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5 from 9 ratings

Whole30 + Keto Instant Pot Bolognese Sauce

A low carb, hearty vegetable and meat Italian sauce that is ready in under 1 hour, but tastes like it’s been simmering all day!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Sauce
Cuisine: Italian
Servings: 8
Calories: 365
Author: Natalie


  • 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


  • 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
  • Add in the bacon, beef + pork. Break up with a wooden spoon. Cook until no longer pink, about 5-10 minutes.
  • Add in the bone broth, pureed tomatoes, tomato paste, parsley + bay leaves. Stir to combine.
  • Press CANCEL. Cover and make sure the valve is at sealing.
  • Press PRESSURE COOK and cook at high pressure for 20 minutes, followed by a quick release.
  • Remove the lid, then hit CANCEL. Then press SAUTE over high for 10 minutes until the sauce has reduced and thickened.
  • Press CANCEL, then stir in cashew cream. Taste and season with more salt + pepper if necessary.
  • Serve warm over zucchini noodles topped with more parsley.
  • 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.


Calories: 365 | Total Carbs: 9.9g | Protein: 26.7g | Fat: 24.6g | Fiber: 3.2g | Net Carbs: 7g