Instant Pot Fettuccine Bolognese

large serving of bolognese on a cutting board in front of the instant pot.

Instant Pot Fettuccine Bolognese

This Instant Pot Fettuccine Bolognese is delicious, and it's done in a fraction of the time it would take to make the meat sauce the old way. The Instant Pot not only speeds up the cooking time, but it really infuses the flavors together, and it turns out just wonderful. {WW 6 Purple, 7 Blue, 7 Green}

Course Instant Pot, Main, Main Course

Cuisine Italian

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings servings

Calories 582kcal

Author Ginny

Equipment

Instant Pot

Ingredients

1 lb Ground Sirloin
1 tbs Butter
1 Sweet Onion chopped
1 tbsp Garlic minced
32 oz Tomato Sauce
28 oz Stewed Tomatoes
6 oz Tomato Paste
2 cups Water
2 tbsp Italian Seasoning
1 tbsp Sweet Basil
1 tsp Oregano ground
1 tsp Garlic Salt
1 tsp Seasoned Salt
1 tsp Pepper
¼ cup Brown Sugar
½ lb Fettuccine
4 tsp Parmesan Cheese to top
2 tsp Parsley minced for top

Instructions

Turn the Instant Pot on to the SAUTE setting, and melt the butter in the Instant Pot once it has warmed up.
Add the chopped onion, and saute until caramelized, or golden brown.
Add the ground Sirloin, and cook until well browned, and no pink is left. Turn off Saute setting.
Add the minced garlic, tomato sauce (both cans), stewed tomatoes, tomato paste, water, Italian seasoning, sweet basil, ground Oregano, garlic salt, seasoned salt, seasoned pepper,and brown sugar. Stir all together until well mixed.
Add the Fettuccine, and make sure it's completely covered and not sticking out of the sauce. (You can break it in half to make it easier to submerge in the sauce). (If you need to add a little more water, to make sure the Fettuccine is covered, add another ½ cup).
Place the lid on the Instant Pot, and make sure the pressure valve is set to SEALING. Press the MANUAL button, and set the time for 8 minutes.
When the Instant Pot is finished cooking, beeps and goes to OFF, go ahead and quick release the pressure, by turning the pressure valve from sealing to VENTING.
When all the pressure has been released, and the FLOAT VALVE drops down, remove the lid from the Instant Pot, and stir the Fettuccine, and sauce. (This is where I taste the sauce, to see if it needs any more seasonings, or if it's just right). If you need to add anything, do it now, and stir well to blend.
Serve on plates, or in pasta bowls, and top with Parmesan cheese, and a little Parsley. Pair with crusty bread, or even a side salad. Serve, and Enjoy!

Notes

NOTE: If you're not familiar with the Pressure Valve, or Float Valve on your Instant Pot, read your instruction manual to find where the valve's are located, and how to use them. When cooking the ground Sirloin, make sure you cook the meat well done. DO NOT leave any of the meat PINK. As you're cooking the Sirloin, crumble it or break it apart with a large fork, until it resembles small crumbs.

TIMING: Remember that Instant Pots can take up to 10 minutes to build pressure BEFORE the time to cook starts.

Fully Submerge Pasta: Make sure the pasta is fully submerged in the liquid when you cook.

Make Sure to Quick Release: Quick release or the pasta will break down too much as it cooks.

Storage: Store any leftovers in the fridge for up to three days. Reheat in the microwave or on the stovetop.

Pasta is Overcooked: If you don't quick release it will come out overcooked.

Pasta is Partially Hard: If you don't make sure the pasta is submerged, it will not come out fully cooked and parts of it will be hard. Double check before closing the lid.

Prevent Pasta from Sticking Together: Simply place pasta in a fan layer in the pressure cooker. This will help ensure the pasta doesn't stick together. If you just drop in, it can clump together.

Red Wine: Substitute a little of the red wine for the water.

Burn Notice: If you experience a burn notice on your machine, there is not enough liquid inside or there are too many tiny bits sticking to the bottom. Release any pressure that has built and add more liquid and start over with pressurizing. Make sure that you fully deglaze and don't add anything until it warms up a bit. You can also add a little bit of olive oil to the butter to raise the temperature of the butter. Alternatively, you can sauté the sirloin on the pan on the stove (which would be great if you wanted to partially meal prep this.)

Tomato Choice: San Marzano are the most authentic tomatoes and highest quality. Choose this version, if you can find it or are able to afford it as it is a little bit more expensive.

Freezer Friendly: Freeze in sealed containers and freeze for up to 2 months. Pull out the night before you plan to eat them and either microwave or heat up on the stove top.

Draining Fat in Instant Pot: If you have residual fat from the sirloin, use a couple of paper towels and a set of tongs to wipe it all up.

Meal Prep: Cut all the veggies and pre cook the sirloin to turn this into a quick "toss and go" recipe.

Nutrition