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Instant Pot Ragu bolognese
Course
Main Course
Cuisine
American
Keyword
carrot, celery, Ragu bolognese
Prep Time
15
minutes
minutes
Cook Time
1
hour
hour
5
minutes
minutes
Total Time
1
hour
hour
20
minutes
minutes
Servings
10
Calories
403
kcal
Author
Corrie
Ingredients
300
g
carrots
300
g
celery stalks
300
g
onions
3
bay leaves
1
teaspoon
mixed herbs
1
teaspoon
sea salt
oil as needed
1
kg
lean beef
minced
250
g
bacon
diced
2
cans
tomatoes
chopped
1 ½
cups
water
200
ml
milk
1
teaspoon
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.
Nutrition
Calories:
403
kcal
|
Carbohydrates:
8
g
|
Protein:
23
g
|
Fat:
31
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
14
g
|
Trans Fat:
1
g
|
Cholesterol:
88
mg
|
Sodium:
625
mg
|
Potassium:
591
mg
|
Fiber:
2
g
|
Sugar:
4
g
|
Vitamin A:
5184
IU
|
Vitamin C:
5
mg
|
Calcium:
62
mg
|
Iron:
3
mg