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Side shot of bowl of rigatoni topped with turkey bolognese.

Instant Pot Bolognese with Ground Turkey

This quick Instant Pot Bolognese Sauce With Turkey lightens things while still bringing a ton of flavor to your pasta!
5 from 8 votes
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8 servings
Author: Dana Sandonato

Equipment

  • Instant Pot

Ingredients

  • 2 TBSP olive oil
  • 1 yellow onion, diced (about 1.5 cups)
  • 1/2 cup shredded or diced carrot
  • 1/2 cup diced celery
  • 2 lbs ground turkey
  • 4 oz chopped full-flavored olives (like castelvetrano olives) You could also use 4 oz of pancetta or diced bacon, if you prefer *See notes
  • 4 cloves of garlic, smashed and chopped
  • 1/2 cup red wine
  • 1/4 cup tomato paste
  • 1/2 cup chicken stock Preferably homemade
  • 1 TBSP fresh oregano, chopped
  • 1 TBSP fresh parsley, chopped
  • 4 bay leaves
  • 1 inch knob of parm/rind (optional) *See notes
  • 1/8 tsp freshly ground nutmeg
  • 1/4 cup whole milk
  • Kosher salt and cracked black pepper
  • 28 oz can of San Marzano tomatoes, with juice
  • 28 oz can of tomato puree

Instructions

  • Heat olive oil in the Instant Pot with the sauté function on. Add the onions, carrots, and celery, and cook until they're soft, about 8-10 minutes.
  • Add the ground turkey and chopped olives to the Instant Pot; season with salt and cracked black pepper. Break up the ground turkey with a spatula as it cooks; let it simmer until the meat is cooked and most of the juices have evaporated.
  • Add the garlic and tomato paste to the Instant Pot, and cook for about a minute, stirring to combine. While stirring, at the red wine. Simmer for another 2-3 minutes, or until most of the wine has evaporated.
  • Stir in the crushed tomatoes, tomato purée, stock, and fresh herbs. Drop the bay leaves and parmesan rind into the sauce. Bring to a simmer, then turn off the sauté function.
  • Lock the lid onto Instant pot, set the valve to the sealing position, and set to cook at HIGH pressure for 20 minutes.
  • When done, and the Instant Pot starts to beep, do a quick release. Once all of the steam is released, carefully unlock and open the lid. Switch the Instant Pot to the sauté function again and bring the sauce to a simmer. Let it go, uncovered, for about 10 minutes, stirring often, until the sauce has thickened to your preferred consistency.
  • Stir in the milk, more fresh herbs, and nutmeg. Season with salt and pepper, to taste.

Notes

Be sure to check the post for tips, serving ideas, and storage suggestions!