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Whole30 + Keto Instant Pot Bolognese Sauce

  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 8 1x


  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 2 medium carrots, chopped
  • 3 celery stalks, chopped
  • 3 cloves of garlic, grated or finely minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 4 slices of bacon, chopped
  • 1 pound ground beef (I get my hormone + antibiotic free beef from ButcherBox, which I highly recommend!)
  • 1 pound ground pork (I get my hormone + antibiotic free pork from ButcherBox, which I highly recommend!)
  • 28-ounce can San Marzano Tomatoes (pureed in your blender or in the can with your immersion blender)
  • 1 cup bone broth
  • 2 tablespoons tomato paste
  • 1/2 cup finely chopped parsley
  • 3 bay leaves
  • 1/2 cup cashew cream (<- link to homemade. Could substitute Nutpods Original Flavor)
  • zucchini noodles for serving


  1. Set your instant pot to SAUTE. Add the olive oil, onion, carrot, celery, garlic, salt, pepper, thyme + oregano. Saute until soft, about 5-10 minutes
  2. Add in the bacon, beef + pork. Break up with a wooden spoon. Cook until no longer pink, about 5-10 minutes.
  3. Add in the bone broth, pureed tomatoes, tomato paste, parsley + bay leaves. Stir to combine.
  4. Press CANCEL. Cover and make sure the valve is at sealing.
  5. Press PRESSURE COOK and cook at high pressure for 20 minutes, followed by a quick release.
  6. Remove the lid, then hit CANCEL. Then press SAUTE over high for 10 minutes until the sauce has reduced and thickened.
  7. Press CANCEL, then stir in cashew cream. Taste and season with more salt + pepper if necessary.
  8. Serve warm over zucchini noodles topped with more parsley.
  9. Will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.


Meal Prep Instructions: Store in an airtight container with zucchini noodles for up to 5 days in the refrigerator. HEATING: Microwave until warm, about 3-5 minutes (I like to sprinkle in a little water to help it steam and prevent it from drying out).

Freezing Instructions: Freeze in a freezer safe container for at least 5 days. HEATING: Thaw in the fridge overnight, then warm on the stovetop. Then serve with zucchini noodles.

Slow Cooker Instructions: Follow the recipe, but cook everything in a pot, then transfer to a slow cooker. Cook on HIGH for 4 hours or LOW for 8 hours.