Instant Pot® Bolognese
Prep: 30 minutes plus pressurizing and standing
Cook/Pressure Cook: 1 hour • Serves: 8
1 pound boneless beef short ribs
2-1/2 teaspoons Italian seasoning
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 medium celery ribs, chopped
1 medium carrot, chopped
1 small yellow onion, halved and chopped
1/4 cup dry red wine (such as Chianti)
1 jar (24 ounces) roasted garlic pasta sauce
1 cup heavy cream
1 package (16 ounces) spaghetti
1 tablespoon cornstarch
1. Preheat 5-quart Instant Pot on Sauté-Normal. Add bacon; cook 6 minutes, stirring occasionally. With slotted spoon, transfer bacon to paper towel-lined plate.
2. Sprinkle ribs with 1 teaspoon seasoning, salt and pepper. In Instant Pot with drippings, cook ribs 6 minutes or until browned, turning once; transfer ribs to separate paper towel-lined plate.
3. In Instant Pot with drippings, cook celery, carrot and onion 5 minutes or until tender-crisp, stirring occasionally. Add wine; cook 3 minutes or until reduced by half, scraping browned bits from bottom of Instant Pot with wooden spoon. Turn off Instant Pot; stir in sauce, cream and remaining 1-1/2 teaspoons seasoning. Add bacon and ribs; select Meat, place lid on Instant Pot and close pressure valve to seal. Pressure cook on high 35 minutes. Quick release pressure; let stand 10 minutes.
4. Prepare spaghetti as label directs; drain, return to saucepot and cover to keep warm. Makes about 8 cups.
5. Remove lid from Instant Pot and transfer ribs to large bowl; with 2 forks, shred ribs. In small bowl, whisk cornstarch and 2 tablespoons water; stir into Instant Pot. Select Sauté-Normal; cook 5 minutes or until slightly thickened, stirring occasionally. Stir shredded ribs into Instant Pot. Makes about 6 cups.
6. Serve Bolognese over spaghetti.
Approximate nutritional values per serving (1 cup spaghetti, 3/4 cup bolognese):
471 Calories, 19g Fat (10g Saturated), 62mg Cholesterol,
502mg Sodium, 54g Carbohydrates, 4g Fiber, 19g Protein