Pressure Cooker Bolognese Recipes

Steps:

• Set pressure cooker to medium heat or "Sauté," then heat oil and butter, stirring to combine. Add pancetta and cook, stirring often, until starting to crisp, about 10 minutes. Add onion, carrot, celery, and garlic and cook, stirring, until onion is softened, 8-10 minutes. Add ground beef and ground pork and cook, stirring often, until meat is fully cooked, 8-10 minutes.
• Carefully lift insert out of pressure cooker with a potholder and strain through a fine-mesh sieve set over a medium bowl. Return meat mixture to cooker insert; discard fat. Season with salt and pepper. Stir in tomato paste and cook, stirring, about 2 minutes. Pour in wine and cook until reduced by half. Stir in stock, milk, and bay leaves. Lock on lid, making sure steam-release valve is in the proper sealed position. Select "Manual" and program for 10 minutes at high pressure (it will take about 5 minutes for the pressure to build before cooking automatically begins).
• As soon as the time has elapsed, let pressure release naturally (this will take about 15 minutes). Unlock lid and stir in cream. Continue to cook, stirring often, until sauce is thick, 10-15 minutes more. Season with salt and pepper.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain.
• Divide pasta among bowls. Spoon sauce over, then top with Parmesan.

Steps:

• In the cold pressure cooker with no oil or butter, with the top off, place the pancetta in a flat layer and turn on to the lowest heat possible to render the fat. When the pancetta begins to sizzle (in about 5 minutes).
• Add the onion, carrot and celery and raise the heat to medium-low and cook until well softened (about 10 minutes). If things begin to stick you can add a little swirl of olive oil.
• Raise the heat to medium and add the ground beef and brown well stirring occasionally (about 30 minutes or until all of the liquid from the meat is evaporated and the fat begins to sizzle).
• Add the wine and scrape the juicy bits stuck to the bottom and sides of the pan and evaporate it completely (about 7 minutes). In the meantime, mix the tomato paste with the beef stock.Add salt, pepper to taste, stock with tomato concentrate in the pan, and stir well. Close and lock the lid of the pressure cooker and turn the heat to high. When the pan reaches pressure, lower the flame to minimum heat and count 10 minutes cooking time under pressure.
• When time is up, bring the pan to the sink, give it a little jiggle to settle the contents and remove hot air pockets, pour cold water over the top, and open the pan. Add one cup of hot water, stir the contents well and scrape any juicy bits from the bottom to incorporate. Close and lock the lid of the pressure cooker and turn the heat to high.
• When the pan reaches pressure again, lower the flame to minimum and count another 7 minutes cooking time under pressure. When time is up, bring the pan to the sink, give it a jiggle, pour cold water over the top, and open the pan one last time.
• Stir in the cream and serve!