Bolognese Sauce Recipe (Instant Pot)

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This is the best Bolognese sauce recipe, a staple in my home. It's so easy to make, I always make a big batch for dinner and freeze the rest to use throughout the month – a huge time saver! Making it in the pressure cooker makes this Sunday sauce a dish you can whip up any night of the week! #bolognese #instantpotbolognese #instantpot

I love using my Instant Pot to make Bolognese sauce, it’s a staple in my house and great over spaghetti, spaghetti squash or zucchini noodles.

I love using my Instant Pot to make Bolognese sauce, it's a staple in my house and great over spaghetti, spaghetti squash or zucchini noodles.

It’s so easy to make, I always make a big batch for dinner and freeze the rest to use throughout the month – a huge time saver!  Making it in the pressure cooker makes this Sunday sauce a dish you can whip up any night of the week!

This is the best, easy Bolognese sauce recipe, a staple in my home. I always make a big batch for dinner and freeze the rest to use throughout the month – a huge time saver! Making it in the pressure cooker makes this Sunday sauce a dish you can whip up any night of the week!

I’ve been slowly going through my older recipes and converting a few of my favorite recipes for the Instant Pot. I also have a Slow Cooker Bolognese recipe and stove top here if you prefer. I’ve had my Instant Pot which is basically an electric pressure cooker way before it became so popular and have tons of recipes, to see more Instant Pot Recipes, click here. If there are any new recipes you would like to see in the Instant Pot, let me know!

How To Make Bolognese Sauce

This is the best Bolognese sauce recipe, a staple in my home. It's so easy to make, I always make a big batch for dinner and freeze the rest to use throughout the month – a huge time saver! Making it in the pressure cooker makes this Sunday sauce a dish you can whip up any night of the week!

This is the best Bolognese sauce recipe, a staple in my home. It's so easy to make, I always make a big batch for dinner and freeze the rest to use throughout the month – a huge time saver! Making it in the pressure cooker makes this Sunday sauce a dish you can whip up any night of the week!

This is the best Bolognese sauce recipe, a staple in my home. It's so easy to make, I always make a big batch for dinner and freeze the rest to use throughout the month – a huge time saver! Making it in the pressure cooker makes this Sunday sauce a dish you can whip up any night of the week!

This is the best Bolognese sauce recipe, a staple in my home. It's so easy to make, I always make a big batch for dinner and freeze the rest to use throughout the month – a huge time saver! Making it in the pressure cooker makes this Sunday sauce a dish you can whip up any night of the week!This is the best Bolognese sauce recipe, a staple in my home. It's so easy to make, I always make a big batch for dinner and freeze the rest to use throughout the month – a huge time saver! Making it in the pressure cooker makes this Sunday sauce a dish you can whip up any night of the week!

You can serve this over pasta, or swap the carbs for veggies and serve it over roasted spaghetti squash, butternut squash noodles (so good!) or zoodles.

I love using my Instant Pot to make Bolognese sauce, it's a staple in my house and great over spaghetti, spaghetti squash or zucchini noodles.
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4.73 from 55 votes
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Instant Pot Bolognese

191 Cals 12 Protein 12.5 Carbs 8.5 Fats
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Yield: 10 servings
COURSE: Dinner
CUISINE: American
This is the best Bolognese sauce recipe, a staple in my home. It's so easy to make, I always make a big batch for dinner and freeze the rest to use throughout the month – a huge time saver!  Making it in the pressure cooker makes this Sunday sauce a dish you can whip up any night of the week!


  • 4 ounces pancetta, or center cut bacon, chopped
  • 1 tablespoon unsalted butter
  • 1 large white onion, minced
  • 2 celery stalks, about 3/4 cup, minced
  • 2 carrots, about 3/4 cup, minced
  • 2 lb lean ground beef
  • 1/4 cup dry white wine, such as Pinot Grigio
  • 2 28 oz cans crushed tomatoes (I love Tuttorosso)
  • 3 bay leaves
  • 1/2 teaspoon kosher salt and fresh black pepper, to taste
  • 1/2 cup half & half cream
  • 1/4 cup chopped fresh parsley


  • Press saute on the Instant Pot, sauté the pancetta over low heat until the fat melts, about 4-5 minutes.
  • Add the butter, onion, celery and carrots and cook until soft, about 6 to 8 minutes.
  • Add the meat and season it with 3/4 teaspoons salt and black pepper to taste and sauté until browned, about 4 to 5 minutes, breaking the meat up into smaller pieces with a wooden spoon as it cooks.
  • Add the wine and cook until it reduces down, about 3-4 minutes.
  • Add crushed tomatoes, bay leaves, 3/4 teaspoon salt and fresh cracked black pepper; cover and cook high pressure 15 minutes.
  • Natural release, stir in the half & half and garnish with parsley; serve over your favorite pasta, zucchini noodles or spaghetti squash.


Serving: 1/2 generous cup, Calories: 191kcal, Carbohydrates: 12.5g, Protein: 12g, Fat: 8.5g, Saturated Fat: 4g, Cholesterol: 124mg, Sodium: 568mg, Fiber: 0.5g, Sugar: 6.5g
WW Points Plus: 5
Keywords: authentic bolognese, best bolognese sauce, bolognese sauce, bolognese sauce recipe, Instant Pot Bolognese Sauce

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  1. I saw Bao making this recipe on ‘Married at First Sight’, and I just wanted to add that I use an immersion blender at the end to make the sauce smooth (hers was chunky and watery!).

    This recipe is delicious!

  2. Hi Gina, I think your point count for green is wrong. Wonderful recipe!

  3. This sounds delicious! If I wanted to cut in half (using 1lb beef) should I halve the other ingredients? Also, would it be ok to use red wine instead of white wine? Thank you!

  4. Holy cow was this delicious.  My VERY picky 9 yr old daughter said it was amazing, and she hates red sauce!  I saw the different salt & pepper measurements between the ingredients list and the directions; I followed the directions and it tasted great. I did forget to put in the 1/2 & 1/2 and I don’t feel like it was missing anything.  It makes a ton, so I can’t wait to freeze the leftovers to have again later. 

  5. I love this but I pulse the oats to make finer and adda tsp of vanilla and a dash of salt and cinnamon!

  6. This was my first time making Bolognese and it was AMAZING! We ate it over cheese ravioli and have already decided on gnocchi next time. I didn’t want to buy a bottle of white wine just for this so I substituted with broth. I also used ground turkey and ground beef since thats what I had on hand. I can’t imagine either change altered the flavor too much, because even my picky husband loved it!
    I know other reviewers have mentioned this, but the green points value shown on the recipe is not correct. Without the wine and with my half beef half lean turkey change, the recipe builder on the WW app came out to 6 green points.

  7. My whole family loves this recipe!! I serve with optional mozzarella and parmesan garnish. 

  8. Hi Gina,

    I’m going to try this recipe tonight in my new instapot that has been sitting in a box since last summer.  I have two questions for you- first, can I use regular bacon instead of pancetta? Second,  would it be ok to use red vs. white wine? Thank you in advance.  Nancy

    • Hi Nancy – I am making the bolognese right now for the first time. I subbed apple cider vinegar for the white wine, but I have heard of people using red wine in their marinara sauces so I think it would be okay. I also used regular bacon because I didn’t have pancetta. Hope you enjoyed your sauce! — Emily

  9. Hi! I plan to make this for the first time today. I don’t have canned tomatoes but I do have a jar of Rao’s Marinara sauce. Will this work??? 

  10. Really quite good, plenty to freeze and the toddler ate it right up!

    I didn’t realize how many ingredients I was missing (wine, half&half) when I committed to making it, and it was still quite good without those.
    I used 3/4 tsp of salt/pepper 1 time and did a quick release.

    I’m excited to make it again when I actually have the proper ingredients.

  11. The ingredients say 1/2 teaspoon salt. Then steps 3 and 5 say to add 3/4 teaspoon per step. Which is correct?  I have made this a bunch of times and I never noticed this before and I can’t remember what I did in the past. Anyway. It’s beyond fabulous. Make this one!!  You won’t regret it. 

  12. It turned out great! Delicious!
    I ended up using 2.4 lbs of meat since I didn’t want to break up and save the small amount. After pressure cooking, it was a little watery so I removed some of the liquid and whisked it with a bit of cornstarch and added it back. Then I let it sauté at low for 10 minutes. I also replaced the half and half with a cup of chobani non-fat plain greek yogurt (I just never buy half and half). I will definitely make this again!

  13. I absolutely love Skinnytaste and own all of the books.  I left a comment previously but it looks like it may have gone missing.  There is a huge discrepancy between the calories for the crock pot recipe, the Instant Pot recipe and the stove top recipe but the ingredients are all the same.  I’m a devoted fan but this seems a little concerning and I am hoping maybe there are typos or miscalculations and someone can look into this.  

    • I will look into it!

    • I commented on this recipe for the same reason a couple of years ago, mainly due to a point discrepancy. I have found many of her recipes to be incorrect in pointing. What I don’t understand is how the green point value could be less than the blue or purple. The quality of this site has gone down over the past couple of years.

      • Gina provides so many wonderful recipes for absolutely free on her site! Thank you Gina for all you do for us and our health!!

  14. This tasted good! Definitely too watery, even after simmering for over 30 mins after it was done in the instant pot. Maybe less crushed tomatoes and some tomato paste would help fix that. Added garlic and oregano to add more flavor. Thanks!

  15. Thanks for converting this to Instant Pot! The slow-cooker version has been a go-to for a long time and I love that I can do it more quickly now!

  16. I feel like this is a silly question but when you freeze the extra sauce, do you just put it in a freezer plastic bag or do you do something special? I just want to. make sure mine lasts and doesn’t get freezer burn :). Thank you! Definitely trying this out tonight!

  17. If you’re on the fence about making this recipe, MAKE IT! My fiancé is a hunter and we have tons of ground  venison. With that being said, he is a meat and potatoes guy and doesn’t like when I try to cook “fancy” (his words) aka healthy.  I made this tonight and he couldn’t stop eating it.  I’ve never left a comment before but I felt the need to because we loved it so much!  This recipe makes a large amount which was perfect. I froze 80% of it and we can’t wait to eat it again.  Gina, you rock! My fiancé now approves of Skinny, aka fancy taste!

  18. I made this on Monday night as the winter cold nights have definitely arrived, it was AMAZING, even my husband loved it and he’s really fussy 🙂
    Sometimes I struggle to stay on track with keto but I find the website in this link has really helped me 🙂

  19. Amazing!  Super demanding taste bud husband loved it.

  20. I made this today and it seems very loose. How can I thicken it up?

  21. I love this recipe but I just noticed that the crock pot version of this recipe says it’s only 3 Freestyle points and this one says it’s 7 Freestyle points, I don’t see any difference between the two? Am I missing something?

  22. Can’t seem to find the serving size. Can anyone help a girl out?

  23. Yummy… topped gnocchi for lunch and fettuccine for dinner. I’m single so I opted for one pound of beef and one can of tomatoes. For whatever reason I couldn’t find fresh celery so I got a frozen mirepoix mix which made this super easy! Skipped the wine and cream because I didn’t have any wine and the other comments said the cream wasn’t needed. Will play around with spices because I like a little more kick. Solid recipe!

  24. Thank you for this recipe!  It gave me the framework I needed to adapt Marcella Hazen’s Bolognese to my Instant Pot!  Couldn’t be more grateful.  Your recipe differs from mine, but without your framework, I couldn’t have gotten there!  Xoxoxoxoxx

  25. Hi Gina, this is one of my favourite recipes and I used to make it in the slow cooker. I have also had the burn signal come on, most recently right now! I had to pour it all out, wash the black off of the bottom and return the contents for round 2 . I did add 3/4 cup of water this time, didnt stir it in but left it on the bottom. BUT I also drained the fat after I cooked the beef and I am wondering at that, along with the wine, is supposed to reduce? This would account for less liquid in the sauce and maybe the burn signal……

    • I have had burn come on twice – will have to try emptying it next! I think its the bacon but i did scrape it pretty clean before i added the tomatos

  26. This is our favorite sauce but now we are faced with the challenge of having two boys with type 1 diabetes and thus need to find an accurate carb content in everything we make. When I make this recipe the only change I make is that we do 1 lb italian sausage instead of pancetta. I already calculated that difference. My only concern now is that it says 1/2 cup serving size with 10 total servings and I feel like what we end up with is far more than 5 total cups. Obviously the 16 oz sausage vs 4 oz pancetta makes up some of that difference, but it still doesn’t seem right. Does anyone else get a much larger yield than 5 total cups from this recipe?

    • Yes, I got so much so I looked up the slow cooker recipe and it’s 20 servings instead of 10 with all the same ingredients. 

  27. I’ve noticed the recipe doesn’t call for draining of the grease from the meat. Is that correct?

  28. This sauce was excellent. Will switch from my old standard homemade sauce to this one😊

  29. Fantastic!  Quick go to for dinner over pasta or chunky steamed cauliflower

  30. Made this for the first time tonight. I got the burn message as others did. I quickly added about 1/2 c of water and re-started it – be sure to add at least that much before starting to pressure cook. I also suggest adding some minced garlic right before adding the beef. I did about 1/3 c of wine instead of 1/4. I also added some italian seasoning while the beef was browning. Because of the delay with the burn message, my family was ravenous, so I did quick release instead of natural. My husband said it was “very” good, and he reserves that verbiage for amazing meals. My picky toddler scarfed it! I have to admit, I loved it too! Will prob double the bacon, toss in some mushrooms, and add more wine next time! Bón appetít!

  31. Great Bolognese recipe. Simple and absolutely delicious. Made this for a few friends and they LOVED it. We put it over spaghetti squash.

  32. I have an 8 quart insta pot can I double this recipe  in it? 

  33. Same thing happened to me. I’ll try it one more time using crushed tomatoes.

  34. Where is this version 7SP when the crockpot version is 3SP? At a quick glance, I don’t see any difference. I would rather spend 3SP than 7 any day. 

  35. This bolognese BLEW ME AWAY. Honestly I didn’t think bolognese could ever be ‘noteworthy’ but wanted to test something low-risk in my new instant pot. I knew I was in for a treat when I opened the lid after venting. Seriously, so good. Love everything I’ve made from Skinnytaste!

    PS I didn’t have half and half so I used 1 part heavy cream and 2 parts almond milk to make up the same volume and it worked well!

  36. Want to make it for tomorrow night but just wondering what is the half & half

  37. Delicious! I think the WW FP count is wrong but it’s good either way!

  38. My IP keeps saying burn.:.. even when I add more liquid 

    • I read the newer models have this burn notice when the pot is too hot, my guess let it cool, then turn on.

      • I was getting burn messages too the first time I made it. Very frustrating… but I know what to do now. I read on one website that when cooking with tomato sauces in the newer IP models such as Ultra, to NOT STIR the tomato sauce, crushed tomatoes etc. into the rest of the ingredients but just pour it on top and close the lid. Voila! I’ve made this bolognese a few times since by following this technique and never gotten the burn message again! Magic! 🙂

    • I keep getting the SAME notice on all of these IP recipes from SkinnyTaste. The newest models are too sensitive for these recipes. Disappointed that it kind of makes my SkinnyTaste IP recipes useless.

      • Please note: The newer IP models have a hair trigger burn sensor that can’t tell the difference between a slight caramelized residue, which is good, and totally burnt. To avoid this, when using the saute button always deglaze the pot after sauteeing with a tablespoon or two of water or broth before adding your other ingredients.

    • Also, if you didn’t use enough fat when sauteing the veg and the bottom gets brown, make sure to deglaze with the wine and scrape all the bits off of the bottom.

  39. This was really good. There a couple of errors in the recipe. Step 3 and 5 both have instructions to add 3/4 teaspoon of salt and ground pepper. Also for the ingredients it says 1/2 tsp of salt. I just added 3/4 tsp of salt one time and it was good. 

    I really love all of your recipes. Thank You!!

  40. I made this tonight and was very disappointed – it is very bland – not a whole lot of flavor. The only thing I did differently was add ground pork (1/3) What did I do wrong or is that the way it should be

    • I’m not sure what you would have done, but these recipe isn’t remotely bland.  Maybe try following as written.  I’ve made this several times for multiple different people and they go nuts for it.

  41. Can you explain why this is natural release?  Thanks!

  42. Made this tonight, taste is wonderful but instead of crushed tomatoes I got diced tomatoes and my end product was way too soupy 🙁

  43. Can this be frozen?

  44. Has anyone replaced the beef with ground lamb? If so, did you change the seasoning?

  45. If I wanted to add mushrooms, should I add them before or after cooking the sauce? I LOVE mushrooms!

  46. Quick question: this looks identical to the crock pot version but you list the points for the crock pot at 3 FSP but this is 7 FSP. What is the difference? Hoping this one is wrong and it’s 3 LOL! 

  47. What size InstantPot do your recipes work for?

  48. Let me start by saying that I try new internet recipes all the time and I have NEVER left a review anywhere. I saw this recently and saved it for a future meal prep session. Today I needed a quick meal to feed a crown for my mom’s birthday dinner and decided this was the one. Smashing hit for 12 people! Everyone came back for seconds and some for thirds. I doubled the recipe and still have half the pot to freeze for later. (Side note: I need to upgrade to a bigger Instant Pot if I decide to double this again…I ended up splitting between the Instant Pot and stovetop but it still turned out excellent.) No tweaks necessary, this recipe is FABULOUS and will definitely be part of our regular repertoire. Thank you!!!

  49. Can I half this recipe and it still turn out the same? I do not need 10 servings as it will only be for my husband and me.

  50. So this was good, easy, and helpful in that i did not get the burn notice like i have with other recipes. I added a pinch of red pepper and a lot of dried oregano. Why isnt there more seasoning or spices added, like red pepper (which may not be for everyone but keeps it from being bland if you cut down on the salt) and dried herbs or spices? I also like another poster’s suggestion of garlic and tomato paste. None of these seem like they would add a lot more calories. Did you leave them out for simplicity’s sake?

  51. Hi there,

    I noticed a lot of people pointing out a discrepancy in the points. Based on the recipe, the 1 tablespoon of butter is 5, the beef is 29, 2oz of white wine is 2 points, the 4oz of pancetta is 17, and the half and half (full fat since she didn’t specify) is 7 points, making for a grand total of 59 points. Split into 10 servings give a point value of 6 points per serving. If she used non-fat half and half, it would bring the overall points down to 53. I do suspect, however, that this could be stretched into more servings than 10 due to the volume of ingredients.

  52. Amazingly tender beef, which I’ve never achieved with 93% lean beef! My first Skinny Taste recipe,nabd won’t be my last!

  53. Delicious! One of my favorites that I’ve made. I used half beef and half turkey and didn’t feel there was any compromise on flavor. ????

  54. Made this tonight and it was fantastic!  Tasted like it had been cooking for hours vs. 15 min.  Big hit with the whole family.  Thank you!

  55. I made this with 50% ground pork and 50% ground turkey and it was really great!

  56. This is a close representation of Marcella Hazan’s famous bolognese and so, so good.  For those who are not wine drinkers, the saying goes that “you shouldn’t cook with something you wouldn’t drink. ” That being said, cooking wine is terrible. you wouldn’t consider drinking it if you were a wine drinker,  and it has added sodium.  You can purchase small bottles or cans of somewhat decent wine just for the purpose of cooking.
    When you add it to a recipe, the alcohol cooks off anyway, so no worries for teetotaler.  Or buy a regular size bottle and what you don’t use, freeze in 1/2 cup containers for the next time you need it for a recipe. 

  57. I’m having trouble with the nutritional value as well. I’ve entered the recipe in MyFitness Pal and it is showing 290 calories per serving. My daughter made this recipe (and loved it!) and said it made a TON! She and her husband had multiple meals from the one recipe.

  58. I entered the recipe above in the WW “Create Recipe” and I didn’t even add the half and half and it comes out to 5SP per serving for 10 servings. Did I do something wrong? I made it last night and it was delicious but I want to ensure I have the correct points.

    • Are you using the recipe builder?

      • This response is not helpful. People are commenting saying they are using the recipe builder. I, too, used the recipe builder. Even with using fat free half and half and omitting the pancetta, the points were off.

      • Got it, I will look it over this weekend, if they are off I will update. If not, they will remain the same. Sorry about that

      • Nutritional info has been updated. Sorry for any confusion!

  59. Missing two major ingredients for any traditional pasta sauce. Garlic! And tomato paste. Came out watery without. Also Dry sherry can add more flavor than white wine.  

  60. Mine turned out pretty loose and saucy after the cooking process! 

  61. Has anyone tried to cook wheat pasta in the IP with the sauce at the same time? I’m thinking of trying that to tomorrow.

  62. Looks amazing! I plan to make it tomorrow night. What about adding some freshly minced garlic at the start of the recipe – by thoughts on that ? 

  63. I love this recipe but I just put it through the WW recipe builder and with 95% lean beef it is 6 points. It came out to 3 points with 99% fat free ground turkey.

  64. I made this and it was delicious (a bit watery), however, like others have commented, when I use the WW recipe builder I come up with 6 points.  I used 95% lean ground beef and calculated 10 servings.  Could you please address this as several others have also commented on this?  A 3 pt. difference is a lot.

  65. I made this and it was delicious (a bit watery), however, like others have commented, when I use the WW recipe builder I come up with 6 points.  I used 95% lean ground beef and calculated 10 servings.  Could you please address this as several others have also commented on this?  A 3 pt. difference is a lot.

  66. This was amazing and makes enough for 2-3 dinners! I got regular white cooking wine from the store. Didn’t want to go to the liquor store and it was great. I’m not experienced with making Bolognese, have never had Bolognese..  had never heard of Pancetta either, so maybe $2 grocery store white wine is blasphemous but all I know is this recipe is the bomb & I can’t wait to have portions of this in my freezer stash 🙂 

  67. P.S. This is my fav over sweet potato noodles!

  68. Gina, you are the best. Thank you for everything. This sounds so cheesy, but you have changed my life! Years ago I was scared of eating healthy but knew I needed a change. You have made this pasta-loving Italian girl realize I don’t have to give everything up to be healthy and happy.

  69. Do you add the cream before you freeze? 

  70. Hello – tried this for the first time tonight. It tastes absolutely delicious but it’s more watery than I expected. Disclosure, i bought plum/peeled tomatoes instead of crushed by mistake. Not sure if this is why.
    Any suggestions?

  71. Made this last night and it was so good! I couldn’t find lean ground beef so used extra-lean instead and the sauce was still so flavourful! We had Gina’s easy garlic knots on the side and everyone was happy! Thanks Gina for another slam-dunk!

  72. Hi Gina,

    Thank you for rmyour recipes! They are all we cook in our house 🙂 I am curious as to whether I can do a 10 minute natural release as opposed to a full on natural release? I have little patience once that timer is up (as does my 21 month old!). Thanks!

  73. this was so good! i just added some fresh burrata to the top.

  74. Thank you so much for this wonderful recipe. My 2 year-old daughter ate two bowls of pasta and licked the sauce off of her bowl. DEFINITELY a win in my book!

  75. I made this tonight and it’s so good! I’m curious though it worked out to 6 points for my when I put it in the app. 

  76. I’m sorry also what is the% on your meat?

  77. I am wondering what brand of crushed tomatoes you use or that you recommended?

  78. I’m getting 6 points per serving using 1 lb of 93% beef, 1 lb. of 93% turkey, no butter and no cream. What am I missing? :-/

  79. Looks delicious, but I can’t have bacon (or anything from a pig). Do you think it would still taste good with omitting the pancetta?  Is there something  you suggest I add instead. TIA! 

  80. If I’m freezing this, would I leave out the cream and add when I’m reheating to serve? Or is it OK to freeze with the cream?

  81. Hello, I’m new to weight watchers and am interested in this recipe (along with tons of others you’ve provided!!). It is very likely, that I am missing something here, but I’m confused on the Freestyle points listed for this recipe, I added this to my WW recipe book and the sum of the points for the ingredients (panchetta, butter, beef, wine, half/half) is 79. If that’s 10 servings, isn’t the point total 8/serving?

  82. This recipe is to die for! Love, Love, Love

  83. this is a MUST in your dinner rotation. super easy and full of flavor. Easily adaptable too (switch out chicken/ turkey, use wine, no wine). It’s been a hit every time I’ve made it

  84. We are big fans of Marcella Hazan’s infamous bolognese, but I wanted something lighter for a Monday night birthday dinner. I used Cento San Marzano tomatoes with basil. We were so surprised at how delicious this bolognese is for a lighter dish. Will make again.

  85. This was SUCH A HIT! It makes a ton of sauce so you can feed a large crowd. It is creamy, yet satisfying! Will make this again and again.

  86. I’m new to using my instant pot… What button do you press to achieve high pressure?

  87. Hi Gina-I’m just confirming the points are correct. With the 2 lb. of meat, the half and half, and the pancetta, I am getting a much higher point count…oh and it is delicious!

  88. We love this recipe! My mom keeps I️t on hand in our freezer at all times. With a little spaghetti squash…a salad…yum and an easy dinner!

    I wanted to ask about how you check the points in relation to Weight Watchers. I actually put this recipe in and I’m getting 6 points. I’m thinking it’s in relation to serving size, which is difficult to put in the amount and can only put in how many I️t serves overall. 

    Thank you!

  89. Great little quick bolognese recipe.

  90. I’ve made this so many times, but tonight was the first time I’ve tried it in my instant pot (which intimidates the hell out of me!) and it was AMAZING!  On no mess on my stove!  I usually add 1 shredded zucchini to it to get a bit more veg in my picky toddler.

  91. What % lean ground beef was used for this recipie? It only says lean but doent specify the %? Can’t wait to try it!

  92. Has anyone tried this with ground turkey instead? trying to limit my beef intake and have tons of ground turkey!

    • I tried this with half beef, half Italian seasoned turkey and it was delicious. Next time will be all turkey. I’m confident it will be just as delicious!

  93. Very disappointed: followed your directions instant pot went to burn ????

  94. I was wondering if this sauce would work in your one pot instant pot spaghetti recipe?  My newly adopted 12 year old thinks veggies are evil, so I’m trying incorporate them into new recipes.  Just got an Instant Pot for Christmas (because my husband loves when I cook the meals I find here and noticed you have one for a lot of recipes.) and I want to try my hand at as many one pot meals as I can.  Would it just be too thick for that particular recipe?

  95. Mine was watery so next time I would drain tomatoes a bit. And I added some red pepper for heat and garlic salt on the last steps. It is delicious!!

  96. Can you omit the wine?

  97. I got the burn error on my instant pot as well! Is it the brand of tomato crush? My instant pot couldn’t come to pressure either. Seemed like there wasn’t enough liquid. Should I add more water? 

  98. I have a recipe for bone broth made from beef and chicken that my daughter makes and it takes her a day and a half. I would love to have it converted to IP, but haven’t gained enough expertise yet. I could email the recipe to you – it’s excellent bone broth!

  99. I just got an instant pot today and I’ll be trying this recipe this week!

  100. What brand Pancetta do you use? they vary so much in regards to calories/fat content. Thanks!

  101. Hi Gina,

    We made this last night and it came out great. Thank you! I do have one question, In step 5, what setting is the pressure cooker supposed to be set at? We put it on the meat/stew because we weren’t sure.


  102. Love all of the instant pot recipes! It’s perfect to use after a long day at work. 

  103. I would love your chicken cacciatore recipe in the instant pot version!

  104. Absolutely delicious! I made it as the crock-pot version and couldn’t have been more pleased how easy it was. From first bite to last, I was in bolognese heaven.

  105. Gina I finally got an instant pot and this was the first recipe I tried it was so delicious and the flavor was amazing thank you for sharing your love of cooking with me your recipes are a main staple in my weekly meal planning

  106. This was delicious! Definitely will be freezing leftovers. I didn’t see this answered in previous post but the ingredients list salt as 1/2 tsp. but line 3 and line 5 in both say to add 3/4 tsp. I only added 3/4 tsp. one time. This will be a sure repeat recipe in my kitchen!

    Thank you!

  107. I tried this recipe tonight, only to get “BURN” error on my IP, instead of coming to pressure 🙁 So, I put it on Saute, and stirred the burnt black flecks from the bottom of the pot into the sauce.

    I don’t want it to be super runny, but it doesn’t seem to be thin enough to come to pressure in my pot.

  108. I think the servings are 20 instead of 10. I made this last night and pretty sure I have bolognese sauce to feed all my neighbors but delicious as always!!!

  109. What are the two little white circles on the plates? Ricotta cheese? Fresh Mozz? 

  110. Hi Gina,
    Thank you for the delicious recipe! I made this last night and both my husband and I enjoyed it. Fyi, the ingredients list 1/2 tsp of salt but your directions say to add 3/4 tsp of salt twice. I’m guessing 3/4 should be 1/4? I didn’t notice it until the 2nd step that mentioned salt so i probably added 1 tsp aalt overall. It wasn’t overly salty. Love your recipes! ~Cheri

  111. I made this the other day in the crock pot.  It was so good!  My whole family. loved it. I was wondering what the white slices are. Is it mozzarella?  To will be making this often!  Thanks for sharing all you great recipes,

  112. Could you let me know what a ‘cup’ equivalent measure would be (based in UK), in grams/mls please? 

    Thanks so much!

  113. I plugged the ingredients and total servings into my Weight Watchers recipe tool , and using 90% lean ground beef it came to 8 Smart Points per serving, and using 95% lean it came to 6 Smart Points per serving – so I’m wondering where your calculation of 4 Smart Points came from?

  114. This was my first recipe in the Instantpot!  It was SO good!  Only question – it was a little watery for me, anything I can do to prevent that?  I thought I followed the instructions pretty closely, but maybe I’m missing something?  Thanks!

    • you can press saute once it’s done if it’s too watery and let it simmer uncovered a few minutes. It depends on the brand of tomatoes you use.

  115. I made this with short ribs last night.  The meet was not falling off the bone, but I chopped it up and made the rest of the recipe the same with the exception that I forgot the half-and-half at the end. It was fantastic. I saved half of it to freeze as half the recipe is plenty for a pound of pasta. 

  116. Why white wine instead of red wine? Thanks, it looks delicious!

  117. As a single person, I am wondering if you can cut the recipe in half and still use the Instant Pot.

  118. This sounds great. I’m going to try it with beef short ribs this weekend. 

  119. This is the 6th recipe that I have made from either your cookbook or from your website and they are all spot on!!! Amazing!!! I’m very impressed… You are a very good cook! Thanks for making me a better one! 

  120. Gina, I was so thrilled when I saw that you had adapted the bolognese to the IP! It’s cooking now. I’m looking forward to you making some of your other recipes–you are my go-to for recipes–in the IP! I’ll let you know how it comes out!

  121. Is that fresh mozzarella on the side of the plate in the photo?  I love the slow cooker version and I can’t wait to try in the instant pot.  I was thinking about trying leftovers in zuchinni boats with mozzarella on top

  122. Would it be like total sacrilege to use turkey bacon? My BF doesn’t eat pork

  123. What is that delicious looking side item next to the noodles in the picture…looks like it might be fresh mozzarella?

  124. Hi. I’m new to your site and very excited about all your gluten free recipes. We have so many dietary issues so your site gives me hope for some new meal options. My husband is diabetic, I’m celiac and also have gastroparesis. We avoid red meat so I want to swap the ground beef for turkey or pork unless you think it won’t taste right/work. This used to be my favorite meal and I’ve wanted to eat this for so long. Any help is appreciated. Love, love your site!!!

  125. How long to cook using a standard pressure cooker?

  126. Hello! I’m making this tonight! how many servings does the recipe produce? thank you! 🙂

  127. How many servings does this make? It doesn’t say on the recipe. Thanks!!

  128. If I leave out the bacon, do I need to make any other changes to the recipe?

  129. Does it matter what size Instant Pot you use?

    • I have a 6 quart

      • Hi Gina,

        Thank you for all your delicious recipes!! I can honestly say I’ve never made anything I didn’t like. You have a true gift and I thank you for sharing it!!

        I’m in the market for an instant pot. I see you have the 6 quart. What brand is it? 

        Thanks again from your biggest Canadian fan!!


      • I have the Instant Pot brand.

  130. The recipe looks great but I wondered if you have a meatless suggestion? 

  131. Gina, thanks so much for this INstant Pot recipe. I noticed that although the ingredients for your slow cooker version are the same the smart points and nutrition values are different. 146 calories vs 126 for the IP version.  That could be because the slow cooker version calls for 95% lean ground beef, but I wouldn’t think the protein value would be different. Crock pot protein value is 6.7 vs 12 for this version.  

  132. I haven’t used an Instant Pot yet (ordered one yesterday) and was wondering how scaling the recipe affects cooking time. If I half everything (only use 1 lb of meat), do I keep the pressure cooking time the same?

  133. Can I substitute anything for the white wine?

  134. I have to ask….what are the (2) white globes on your dish? Ricotta cheese or Mozzarella balls? It’s 8:30 in the morning and you have me salivating!! Thank you, thank you, thank you!!

  135. Hi Gina,  is theee a substitution for the cream to make
    Or dairy free?   I can adjust to butter but not sure how to sub the cream.   Thanks. 

    • You can leave it out, still good!

    • coconut cream is a perfect substitute for any recipe that calls for heavy cream or hall and half… the brand “so delicious” has a culinary coconut milk (carried at my local walmart) and it’s my go to substitute to make any recipe dairy free and still creamy!

  136. What would be the changes for using a CrockPot?
    Thanks – We really enjoy your recipes. We have them at least 2-3 times a week and that isn’t counting the left overs. 

  137. Hi Gina. I’m not a wine drinker (I *know*), so don’t want to buy a bottle just for that small amount. Should I just leave it out or add broth or would adding an acid like balsamic be a better substitute? Thanks. 

  138. How do u do it without instant pot? 
    Thank you?

  139. Gina, I have loved all the recipes I have gleamed from you. My husband thinks he has died and arrived in heaven! Makes dinner so much fun looking forward to cooking another one of your delicious recipes! There is not a one we have not enjoyed! Thank you so much.

  140. Can this cook all day in the crockpot? 

  141. Dear Gina,

    I discovered your website a few years ago and have tried many of your recipes. Every single recipe I have tried has become a favorite for me. You have a wonderful gift and I thank you for sharing. This recipe sounds amazing. I am going to make/freeze this weekend in anticipation of my family coming in for the week of Thanksgiving. After all, we can’t eat turkey the whole week. Thank you again. Keep up the delicious work!

  142. Thanks for another Instant Pot recipe!  Any conversions or new recipes for the IP would be great!!!  Thank you.

  143. Thanks for adapting this recipe (which is my family’s favorite) I tried doing it on my own and it didn’t taste the same. 15mins vs 2 hours. Love it. Can’t wait to try it this weekend. Btw how many servings does it make? It didn’t say.

  144. Is the instant pot the same as a pressure cooker?

  145. Gina, I am so THRILLED to see your bolognese recipe in the instant pot!  I am a huge fan of your family-friendly recipes and cannot thank you enough for sharing your creativity and cooking smarts with the world!