Ingredients: |
Ingredients: 1 - 2 pound ground beef
4 cloves garlic, minced
2 carrots, minced
2 celery, minced
1 large onion, minced
1 can (28oz) crushed tomatoes
1 tablespoon olive oil
2 bay leaves
A pinch of dried oregano
A pinch of dried basil
A dash of red wine or white wine
Kosher salt and ground black pepper to taste
Chicken Stock Mixture:
1 cup unsalted homemade chicken stock
3 tablespoons tomato paste
2 tablespoons light soy sauce
2 tablespoons fish sauce, optional
1 tablespoon Worcestershire sauce
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Directions: |
Directions:1. Prepare the Pressure Cooker: Heat up your pressure cooker over medium high heat (Instant Pot: press “Sauté” button and “Adjust” button once to Sauté More function). Ensure your pot is as hot as it can be (Instant Pot: wait until indicator says “HOT”).
2. Brown the Ground Beef: Season ground beef generously with kosher salt and freshly ground black pepper. Add 1 tbsp (15ml) olive oil in pressure cooker. Ensure the oil is coated over whole bottom of the pot.
3. Add ground beef in pressure cooker. The ground beef will begin to release moisture. At the 5-minute mark, remove the ground beef juice and reserve it in a small mixing bowl.
4. Allow the ground beef to brown. Stir occasionally until they are slightly crisped and browned (5 – 7 minutes). Taste and adjust the seasoning with more kosher salt and ground black pepper.
5. Mix the Chicken Stock Mixture: While the ground beef is browning, mix 1 cup unsalted chicken stock, 2 tbsp fish sauce, optional, 2 tbsp light soy sauce, 3 tbsp tomato paste, and 1 tbsp Worcestershire sauce in a 2 cup measuring cup.
6. Sauté Onion, Garlic, Spices, and Vegetables: Add minced onions, minced garlic, 2 bay leaves, a pinch of dried oregano and dried basil. Sauté for about 5 minutes until the spices start to release their fragrance. Stir frequently. Add in the minced carrots and celery. Sauté for another 3 minutes. Taste & season with kosher salt and ground black pepper if desired.
Deglaze: Pour in a dash of red wine or white wine (you can also use chicken stock) and deglaze the bottom of the pot by scrubbing all the flavorful brown bits with a wooden spoon. Pour in the Chicken Stock Mixture and reserved meat juice and mix well. Ensure the bottom of the pot is fully deglazed.
Pressure Cook the Spaghetti Sauce: Layer 1 can of crushed tomatoes with all the juice on top. Do not mix. Close lid and pressure cook at High Pressure for 10 minutes + 5 minutes QUICK Release. Turn the venting knob to the venting position to release the remaining pressure. Open the lid carefully.
Reduce and Season: The spaghetti sauce may look runny, give it a quick stir and it will thicken up quickly. If it is still too runny, cook for another few minutes over medium heat (Instant Pot: Press Sauté button). Taste and season with more kosher salt. |
This recipe for Pressure Cooker Spaghetti Bolognese is from