Recipes Main Dishes Pasta Instant Pot® Pasta Bolognese 3.0 (4) 4 Reviews 1 Photo Pasta Bolognese that's easy to make and feeds a family. Submitted by Eric Gross Updated on November 2, 2021 Save Rate Print Share Close Add Photo Prep Time: 20 mins Cook Time: 50 mins Additional Time: 10 mins Total Time: 1 hr 20 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1 tablespoon olive oil 1 pound ground beef salt and ground black pepper to taste 1 medium sweet onion, chopped 4 medium carrots, chopped 4 stalks celery, chopped 10 medium cherry tomatoes, halved 1 tablespoon minced garlic 1 tablespoon Italian seasoning 1 pinch dried oregano ½ cup red wine 3 tablespoons tomato paste 2 tablespoons soy sauce 1 teaspoon unsweetened cocoa powder 1 (28 ounce) can crushed tomatoes 1 (16 ounce) package rotini pasta ¼ cup heavy cream 1 tablespoon grated Parmesan cheese, or to taste Directions Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the pot; add ground beef, salt, and pepper. Cook and stir until browned and crumbly, 5 to 7 minutes. Remove and set aside in a strainer set over a bowl. Add onion, carrots, celery, and cherry tomatoes to the cooker. Cook and stir on Saute mode until soft, 8 to 10 minutes. Add garlic, Italian seasoning, and oregano and cook, stirring occasionally, 2 to 3 minutes. Return ground beef back to the pot and pour in red wine. Cook until wine has reduced a bit. Meanwhile, mix tomato paste, soy sauce, and cocoa powder together in a small bowl. Stir tomato paste mixture into the pot, scraping up the browned bits from the bottom of the pot with a wooden spoon. Pour crushed tomatoes on top of the mixture and do not stir; try to keep them on top. Turn off Saute mode. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Pour pasta and on top; do not stir in. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in cream and Parmesan until combined. Serve. I Made It Print Nutrition Facts (per serving) 583 Calories 17g Fat 78g Carbs 27g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 583 % Daily Value * Total Fat 17g 22% Saturated Fat 7g 34% Cholesterol 62mg 21% Sodium 656mg 29% Total Carbohydrate 78g 28% Dietary Fiber 8g 28% Total Sugars 6g Protein 27g 54% Vitamin C 25mg 27% Calcium 134mg 10% Iron 7mg 38% Potassium 1147mg 24% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.