Instant Pot Spaghetti Bolognese



6 servings


  • 1 tablespoon olive oil 
  • 1 pound extra-lean (at least 90%) ground beef 
  • 2 cups chopped yellow onions 
  • ½ teaspoon salt 
  • 1 cup chopped celery 
  • 1 cup chopped peeled carrots 
  • 2 cups beef broth
  • 12 ounces uncooked spaghetti, broken in half 
  • 1 28-ounce can fire roasted crushed tomatoes, undrained


  1. On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat oil in insert. Add beef, onions and salt; cook 8 to 10 minutes, stirring occasionally, until thoroughly cooked. Stir in celery and carrots. Select CANCEL.
  2. Stir broth into beef mixture.
  3. Add spaghetti evenly over beef mixture. Spread tomatoes evenly over spaghetti. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 7 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
  4. Using tongs, immediately lift, and stir mixture 1 to 2 minutes or until pasta is completely separated. Spaghetti will appear to be stuck together but will separate while stirring.

Nutrition Info

Per serving: 460 Calories, 10g Total Fat, 26g Protein, 68g Total Carbohydrate, 11g Sugars.


  • Try to evenly cover the pasta with the tomatoes. This helps the pasta cook evenly under pressure.
  • Sprinkle each serving with shredded Parmesan cheese and thinly sliced basil leaves for a pretty and tasty finishing touch.
  • Serve spaghetti with a garden salad and French bread on the side for a filling meal.