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4.99 from 66 votes

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.
Servings 2 -4
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins

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, regular 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~ :)

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.
*Rate Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!
Author: Amy + Jacky
Calories: 560kcal

Nutrition

Calories: 560kcal | Carbohydrates: 70g | Protein: 25g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 1283mg | Potassium: 1034mg | Fiber: 5g | Sugar: 9g | Vitamin A: 640IU | Vitamin C: 13mg | Calcium: 63mg | Iron: 4.1mg