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    Home » Instant Pot

    Instant Pot Mushroom Bolognese

    Published: Mar 14, 2021 · Modified: Dec 17, 2024 by Maria Bravo · This post may contain affiliate links · 14 Comments

    Jump to Recipe

    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.

    Instant Pot Mushroom Bolognese
    Jump to:
    • 📖 Recipe
    • What to serve with Instant Pot Mushroom Bolognese?
    • Does it taste very mushroomy?
    • Does this pressure cooker Mushroom Bolognese freeze well?
    • Can I reheat from frozen and add pasta for an all-in-one pasta dish?
    • Want to keep track of all your recipes and thoughts?

    📖 Recipe

    Instant Pot Mushroom Bolognese

    Instant Pot Mushroom Bolognese

    Maria Bravo
    Delicious vegetarian meat-free Instant Pot Mushroom Bolognese ready in no time and full of flavour
    4.84 from 6 votes
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    Prep Time 5 minutes mins
    Cook Time 3 minutes mins
    Total Time 25 minutes mins
    Course Main Course
    Cuisine British
    Servings 8 people
    Calories 45 kcal

    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.
      Instant Pot Mushroom Bolognese in stainless steel inner pot mushrooms and vegetables all chopped up
    • 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.
      Photo of the ingredients for Instant Pot Mushroom Bolognese mixed in the inner pot and ready to pressure cook
    • 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.
      Instant Pot Mushroom Bolognese stirred after cooking

    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
    Keyword celery, mushrooms, onions
    Tried this recipe?Mention @feistytapas or tag #feistytapas!
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    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.

    Instant Pot Mushroom Bolognese recipe served on deep white plate with linguine pasta
    Delicious served with linguine

    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.

    All-in-one one pot Instant Pot Mushroom Bolognese from frozen with pasta - before closing the lid

    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.

    All-in-one one pot Instant Pot Mushroom Bolognese from frozen with pasta - after pressure cooking
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    Have you tried this recipe? What did you think?

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    Maria

    19

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    About Maria Bravo

    Kitchen Gadget Geek extraordinaire. Tester of all things kitchen appliance. Clumsy cook, if I can't break it and get the most of it, you know that's a good kitchen gadget! Architect of online communities for kitchen gadget lovers

    Reader Interactions

    Comments

    1. Sue says

      March 26, 2021 at 7:58 pm

      5 stars
      Very tasty, easy and quick! Thank you x

      Reply
    2. wendy burdon says

      April 01, 2021 at 8:09 pm

      4 stars
      Just realised it doesn’t say in the recipe when to add the stock paste! I forgot about it but it’s still delicious!!

      Reply
      • Maria says

        April 02, 2021 at 1:01 pm

        Thank you for that Wendy, I've made it clear. So glad you liked it, Maria

        Reply
    3. Penny Chennell says

      April 16, 2021 at 6:32 pm

      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

      Reply
    4. Jude says

      June 04, 2021 at 11:05 pm

      5 stars
      Nothing but YUM!

      Reply
    5. Beatriz Albo says

      September 10, 2021 at 6:20 pm

      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

      Reply
    6. Chrissy Heaven says

      September 12, 2021 at 9:45 am

      I’m going to make it this week. I think I might like it layered with left over macaroni cheese from the freezer.

      Reply
    7. Corinne Annette Charlwood says

      October 07, 2021 at 12:51 pm

      5 stars
      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.

      Reply
      • Maria says

        October 07, 2021 at 3:01 pm

        So so glad to hear it Corinne! Thanks so much for letting me know. My 11 year old loves it too

        Reply
    8. Dorothy Harcourt says

      November 16, 2021 at 5:04 pm

      5 stars
      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

      Reply
    9. Jeanne says

      January 14, 2022 at 11:17 am

      Hi Maria. How many does this serve? Sorry if I missed the info somewhere.

      Thanks
      Jeanne

      Reply
      • Maria says

        January 14, 2022 at 11:51 am

        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,

        Maria

        Reply
    10. Heather says

      July 09, 2024 at 4:50 pm

      5 stars
      Doubled recipe up for entertaining for a friend who had lots of vegan friends but no idea how to feed them the day before her daughter’s wedding. Clear winner and supplied recipe with full credit to them all x

      Reply
      • Maria Bravo says

        July 16, 2024 at 5:27 pm

        This is brilliant Heather, thanks so much for letting me know, Maria

        Reply

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