This Instant Pot Ragu bolognese is an amazing beef dish.
Its sauce is creamy and you can serve it with spaghetti, penne, corkscrew or any shape of pasta you like.
Like this recipe? You must try my Instant Pot spaghetti bolognese which is a complete meal!
If you are looking for a vegan option, check out this Instant Pot marinara sauce.
Ingredients
- 300 g carrots
- 300 g celery stalks
- 300 g onions
- 3 bay leaves
- 1 tsp mixed herbs
- 1 tsp sea salt
- oil as needed
- 1 kg lean beef minced
- 250 g bacon diced
- 2 cans tomatoes chopped
- 1 1/2 cups water
- 200 ml milk
- 1 tsp sea salt
- pepper to tatse
Instructions
- Turn on the instant pot and select sauté.
- Add 1 tablespoon of oil in it.
- Add vegetables, herbs, bay leaves, salt, pepper and salute for 15 minutes.
- Add bacon and beef and salute them for 25 minutes while stirring continuously.
- Add tomatoes, water, milk and salt and pepper in the instant pot.
- Close the lid of the instant pot.
- Set the instant pot to “Meat/Stew” at high pressure for 15 minutes, release the pressure naturally through steam vent.
- Open the lid of the instant pot and select sauté.
- Let ragu simmer for 10 minutes.
- Serve hot over pasta and enjoy.
This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.
When do you add the milk
Milk is added with water. Now i have made corrections in the recipe.
There is milk in the ingredients but it is not mentioned in the directions. I’m assuming it gets added with the water tomatoes etc
You were right it was missed in the instructions. Now i have mentioned it.
What size are the cans of tomatoes, please??
400 g cans of diced tomatoes are used in this recipe.