Step 1

Turn on your instant pot to the saute function. Add olive oil to the inner pot and heat until IP displays ‘hot’, carefully add chopped onions, chopped celery, grated carrots and saute until soft and fragrant. This shouldn’t me more than 5 minutes. Do not skip this process as it helps build the overall flavour of the dish.

Step 2

Add Worcestershire sauce, passata, tomato paste, garlic granules, parsley, red pepper flakes, basil, salt, black pepper, bay leaf and lastly crumble the beef bouillon over the sauce and stir to combine. Make sure you deglaze the bottom of the pot properly to avoid getting a BURN notice.

Step 3

Carefully add the frozen ground beef to avoid splatter and add ½ cup of water.

Step 4

Lock the instant pot to safety, turning the valve to the seal position. Select manual or pressure cook and cook on high pressure for 20 minutes. After the cooking cycle is completed, allow 5 minutes natural pressure and carefully do a quick pressure release.

Step 5

Open the lid, break up the ground beef and mix to combine with the sauce. If sauce has much liquid in it, using the sauté function, simmer the sauce until reduced to desired consistency. Chesk for salt and seasoning and adjust accordingly. Serve the Bolognese sauce over cooked spaghetti or add it to the sauce and combine then top with grated parmesan cheese.