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

Instant Pot 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.
Course Main Course
Cuisine American, Italian
Keyword homemade bolognese sauce, vegetarian pasta sauce
Prep Time 10 mins
Cook Time 8 mins
Total Time 18 mins
Servings 6 People
Calories 232
Author Abeer Rizvi


  • 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


  • 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.


  • 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. 


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