

  53. You are so spot on in regards to the Umami flavour. I tweaked a little bit because I don’t have Fish Sauce, changed it to dashi. Also changed Worcestershire sauce for Yakiniku sauce lol. But it was really good. Thanks for sharing this awesome recipe!

  54. If you want to eat real Italian spaghetti Don’t, I repeat, don’t put them in iced water for no reasons! Just cook in boiling and salted water your pasta then put it in the seasoning for 5 minutes on sauté program.

    1. Hi cookinmom,

      thank you for your question
      Both should work for this recipe 🙂

      Scorching can happen if the tomato paste to liquid ratio is off by a fairly large margin.

      Mixing 156 ml tomato paste with 3 cups of liquid should be completely safe.
      However, avoid mixing the tomato paste in if you are afraid of scorching.

      Have fun cooking!
      Jacky

    1. Hi Em,
      thank you for your question.
      You can use a pound of beef without doubling the other ingredients. The dish will come out extra beefy 🙂

      Have fun cooking!
      Jacky

  55. Question for your Spaghetti Bolognese…How much tomato paste in ounces or tablespoons. I cant find a conversion in the states that isn’t converting to 9 cups lol. Sauce or paste? Thank you 🙂

  56. Hi. I’ve just made this recipe for the second time. Both times, while it has tasted good, it has never reached pressure and has begun sticking/burning on the bottom. Any ideas on what I am doing wrong? I love the one pot idea.

    1. Hi Kathryn,
      thank you for your comment and question 🙂
      It may have been an incorrect liquid ratio to tomato paste ratio.
      Placing the tomato paste on top of the spaghetti without mixing it in should do it.
      Just mix the tomato paste after it has finished cooking 🙂

      Have fun cooking!
      Jacky

  57. I tried this recipe for the first time today and it turned out AMAZING!!! I had my doubts when I put the meat back in with the pasta; thought it was too watery and wondered if it would be thick/saucy. It most definitly was after 15 minutes in the Instant Pot. It was so good my 10 month old daughter also loved it. Thank you sharing!

  58. What do you think about using fresh herbs instead of dried herbs? Is the pressure cooker too strong for fresh greens?

    1. Hi hmucha, thank you for your question 🙂
      Fresh herbs are great in the pressure cooker.
      We use dried herbs in most of our recipes as they are more accessible for some of our readers.
      The pressure cooker may diminishes their aroma a little, but definitely use fresh herbs!

      Keep in mind, some fresh herbs are more suitable to be added at the end.

      – Jacky

    1. Hi Valérie, thank you for your question.

      You can use regular chicken stock without the fish sauce and soy sauce. The flavor will take a hit as those two ingredients are filled with umami.
      Make sure to taste and balance the dish with more salt if you are omitting the fish sauce and soy sauce 🙂

      Thank you!
      Jacky

  59. Hi Amy! I made your recipe tonight and it was a hit! I doubled it for my family and it was really soupy. I did only a box of spaghetti, maybe I should’ve added more spaghetti to it? It was still tasted awesome but I wanted to see what advice you could give me. Thanks!

    1. Hi Stacy!! Thank you for trying our Spaghetti Bolognese recipe 🙂
      I am glad it was a hit!!!
      Yes, 1 box of spaghetti is usually only 454g. Doubling will requires 600g!
      If it is really soupy, you can always reduce the sauce by using the simmering function on the Instant pot. (Click Saute button and click adjust button twice)
      Remember to season after the sauce has been reduced to avoid over-seasoning 🙂

      Amy

  60. Would you say 300 grams of spaghetti is about half a 1 pound box? Also for the gluten free person- I’ve been using gluten free spaghetti and love it!

  61. Hi Amy I would like to make this today I live in Australia and was thinking tomato paste may be tomato purée here ???

    1. Hi Meredith, thank you for your question.

      In North America, tomato paste and tomato purée are two different things. Tomato paste are thicker and more concentrate. If the tomato purée in Australia is runny, please use tomato purée in 2:1 ratio to the tomato paste as a start.

      Taste and adjust 🙂

      Please let us know how it goes!!

  62. I’m gluten free so won’t be able to cook the pasta in the sauce. Any adaptations for just making the sauce in the Instant Pot?

    1. Hi Suzanne, thank you for your question 🙂
      The sauce will be watery without the starch from the spaghetti.
      Here is what I will do to make a thicker sauce. I will change the Chicken stock mixture from 2 cup water to 1 cup water.
      I will only add in 80 ml of the tomato paste to the chicken stock mixture.
      All the steps stay the same until Step 6.

      Here are the instructions for you from step 6 to the end:
      6. Add chopped celery and mushroom, season with black pepper only then cook for 1 to 2 minutes.

      7. Add a dash of sherry wine to deglaze the pot, then allow the wine to reduce.

      8. Add the chicken stock mixture, dried oregano and basil to the pot.

      9. Add the ground beef back into the pot, Close lid and cook at high pressure for 6 minutes, then 5 minutes natural release.

      10. Open the lid, Add in the rest of the tomato paste (76ml), mix well, press Sauté button and click the adjust button twice to go to Simmering function.

      11. Simmer until desired thickness, taste and season with more kosher salt if necessary.

      I hope this will work for you. Let us know how it goes :)!

  63. I love the photography on your blog! So clean, I love it. Never would’ve thought to make spaghetti in a pressure cooker either, genius!

  64. Thanks so much for stopping by Bam’s Kitchen so I could find your delicious corner of recipes. I love spaghetti bolognese as it is real comfort food. So great to hear that you can make it so quick and fast with the pressure cooker and beautiful photos too. I am so happy to hear that you grew up in HK. We are living in HK at the moment and have for the last 7 years. Sharing and wishing you a super weekend!

    1. Glad you stopped by to say hi Bobbi! Yep, pressure cooking is real awesome, we just love it! Thanks for all your compliments 🙂 You’re so lucky to be living in HK, there’s so much amazing food there!! I hope HK is treating you well 😀

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