Spaghetti Bolognese on a white plate next to the Instant Pot.

Pressure Cooker Spaghetti Bolognese

Course: Main Course
Cuisine: Italian, Japanese
Keyword: instant pot, pasta
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6
Author: Nami
Easy and quick homemade Pressure Cooker Spaghetti Bolognese, this delicious recipe is made all in one-pot, perfect for a busy weeknight!


  • 1 carrot (90 g)
  • 1 stalk celery (100 g)
  • 1 onion (240 g)
  • 2 cloves garlic
  • 6 button mushrooms
  • 8 oz ground beef chuck (228 g) (about 20% fat)
  • 4 oz ground pork (113 g) (about 20% fat)


  • 2 Tbsp extra virgin olive oil
  • 1 bay leaf
  • ¼ cup red wine (60 ml)
  • 1 28-oz can whole peeled or crushed tomato and juice (800 ml)
  • ¼ cup vegetable or chicken broth (60 ml)
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 1 Tbsp unsalted butter
  • 2 tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt) (and more to taste)
  • freshly ground black pepper

To Serve:

  • 1 ½ lb spaghetti (4 oz/113 g per person)
  • 1 ½ Tbsp kosher/sea salt (I use Diamond Crystal; Use half for table salt) (for boiling pasta)
  • Parmesan cheese
  • Parsley (I actually love using cilantro instead of parsley. Have you tried it? So good!)


  1. Gather all the ingredients.
  2. Cut carrot, celery, and onion into small, roughly equal-size chunks. If you don’t have a food processor, simply mince them by hand.
  3. Put the vegetables m in the food processor and pulse a few times until desired consistency is reached. If a few pieces are too large, do not continue with food processor to get them chopped as you will over-chop the rest. Just mince those remaining pieces by hand. Set aside.
  4. Mince the garlic. Brush off any dirt and debris from mushrooms and slice them. Alternatively, you can lightly rinse the mushrooms with cool water and pat dry with paper towels, but do not soak the mushrooms (they absorb water like sponge).
  5. Press the “Sauté” button on your Instant Pot and heat 2 Tbsp olive oil.

  6. Add minced garlic and 1 bay leaf and stir until fragrant.
  7. Add the minced vegetables and sauté until onion is tender.
  8. Add the meat and mix with the rest of ingredients in the pot.
  9. Add 1/3 cup (80 ml) red wine and stir, scraping the juicy bits stuck to the bottom and side of the pot and evaporate the alcohol completely, about 5-7 minutes.
  10. Add 1 28-oz (800 ml) whole tomatoes (crushed before adding) or crushed tomatoes and ½ cup (120 ml) vegetable broth.
  11. Add sliced mushrooms, 2 tsp dried oregano, and 2 tsp dried basil on top.

  12. Cover and lock the lid on the pressure cooker. Make sure the steam release handle points at “sealing” and not “venting”. Press the “Keep Warm/Cancel” button on the Instant Pot to stop “sauté” mode. Press the “manual” button to switch to the pressure cooking mode. Press the “minus” button to change the cooking time to 20 minutes.
  13. If you’re using a stove-top pressure cooker, you won’t have any buttons to press. Just cook on high heat until high pressure is reached. Then reduce the heat to low but maintain high pressure for about 20 minutes.
  14. When it is finished cooking, the Instant Pot will switch automatically to the “Keep Warm” mode. You have 2 options to release the pressure: 1) slide the steam release handle to the "Venting" position to let out steam until the float valve drops down, OR 2) let the pressure release naturally, about 15-20 mins.
  15. I usually start cooking pasta and let the pressure cooker de-pressurizing naturally. Boil a large pot of water (4-5 QT), add 2 Tbsp kosher salt, and boil your choice of pasta. Cook according to the package instruction and drain the pasta.

  16. After de-pressurizing is completed, unlock the lid and add 1 Tbsp unsalted butter and freshly ground black pepper. Taste the spaghetti sauce, and if necessary, season with kosher salt (I added about 2 tsp here). If the sauce is too thin or “soupy”, turn on “Saute” mode and reduce the sauce to the consistency you like (I did not need to do that).

  17. Finely mince fresh parsley. Serve the spaghetti sauce over the pasta. Sprinkle chopped parsley and grated parmesan cheese. Enjoy!
  18. To freeze bolognese sauce (it's good for 1 month), I recommend packing the sauce in individual portions so you can enjoy later on. It's great emergency food if you're really behind on prepping a meal. Thaw in the fridge overnight and re-heat in a pot over very low heat on the stovetop to enjoy.

Recipe Notes

Cook Time includes time for pressurizing (15 minutes) and depressurize (15 minutes).


Equipment you will need:

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.