Instant Pot Mushroom Bolognese Recipe

Midweek dinners and the Instant Pot are perfect. No standing over the stove, the kitchen appliance cooks quickly and hands-off. This mushroom-based bolognese sauce is vegetarian and vegan.

1 tablespoon avocado oil 1 onion, diced 1 carrot, diced 3 cloves garlic, minced 1 teaspoon fennel seeds 2 (8-ounce) containers white or cremini mushrooms, diced ¼ cup vegetable broth 1 cup chopped walnuts 1 (28-ounce) can diced tomatoes ¼ cup tomato paste 2 tablespoons soy sauce 2 tablespoons nutritional yeast 1 tablespoon balsamic vinegar 1 tablespoon oregano 1 teaspoon dried basil 1 teaspoon salt ¼ teaspoon pepper



Warm oil for 2 minutes. Onion, carrot, garlic, fennel seeds, and mushrooms cook for 8 minutes, stirring frequently and adding broth halfway through.

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Terminate saute. Walnuts, diced tomatoes, tomato paste, soy sauce, nutritional yeast, balsamic vinegar, oregano, basil, salt, and pepper. Stir. 

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Cover the Instant Pot. Lock the lid nozzle, select high pressure, and set the timer for 20 minutes. 

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Allow steam to release by carefully turning the nozzle to venting. Stir after opening the lid. Serve mushroom bolognese as desired.

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Copycat Starbucks Strawberry Merry Cream Blended Cream Frappuccino Recipe 

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