Chy's - Bolognese sauce Instapot
Prep Time:
Cook Time:
Yields:
Equipment:
Ingredients:
- 8 ounces ground beef (preferably ground chuck)
- 8 ounces ground pork
- 2 tablespoons olive oil
- 1 yellow onion, finely chopped
- 1 large carrot, finely chopped
- 1 celery rib, finely chopped
- 1/4 cup diced pancetta (from a 1/2-inch thick slab) or chopped thick-cut bacon
- 1/4 teaspoon baking soda
- 1/4 cup tomato paste
- 1/2 cup dry vermouth or dry white wine
- 2 cups canned and crushed tomatoes
- 1/2 cup homemade or low-sodium store-bought beef broth
- Optional: 3-inch Parmesan cheese rind
- 1 bay leaf
- 1/2 cup heavy cream (optional)
- Salt and pepper to taste
Instructions:
- Select the Sauté function on your Instant Pot and adjust it to More/High heat.
- When the pot is hot, add the ground beef and pork. Cook, stirring occasionally, until no longer pink (about 8 minutes). Transfer the meat to a colander to drain off the fat.
- Return the pot to the appliance and add the olive oil.
- Add the chopped onion, carrot, celery, pancetta (or bacon), and baking soda. Cook, stirring occasionally, until the vegetables are tender (about 5 minutes).
- Stir in the tomato paste and cook continuously until it begins to brown (about 1 minute).
- Add the vermouth and simmer for 1 minute to burn off some of the alcohol, scraping up any browned bits from the bottom of the pot. Press Cancel.
- Return the drained meat to the pot and add the crushed tomatoes, beef broth, Parmesan cheese rind (if using), and bay leaf.
- Lock on the lid, select the Pressure Cook function, and adjust it to High pressure for 30 minutes. Make sure the steam valve is in the “Sealing” position and that the “Keep Warm” button is off.
- When the cooking time is up, let the pressure come down naturally for 10 minutes, then quick-release the remaining pressure.