Delicious vegetarian meat-free Instant Pot Mushroom Bolognese ready in no time and full of flavour.
With an option to make it vegan too.
It's so easy to cook, it takes hardly any time. A total of about 15 minutes.
What to serve with Instant Pot Mushroom Bolognese?
This Instant Pot Mushroom Bolognese is great with any kind of pasta. Especially linguine or spaghetti but any shape will do, including penne.
Also great as a meat-free replacement for the ragú, savoury mince or meat sauce in a vegetarian or vegan Cottage Pie or Shepherd's Pie with either mashed potatoes or sweet mashed potatoes.
Basically, just use it as you would a bolognese sauce, ragú or savoury mince.
It's a fantastic meatless pasta sauce, that's for sure.
It would also be delicious over a jacket potato.
Does it taste very mushroomy?
I know what you mean and funnily enough, it doesn't!
Of course, it's a meat-free ragú so the taste is not exactly the same as that of a meat sauce but it's a fantastic vegetarian or vegan substitute.
The added ingredients like the celery and the soy sauce contribute to amazing flavours.
It's also a thrifty dish perfect for Meatless Mondays.
Does this pressure cooker Mushroom Bolognese freeze well?
Yes, it does. And, in fact, you can use my method for reheating food from frozen in the Instant Pot.
Can I reheat from frozen and add pasta for an all-in-one pasta dish?
Yes, you can. I tend to portion up and freeze in plastic containers, the takeaway type.
Then I add 200 g of pasta to the inner pot, 300 ml cold water, stir as best as I can, and then place the frozen block of Instant Pot Mushroom Bolognese on top.
Press Pressure Cook. Programme 5 minutes and do a 5-6 minute quick pressure release at the end. Give it a good stir at the end.
When using long pasta, some of it can clump up but a good stir should sort that out.
Other recipes you might like:
- Spanish Lentil Soup
- How to roast parsnips in the Instant Pot Duo Crisp
- Instant Pot Ratatouille Pasta
- Instant Pot Duo Crisp Greek Roast Potatoes
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Instant Pot Mushroom Bolognese
- Instant Pot or pressure cooker
- 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
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.
Have you tried this recipe? What did you think?
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Very tasty, easy and quick! Thank you x
wendy burdon says
Just realised it doesn’t say in the recipe when to add the stock paste! I forgot about it but it’s still delicious!!
Thank you for that Wendy, I've made it clear. So glad you liked it, Maria
Penny Chennell says
Sorry I am not about much!
Printed this and all set to go. I don’t think any of your recipes have been a failure so I know this will be good.
It looks delicious. Xxx
Nothing but YUM!
Beatriz Albo says
Fantástico! Rich and deep flavour and so easy to make 😊 I have plenty left to freeze too.
I have seen the recipe so many times on your FB group and never got a chance to make it till today
Thank you for this lovely recipe xx
Chrissy Heaven says
I’m going to make it this week. I think I might like it layered with left over macaroni cheese from the freezer.
Corinne Annette Charlwood says
My daughter takes this to school in a thermos for her packed lunch - it's perfect as I don't want her to eat too much red meat.
So so glad to hear it Corinne! Thanks so much for letting me know. My 11 year old loves it too
Dorothy Harcourt says
Thank you so much Maria, I have just devoured this, I followed the recipe meticulously and it was so tasty. I live on my own, and will freeze the rest. It was superb. Xx
Hi Maria. How many does this serve? Sorry if I missed the info somewhere.
Hi Jeanne, I tend to get 6 to 8 servings out of it depending on what I'm using it with, it depends on how much you tend to add to your pasta. If you don't add much to a serving of pasta, you may even get 10 portions. Very thrifty if you buy a big pack of wonky mushrooms.
Hope that helps,