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Instant Pot Bolognese Sauce

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Instant Pot Bolognese

This delicious Instant Pot Bolognese sauce is made with red wine and served over penne, spaghetti or your favorite pasta. It takes less than an hour to make this sauce in a pressure cooker, so it’s great for meal prepping.

Instant Pot Bolognese

This Instant Pot Bolognese Sauce is one of my most favorite recipes that I love to serve with penne or other type of pasta. Thanks to the pressure cooker, the cooking time is cut in half and tastes absolutely delicious. Also, this is a super great recipe for meal prepping. You can easily double the recipe and freeze. So, when you don’t feel like cooking, you can easily defrost it, cook up some pasta, and voila! You have your dinner or lunch for the week.

Main Ingredients Needed For Instant Pot Bolognese

  • Ground Beef – Swap with ground turkey for an even leaner dish, or ground tofu.

  • Pancetta – seasoned Italian salt-cured meat made from pork belly. It really brings a lot of flavor to this sauce, so I highly recommend, but totally optional!

  • Celery/Carrot –  I recommend including the carrots & celery, but feel free to swap with peppers or other veggies. Or, remove the veggies altogether.

  • (Dry) Red Wine – You can use white wine instead, which will alter the flavor. You can also skip the alcohol and just use water.

  • Pasta – Choose whatever pasta you’d like to serve. I used penne, but you could try tagliatelle noodles.

  • Jar-Crushed Tomatoes

  • Spices – Oregano, salt, black pepper, fresh parsley
Instant Pot Bolognese Sauce
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Instant Pot Bolognese Sauce

0 from 0 votes
Recipe by Samantha Course: MainCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

300

kcal
Total time

40

minutes

This delicious Instant Pot Bolognese sauce is made with red wine and served over penne, spaghetti or your favorite pasta. It takes less than an hour to make this sauce in a pressure cooker, so it’s great for meal prepping.

Ingredients

  • 1 Tablespoon Olive Oil

  • 1 Onion (chopped)

  • 1 Celery Stalk (chopped)

  • 1 Carrot (chopped)

  • 3 Garlic Cloves (minced)

  • 1 LB Ground Beef

  • 4 Ounces Diced Pancetta

  • 1 Teaspoon Dried Oregano

  • 1 Teaspoon Salt

  • 1/2 Teaspoon Black Pepper

  • 1 28-Ounce Jar Crushed Tomatoes

  • 1/2 Cup Dry Red Wine

  • 1/4 Cup Fresh Parsley (chopped)

Directions

  • Set Instant Pot to sauté setting, add in olive oil. Once hot, sauté onion, celery, and carrots until soft, about 4 minutes.
  • Add in garlic, ground beef, pancetta, dried oregano, salt, and black pepper. Cook, stirring frequently, until meat is no longer pink. 
  • Pour in crushed tomatoes and red wine. Stir to combine before securing lid and setting Instant Pot to manual high pressure for 20 minutes.
  • Quick release steam, remove lid, and set back to the sauté setting for 3-5 minutes or until liquid has reduced slightly. Add parsley, then taste and adjust any seasoning as desired.

Notes

  • To store: You’ll want to store the pasta and sauce separately. Once cool, transfer the Bolognese to an air-tight container and refrigerate for up to 5 days.
  • To freeze: Freeze this Bolognese for up to 3 months in a freezer-friendly container or freezer bag.

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30 Minutes or Less

Carrot Cake Baked Oats (V/GF)

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Carrot Cake Baked Oats Recipe

These carrot cake baked oats taste just like eating carrot cake for breakfast! This recipe includes a vegan cream cheese icing and is entirely refined sugar-free. Add a scoop of almond butter and a handful of chopped walnuts for a healthy, well-balanced breakfast.

Carrot Cake Baked Oats

What You Need To Make Carrot Cake Baked Oats

Rolled Oats – You can use either rolled oats or quick oats in this recipe. I like to stock up on oats whenever I’m at the store, they’re so versatile and super satisfying. Oats are one of the best gluten-free grains, loaded with vitamins, minerals, and plenty of health benefits.

Apple Sauce – You can swap mashed banana for the apple sauce in this recipe – use whichever you prefer!

Maple Syrup – I love using maple syrup instead of refined sugar in my recipes. Maple syrup not only tastes delicious but is full of antioxidants and less likely to spike your blood sugar.

Walnuts – Add a much-needed crunch to these carrot cake baked oats. I used raw, unsalted walnuts in my recipe and gave them a quick chop before mixing them in. If you don’t like walnuts, feel free to either swap them with another nut or leave them out!

Dairy-Free Cream Cheese – No carrot cake is complete without the cream cheese frosting. Therefore, I developed a two-ingredient cream cheese icing for these baked oats. My preferred dairy-free cream cheese is Kite Hill’s plain flavor. If you’re not dairy-free, you can definitely use regular cream cheese instead. Just make sure, whatever cream cheese you use, is plain and doesn’t have any added flavors.

Adjust This Recipe To Your Dietary Needs

  • Add Protein: Throw one tablespoon of your favorite vanilla protein powder in with the oats and make the rest of the recipe as directed.
  • Make it Nut-Free: Use soy or coconut milk instead of almond milk and leave out the walnuts. If you’re also making the cream cheese icing, make sure your dairy-free cream cheese is nut-free as well!
  • Add Dairy: Swap out the almond milk for cow’s milk and the dairy-free cream cheese for regular cream cheese.
Carrot Cake Baked Oats (V/GF)
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Carrot Cake Baked Oats (V/GF)

0 from 0 votes
Recipe by Samantha Russo Course: BreakfastDifficulty: Easy
Servings

1

serving
Prep time

5

minutes
Cooking time

20

minutes
Total time

25

minutes

These carrot cake baked oats taste just like eating carrot cake for breakfast! This recipe includes a vegan cream cheese icing and is entirely refined sugar-free. Add a scoop of almond butter and a handful of chopped walnuts for a healthy, well-balanced breakfast.

Ingredients

  • For the baked oats:

  • 1/2 Cup Rolled Oats, see NOTES

  • 1/2 Cup Apple Sauce, see NOTES

  • 1/4 Cup Almond Milk, see NOTES

  • 1 Tablespoon Maple Syrup

  • 1/2 Teaspoon Baking Powder

  • 1/2 Teaspoon Cinnamon

  • 1/8 Teaspoon Ground Ginger

  • 1/8 Teaspoon Nutmeg

  • 1/4 Teaspoon Vanilla Extract

  • 2 Tablespoons Grated Carrots

  • 1 Tablespoon Raisins

  • 1 Tablespoon Walnuts, see NOTES

  • For the cream cheese icing:

  • 1 Tablespoon Dairy-Free Cream Cheese

  • 1/2 Tablespoon Maple Syrup

Directions

  • Preheat your oven to 350° Fahrenheit and lightly grease a oven-safe ramekin.
  • Add the oats, apple sauce, almond milk, maple syrup, baking powder, cinnamon, ground ginger, nutmeg, and vanilla extract to a blender and blend until smooth.
  • Pour into ramekin and mix in the raisins, carrots, and walnuts. Bake for 20-25 minutes.
  • Whisk together the dairy-free cream cheese and maple syrup in a small bowl. Pour icing over your oats and enjoy!

Notes

  • Rolled Oats: You can also use quick oats, if you’d like.
  • Apple Sauce: You can swap the apple sauce for 1/2 cup of mashed banana.
  • Almond Milk: Use any non-dairy milk you’d like!
  • Walnuts: Pecans would also taste great, but use whatever nuts you’d like.

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