Instant Pot Vegan Mushroom Bolognese Sauce
Instant Pot vegan mushroom Bolognese sauce with mushrooms, crunchy walnuts, and savory spices comes together easily for rich flavor and rave reviews.
Servings: 8
Calories: 175kcal
Ingredients
- 1 pound chestnut mushrooms button mushrooms
- 1 medium yellow onion diced small, 1 cup
- 1 large carrot peeled and diced, ¾ cup
- 2 stalks celery diced small, 1 cup
- 1 teaspoon fennel seeds ½ teaspoon ground
- ½ cup vegetable broth
- 1 cup walnuts chopped
- 4 cloves garlic peeled and minced or pressed
- 3 tablespoons soy sauce
- 3 tablespoons balsamic vinegar
- 2 teaspoons marmite see notes for substitutions
- ¼ cup tomato paste
- 2 teaspoons oregano
- 1 teaspoon red chili flakes
- 28 ounce canned tomatoes packed in juice
Instructions
Instant Pot
- Heat the Instant Pot on HIGH SAUTE, then add the mushrooms, onions, carrots, celery, and fennel seeds.
- Sauté the vegetables for 5 – 10 minutes until the mushrooms release their moisture. Stir occasionally.
- Deglaze with ½ a cup of vegetable broth. Stir the bottom of the Instant Pot so that any bits on the bottom are released.
- Add the walnuts, garlic, soy sauce, balsamic vinegar, marmite, tomato paste, oregano, and chili flakes. Stir well. Turn the Instant Pot off.
- Stir in the tomatoes. Use a wooden spoon to clean the bottom of the Instant Pot. Secure the lid and close the steam release handle. Set the Instant Pot to HIGH PRESSURE for 20 minutes.
- If you are serving the sauce over pasta, start the water now.
- Once cooking has finished. Carefully release the steam release handle. Once the float valve is down, carefully remove the lid.
- Stir the sauce. If you want it thicker, set the Instant Pot to HIGH SAUTE and cook it for 5-10 more minutes until you have a consistency you like. This is also a good time to taste the sauce and adjust any of the flavorings.
- Stovetop Instructions
- Heat a heavy-bottomed pot over medium heat. Add the mushrooms, onions, carrots, celery, and fennel seeds. Sauté the vegetables for 5-10 minutes, stirring them often until the mushrooms have released their moisture.
- Deglaze the pot with ½ a cup of vegetable broth. Use a wooden spoon to pick up any bits of vegetables that have stuck to the bottom.
- Add the walnuts, garlic, soy sauce, balsamic vinegar, marmite, tomato paste, oregano, and red chili flakes. Mix everything well.
- Add the tomatoes, mixing them with all the ingredients. Bring the sauce to a slow simmer, cover the pot, and simmer the sauce for 1 hour or until the sauce is reduced and thick.
- Uncover and continue simmering until you have a consistency you like.
Video
Notes
- This recipe is intended for a 6 quart or larger Instant Pot.
- Avoid the Instant Pot burn notice by turning the pot off between the saute and high-pressure cooking cycles. Stir the bottom of the pot to remove any ingredients stuck to the bottom before pressure cooking.
- The best substitute for marmite is vegemite, miso paste, or nutritional yeast.
Store Bolognese sauce in an airtight container in the refrigerator for a week. It freezes well for 3 months. I don't recommend freezing it with pasta mixed in because the pasta can get soggy once thawed.
Nutrition
Calories: 175kcal | Carbohydrates: 19g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 1g | Sodium: 707mg | Potassium: 841mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2004IU | Vitamin C: 14mg | Calcium: 90mg | Iron: 3mg