Instant Pot Bolognese Sauce made healthy with one secret ingredient. It is hearty, flavorful and will knock any nonna’s socks off.
Author:Olena of ifoodreal.com
Prep Time:5 minutes
Cook Time:35 minutes
Total Time:40 minutes
Yield:6 servings 1x
1 large onion, finely chopped
3 large garlic cloves, minced
1 tbsp olive or avocado oil
1 lb ground turkey
14 oz tomato sauce or diced tomatoes, low sodium
6 oz tomato paste, low sodium
2 cups water
1 cup black lentils, uncooked (rinsed & drained)
2 tbsp honey or maple syrup
2 tsp oregano, dried
2 tsp basil, dried
1 1/2 tsp salt
Ground black pepper, to taste
Stovetop: Preheat large deep skillet or dutch oven on medium heat and swirl oil to coat. Add onion and garlic, sauté for a few minutes, stirring occasionally.
Increase heat to medium – high, add ground turkey and cook for 10 more minutes, breaking into small pieces with spatula and stirring often. Add oregano and basil, cook for 30 seconds, stirring a few times.
Reduce heat to low – medium, add tomato sauce, tomato paste, water, lentils, honey, salt and pepper; stir to combine. Bring to a boil, cover, reduce heat to low and cook for 50 – 60 minutes or until lentils are tender. Do not open!
If at the end bolognese sauce is too thick add some water but first stir and see.
Instant Pot: On Instant Pot, press Sauté and preheat until display says Hot. Swirl oil to coat, add onion and garlic; sauté for 2-3 minutes, stirring occasionally. Add oregano and basil, cook for 30 seconds, stirring a few times.
Add ground turkey and cook for 5 more minutes, breaking into small pieces with spatula and stirring often.
Press Cancel and add other ingredients in this exact order: water, lentils, honey, salt, pepper, tomato paste, tomato sauce. Do not stir! Close the lid, turn release vent to Sealing and press Pressure Cooking for 25 minutes on High.
After display says Off, turn the valve to Quick Release and release the pressure. Stir the bolognese sauce.
Serve hot over whole wheat pasta or any greens like arugula, spring mix or kale.
Store: Refrigerate in an airtight container for up to 3-4 days.
Freeze: Freezer in an airtight container for up to 3 months.
Brown or green lentils will work great just the texture might be a tad different which is not a big deal.
You can use any canned tomato product like tomato sauce, diced tomatoes, crushed tomatoes or strained.
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