Instant Pot Rigatoni Bolognese Recipe
This Instant Pot Rigatoni Bolognese is a rich, meaty pasta dish that comes together quickly with the pressure cooker. The sauce simmers in wine for deep flavor, while the addition of cream or Boursin cheese at the end gives it a luxurious, creamy finish.
Ingredients
- ¼ cup extra-virgin olive oil
- 1 large Spanish or yellow onion diced
- 1 large carrot peeled and diced
- 2 ribs celery diced (leafy tops reserved)
- 3 cloves garlic minced or pressed
- 1½ pounds ground meat of choice mix of veal, pork, and beef recommended
- ¾ cup dry red wine such as Pinot Noir
- ¼ cup dry white wine such as Chardonnay
- 1 28-ounce can crushed tomatoes
- 2 cups beef broth
- 2 teaspoons seasoned salt
- 2 teaspoons Italian seasoning
- ¼ teaspoon nutmeg
- Pasta & Finishing Touches:
- 1 pound ziti rigati or substitute with rigatoni
- ½ cup heavy cream or half-and-half optional
- 1 5.2-ounce package Boursin spread (any flavor) or 4 ounces cream cheese, cut into cubes (optional)
- Grated Parmesan cheese for serving (optional)
Instructions
- Sauté Aromatics: Turn the Instant Pot to the Sauté mode (set to "More" or "High") and heat the olive oil for about 3 minutes. Add the diced onion, carrot, and celery, then cook while stirring for 5 minutes. Stir in the minced garlic and sauté for 1 more minute.
- Brown the Meat: Add the ground meat to the pot and cook, breaking it apart, for about 5 minutes. Stir occasionally, ensuring you scrape up any browned bits for added flavor.
- Deglaze with Wine: Pour in the red and white wine, allowing the mixture to simmer for 10 minutes. This process cooks off the alcohol while intensifying the flavor of the sauce.
- Add Remaining Ingredients: Stir in the crushed tomatoes, beef broth, seasoned salt, Italian seasoning, nutmeg, and reserved celery leaves. Pour in the pasta, but do not stir—just press it down lightly so it's mostly submerged in liquid.
- Pressure Cook: Secure the lid, move the valve to sealing position, and set the Instant Pot to Manual or Pressure Cook on High for 6 minutes. Once done, use a quick release to release pressure.
- Finish with Cream & Cheese: Stir in the heavy cream and Boursin (or cream cheese), letting the pasta sit for 1-2 minutes while stirring occasionally until everything is combined. Serve hot, topped with grated Parmesan if desired.
Notes
Pasta Substitutions: If using rigatoni instead of ziti rigati, increase the pressure cooking time to 8 minutes.
No Wine Option: To skip the wine, replace it with 1 cup of beef broth. Let the meat simmer in the broth for 10 minutes before adding the additional 2 cups of broth with the tomatoes.
Extra Richness: The Boursin cheese adds a creamy texture and depth of flavor, but it can be omitted if preferred.
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