Instant Pot Turkey Bolognese is easy and quick to make yet it tastes like grandma cooked it all day. It’s perfect over any kind of pasta, spaghetti squash, or zoodles. For those watching their calories, it’s lower in fat and calories than a traditional spaghetti sauce.
This recipe really is simple. The hard work is in chopping the onion. You don’t even need a measuring cup…eyeball about a half of a cup of diced onion and when adding the ingredients to the Instant Pot, just use the empty crushed tomato to eyeball it half way full. Easy peasy, delicious, and less dishes!
HINT: This Instant Pot Turkey Bolognese can be made ahead and stored in the fridge for 5-7 days or up to 2 months frozen. Reheats perfectly.
HINT: If doing this as make-ahead, be sure to cool it down completely before refrigerating or freezing. This will keep condensation from forming and ensuring the integrity of the flavor.Print
Instant Pot Turkey Bolognese
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 30 minutes (includes pressure build-up and natural release)
1 tablespoon extra virgin olive oil
1 pound extra lean ground turkey
½ cup diced yellow onion
3 cloves garlic, minced
28 ounce can crushed tomatoes
14 ounces of water (just fill half of the empty crushed tomato can)
14.5 ounce can diced tomatoes
1 tablespoon tomato paste
1 tablespoon dried parsley flakes
1 tbsp dried oregano
1 tablespoon sugar
1/2 cup good red wine
Set Instant Pot on saute mode, let it heat for a minute, add olive oil and then ground turkey.
Break turkey up as it cooks and when almost cooked through, add in the onion and cook for 2 minutes.
Add garlic, cooking 1 more minute until soft, then add all the other ingredients.
Turn off of the Instant Pot.
Stir to combine all ingredients and then add salt and pepper to taste.
Set instant pot to high pressure for 10 minutes, cover and seal.
Let Instant Pot natural release.
Perfect for make-ahead. Refrigerate up to 5-7 days or in the freezer for up to 2 months.
Keywords: Instant Pot, Turkey Bolognese