Instant Pot Pressure Cooker Turkey Bolognese Pasta
This Instant Pot Pressure Cooker Turkey Bolognese is really flavorful ragù sauce. This recipe was developed to be "oven-braised" in a Dutch oven (I'll include instructions). I decided to adapt this recipe for my Instant Pot Pressure cooker and I was delighted with the results. While ground turkey,at times, can taste a bit bland-- this sauce had plenty of Italian flavor. A key ingredient is adding milk to the sauce, and just a bit of tomato. Serve this over pasta or polenta for a delicious comforting meal.
Equipment
- 1 Pressure Cooker or Dutch Oven (oven instructions are in the recipe card)
Ingredients
- 2 tablespoons unsalted butter plus a knob (tablespoon) to add later, when pasta and sauce are mixed
- 2 tablespoons olive oil
- 1 medium onion very finely chopped
- 3 smaller carrots or 2 large peeled and coarsely chopped
- 3 stalks celery coarsely chopped
- 3 cloves garlic minced
- 1 Tbsp Italian Seasoning
- 1 1/2 pounds dark turkey meat
- 1 cup dry white wine Italian
- 1 can tomato paste (6-ounce)
- 1 cup whole milk
- 2 bay leaves
- 1 Parmesan rind I buy mine at Whole Foods and leave in the freezer
- Kosher salt and freshly ground black pepper
- 1 pound fusilli pasta or pasta shape of your choice
- 1/2 cup freshly grated Parmesan cheese plus extra for serving
Instructions
For a Digital Pressure Cooker:
- In a mini processor, process the onion, carrots and celery until very finely chopped.
- Heat the butter and oil in the pressure cooker pot. Add the finely chopped vegetables into the pot and stir.Add the garlic. Cook for another 1 minutes.
- Add the turkey meat and cook, stirring, until starting to brown, about 5 minutes. Deglaze the pan with the cup of white wine and reduce slightly. Add the tomato paste, milk, bay leaves and Parmesan rind and simmer down for about 3 to 4 minutes. Add the Italian seasoning, salt and freshly ground black pepper to taste. The sauce should be on the thicker side.
- Lock the lid on, and choose the 'STEW' function (35 minutes). Once finished, do a quick release. When the sauce is done, remove the bay leaves and Parmesan rind.Give the sauce a final taste, and adjust seasonings the way you like it.
For a Dutch Oven:
- Preheat the oven to 300 degrees F. In a mini processor, process the onion, carrots and celery until very finely chopped.
- Heat the butter and oil in a shallow heavy-bottomed skillet, like a Le Creuset. Add the finely chopped vegetables into the pot and stir,Add the garlic. Cook for another 1 minute.
- Add the turkey meat and cook, stirring, until starting to brown, about 5 minutes. Deglaze the pan with the cup of white wine and reduce slightly. Add the tomato paste, milk, bay leaves and Parmesan rind and simmer down for a little bit, 3 to 4 minutes. Add salt and freshly ground black pepper to taste.
- Put the lid on and transfer it to the oven. It should cook in the oven for 45 minutes with the lid on; give it a stir if you want at the midway point. You can also cook this on a stove top if you prefer. (The oven adds a rich caramel-LY depth and melts everything together so beautifully.) When the sauce is done, remove the bay leaves and Parmesan rind.
Serving the sauce:
- Cook the pasta according to the package instructions, then drain it, saving 1 cup or so of the pasta water. (The Pasta Water can be added in small increments if the pasta seems too dry.
- Pour the pasta back into the pasta pot, add the reserved water, knob (tablespoon) of butter and the grated Parmesan cheese and mix. Add it to the sauce and stir to coat the pasta. Sprinkle with extra Parmesan and serve in shallow bowls.
Notes
Recipe source: Adapted from Food Network, "Be My Guest" Ina Garten (Emily Blunt)