INSTANT POT RIGATONI BOLOGNESE

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

red wine

💰Cheaper: beef broth

Beef broth can add flavor without alcohol.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is vegan, while pecorino is often less costly.

Remove the lid from the Instant Pot.

Add olive oil to the pot.

Press the sauté button, then the start button, and wait about 10 to 12 minutes for the pot to come to high heat.

Add chopped onion, celery, and carrots; sprinkle with a little salt and sauté for about 5 minutes until soft.

Add ground chuck and ground pork, roughly break it up, and stir with the veggies to brown it slightly.

When the meat is browned but not fully cooked, add red wine and white wine; let this simmer for about 10 minutes.

Add beef broth, crushed tomatoes, salt, black pepper, garlic powder, all spice, a small pinch of cinnamon, sugar, and oregano; give this a stir.

Lay the rigatoni on top of the mixture without stirring it in; press it down with a spoon so it's just below the fluid level.

Replace the lid and move the pressure switch to the seal position.

Press cancel to stop the sauté function, then press the pressure cooker manual button and set the cook time to 6 minutes.

When the cook time reaches zero, let it naturally release pressure for about 5 minutes.

After 5 minutes, move the pressure switch to the vent position to release the remaining pressure and wait for the pin to drop before removing the lid.

Add heavy cream and give it a quick stir.

Serve in a bowl topped with parmesan cheese and Italian flat leaf parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens