Instant Pot Lentil Bolognese
This Instant Pot Lentil Bolognese is a healthy, flavorful, and hearty sauce that goes perfectly over pasta, spaghetti squash, and even cauliflower rice.
Servings: 8 people
Calories: 113kcal
Cost: $5.01
Equipment
- Instant Pot
- measuring cups
- Liquid measuring cup
- Measuring spoons
- Wooden mixing spoon
- cutting board
- chef's knife
Ingredients
- 1 Tablespoon Canola oil
- 1 large yellow onion chopped
- 1 large green bell pepper chopped
- ½ cup chopped celery
- 1 cup green or brown lentils rinsed
- 2 (28 oz) cans diced tomatoes
- 1 cup vegetable broth
- 1 teaspoon dried basil
- 1 Tablespoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
Instructions
COOK VEGGIES:
- Press the sauté button on the Instant Pot and keep pressing until the display shows “More”.
- Add oil, chopped onion, chopped bell pepper, and celery to the Instant Pot. Cook for 3-5 minutes, or until the veggies have softened. Press cancel.
PRESSURE COOK:
- Add the rest of the ingredients except for the salt and pepper to the instant pot.
- Give everything a good stir and close the lid. Make sure the knob is turned to sealing.
- Cook on HIGH pressure for 15 minutes (it will take about 20 minutes for the pressure to rise and start cooking.)
- Allow the cooker to release pressure naturally for 15 minutes and quickly release the rest of the pressure. Open the lid carefully.
TO FINISH:
- Remove the bay leaf and season to taste with salt and pepper.
- Serve with two pounds of cooked pasta of your choice.
Notes
- The bolognese can be kept in an airtight container in the fridge for 4-5 days.
- If you like your sauce to be less chunky, then you can use an immersion blender and blend the sauce.
Nutrition
Serving: 1cup | Calories: 113kcal | Carbohydrates: 17g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 125mg | Potassium: 303mg | Fiber: 8g | Sugar: 2g | Vitamin A: 168IU | Vitamin C: 14mg | Calcium: 34mg | Iron: 2mg