Eggplant Bolognese Sauce Instant Pot Recipe (2024)

Eggplant Bolognese Sauce Instant PotRecipe

Posted at 2:44 pm by Hollie Jeakins Photography, on April 6, 2016

This sauce happens to be my favourite right now. It’s super duper, crazy delicious! I can’t get enough of the flavours and textures. This sauce is super simple and quick to make which are more reasonswhy I LOVE it so much. If you are vegetarian, I’d suggest replacing the ground meat with canned organic chickpeas a for a delicious twist.

Eggplant Bolognese Sauce Instant Pot Recipe (1)

If you purchase your eggplant and ground meat on sale, this dish can be quite cost-effective. Especially if you use it as a sauce or “topper” for another dish.

Serving over pasta or rice would be good idea,however, Inever got that far. I taste tested the dish and then just kept eating and eating itlikea bowl of chili! Next time I’ll addchunks of avocado because that would just be heavenly.

To serve as a topper: try adding a spoonful on top of a creamy pureed soup along with some fresh avocado or as a layer of filling for lettuce tacos. You could even roast a head or two of cauliflower (seasoned with some cumin and turmeric perhaps) then mix some of this sauce in just prior to serving.

If you’re not an eggplant lover; don’tturn away so soon. I feel this dish is the perfect re-introduction. The eggplant taste is mellow but somehow works so well with the tomato sauce, sauteed onions and garlic. The flavour combo rocks. I’ts definitely worth a go!

Eggplant Bolognese Sauce Instant Pot Recipe (2)

Eggplant Bolognese Sauce


  • 1 pound ground meat of choice (I used ground pork)
  • 28 0z can of tomatoes, drained + gently pureed
  • 5.5 0z can of tomato paste
  • 5 garlic cloves, smashed
  • 1/2 large sweet onion, chopped
  • 1 eggplant, sliced in half and diced
  • 1/2 cup olive oil
  • 1 cup filtered water (or bone broth)
  • 1/2 tsp turmeric
  • 1/2 tsp dried dill
  • 1 tbsp apple cider vinegar
  • 1/4 cup fresh parsley, chopped
  • 1 tsp Himalayan pink salt
  • S + P to taste
  • Fresh Lemon to serve


  1. Plug in the Instant Pot and press the “Sauté” function. Add the ground meat of choice to thestainless steel cooking insert andcontinue to brown meat until no longer pink. Remove the meat and cooking liquid and set aside.
  2. Add the olive oil and onions to the pot and sauté until they begin to soften and turn translucent. Add a pinch of salt to bring out flavors and release juices.
  3. Add the eggplant to the pot. Continue sautéing until onions and eggplant are soft.
  4. Add the smashed garlic and cook for one minute until garlic is fragrant.
  5. Add the ACV and combine well. Let the vinegar cook off for a minute or two, stirring continuously. Scrape up any brown bits attached to the bottom of the pot. If the food starts to brown too quickly add a small amount or water or more olive oil to prevent burning.
  6. Add the can of tomato paste to the pot, stir well, and let the tomato paste cook off for a minute or two to soften the flavor.
  7. Add the can of purred tomatoes, spices, 1 tsp salt, fresh parsley and the ground meat (with any juices on the plate) and stir to combine, followed by 1 cup water (or bone broth).
  8. Press the “Keep Warm/Cancel” button to stop the sauté mode.
  9. Stir and then place the lid on the Instant Pot and lock the lid. Twist the steam release handle on the lid to “Sealing”.
  10. Pressthe “Manual” button to switch the cooking mode. Use the “+/-” buttons to set the cooking time to 15 minutes. Note that the sauce will be cooking for longer than 15 minutes as it takes time for the pressure cooker to reach desired pressure. The 15 minute timer will start once proper pressure is achieved.
  11. Once the sauce is done cooking the Instant Pot will automatically switch to the “Keep Warm” mode and will signal done with beeps. Once you hear the beeps, the soup has cooked for the full 15 minutes at full pressure. Let the sauce remain in the “Keep Warm” mode for 10 minutes and then press “Cancel.”
  12. Twist the steam release handle on the lid to “Venting”. I always put on my oven mitt as a precaution as asmall amount of steam will escape from the venting hole.
  13. Once the pressure has released, carefully open the Instant Pot.
  14. Test for seasoning. Add more pink salt, fresh cracked pepper and fresh squeezed lemon juice to taste.
  15. Enjoy with avocado chunks, fresh cracked pepper and fresh lemon wedges or served over pasta, rice or spiralized veggies of choice.
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Eggplant Bolognese Sauce Instant Pot Recipe (3)

Author: Hollie Jeakins Photography

Posted in Dairy Free, Gluten Free, Grain Free, Healthy Eating, Instant Pot, Pressure Cooker, simplywholefoods, Whole Food Diet | 17 Comments | Tagged Gluten free, Paleo, Simply Whole Foods, Whole foods |

Eggplant Bolognese Sauce Instant Pot Recipe (2024)


Do you cover the pot when making Bolognese sauce? ›

Add the San Marzano tomatoes, tomato paste, thyme, bay leaf and stir to thoroughly combine. Continue cooking until the sauce just barely reaches a simmer. Then reduce heat to low, cover the stockpot with a lid, and simmer anywhere from 30 minutes to 3 hours. (I recommend at least a 2-hour simmer for optimum flavor.)

How do you keep spaghetti sauce from burning in instant pot? ›

To prevent spaghetti sauce from burning in the Instant Pot, make sure you deglaze the pot by scraping the bottom with a spoon after sautéing the onions and garlic. This helps to remove any browned bits and prevents them from sticking and burning during pressure cooking.

How long should a Bolognese cook for? ›

Reduce heat to low and simmer, stirring often, until mixture cooks down into a thick sauce, at least 3 hours but preferably 4 to 6 hours. Skim fat from the top of sauce if desired. Add more water if sauce is too thick. Taste and adjust seasonings before serving.

Is Bolognese better the longer you cook it? ›

Like most recipes the longer you leave it to slowly cook the better the flavour will be but this can also be knocked up with in an hour.

Does spaghetti sauce count as liquid in Instant Pot? ›

Does spaghetti sauce count as a liquid in Instant Pot? Technically, no. Spaghetti sauce does not count as a liquid in the instant pot, which makes the beef broth a critical element that will help thin the sauce so the instant pot can cook everything properly.

Why does my Instant Pot always burn? ›

Some of the most common culprits include using a damaged or dirty sealing ring, not closing the lid all the way, and a dirty Instant Pot. If there is food debris in your Instant Pot, it can compromise the pressure by blocking a part, such as the float valve, or simply burn up along the inner pot's underside.

Should you cover Bolognese while cooking? ›

The key to a delicious bolognese is allowing the mince to simmer with the lid on for a minimum of 90mins . This not only allows the beef to soak up all those gorgeous flavours, but keeps it mouthwateringly tender. As there is a fair load of tomato in this recipe it's crucial to allow the bolognese to naturally thicken.

Should you cook Bolognese uncovered? ›

Simmer uncovered over low heat for 30-45 minutes, stirring occasionally until reduced and thickened to desired consistency. Stir more often towards the end of cooking so Bolognese doesn't burn.

Should I cook my sauce covered or uncovered? ›

If you want to get the flavours to combine and the tomatoes to soften and get the saucy texture its best to cover the pot snd simmer on low heat. Stir occasionally to check if its sticking and do taste from time to time. If you want to reduce the sauce, evaporate excess water , you should leave the pot uncovered.

Should you cook sauce covered or uncovered? ›

To thicken a soup, stew, or sauce, leaving the lid uncovered is ideal. "It must be off, or semi-covered, if you are slowing down the reduction process," says Stephen Chavez, chef-instructor at the Institute of Culinary Education.

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