Instant Pot Mushroom Bolognese
Delicious vegetarian meat-free Instant Pot Mushroom Bolognese ready in no time and full of flavour
Equipment
- Instant Pot or pressure cooker
Ingredients
- 1 teaspoon olive oil or oil of your choice or a bit of water, if you plan to sauté
- 1 onion chopped
- 2 plump garlic cloves chopped
- 1 stalk celery chopped fairly small
- 1 carrot chopped
- 380 g mushrooms chopped (see Thermomix instructions below or use a food processor)
- 400 g bottle of Mutti Passata
- 1 teaspoon soy sauce
- 1 dash Fish sauce do not use if you want to keep vegan, you can skip it or you could increase the soy sauce a tiny bit
- 1 teaspoon vegetable stock paste optional, it adds flavour but the sauce will still have tons of flavour without it. See link to the Vegetable Stock Paste in the Notes section
- 1 teaspoon Mixed herbs / Italian seasoning
Instructions
Have you got a Thermomix? Chop the onion, garlic, celery and carrot for 5 seconds on speed 5 and transfer to the Instant Pot’s inner pot. Then halve the mushrooms and chop them 2 seconds on speed 4, open up and scrape down the walls. Chop 2 more seconds at speed 4. You could also do it in a food processor.
- Press Sauté, add to the inner pot: 1 teaspoon of oil of your choice along with the chopped onion, garlic cloves, celery and carrot. Set to Sauté - Less if the heat feels too fierce. You can skip this Sauté step, stir all ingredients together and go straight to step 3.
- Stir in the chopped mushrooms, passata, herbs, soy sauce, fish sauce and vegetable stock paste (if using). You can add a bit of water to the empty passata bottle and rinse it around to get every single last drop or you can do it at the end. This recipe doesn’t really require adding extra liquid as the mushrooms will release a lot of liquid, helping your pressure cooker reach pressure.
- Press Cancel. Check that the sealing ring is properly in place in the lid. Lock lid in. Steam release set to Sealing.
- Press Pressure Cook and programme 3 minutes, high pressure, at the end of pressure cooking time wait 3 minutes and then do a quick pressure release. Don’t worry if you’re not around to do the quick pressure release, let it be on keep warm and enjoy life. Give it a good stir at the end.
Video
Notes
You can skip the Sauté stage and just mix all the ingredients together at the start.
It keeps well in the fridge for 3 days and you can freeze it and use from frozen in your pressure cooked dishes.
Make your own Vegetable Stock Paste concentrate.
If you like this recipe, you might also like Pressure Cooker Mushroom Chilli.
*Instant Pot Terminology
Quick pressure release (QPR, also called quick release or QR) means venting the steam as soon as the pressure cooking process finishes, i.e. moving the steam release handle from Sealing to Venting.
Natural pressure release (NPR, also called natural release or NR) means letting the float valve pop back down of its own accord, so basically you don’t need to do anything at the end and can keep your feet up. If it takes over 15 minutes, you're ok to release the rest of the steam (by turning the steam release handle to Venting) that may be left in order to unlock and open the lid.
Sometimes you'll see me talk of a combination of NPR followed by a QPR. For example a recipe may have a 4 minute NPR followed by a QPR. You wait for 4 minutes at the end of the pressure cooking time and then do a QPR by moving the steam release handle from Sealing to Venting.
Nutrition
Calories: 45kcalCarbohydrates: 9gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 130mgPotassium: 425mgFiber: 2gSugar: 4gVitamin A: 1536IUVitamin C: 8mgCalcium: 22mgIron: 1mg
Tried this recipe?Mention @feistytapas or tag #feistytapas!
Share on Facebook