Easy Instant Pot Pasta Bolognese
2 lb. (1 kg) ground beef
Kosher salt and freshly ground pepper
1 Tbs. olive oil
1 jar Williams Sonoma Instant Pot Bolognese Starter Sauce
Splash of heavy cream (optional)
1 1/2 lb. (750 g) fresh pappardelle or tagliatelle
Grated Parmesan cheese for serving
Directions:
Season the ground beef with salt and pepper.
In an Instant Pot set to Sauté, warm the olive oil. Add the ground beef and cook, stirring occasionally, until no longer pink, about 5 minutes. Add the Bolognese starter and stir to combine. Lock the lid in place, seal and set to cook at high pressure for 10 minutes.
While the sauce is cooking, bring a large pot of salted water to a boil over high heat.
When the pressure cooking is complete, let the pressure release naturally for 10 minutes, then quick release the remaining steam. Carefully remove the lid from the Instant Pot and stir in the cream.
Add the pasta to the boiling water and cook, stirring occasionally, until al dente (tender but firm to the bite), about 3 minutes, or according to the package instructions. Drain, return the pasta to the pot and add the sauce. Toss gently to combine.
Divide the pasta among individual bowls and serve immediately, passing the cheese at the table. Serves 6.
