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Instant Pot mushroom Bolognese

A black plate with pasta and mushroom Bolognese sauce.

Instant Pot mushroom Bolognese is a decadent vegan sauce treating you with mouthfuls of savory, rich flavors that everyone will rave about.

Ingredients

Units Scale
  • 1 lb. (453 gm.) chestnut or button mushrooms (5 1/2 cups chopped)
  • 1 medium yellow onion, diced small
  • 1 carrot, peeled and diced (3/4 cup)
  • 2 stalks of celery, diced small (1 cup)
  • 1 tsp. fennel seeds
  • 1/2 cup of vegetable broth
  • 1 cup of chopped walnuts
  • 4 cloves of garlic, peeled and minced or pressed
  • 3 Tbsp. soy sauce
  • 3 Tbsp. balsamic vinegar
  • 2 tsp. marmite (see notes for substitutions)
  • 1/4 cup tomato paste
  • 2 tsp. oregano
  • 1 tsp. red chili flakes
  • 1 - 28 oz. (800 gm.) can diced tomatoes, packed in juice
  • Fresh basil leaves for a garnish (optional)

Instructions

Instant Pot

  1. Heat the Instant Pot on HIGH SAUTE, then add the mushrooms, onions, carrots, celery, and fennel seeds.
  2. Sauté the vegetables for 5 – 10 minutes until the mushrooms release their moisture. Stir occasionally.
  3. Deglaze with ½ a cup of vegetable broth. Stir the bottom of the Instant Pot so that any bits on the bottom are released.
  4. Add the walnuts, garlic, soy sauce, balsamic vinegar, marmite, tomato paste, oregano, and chili flakes. Stir well.
  5. Stir in the tomatoes the cancel the SAUTE process. Secure the lid, and close the steam release handle. Set the Instant Pot to HIGH PRESSURE for 20 minutes.
  6. If you are serving the sauce over pasta, start the water now.
  7. Once cooking has finished. Carefully release the steam release handle. Once the float valve is down, carefully remove the lid.
  8. Stir the sauce. If you want it thicker, set the Instant Pot to HIGH SAUTE and cook it for 5-10 more minutes until you have a consistency you like. This is also a good time to taste the sauce and adjust any of the flavorings.
  9. Serve over pasta and garnish the sauce with fresh basil or baked hemp parmesan if desired.

Stovetop Instructions

  1. Heat a heavy-bottomed pot over medium heat. Add the mushrooms, onions, carrots, celery, and fennel seeds. Sauté the vegetables for 5-10 minutes, stirring them often until the mushrooms have released their moisture.
  2. Deglaze the pot with ½ a cup of vegetable broth. Use a wooden spoon to pick up any bits of vegetables that have stuck to the bottom.
  3. Add the walnuts, garlic, soy sauce, balsamic vinegar, marmite, tomato paste, oregano, and red chili flakes. Mix everything well.
  4. Add the tomatoes, mixing them with all the ingredients. Bring the sauce to a slow simmer, cover the pot, and simmer the sauce for 1 hour or until the sauce is reduced and thick.
  5. Uncover and continue simmering until you have a consistency you like.

Notes

  • This recipe is intended for a 6 quart or larger Instant Pot.
  • The best substitute for marmite is vegemite, miso paste, or nutritional yeast.
  • Be sure not to wash the mushrooms in water. They will soak up added water which will diminish their flavor. To clean them, use a soft cloth, paper towel, or soft brush.
  • Bolognese sauce freezes really well. I don't recommend freezing it with pasta mixed in because the pasta can get soggy once thawed.
  • If you do not have fennel seeds, substitute with ½ a teaspoon of ground fennel.

Keywords: Instant Pot mushroom Bolognese

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