Step 1

Set a 6-qt Instant Pot® to the high saute setting. Add olive oil, onion, carrot and celery. Cook, stirring occasionally, until onions in the pot are translucent, about 4-5 minutes.

Step 2

Add pancetta and cook for 2 minutes or so. Add ground beef and cook it until it’s browned about 7-10 minutes. Don’t forget to use a wooden spoon to break the meat up into small pieces in the pot; drain excess fat.

Step 3

Stir in garlic, tomato paste, dried basil, Italian seasoning, salt and black pepper.

Step 4

Stir in beef stock, scraping any browned bits from the bottom of the pot.

Step 5

Stir in crushed tomatoes, tomato sauce and bay leaves.

Step 6

Put on the lid, lock it and check to see if the vent is at sealing. Then, select manual setting; adjust pressure to high, and set time for 20 minutes. Mine took about 15 minutes to reach pressure. After the 20 minutes is up, do a Quick Release, which means move the valve to venting to release the steam.

Step 7

Select low sauté setting and simmer the sauce uncovered for about 5 minutes. Don’t forget to stir often.

Step 8

Garnish with fresh chopped parsley and serve immediately.