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Making pasta in a pressure cooker or Instant Pot is straightforward. It cooks the pasta just perfectly! This recipe takes only 3 minutes of pressure-cooking, and dinner is ready. What’s more, you will have the creamiest, most delicious pasta ever! I may actually like pasta cooked in the pressure cooker/Instant Pot now, more than the typical boiling the noodles and putting it all together after!
This is an authentic one-pot recipe. Pasta is always easy to make, but it usually requires a pan for the meat, a pot for noodles, a pot for sauce, and a colander for draining: one pot and no colander are needed here. Walk away from the stove and tend to other things while your pasta cooks itself in the pressure cooker—no boiling over, no stirring!
Try this pressure cooker/Instant Pot pasta recipe. It is mouth-watering. I am sure you will love it.
Dinner is served in less than 30 minutes!
The easiest pasta recipe ever! I am sure it will become an instant hit with your family!
Check more information on Cooking pasta in 3 minutes using an instant pot/pressure cooker.
What Is Bolognese Sauce?
Bolognese sauce is a classic Italian sauce for pasta made with ground meat such as beef and/or pork.
It’s very different from your usual American meat sauce, often a tomato-based sauce simmered with ground beef. Bolognese is much thicker, creamier (milk is one of the ingredients) and with just a touch of tomato.
The genuine ragù alla Bolognese includes soffritto of onion, celery and carrot, an Italian version of mirepoix, often with the addition of tomato purée, a darkened brown mixture called pinçage, and milk to give it a creamy texture.
What Is soffritto?
Soffritto is the Holy Trinity of Italian Cuisine. Almost every Italian dish starts with soffritto, a mixture of slowly cooked onions, celery and carrots.
It’s the Italian equivalent of the French mirepoix.
Read more about mirepoix (Soffritto and other variations) and pinçage.
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Ingredients
Sauté the Ground beef (Sauté function)
- 2 tbsp Olive oil - extra virgin
- 550 g Ground beef
- 2 tbsp Beef stock mix - optional
- Black pepper - optional to taste
- Paprika - optional to taste
Make the Soffritto
- 1 Onion - chopped
- 1 tbsp Garlic - minced
- 1 stalk Celery - Finely chopped
- 1 Carrot - Peeled, and finely chopped
Pressure Cook Pasta (High Pressure function)
- 1 cup Wine - dry - red or white
- 4 cups Water - boiling
- 2 cups Cream - Whipping/Thick/Heavy/Evaporated milk
- 3 cups Tomato sauce
- 500 g Pasta - Short-cut – I used Fusilli - if using long pasta break noodles in half lengths
- 1 pinch Cinnamon - ground
- 1 pinch Ginger - ground
- 1 tbsp Basil - dried or 2 tbsp fresh chopped
- 1 tbsp Oregano
- 1 tbsp Parsley
- 1 tbsp Chives
For serving
- Parmesan cheese - Grated
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Instructions
Sauté the ground beef
- Turn an electric pressure cooker on to sauté function.Note: In order to brown, rather than steam, the pan needs to be hot.
- Add the oil.
- Heat the oil, add the ground beef. Cook, stirring occasionally, until cooked through.
- Add the seasonings.
- Cook until browned, and try not to stir the beef too much; just stir occasionally until all the beef is browned.
- Using a slotted spoon, transfer beef to a medium bowl.
Make the Soffritto
- Add the oil, chopped onions. Sauté until onions are translucent, add the garlic stirring until soft and fragrant, add chopped celery and carrot, stirring constantly to not let brown.
- Pour 1 cup of wine into the pressure cooker, and then deglaze the pot by scrubbing all the flavourful brown bits off the bottom with a wooden or silicone spoon.
- Return beef to pot and give it a quick mix.
Pressure Cook Pasta
- Turn off the sauté function and add the tomato sauce, water (rinse the pasta sauce jar with the remaining water - pour the water into the jar, twist on the lid, and shake gently - and then pour the water), the cream, cinnamon, ginger and herbs to the pot and stir to combine well.
- Add pasta into the pressure cooker. Ensure all pasta is soaked into the liquid (not clumped together). Push the pasta down with a spoon if necessary to make sure it is completely covered in liquid. Do not stir from this point on.
- Close the lid, and then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure 3 minutes + Natural Release 5 minutes.
- After 5 minutes, release the remaining pressure by turning Venting Knob to Venting Position.
- When Floating Valve drops, open the lid carefully and stir the pasta into the sauce. You will notice when you remove the lid, the sauce looks very liquidy, give it a good stir, and the pasta and sauce will be perfectly incorporated.
- Turn off the pressure cooker and remove the pot from the pressure cooker.
- Taste and season with salt if you want.
For serving
- Garnish with a flurry of grated Parmesan cheese, and then serve immediately!
Video
Notes
Extra seasonings
I also like to add some crushed red pepper flakes, bay leaf and fresh thyme and/or rosemary to the sauce. Some fresh basil, sage or oregano would also be delicious simmered in this sauce or sprinkled on top.Caution
If you Pressure Cook Pasta for more than 5 minutes, the noodles will feel overcooked. I have found that 3 minutes for most pasta with 4-5 minutes natural release creates a perfect al dente pasta. Quinoa Noodles will break down in the sauce and release starch that can cause a burn notice, so they are not recommended.Variations
Use chicken/sausage/fish/shrimp instead of ground beef.Storage
Leftovers can be refrigerated in an airtight container for up to 4 days.Check more information on How to cook pasta in 3 minutes using an instant pot/pressure cooker.
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Nutrition
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
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