One Pot Recipes

Instant Pot Vegetarian Mushroom Bolognese

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Easy vegetarian instant pot mushroom bolognese recipe, homemade with simple ingredients in 30 minutes. This thick and chunky pasta sauce is full of button mushrooms, vegetables, Italian herbs.

I know I don’t have to say it, but I’m going to-this is delicious! Just looking at the picture makes my mouth water. Yum! This is a great robust Italian inspired sauce to pair with your favorite pasta on those weeknights you need something easy to fix up for the family. For more yummy pasta sauces, check out Instant Pot Beef Bolognese Sauce, Spicy Arrabbiata Sauce (One Pot), Homemade Marinara Sauce (One Pot), and Basil Pesto Sauce (Blender)

How to make instant pot mushroom bolognese recipe from scratch?

  1. Sauté- Onion, carrots, celery, mushrooms, and fennel seeds.
  2. Deglaze– With red wine or broth.
  3. Add– The rest of the ingredients, except crushed tomatoes, and mix until combined.
  4. Mix in– Crushed tomatoes.
  5. Cook- In Instant Pot with lid on for 10 minutes.
  6. Apply- Quick pressure release option, then remove lid.
  7. Add in- Milk and fresh basil. 
  8. Enjoy– With pasta.

What to serve with vegan/ vegetarian bolognese?

Top off your favorite pasta with this sauce and enjoy the meal!

  • Spaghetti or Instant Pot Spaghetti Squash, zucchini noodles, fettuccine, or angel hair
  • Gnocchi
  • Filled pastas, such as ravioli or tortellini
  • Shells, butterfly pasta, macaroni, or rotini

Roasted Vegetables are also a great side:

Add to other Italian recipes:

And, of course, you can always use this as a dipping sauce for breadsticks or garlic bread!

Do you add milk or cream to bolognese sauce? Why do you add it?

Yes and yes. You can add either milk (I recommend whole milk) or cream to this recipe. Believe me, you won’t want to skip this ingredient, because this is what give it a more creamy, rich flavor. If desired, you can also use Vegan milk.

Variations

Mushroom lentil bolognese- Add some brown lentils for a new twist and fuller dish. Make sure to add extra broth, though, because lentils will absorb a lot of liquid. You don’t want to end up with a burned meal!

Walnut bolognese- By adding walnuts to the recipe, you add in a unique nutty flavor and texture. Nuts should be roughly chopped and added with all the other ingredients. 

Make it vegan- By using Vegan milk instead of whole milk or cream.

Add other vegetables- This sauce is great with some added vegetables, such as yellow squash, zucchini, bell peppers, cauliflower, or cabbage.

Add more mushrooms- For a more classic, chunky version of the same tasty recipe.

Tips and techniques

Use low sodium ingredients- Because otherwise your dish may be too salty!

How to thicken bolognese?– After cooking, you will want to let the sauce simmer to boil out any excess liquid and thicken it up.

How to make bolognese thinner?– Add more milk or liquid until the sauce reaches your desired consistency.

What mushrooms to use?– Button mushrooms are great for this recipe, but Portobello mushrooms are awesome, too.

Use nonstick pot– These are sold separately online, but they are so much better than the one that comes with the pressure cooker. I highly recommend purchasing one!

Substitute red wine- If desired, you can replace wine with additional broth.

Seasoning adjustments- You can add more or less, depending on the desired flavor you desire.

Storage

Fridge- Store in an airtight container for up to 3 days

Freezer- Can be stored in a sealed container for up to 1 month. Thaw and reheat in the microwave before serving.

More One Pot Mushroom Recipes

Instant Pot Mushroom Bolognese in Black Dish With White Background

Instant Pot Mushroom Bolognese

Prep Time: 10 mins
Cook Time: 8 mins
Total Time: 18 mins
Easy vegetarian instant pot mushroom bolognese recipe, homemade with simple ingredients in 30 minutes. This thick and chunky pasta sauce is full of button mushrooms, vegetables, Italian herbs.
Yield: 6 People

Ingredients

  • 3 tbsp Oil
  • 1 cup Onions, Finely chopped
  • 1.5  cups Carrots, Peeled, Diced
  • 2 stalks Celery, Diced
  • 4 cups Button mushrooms, Cleaned, Roughly chopped
  • 1/4 tsp Fennel seeds, Preferably crushed or powdered
  • 1/2 cup Red wine, Or use low sodium vegetable broth
  • 4 cloves Garlic, Finely minced
  • 1 tbsp Balsamic vinegar
  • 1/4 cup Tomato paste
  • 1 cube Vegetable bouillon, Low sodium, Crushed, Optional but highly recommended
  • 1.5 tbsp Italian seasoning
  • Salt, To taste
  • Pepper, To taste
  • 1 tsp Paprika
  • 1/4 tsp Red chili flakes
  • 1 can Crushed tomatoes, 28 oz. can, Can replace with diced tomatoes
  • 1/4 cup Milk, Whole, Can be replaced with vegan milk
  • 1 tbsp Basil, Fresh, Roughly chopped

Instructions 

  • Heat oil in a large nonstick pan over medium-high heat.
  • And add onion, carrots, celery, mushrooms, fennel seeds and saute until onion is translucent and mushrooms are golden brown. The mushrooms will release some water but it will quickly evaporate as your continue sauteing.
  • Deglaze with red wine or broth. Be sure to scrape all the brown bits off the bottom of the pan with a wooden spoon.
  • Add garlic, balsamic vinegar, tomato paste, vegetable bouillon, Italian seasoning, salt, pepper, paprika, red chili flakes and mix until combined.
  • Mix in crushed tomatoes.
  • Put the lid on and turn the the valve to “Sealing.”
  • Select “Manual” mode and set the timer for 10 minutes.
  • When the cook time is over, turn the valve to “Venting” and do a quick pressure release. 
  • Remove lid and mix in some milk and fresh basil.
  • Continue cooking on the "Saute" mode (if necessary) to reduce excess liquid and thicken the sauce to your desired consistency.
  • Enjoy with pasta.

Notes

  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave. 

Nutrition

Calories: 232kcal, Carbohydrates: 20g, Protein: 7g, Fat: 14g, Saturated Fat: 1g, Trans Fat: 1g, Cholesterol: 1mg, Sodium: 223mg, Potassium: 854mg, Fiber: 5g, Sugar: 10g, Vitamin A: 5803IU, Vitamin C: 16mg, Calcium: 100mg, Iron: 3mg
Course: Main Course
Cuisine: American, Italian
Calories: 232
Author: Abeer Rizvi
Spoonful of Vegetarian Bolognese Sauce- Closeup Shot

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