Instant Pot Mushroom Bolognese Recipe
Prep Time:
5 minutes
Cook Time:
22 minutes
Servings:
6 Servings
Ingredients
  • 1 tablespoon avocado oil
  • 1 onion, diced
  • 1 carrot, diced
  • 3 cloves garlic, minced
  • 1 teaspoon fennel seeds
  • 2 (8-ounce) containers white or cremini mushrooms, diced
  • ¼ cup vegetable broth
  • 1 cup chopped walnuts
  • 1 (28-ounce) can diced tomatoes
  • ¼ cup tomato paste
  • 2 tablespoons soy sauce
  • 2 tablespoons nutritional yeast
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • ¼ teaspoon pepper
Directions
  1. Turn on the Instant Pot and set it on the saute setting.
  2. Add the oil and heat up for 2 minutes.
  3. Add the onion, carrot, garlic, fennel seeds, and mushrooms and cook for 8 minutes, stirring frequently and adding the broth halfway through.
  4. Cancel the saute setting.
  5. Add the walnuts, diced tomatoes, tomato paste, soy sauce, nutritional yeast, balsamic vinegar, oregano, basil, salt, and pepper. Stir.
  6. Put the lid on the Instant Pot. Set the nozzle on the lid to sealing, select high pressure, and set the timer for 20 minutes.
  7. Carefully switch the nozzle to venting and wait for the steam to release. Then open the lid and stir.
  8. Serve the mushroom bolognese sauce as desired.