Ingredients
- 2 tablespoons olive oil or coconut oil
- 1 large brown onion, finely diced
- 2 medium carrots, diced small
- 2 celery sticks, diced small
- 2 teaspoons of salt
- 1/2 long red chilli, finely diced (can be omitted)
- 2.2 lb / 1 kg grass-fed ground been (I used 10-15% fat beef mince)
- 4 cloves of garlic, diced
- 1 teaspoon paprika powder
- 1/2 teaspoon cinnamon powder
- 1 teaspoon onion powder
- 2 tablespoons Tamari gluten-free soy sauce
- 1 teaspoon fish sauce (don’t worry, you can’t taste it)
- 2 bay leaves1 star anise (optional)
- 2 x 400 ml cans organic chopped tinned tomatoes (with juice)
Preparation
Step 1
Instructions
Turn the pressure cooker on. It should display OFF. Press Sauté function key (it will show Normal, 30 minutes). The Instant Pot will beep 3 times to let you know it’s ready to cook.
Add the olive oil, onion, carrot, celery and chilli to the instant pot. Keep the lid off. The heat will increase within a minute or two and you will hear the sautéing sounds. Sauté for a further 5 minutes, stirring a couple of times. In the meantime, prepare the rest of the ingredients.
After 5 minutes, add the beef and break it apart using a wooden or a silicon spatula. Stir it through with the vegetables, then add the rest of the ingredients except for bay leaf and tomatoes, and stir through. Cook on Sauté for 5 minutes to brown off the meat, stirring a few times. Once the meat has changed the colour, add the chopped tomatoes (juices including) and stir through. Press Keep Warm/Cancel to stop the sautéing process.
Close and lock the lid of the Instant Pot. Check that the the lid knob is turned to Sealing.
Select Manual function key (High Pressure) and set the time to 20 minutes. Wait for the Instant Pot to beep three times to let you know it’s getting to work. You can now walk away and do your thing.
After about 5 minutes you will see and hear the steam coming out of the valve. Once enough pressure builds up in the pot, the valve will pop to the top. At this stage you won’t be able to open the lid. During the cooking process, you will hear some hissing but don’t worry about it.
When time is up, you can let the pressure release naturally or use the quick pressure release method before opening the lid. Our bolognese sauce should be thick and glossy.
If you find that the stew is too watery, simply set the Sauté function back on and cook the sauce uncovered for 5-10 minutes, stirring a few times. This will allow some of the liquid to evaporate and the ragu sauce to thicken more.
Serve with zucchini noodles or your favourite pasta, rice or potatoes. Store leftovers in the fridge or freezer.