One Pot Pressure Cooker Pasta Bolognese

One Pot Pressure Cooker Pasta Bolognese Recipe: 5-min prep to make this super flavor-packed comfort food. Perfect quick & easy one pot meal your family will love, especially for busy weeknights!

5 mins prep to make this One Pot Pressure Cooker Pasta Bolognese Recipe. Super flavor-packed comfort food that is so satisfying to eat. Perfect quick & easy one pot meal your family will love, especially on those busy weeknights!

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We’re always thrilled to hear from our readers. And you have no idea how sweet you guys are.

This time was no exception.

Our dear reader made one of our recipes for dinner and shared this with us:

“My 3.5 yo: Mommy, this is better than a Japanese restaurant. Yummy in my tummy. ^_^”

Yummy in my tummy.

I kept repeating it to Jacky with a big, I mean huge smile across my face (while patting my tummy with both hands)…

…even when we were at the grocery store.

This is what Pressure Cook Recipes is all about.Sharing delicious recipes so you can make yummy food for your loved ones’ tummies AND make them smile.

But really,

You are the ones that make us smile. Thank you! <3

One Pot Pressure Cooker Pasta Bolognese Recipe: 5-min prep to make this super flavor-packed comfort food. Perfect quick & easy one pot meal your family will love, especially for busy weeknights!


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Ever since we published this first One Pot Pressure Cooker Recipe: Easy One Pot Pressure Cooker Spaghetti Bolognese,

We’ve been overwhelmed by all the delicious photos & rave reviews.

Some of our readers requested for instructions on substituting spaghetti with penne pasta.

Since it was one of our first recipes without a recipe video,

why not convert the recipe using penne rigate pasta AND develop a recipe video?

So, here it is! 😀

You’ll love this One Pot Pressure Cooker Pasta Bolognese because:

  • Quick & Easy to make – on the table in less than 30 mins!
  • Super flavorful with every bite
  • Simple & accessible ingredients
  • Budget-friendly
  • Family-friendly (kid-approved)

One Pot Pressure Cooker Pasta Bolognese Recipe Ingredients

Tools for One Pot Pressure Cooker Pasta Bolognese

Tips for One Pot Pressure Cooker Pasta Bolognese

1. Evenly Cooked Pasta: ensure all Penne Rigate Pasta are completely submerged in the sauce before pressure cooking.

2. Dump-and-Go Option: dump all the ingredients into the pot for a fast and easy one pot meal. Flavors will definitely take a hit. Ensure to add the Penne pasta and tomato paste last and start the cooking cycle immediately.

3. Extra Pinch of Salt: sometimes you’re just a pinch of salt away from awesomeness! Salt won’t reduce the sourness, but will bring out other flavors to balance the dish. Try it for yourself! 🙂

4. Vegetarian/Vegan Version: One Pot Pressure Cooker Penne Rigate Pasta

Watch: How To Make This One Pot Pressure Cooker Pasta Bolognese Recipe Video

Can’t see the cooking video? Watch it here.

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4.9 from 28 reviews
One Pot Pressure Cooker Pasta Bolognese
5-min prep to make this Pressure Cooker Pasta Bolognese Recipe. Super flavor-packed comfort food. Perfect quick & easy one pot meal for busy weeknights!
Recipe type: Dinner, Easy, Lunch, Main Course, Meat, Pasta, Quick Meals, Sauce, Vegetables
Cuisine: American, Italian
Serving: 4
  • ½ pound (227 grams) ground beef
  • 1 pound (454g) penne rigate
  • 12 white mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 celery, chopped
  • 1 small onion, sliced
  • A dash of sherry wine
  • A pinch of dried oregano
  • A pinch of dried basil
  • Kosher salt and black pepper to taste
  • Olive oil
Pasta Sauce:
  1. Prepare Pressure Cooker: Heat up your pressure cooker (Tatung: press Meat/Chicken button or Instant Pot: press Sauté button and click the adjust button to go to Sauté More function). Make sure your pot is as hot as it can be before placing any ingredient in the pot (Instant Pot: wait until indicator says HOT).
  2. (Flavor Enhancement Step) Brown Ground Beef: Add 1 tablespoon of olive oil in the pressure cooker. Ensure to coat the oil over the whole bottom of the pot. Add in ½ pound of ground beef and season with kosher salt and ground black pepper. Moisture begins to come out of ground beef. Let the moisture evaporate. Browning begins due to maillard reaction. Remove & set aside.
  3. (Flavor Enhancement Step) Sauté the Onion, Garlic, Celery and Mushrooms: Add 1 tablespoon of olive oil in the pot. Add sliced onion, sauté. Add a pinch of kosher salt and ground black pepper to season. Stir occasionally until slightly browned. Then, add minced garlic and stir for roughly 30 seconds until fragrant. Add sliced mushrooms, chopped celery, a pinch of dried oregano, and dried basil. Cook for another minute. Taste seasoning and adjust with more kosher salt and ground black pepper if necessary.
  4. Deglaze and Create Pasta Sauce: Pour in a dash of sherry wine and deglaze the bottom of the pot with a wooden spoon. Add browned ground beef, 1 cup of unsalted chicken stock, 2 cups of water, 2 tablespoons of light soy sauce, 1 tablespoon of fish sauce, and 1 tablespoon of Worcestershire sauce. Mix everything together.
  5. Pressure Cook Pasta: Pour 450 g of Penne pasta into the sauce. Place 156 ml tomato paste on top of the pasta. Mixing 156 ml tomato paste with 3 cups of liquid should be completely safe. However, avoid mixing the tomato paste if you are afraid of scorching. Taste and adjust with more kosher salt and ground black pepper if necessary, as it is harder to adjust the seasoning after.
    Ensure all the Penne pasta are completely submerged into the sauce. Close lid and pressure cook at High Pressure for 4 minutes. Turn off the heat and wait 5 minutes before doing a Quick Release. Open the lid carefully.
  6. Serve: Give it a quick stir and everything should blend together. Taste one of the Penne pasta. If you find the texture too hard (ours came out al dente), close the lid and let the leftover heat cook them until desired doneness. Sprinkle some freshly grated Parmesan cheese to kick it up a notch. Serve immediately. Enjoy! 🙂
Dump-and-Go Option: Dump all ingredients into the pot for a fast and easy one pot meal. Be mindful that the flavor will take a hit. Ensure to add the penne pasta and tomato paste last. Also, start the cooking cycle immediately.

Scorching: Mixing 156 ml tomato paste with 3 cups of liquid should be completely safe. But if you're afraid of scorching, avoid mixing the tomato paste, just place it on top of the pasta.

Tatung Pressure Cooker Users: the pressure cooker may cool down when sauteing. Press Keep Warm/Cancel and press Meat/Chicken button again to heat it back up.
One Pot Pressure Cooker Pasta Bolognese Recipe: 5-min prep to make this super flavor-packed comfort food. Perfect quick & easy one pot meal your family will love, especially for busy weeknights!
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. Just made your recipe but read it wrong when u said “Mixing 156 ml tomato paste with 3 cups of liquid should be completely safe. ” thought u meant add another 3 cups of water! Now it’s cooking pretty sure it’s going to end up very soupy ?

    1. Hi Stephanie,

      Hope you had a wonderful New Year & Christmas 🙂
      Sorry to hear what happened. Hopefully it came out alright.
      Thank you so much for your kind words on the recipe!

      Happy New Year & please take care

    2. To my surprise it came out ok, pasta was a little soft but not soupy at all. Slightly less intense in taste but I added a bit more tomato paste and Worcestershire sauce! Great taste! Thanks for the recipe!

  2. I just got my instant pot today and tried this recipe for my boyfriend (a picky Colombian) and myself and let me say, we were both blown away!! We followed the instructions exactly and it couldn’t have come out more perfectly! Cannot wait to try more of your recipes!!

  3. Followed the recipe the best I could while substituting ingredients with what I already had at home. Red wine instead of Sherry, Italian Seasoning instead of Dry Basil and Dry Orenago and I cooked the pasta separate because I was afraid it’d get soggy in the I.P.

    Initially, the bolognese turned out watery so I turned it back onto Saute mode and let it cook out a bit then mixed the cooked pasta in with the sauce once it was done cooking.

    Turned out delicious! The husband raved about it and we will definitely include this in our routine.

    1. Hi Anny,

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

      Happy New Year & please take care

  4. I followed the recipe very closely, except that I used a full pound of meat. The result was absolutely delicious. To make sure that the pasta got moist, I divided the meat and put half in the sauce and the rest on top with the tomato paste. The pasta was completely and perfectly cooked. Thanks again for a wonderful recipe.

  5. This was delicious! I used whole wheat pasta and followed the directions. It came out perfect. So this works for 100% whole wheat pasta also. I was a little concerned it would affect the outcome but it was perfect.

    1. I just realized that I used 1/2 pound of the pasta. Not sure if that makes a difference. It was a little ‘soupy’. We were okay with that.

  6. I just got an Instant Pot as a gift, and this was the first recipe I made in it – it was super delicious, oh my god! Pasta Bolognese has been my favorite dish since childhood, and this is my new favorite recipe now. Thank you so much!

    1. Hi Ricci,

      Congrats on your new Instant Pot and thank you for using our recipe 🙂

      Happy to hear you enjoyed the Pasta Bolognese!

      Please take care & have a wonderful week

  7. Hiya. Is it possible to make this without the wine, fish sauce and soy sauce? I also have 1 pound of beef and would like to use about 1/2 pound of pasta. Would I need to adjust anything to accommodate this? Many thanks xx

    1. Hi Jessica,

      thank you for your question 🙂

      The flavor profile will not be the same, but it is possible.

      You will want to add more salt in the end. Please taste and adjust accordingly.

      You will need to reduce the whole recipe by half if you are planning to use 1/2 pound of pasta instead of 1 pound.

      Please take care & have fun cooking

  8. Hello!
    I recently purchased the Lux 3qt and plan on cooking the Bolognese. Do you have any recommendations on splitting up this recipe to fit in the 3qt pot?

    1. Hi Mollie,

      congrats on your new Instant Pot 🙂

      I recommend cooking the sauce in the pot and then the pasta on the stovetop.

      Please take care & have an amazing week

  9. Hi Amy & Jacky,

    I own a Phillips pressure cooker. I understand I can use this recipe as well. Just not too sure on which mode to use (chicken, beef?) and whether to do quick release or natural release?

    Thank you.

    1. Hi Kris,

      thank you for your question 🙂

      The cooking time and release method should be the same for Philips pressure cooker as well.

      I would choose whichever mode that allows you to adjust the cooking time to 4 minutes. I think the stew button will work.

      Take care & have fun cooking

  10. Hi, I’m excited to try this recipe out but I was wondering if I could substitute the sherry wine with either white or red wine? Thanks! 🙂

  11. This was the BEST goulash I have ever had. Everyone who tried it could not believe how good it was. Thank you!

  12. Love your recipes! Is it possible to *not* add the noodles? I am cooking for just 1, and am in the middle of completing this recipe when I saw you’re supposed to add all the noodles in! I really prefer to have al dente noodles every night, and was hoping to make fresh noodles each evening. Leaving them in the fridge for a couple nights is so not ideal.

    Would the sauce be far too watery? Help!

  13. This is amazing! Thank you for the recipe! My Italian family is pretty picky about their pasta and sauce and this was a hit! We all loved it

  14. Hi, I made this and used broth to deglaze and it didn’t work. I mixed in the penne and tomato paste but it didn’t come to pressure and burn came up. I opened and added more broth and it still wouldn’t come to pressure and burn came up.
    What did I probably do wrong?

    1. Hi Debbie,

      thank you for your comment and question.

      The newer batches of Instant Pot are more sensitive with the burn indicator.

      I would recommend not mixing in the tomato paste and just simply layer it on top of the pasta.

      Take care & have fun cooking

  15. Hi guys, new to the Instant Pot rage (had to get a friend from Singapore to buy one for me when they came to Australia – because Instant Pots are not available Down Under yet!)

    Made this, and it was a hit! Super easy and deliciously rich!
    I ommited the celery (not a fan), and used a tin of diced tomatoes instead of just plain water, added water till it came to the 2 cup volume, added another quarter cup water and another quarter cup stock and still all my pasta wasn’t submerged (because of the tinned tomato). Did what I could to submerge about 1/3 of it, and didn’t quick release until 8 minutes. But…. it was pretty amazing.

    I will probably never buy bottled sauce again!

    Many thanks for the recipe!

    1. Congrats on your new Instant Pot Nikki!!

      Thank you so much for your kind words on the recipe 🙂

      Your modifications will be very useful to our readers.

      Take care & have fun cooking

  16. I tried this recipe for the first time but doubled the ground beef portion instead and it still turned out great 🙂

    I actually prefer pasta with a more tomato taste, would you recommend adding more tomato paste or something else?


  17. Man oh man, I just made this today and it’s AMAZING!! I followed the recipe exactly except I used gluten free noodles. I used one box (12oz) of Barilla gluten free penne. I read on someone’s blog that this brand holds up the best in the instant pot. The box says to cook for 10 minutes so I stuck with the recipe’s timing (4 minutes pressure cook + the 5 natural pressure release then quick release) and they were cooked perfectly. The flavor is soooo yummy! Perfectly umami, not overly tomato-y or sweet. I made for my nieces and they ate every bite and they are usually very picky. Will make again without a doubt! Thank you for this yummy recipe that isn’t too hard to make!

    1. Thank you so much for your kind feedback on the recipe Sarah 🙂

      Thank you for sharing the Barilla brand with us! It will be very useful to our readers.

      Have a great weekend!

  18. Hi Amy + Jacky–

    It’s me again! You have so many great-sounding recipes I can’t seem to stop!

    I love a good bolognese so of course had to try this recipe; I’ve made it lots of times on the stove top using various recipes and it’s always a hit. This recipe is definitely unorthodox (would anyone in Bologna ever use soy sauce or fish sauce?) but it was absolutely delicious and I’ll definitely make it again. And it couldn’t be easier.

    I would like a bit of advice though. I doubled the ground beef and added a chopped carrot, which increased the volume of the ingredients a bit. Probably as a result of that, the penne were not completely submerged in liquid. The surface of the liquid was slightly below the pasta; the pasta was moistened but remained partially above the surface of the liquid, even after I pressed down on the contents with a spatula. I therefore added some more liquid, probably around 3/4 cup, and the finished dish was much saucier than I was expecting. (Not quite soupy but almost.) Would it have been all right for me not to have added the extra liquid and to leave the pasta partially above the surface? What could have happened? I’m still learning the principles of using a pressure cooker, so this question is perhaps more important to me than it might sound. Thanks in advance for your advice, and thank you for such delicious recipes!

    1. Hi John,

      So happy to hear from you again 🙂

      Thank you so much for your kind word once again.

      The pasta will have to be submerged fully in the liquid or they will be quite hard.

      I would recommend layering some of the ground beef and chopped carrots on top without mixing.

      Have a great weekend!

  19. Started using my Insta Pot more and stumbled onto your website. This recipe was great. I replaced the soy sauce with liquid aminos. My husband and 14 year old daughter loved it. Will be in my rotation of meals!

    1. Hi Julia,

      thank you for your question 🙂

      Some of our readers have substitute light soy sauce with liquid aminos.

      Happy New Year to you and your family

  20. I made this for dinner tonight, and it was absolutely delicious!! I left out the mushrooms, just for personal preference, and I used a full pound of beef. Otherwise, made it as written. Wow!! I have made a million pots of bolognese sauce over the years, but the flavor of this is different and amazing. I know I’ll be making it a lot. Thank you! 🙂

  21. Thanks for putting the ingredients in metric also! I’m in Canada, and I find a lot of recipes are US. I had no idea what a pound of pasta is!

  22. Oh my – just made this and have to say it turned out absolutely delicious! Amazing recipe which I will enjoy making when friends come round for a relaxed bite to eat, with a glass of red wine to compliment of course 🙂 Now can we have a similar penne recipe but for Tuscan Sausage penne? One of my favourites, would love to see on here.

    1. Hi Melanie,

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

      Thank you for your suggestions as well. We have added it to our super long to-make list!

      Happy New Year to you and your family

  23. I LOVE YOUR PAGE! I’ve made several recipes from here and all have turned out amazing. I would like to use Spaghetti Squash as a low carbohydrate substitute(I’m diabetic). How would you adjust the recipe? I was thinking of just roasting the squash at the same time as making the Bolognese. Cook I make it a Pot-in-Pot?

  24. I love your clear recipes. Especially, with the addition of soy and fish sauce in pasta sauce. Logical but unthinkable for me initially.
    Thank you so much for taking the time, greatly appreciated.

  25. Hi! I’ve been meaning to post for months; this is a great recipe, and not only have I made it over and over again but I’ve used it as my template for several other instant pot pasta meals. Thank you not only for the recipe, but for the explanations you give throughout that have helped me get more of a grip on how to use my new toy. ?

  26. HI there,

    I’m rather new to pressure cooking. When I make bolognese in my slow cooker, I like to add more veggies, as it’s an easy way to get my 2 year old to eat carrots and zucchini. If I wanted to add carrots and zucchini, or red bell peppers to this recipe, would I need to change the cooking time or anything?


    1. Hi Jen,

      No change is needed for carrots or red bell peppers 🙂

      Zucchini will come out a little mushy so best to cut them a little thicker.

      Merry Christmas & Happy New Year!

  27. Homemade chicken stock? Are you effing kidding me? This is supposed to be an easy recipe….easy as in put everything in the pot, turn it one, and come back when its done. Ridiculous waste of time reading this.

    1. Hi Jagger,

      thank you for your feedback on the recipe. Sorry to hear you feel this way.

      The chicken stock can be substitute with store-bought unsalted chicken stock.

      Merry Christmas & Happy New Year to you and your family

  28. Hi! I am going to make this tomorrow but want to make this with spaghetti, not penne. Do I need to adjust the pasta cooking time?

  29. 5 stars!!! I have seriously picky eaters and one of them just had 3 servings of this! I found your recipe for the umami roast with my new Instant Pot and it was perfection. My husband was a little wary of using fish sauce but it added such an amazing dimension to the flavor. Just made your umami bolognese because of this and this will now be my go-to recipe. Keep up the good work!

  30. How would you adjust this recipe if you were to use 1 or 2 lbs of ground beef? Ideally, I’d like to use 2 lbs for more protein.

    1. Hi Phil,

      thank you for your question 🙂

      You will want to make sure all the pasta are submerged in the liquid so they will be cooked right.

      The cooking time will stay the same!

      Take care & have fun cooking

  31. Hello instapot godesses,

    Thank you for the recipe. Your site provides so many wonderful gems. Served this with garlic bread and added fire roasted tomatoes and extra garlic. Although I ended up having less pasta than the recipe called for, the end result was still a delicious sensory experience that I will remember for a long time.

  32. Hi Amy & Jacky,

    This looks great, however I was wondering if I could substitute the tomato paste and 3 cups of water with pessata? They come in cartons of 400ml in the UK. Also how many grams or ml is 1 cup?

    1. Hi Helen,

      thank you for your kind words and question 🙂

      1 cup is equal to 250ml.

      Passata is quite thick. It will need to be dilute with some chicken stock or liquid to allow the pressure cooker to get up to pressure.

      Take care & have fun cooking

  33. Hello!

    I followed your recipe exactly using an instant pot, however when I was completing the final step I could not submerge all the pasta beneath the water level. As a result I panicked and added much more broth and water to cover the noodles but I am not sure if this affected the taste. Does this recipe only work as written for one size of instant pot?

    1. Hi Jacob,

      thank you for your question 🙂

      This recipe should work for all sizes of Instant Pot.

      Adding more broth will affect the taste and texture of the pasta. You will want to taste and adjust the seasoning accordingly after pressure cooking.

      Take care & have fun cooking

  34. This is one of my favorite go-to recipes for the Instant Pot. As a matter of fact, I’m making it tonight…after I run to go buy some mushrooms. Thank you so much for sharing it with us.

  35. Hi Amy and Jacky, I love all your recipes especially the super easy ribs and the pot roast. If I would like to use fresh tomatoes rather than tomato paste. How should I adjust the recipe? Thanks so much.

  36. If we choose to do the dump and go method – does that mean we don’t brown the beef? And does cooking time remain the same? Thanks

    1. Hi Shannon,

      Thank you for your question 🙂

      yes, you can choose not to brown the beef with the dump and go method. The cooking time will remain the same!

      Take care & have fun cooking

  37. Hello there! I’m new to your recipes. I made the recipe but used 1 lb of ground turkey. Shame on me because I had a feeling it would not be enough liquid and the penne on top were really hard. However, the sauce was wonderful!!! What adjustment would you recommend for a pound of meat vs half pound? So I need to add more liquid? Thanks for the wonderful recipe!!

    1. Hi Lauren,

      Welcome to our site & thank you for your kind words and question 🙂

      The penne will have to be fully submerged in the liquid to avoid uneven cooking.
      Try pushing down the penne with a wooden spoon to see if you can get all of them fully submerged in the liquid. If not, you will have to add more liquid and adjust the seasoning as well.

      Take care & have fun cooking

  38. This was excellent. We left out the celery and used whole wheat pasta. My five year old is on her second serving and my two year old is on her third! Thank you!!

    1. Thank you so much for your kind comment Mary 🙂

      So happy to hear your children enjoyed the dish!

      Have a great week.

      Take care & have fun cooking

  39. I have a family of six – including three boys who can hide some groceries.

    Can I double this recipe – including two 16oz boxes of pasta?

    The Insta-pot can handle it . . . right?


    1. This is Lisa again. I wanted to add, I have an 8 quart Insta-pot. Is it big enough if I were to double this recipe?

    2. Hi Lisa,

      thank you for your question and comment 🙂

      You can double this recipe with the DUO80.

      You may want to reduce the pressure cooking time by a minute as the get up to pressure time will be longer.

      Take care & have fun cooking

    3. Lisa, this recipe just fit in my 3-quart Instant Pot Mini. So you should definitely be fine doubling it in the 6 or 8 quart model

  40. Hello! I would love to make this for dinner tonight, but my local supermarket does not have fish sauce! What kind of substitute would you recommend? I have everything from soy sauce to anchovie paste at home. Thank you!

    1. Hi Yin,

      It’s good to hear from you again. Hope you have been doing well 🙂

      A tablespoon of anchovy paste will work wonder. If the paste is not salty, you may need more soy sauce.

      Please taste and adjust accordingly 🙂

      Take care & have fun cooking

  41. Hello,

    Just wanted to say I love your recipes on this site. I have a 6 litre stove top pressure cooker and was wondering if I needed to make any adjustments to this recipe and for any of the other recipes or would it be safe to assume that the same method can be applied.


    1. Hi Julia,

      thank you so much for your kind words and question 🙂

      For recipes that have cooking time longer than 30 minutes, I would recommend reducing the cooking time by 15%.

      Other than that, it will work great!! 🙂

      Take care & have fun cooking

  42. I just made this tonight with red lentil pasta and it was delicious! I may decrease the cooking time to 3 mins as it came out a tad bit softer than I’d like. Aside from that it was terrific! I will be putting this on our rotation. Thank you for sharing such amazing recipes. I can’t wait to try other recipes on this site!

    1. Hi Jenny,

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

      Red lentil pasta sounds yummy!

      Take care & have fun cooking

  43. Can I use frozen ground turkey? Would I need to adjust the cooking time? Thank you! Love your site! Your recipes are fantastic!!!

    1. Hi Jennifer,

      thank you for your kind words and question 🙂

      If it is Frozen ground turkey in tube, I would recommend cooking the pasta separately to avoid overcooking them.

      Here is our meat sauce recipe without any pasta
      Since frozen ground turkey in tube is basically a giant ice cube, the pasta sauce will probably take 30 – 35 minutes + natural release to finish cooking.

      Take care & have fun cooking!

  44. Question about the sauce. Is it possible to just use store bought sauces for an extra easy cook? Thanks and loving your site.

    1. Hi The B,

      thank you for your question 🙂

      Yes, use 1 cup unsalted homemade chicken stock + 2 cups water to cook the pasta and layer the store bought sauces on top of the pasta without mixing them in.

      After pressure cooking, open the lid and mix.

      take care & have fun cooking

  45. This was easy and delicious – picky eaters asked for seconds!!! Love the umami…I added more garlic/onions (can never have enough!) and used whole grain penne pasta.
    Love your recipes…thank you!

    Ps. I give this 5 stars but somehow it only allows me to give only up to 3 stars…definitely a keeper!

  46. In case anyone is wondering this recipe can be doubled in the 8 quart instant pot. My 14 year old followed the recipe other than no mushrooms (my kids hate them) except doubled the quantities for my family of 5 with 3 teenagers. Enough left over for lunch tomorrow. Thanks guys. Kid tested and approved. ?

  47. Hi Amy/Jacky, Love your site and especially the tutorial video. That is key for me. Just a question, do i have to use penne rigate? I have on hand the bow tie shape ones and fusilli. Will it work the same? Keep up the awesome work 😀

    1. Hi Vivian,

      thank you for your kind words and comment.

      Penne is more ideal, but the pasta you mentioned will work 🙂

      Check the cooking time instructions at the back and divide the time by 2 and minus 1 for the pressure cooking time!

      take care & have fun cooking

  48. Thank you for sharing all of your wonderful recipes. Our family is gluten free and wondering if we use gluten free penne, does the cooking time and natural release time need to be adjusted?

    1. Hi Kelly,

      thank you for your kind words and question 🙂

      We haven’t tried using gluten free penne, but some of our readers have.

      Check the cooking time recommendation on the package. You can divide the lowest recommended cooking time by 2 and minus by 1.

      Example: If the package recommends 10 – 12 minutes, I would divide 10/2 – 1.
      4 minutes would be your cooking time. The pressure release time will stay the same 🙂

      Take care and have fun cooking!

  49. Hi Amy
    Thanks for your quick response! If I were to double the recipe to make the sauce only in the IP, do I still put in the chicken stock and the water? And if so, what would be the portion? I am assuming i wouldn’t need so much liquid because I am not cooking the pasta in it. Thanks again! Live your recipes!

  50. Hi Amy
    I made this two weeks ago and my kids loved it! Is it possible to increase the volume by 50% by increasing all the ingredients by 50% or so? Or is there a way to only make the sauce in the IP and double the sauce volume and then make the pasta separately? We like to have leftovers!! Thanks so much! Julie

    1. Hi Julie,

      thank you for your kind words and question!

      Is it possible to increase the volume by 50% by increasing all the ingredients by 50% or so?
      It is above the safety limit to increase the whole recipe by 50% in a 6QT Instant Pot.

      is there a way to only make the sauce in the IP and double the sauce volume and then make the pasta separately
      Yes, you can cook the sauce in the Instant Pot by doubling the ingredients. The only thing I will change is do a 15 minutes natural release instead of a 5 minutes Quick Release

      The pasta can be done on the stovetop for 8 – 9 minutes (just about Al dente) and mix them into the sauce.
      Don’t rinse the pasta with water as that will wash away the starch.
      You may want to save some of the starchy water to thicken the sauce a little 🙂

      Happy New Year & Have Fun Cooking!

    2. I recently bought a 6qt instant pot. Would double the recipe for Pasta Bolognese work or would it over fill my 6qt pot.

  51. I am new to the IP community. I am enjoying your website immensely. I have a question on the pasta recipes that I see. We enjoy our pasta al dente. With this cooking method and time what is the pasta like? My first recipe to try from your site will be the Pot Roast. Cant wait. Thank you

    1. Hi Nancy,

      Congrats on your new IP!!
      Penne is a great pasta to use in the pressure cooker.
      If the recipe is followed exactly, the pasta will stay Al dente 🙂

      Have fun cooking the pot roast. Please let us know how it goes!

      Happy New Year

  52. So far this is my favorite recipe. You mentioned that it might scorch with 3 cups of water and tomato paste mixed in together and for me, it did scorch. I will try the paste on top next time but wanted to ask you why. Is it because 3 cups of water isn’t enough for the pasta or is it the tomato paste? There was no liquid at all left when I was stirring. Thank you!!!! My favorite site!!!!

    1. Hi AK,

      thank you so much for your kind words and question!! 🙂
      Yes, it is the tomato paste that causes the scorching as it contains sugar and thicken the liquid too much.

      Happy New Year & Have fun cooking

  53. Hi Any and Jacky, we made this recipe tonight (double the amount) for our dinner party tonight and it was really fantastic! Everyone loved it (adults and kids). I’ve made a few recipes from your site since I started using my Instant Pot a few weeks ago and they always work out exactly as depicted in the recipe. Thanks for testing and sharing your recipes!

    1. Hi Wendy,

      thank you for taking your time to write this review 🙂
      So glad to hear this was well received for your dinner party!

      Thank you so much

      Happy New Year & Have Fun Cooking

  54. Thanks for sharing your recipe, it looks wonderful and I can’t wait to make it. You might add to the penne pasta 2.5 cups Rotini (Uncooked. 225g / 8 oz) for easy measurements for readers.

  55. Hi Amy & Jacky,
    I love your site so much! I opened my instant pot 1 week ago and this is the 4th recipe I’ve made from your site! I don’t usually enjoy cooking but my instant pot plus your recipes have made me enjoy it so much more! I’m also Cantonese and the flavors for your recipes are a hit with me and my family! This pasta bolognese recipe is my favorite so far but I’d like to add a package of peas & carrots. What do you recommend as far as when to add them in and does the cooking time need to be adjusted? Thanks so much, looking forward to trying more recipes from your site!

    1. Hi Erica,

      thank you so much for such a positive feedback 🙂
      I assume they are the pre-cooked frozen bag of peas and carrots served in Chinese Restaurant?
      If so, mix them in after pressure cooking to keep them al-dente!
      The carryover heat will warm them up nicely.

      Have fun cooking

    1. Hi Jeannette,

      Most of our recipes are compatible with any electric pressure cooker.
      Let us know which brand/model you have so we can confirm it for you 🙂

      Have fun cooking

  56. This was delicious, thank you.
    I found the 156ml measurement insanely frustrating, however. Why not simplfy and call it a 6oz can, which is how many people buy tomato paste, or keep consistency with the grams you use elsewhere? Both oz and grams are printed on the can, but I had no idea what 156ml was – was it one can? two cans? Did I have to drop everything and run to the store? Really, very annoying.

    1. Sam — Local brands, and expressions like cans, bags, tubes, bottles and packages are meaningless to most people on the planet as size, weight and volume often differ from country to country and between brands.Try expanding your mind and learn about other cultures (composing the vast majority of humans) while you familiarize yourself with the metric system. You will be glad you did.
      You should know that grams measure dry ingredients and tomato paste IS NOT a dry ingredient, so it’s measured by volume (mL), not weight (g). 😉

  57. Hi Jacky! Have just bought an Instant Pot and so glad I found your website. Thank you for all your amazing recipes and super detailed instructions! I have a question regarding this recipe – is it necessary to break ground beef with spatula when browning (as we’d normally do when cooking on stove top) or will it just fall apart on its own later after pressure cooking and stirring? Thank you in advance.

    1. Hi Anastasia,

      Congrats on your new IP and thank you for your question 🙂
      It is better to break up the ground beef with a spatula to allow more browning to occur.

      Have fun cooking!

  58. Amazing! I’m new to the instant pot, had a hard day and needed easy. I had a pack of beef mince, an onion, a clove of garlic and some stock so thought this would be great. Great flavours, so quick and just incredible that the pot did the work. My husband is Italian and went for seconds so all good in my house? Thanks

    1. Hi Ali,

      Congrats on your new Instant Pot!
      Yes, the pot is amazing 🙂
      Glad to hear your Italian husband approved this dish!!

      Feel free to email us if you have any questions.

      Have fun cooking

  59. Thanks so much, Jacky! I went ahead and used the amount of beef that I had and I’m so glad that I did – it was delicious! This is only the second recipe I’ve made from your site, but I look forward to making many more!

    1. Hi CJ,
      thank you for your comment.

      No adjustment needed unless more pasta are used as well. The dish will taste more beefy :)!

      Have fun cooking!

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