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Easy Instant Pot Vegetarian Mushroom Bolognese in Black Dish With White Background
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Instant Pot Mushroom Bolognese

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.
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: Main Course
Cuisine: American, Italian
Keyword: homemade bolognese sauce, vegetarian pasta sauce
Servings: 6 People
Calories: 232kcal
Author: Abeer Rizvi

Ingredients

  • 3 tablespoon Oil
  • 1 cup Onions Finely chopped
  • 1.5  cups Carrots Peeled, Diced
  • 2 stalks Celery Diced
  • 4 cups Button mushrooms Cleaned, Roughly chopped
  • ¼ teaspoon Fennel seeds Preferably crushed or powdered
  • ½ cup Red wine Or use low sodium vegetable broth
  • 4 cloves Garlic Finely minced
  • 1 tablespoon Balsamic vinegar
  • ¼ cup Tomato paste
  • 1 cube Vegetable bouillon Low sodium, Crushed, Optional but highly recommended
  • 1.5 tablespoon Italian seasoning
  • Salt To taste
  • Pepper To taste
  • 1 teaspoon Paprika
  • ¼ teaspoon Red chili flakes
  • 1 can Crushed tomatoes 28 oz. can, Can replace with diced tomatoes
  • ¼ cup Milk Whole, Can be replaced with vegan milk
  • 1 tablespoon 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