I recently decided to adapt my original bolognese sauce recipe that I had been making for years to make it more keto-friendly, and using the Instant Pot. The first time I tried it, I was so impressed at how thick and saucy it was without having to slow cook it for hours or allow it to set in the fridge overnight. It’s even better than the original, and with more healthy fats too. And because it's so thick, it sticks nicely with zucchini noodles, making it the perfect choice for a low-carb version of a classic spaghetti with bolognese sauce.
Instant Pot Keto Bolognese Sauce Recipe
Ingredients:
- ¾ teaspoon baking soda
- 1½ teaspoons kosher sea salt
- 2 tablespoons water
- 1½ lb lean ground beef or turkey (*May substitute ¼ of this with ground pork if desired.)
- 1¼ teaspoons sea salt, divided (½ teaspoon, ½ teaspoon, ¼ teaspoon)
- 2 tablespoons avocado oil or pork lard
- 1½ cup yellow onion, diced
- ¾ cup green pepper, diced
- 1 cup celery, diced
- ¾ cup white mushrooms, sliced
- 4 cloves garlic, minced
- ¼ teaspoon black pepper, freshly ground
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 bay leaves
- 3 tablespoons red wine vinegar
- ¼ cup extra virgin olive oil
- One 28 oz can crushed tomatoes
- One 6 oz can tomato paste
- ¼ cup fresh parsley, chopped
Directions:
Whisk together baking soda, kosher sea salt and water in a large mixing bowl. Add the beef and work the mixture into it. Allow to rest for 20 minutes while you get started on the other ingredients.
Heat avocado oil or pork fat in the Instant Pot insert on the hottest sauté setting. Add onions, green pepper, and celery, and sprinkle with kosher salt. Cook until translucent, about 4-5 minutes.
Add the garlic and mushrooms and all the dried herbs and spices and stir-fry until fragrant, keeping it moving constantly.
Add ground beef to the Instant Pot. Sauté, breaking up meats with a spoon, until browned and most of the juices have evaporated.
Deglaze with red wine vinegar, scraping up any brown bits from the bottom. Stir in crushed tomatoes and bring to a simmer. Place lid on Instant pot, seal, and set the unit to HIGH pressure for 15 minutes.
Quick release pressure and carefully lift lid when the float drops. If you prefer your sauce thicker, switch the Instant Pot to the lowest heat sauté setting and bring to a bubble. Simmer uncovered for 5-10 minutes, stirring often, until the sauce is thickened to your desired consistency.
Stir in olive oil, remaining chopped parsley. Season to taste with additional salt and pepper (if needed). Serve on top of zucchini noodles or as a component in a zucchini or eggplant lasagne, topped with freshly grated Parmesan cheese and fresh basil leaves.
Did you try this Instant Pot keto Bolognese sauce recipe out? If so, me know how it went in the comments, or tag me in any photos you share on Instagram so I can see your creation. Enjoy! :)
