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Instant Pot Turkey Bolognese

by Livestrong_Recipes  |  Oct 17, 2018

Instant Pot Turkey Bolognese
Photo Credit: Arthur Bovino
  1. PREP
  2. 12 m
  • COOK
  • 1 h
  • 1h 12m

This take on classic bolognese subs low-fat milk and omits wine, oil and butter (reducing total calories by almost 550) and swaps turkey for ground beef, which means less saturated fat. Using Instant Pot’s “Sauté” setting adds flavor to the turkey and veg, and pressure-cooking keeps the meat moist for a silky, savory sauce.



  • 1 medium Yellow Onions
  • 2 clove garlic
  • 2 medium raw carrots
  • 3 Celery, Raw (large Stalk)
  • 1 lb Ground Turkey
  • 1/4 tsp Sea Salt
  • 1/4 tsp Ground Black Pepper
  • 1 cup Milk, Low Fat, 1% Milkfat
  • 1/8 tsp Nutmeg (Ground)
  • 14 oz Canned Tomatoes
  • 2 oz Whole Wheat Spaghetti
  • 8 cherry tomato(s)
  • 1 tbsp grated parmesan cheese
  • 4 Fresh Basil Leaves


1 Turn on Instant Pot’s “Sauté” setting.
2 When water beads in pot, spray lightly with cooking spray and add onions. Cook and stir until translucent (about 2 minutes).
3 Add garlic, carrots and celery. Stir well and cook until they begin to soften (about 2 minutes).
4 Add ground turkey, salt and pepper. Crumble meat with a fork or wooden spoon. Stir and cook until turkey is no longer raw (about 5 minutes).
5 Add milk and a pinch of nutmeg, then simmer until milk disappears (about 15-20 minutes).
6 Add tomatoes. Cook 2 minutes.
7 Cover and lock lid then turn release valve to “Sealed” position. Press “Cancel,” then “Manual,” and cook on “High Pressure” 30 minutes. When time is up, turn valve to release pressure.
8 Bring large pot of water to a boil. Add 1 teaspoon salt and stir to dissolve. Add pasta, and cook 7 minutes (or until al dente).
9 Adjust seasoning and reserve ½ cup sauce. Portion pasta, toss with sauce, ladle ¼ reserved sauce on each portion, and garnish with slices of cherry tomatoes, Parmesan and fresh basil.