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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

Italian Sheet Pan Sausage, Peppers and Onions

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Italian Sheet Pan Sausage Pepper and Onions

Versatile, healthy and easy to make, this Italian Sausage, Peppers and Onions sheet pan recipe will quickly become a favorite go-to weeknight meal. The best part? You only need to use this one pan, so clean up is a breeze! Enjoyable either on its own or as an easy add-on to pasta, sandwiches, and more.

Italian Sheet Pan Sausage Pepper and Onions

The combination of the spice and juiciness of Italian sausage with the sweetness of bell peppers and caramelized onions is just delicious! Not only is this recipe filling and full of protein, but takes less than 30 minutes to make, which is super great if you’re rushed on time. And, after a long day, sometimes cooking is a chore, let alone having to wash all the dishes afterwards! With this recipe, it’s super simple to clean up because all we use is a sheet pan to make this wonderful meal of sausage, bell peppers and onions.

Main Ingredients Used in This Italian Sheet Pan Recipe

  • Italian Sausage – You can use either chicken or turkey Italian sausage for this recipe.

  • Red & Yellow Peppers – Tender and sweet once roasted, peppers perfectly compliment the spice from the Italian sausages.

  • Yellow Onions

  • Garlic Cloves

  • Olive Oil

  • Salt

  • Black Pepper

  • Dried Oregano

  • Dried Basil

  • Red Pepper Flakes

Tips On Making This Italian Sheet Pan Sausage, Peppers & Onions Recipe

  • Don’t eat meat? No problem. Just substitute this Italian sausage for a plant-based one!

  • For sausage and peppers pasta, serve this dish with whole wheat noodles and tomato sauce.
Italian Sheet Pan Sausage, Peppers and Onions
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Italian Sheet Pan Sausage, Peppers and Onions

5 from 1 vote
Recipe by Samantha Course: Main, DinnerCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

25

minutes
Calories

300

kcal
Total time

30

minutes

Versatile, healthy and easy to make, this Italian Sausage, Peppers and Onions sheet pan recipe will quickly become a favorite go-to weeknight meal. The best part? You only need to use this one pan, so clean up is a breeze! Enjoyable either on its own or as an easy add-on to pasta, sandwiches, and more.

Ingredients

  • 1 Pound Italian Sausage

  • 1 Whole Red Bell Pepper (sliced)

  • 1 Whole Yellow Bell Pepper (sliced)

  • 2 Whole Yellow Onions (sliced)

  • 4 Whole Garlic Cloves

  • 1/4 Cup Olive Oil

  • 1 Teaspoon Salt

  • 1/2 Teaspoon Black Pepper

  • 1/2 Teaspoon Dried Oregano

  • 1/2 Teaspoon Dried Basil

  • 1/4 Teaspoon Red Pepper Flakes

Directions

  • Preheat oven to 425° Fahrenheit.
  • Place all ingredients, except sausage on a large baking sheet and toss to coat in oil and spices.
  • Transfer sausages to baking sheet and bake 25 minutes. Remove halfway through to turn vegetables and sausages for even cooking.

Recipe Video

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30 Minutes or Less

Creamy Spinach Stuffed Salmon

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Spinach Stuffed Salmon

Packed with spinach, cream cheese, and a garlic mixture, this Stuffed Salmon recipe beats anything found in a restaurant. Even though it might look fancy, it’s really easy to make and takes less than 30 minutes. If you’re in the mood for fish, this salmon dish is a perfect option for a healthy weeknight meal.

Spinach Stuffed Salmon

This creamy spinach stuffed salmon is a great dish to serve when you want to impress, but are short on time. Below I list the main ingredients, what to look out for when buying salmon and some tips and tricks on making this recipe.

Main Ingredients Needed To Make Spinach Stuffed Salmon

  • Spinach – frozen and thawed

  • Cream Cheese – I used non-dairy

  • Garlic Cloves – minced

  • Lemon Juice

  • Seasoning – I used Old Bay

Things to Look Out For When Buying Salmon

  • Color: Salmon is usually light pink to red. There should be no darkening around the edges.

  • Smell: I guess the best way to describe this is that the salmon should smell like the ocean. The smell shouldn’t be off-putting.

  • Texture: Salmon flesh should be firm, and if it’s not frozen, should be shiny too.

Tips & Tricks

  • Make it spicy by serving it with a dash of hot sauce.

  • Sometimes I like to have a class of wine when I make salmon. I’ve found that Chardonnay and Sauvignon Blanc taste best with this recipe.
Creamy Spinach Stuffed Salmon
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Creamy Spinach Stuffed Salmon

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

4

servings
Prep time

15

minutes
Cooking time

12

minutes
Calories

300

kcal
Total time

27

minutes

Packed with spinach, cream cheese, and a garlic mixture, this Stuffed Salmon recipe beats anything found in a restaurant. Even though it might look fancy, it’s really easy to make and takes less than 30 minutes. If you’re in the mood for fish, this salmon dish is a perfect option for a healthy weeknight meal.

Ingredients

  • For the spinach filling:

  • 1/2 Cup Frozen Spinach (thawed)

  • 1/4 Cup Cream Cheese

  • 3 Whole Garlic Cloves

  • 1 Tablespoon Lemon Juice

  • 1 Teaspoon Old Bay Seasoning

  • For the salmon:

  • 4 Whole Salmon Filets

  • 2 Tablespoons Olive Oil

  • 1 Teaspoon Salt

  • 1/2 Teaspoon Black Pepper

Directions

  • Preheat oven to 400° Fahrenheit.
  • Squeeze as much moisture out of thawed spinach as possible, then place all filling ingredients in a bowl and mix together.
  • Place salmon filets on a baking sheet, pat dry with a paper towel, then make a cut into one side of each filet to create a pocket in the salmon.
  • Stuff salmon filets with spinach mixture then drizzle with olive oil and sprinkle with salt and pepper.
  • Bake salmon for 12 minutes then serve immediately.

Recipe Video

Notes

  • Storage: Store in airtight container in the fridge for up to 4 days.

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30 Minutes or Less

Roasted Garlic Brussels Sprouts

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Roasted Garlic Brussels Sprouts

Deliciously crispy on the outside and tender and caramelized on the inside, this Roasted Garlic Brussels Sprouts recipe is perfect for a healthy side dish. It requires only a few ingredients and takes only 30 minutes to cook!

Roasted Garlic Brussels Sprouts

Ingredients to Make The Best Roasted Garlic Brussels Sprouts

  • Brussels Sprouts – You’ll need 1.5 pounds of it, trimmed and halved.

  • Garlic – You’ll need one whole head of garlic, peeled and roughly chopped.

  • Olive Oil

  • Salt & Black Pepper – for taste.

How do I select the best Brussels sprouts?

You’ll want to look for bright green heads that are firm and heavy for their size. The leaves on the Brussels Sprouts should be tightly packed with no holes in them. It’s best to avoid Brussels sprouts with yellowing leaves (although if you only see a few, it should be fine), that looks old, or has black spots. Also, fun fact: smaller Brussels sprouts are usually sweeter and more tender than larger ones.

How do I store Fresh Brussels Sprouts?

To properly store unwashed & fresh Brussels Sprouts, remove any loose outer leaves and place in a zip-top bag and store in a drawer of the refrigerator. They will last a couple of weeks but try to use them as soon as possible. They lose their sweetness quickly and their flavor starts to waver after a few days.

Tips and Tricks When Making Roasted Garlic Brussels Sprouts

  • Make sure to cut the garlic into chunky pieces. If you mince the garlic too finely, they will burn instead of becoming sweet and tender.

  • Sprinkle the Brussels Sprouts with parmesan for extra flavor. To do this, simply sprinkle the cheese on about 10 minutes into baking.
Roasted Garlic Brussels Sprouts
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Roasted Garlic Brussels Sprouts

0 from 0 votes
Recipe by Samantha Course: SidesCuisine: BelgiumDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

300

kcal
Total time

40

minutes

Deliciously crispy on the outside and tender and caramelized on the inside, this Roasted Garlic Brussels Sprouts recipe is perfect for a healthy side dish. It requires only a few ingredients and takes only 30 minutes to cook!

Ingredients

  • 1.5 Pounds Brussels Sprouts

  • 1 Whole Head of Garlic (peeled and roughly chopped)

  • 3 Tablespoons Olive Oil

  • 1/2 Teaspoon Salt

  • 1/4 Teaspoon Black Pepper

Directions

  • Preheat oven to 400° Fahrenheit.
  • Place Brussel sprouts and garlic on a large baking sheet then drizzle with olive oil, and sprinkle with salt and pepper.
  • Gently toss sprouts to coat before baking for 30 minutes. Remove sheet at around the 15 minute mark, gently toss the Brussel sprouts once again, before returning to the oven.

Recipe Video

Notes

  • Storage: Place cooked Brussels sprouts in an airtight storage container in the refrigerator for up to 4 days.
  • To Reheat: Add leftover cooked Brussels sprouts to a lightly oiled baking sheet. Rewarm in the oven at 350 degrees F for about 5 minutes.

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30 Minutes or Less

Leftover Turkey and Rice Soup

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overhead image of leftover turkey and rice soup with bread, wine, and fresh thyme on the side

Turn your Thanksgiving leftovers into a delicious soup that everyone will love! Made with leftover turkey, jasmine rice and veggies, this Leftover Turkey and Rice Soup recipe is a great weeknight dinner that only takes 30 mins to make and a great way to avoid wasting food!

overhead image of leftover turkey and rice soup with bread, wine, and fresh thyme on the side

When the holidays come around, so does a lot of food. It’s all too easy to cook more than what is needed, so there’s always leftovers to figure out what to do with. Is there a way I can convince Aunt Susan to take this huge load of turkey with her? Knowing her, she’ll say that she’s too stuffed and can’t even think about food for the next week!

I don’t like it when food goes to waste, and like to use up as much as I can before it does, so if my family or friends aren’t going to take it home with them, I need to figure out some good recipes, and fast.

This Thanksgiving Leftover Turkey and Rice Soup is loaded with turkey, veggies, flavorful broth and finished with a splash of fresh lemon and parsley, all made in one pot and in under 30 minutes. What can be better than that for a quick and hearty leftover meal?

MAIN INGREDIENTS NEEDED TO MAKE Leftover Turkey and Rice Soup

  • Cooked Turkey – chopped or shredded.

  • Rice – I used jasmine rice. You can also use brown rice, but it will have a longer cooking time.

  • Broth – chicken or turkey.

  • Olive Oil

  • Veggies – carrots, celery stalks, yellow onion, garlic cloves.

  • Herbs – thyme, rosemary & parsley.

  • Lemon & Salt

TIPS FOR MAKING THIS RECIPE

  • Rinse your rice if you like a brothier soup as the outer starch will thicken the soup, particularly if you reheat it. 

Leftover Turkey and Rice Soup
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Leftover Turkey and Rice Soup

5 from 1 vote
Recipe by Samantha Course: MainCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

300

kcal
Total time

40

minutes

Turn your Thanksgiving leftovers into a delicious soup that everyone will love! Made with leftover turkey, jasmine rice and veggies, this Leftover Turkey and Rice Soup recipe is a great weeknight dinner that only takes 30 mins to make.

Ingredients

  • 1 Tablespoon Olive Oil

  • 3 Whole Garlic Cloves (minced)

  • 1 Small Yellow Onion (chopped)

  • 2 Whole Carrots (peeled & chopped)

  • 2 Whole Celery Stalks (chopped)

  • 3 Fresh Thyme Stems

  • 2 Teaspoons Fresh Rosemary (finely chopped)

  • 1/4 Cup Jasmine Rice

  • 1 1/2 Teaspoons Salt

  • 2 Cups Cooked Turkey (chopped or shredded)

  • 1 Quart Chicken or Turkey Broth

  • 1 Whole Lemon (juiced)

  • 1 Whole Fresh Parsley (chopped)

Directions

  • Heat olive oil in a large pot over medium heat. Add in garlic, onion, carrots, and celery, sauté for 3-5 minutes or until onions are soft.
  • Add thyme, rosemary, rice, and salt, cook for 2-3 minutes or until fragrant.
  • Add in cooked turkey, chicken or turkey broth, and juice from one lemon. Bring to a boil before reducing to a simmer. 
  • Cover pot with lid and cook for 15-20 minutes or until rice is tender. Remove from heat and serve with fresh chopped parsley.

Recipe Video

Notes

  • Storage: keep in the fridge for up to 5 days.

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