Hi, I am Elise. Today, I’m gonna show you how to make pressure cooker bolognese sauce recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.

Pressure Cooker Bolognese Sauce Recipe

Pressure Cooker Bolognese Sauce is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Pressure Cooker Bolognese Sauce is something which I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can cook pressure cooker bolognese sauce using 17 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make Pressure Cooker Bolognese Sauce:

1. Get 28 oz Can Italian Plum Tomatoes or Whole Peeled
2. Prepare 1/2 cup Olive Oil
3. Take 2 Carrots
4. Get 1 1/2 Celery Stalk
5. Take 1 Red Onion
6. Get 1 1/4 tsp Kosher Salt
7. Take 3 clove minced Garlic
8. Make ready 1 Flat Leaf Parsley
9. Take 1 lb lean Ground Beef
10. Take 1 lb Ground
11. Take 1/4 cup Tomato Paste
12. Prepare 1 pinch Brown Sugar
13. Take 1 cup Red
14. Make ready 1 tsp Dried Basil
15. Make ready 1/2 tsp Dried Oregano
16. Make ready 1 Ground Black Pepper
17. Make ready 1 Parmesan Cheese (optional)

Steps to make Pressure Cooker Bolognese Sauce:

1. Strain can of Tomatoes into a bowl reserving liquid. Deseed Tomatoes over strainer and set aside Tomatoes and reserved liquid.
2. Mince Carrots, Celery, Onion, and set the mirepoix aside.
3. In a large bowl, break apart Ground Beef and Ground into little bits with your fingers. Sprinkle 1 teaspoon Kosher Salt on meat. Fluff meat with fingers to mix then press meat to bottom of bowl and set aside.
4. Heat a cast iron Dutch oven or large cast iron pan to 450-500 degrees Fahrenheit. Heat pressure cooker pot, not as hot as cast iron, so both are hot at same time.
5. Once both pots are hot, add 1/2 cup Oil, mirepoix, and pinch of Salt in pressure cooker pot and stir.
6. Immediately put the seasoned beef/ lump into cast iron Dutch oven, press on meat to fill bottom of pan and set timer for 3 1/2 minutes.
7. While the meat sears, constantly sauté mirepoix in the pressure cooker pot for 5 minutes.
8. When 3 1/2 minutes beef/ timer is done, flip meat lump and set timer for another 3 1/2 minutes.
9. When the mirepoix 5 minutes is done, add to the pressure cooker pot a handful of Parsley, the minced Garlic, and sauté for another minute or until beef/ timer is done.
10. Once beef/ timer is done, add beef/ lump along with all the juices into pressure cooker. Continue cooking meat breaking up beef/ with wooden spoon for 3 minutes.
11. After the 3 minutes is up, make a hole in center of pressure cooker pot for Tomato Paste. Add Tomato Paste and Brown Sugar. Turn heat up to medium high to caramelize paste.
12. After a few minutes add Basil, Oregano, Salt, Pepper, and stir.
13. Add the and cook for 5 minutes until is evaporated.
14. Add deseeded Tomatoes, reserved liquid and stir.
15. Seal pressure cooker and bring up to pressure. Cook 7 minutes with slow release or 9 minutes with fast release.
16. Serve on pasta topped with parmesan cheese.

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