Instant Pot Spaghetti Bolognese

gluten free and dairy free (with a grain free sub)

Hi friends-

This week’s recipe is about taking care of the people around you. It’s a simple, one-pot meal made to share. Whether that means feeding a neighbor, welcoming someone to your table, or creating space for connection over something warm and nourishing.

This is the kind of dinner that tastes like it took all day, but really just asks you to brown a few things, push a button, and let the Instant Pot do the heavy lifting. The pancetta and beef create a deep, slow-simmered flavor, while the vegetables melt into the sauce so everything feels rich and comforting without being fussy. It’s a true one-pot meal right up until the noodles go in, and even then it’s hands-off enough to make on a busy weeknight, with leftovers that somehow taste even better the next day.

Xo

Danielle

Gluten-Free Pepperoni Pizza Bites

Milano Cookie Remake! Make It Good - Ep. 6

When Brownies and Cookies get Married

Your support allows me to develop and email you brand new recipes weekly for you - all free of ads and sponsors. Thank you!

Instant Pot Spaghetti Bolognese

Serves 6 to 8

Scroll down to print the PDF, my favorite brands, and substitution advice!

TOOLS

Instant Pot

INGREDIENTS

• 4 ounces chopped pancetta

• 1 cup chopped yellow onion (about 1 medium)

• 1 cup chopped carrots

• 1 cup chopped fennel bulb

• 3 cloves garlic, minced

• 2 pounds chuck stew meat

• 2 to 3 teaspoons sea salt

• ½ teaspoon cracked black pepper

• 2 tablespoons balsamic vinegar

• 1 (28-ounce) can chopped tomatoes

• ¼ cup tomato paste

• ⅛ teaspoon ground nutmeg

• 2 cups beef bone broth

• 1 jar tomato purée

• 1 cup cashew milk

• 1 (12-ounce) box spaghetti

• ¼ cup chopped flat leaf parsley

METHOD

Set the Instant Pot to high sauté. Add the pancetta and cook, stirring occasionally, until the fat renders and the pancetta is deeply golden. Remove the pancetta with a slotted spoon and set aside, leaving the grease in the pot. Add the chuck stew meat to the pot, season with the salt and pepper, and brown well on all sides. Remove the meat with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the onion, carrots, fennel, and garlic to the pot and sauté until softened, scraping up any browned bits from the bottom. Stir in the tomato paste, balsamic vinegar, and nutmeg and cook for about one minute, until you smell the tomato aromas. Add the chopped tomatoes, tomato purée, beef broth, and the reserved meat along with any accumulated juices. Stir well, ensuring nothing is stuck to the bottom of the pot.

Secure the lid and cook on high manual pressure for 45 minutes. Allow the pressure to release naturally for 10 to 15 minutes, then manually release the remainder. Once released, open the lid and stir in the cashew milk. Break the spaghetti in half and gently press it into the sauce, submerging it as much as possible.

Switch the Instant Pot back to high sauté. Cover loosely with a splatter screen or tent the lid slightly, and simmer for 8 to 10 minutes, stirring occasionally, until the spaghetti is tender and the sauce has thickened and coats the noodles. Turn off the heat and let the pasta rest for a few minutes to finish absorbing the sauce. Season to taste with additional salt and pepper if needed.

Serve warm, topped with freshly grated Pecorino Romano or cashew Parmesan and chopped parsley.

Slow cooker conversion tips, ingredient substitution guidance, and printable PDF below for paid subscribers.