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Insta Pot Skinny Turkey Bolognese Sauce over Spiralized Zucchini

You can make this in the Insta Pot or in a slow cooker. Just saute all of the ingredients except the milk, butter and cheese which you will add at the end just as though you made the recipe in the Insta Pot. 

Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Author Jane

Ingredients

  • 1 tablespoon olive oil
  • 4 tablespoons butter divided
  • ½ cup chopped onion
  • 2/3 cup chopped celery
  • 2/3 cup chopped carrot
  • ¾ teaspoon salt
  • 3 tablespoons garlic
  • 2 bay leaves each broken in half
  • ¼ cup brown sugar
  • ½ teaspoon freshly grated nutmeg
  • 2 pounds ground turkey
  • 4 tablespoons tomato paste
  • ½ cup dry white wine or beef or chicken broth
  • 3 14. 5 ounce cans petite diced tomatoes well drained
  • 1 cup whole milk warmed
  • 5 medium zucchini spiralized at room temperature
  • ½ cup freshly grated Parmigiano-Reggiano cheese plus additional for serving

Instructions

  1. Instructions:
  2. On the Insta Pot, select SAUTE on NORMAL setting. After one minute, add olive oil and 2 tablespoons butter. When butter melts, add chopped onion, celery and carrot. Add salt.

  3. Cook for about 3-4 minutes, stirring vegetables to coat well. When the vegetables are starting to soften and brown, add the garlic, bay leaves, brown sugar and nutmeg. Cook for 1 minute.

  4. Add ground turkey. Stir the mixture well and cook until turkey has lost its pink color. Add tomato paste, wine, beef or chicken broth and let it simmer until it has evaporated. Add drained tomatoes and stir thoroughly to coat all ingredients well.
  5. Select CANCEL and lock the lid of the Insta Pot in place. Turn knob to SEALING and select PRESSURE COOK mode (HIGH) for 30 minutes.
  6. After 20 minutes, preheat the oven to 400 degrees. Spread the spiralized zucchini onto a parchment lined cookie sheet. Set aside.

  7. Once the bolognese has completed its cooking cycle, hit CANCEL and keep warm.
  8. At this point you can put the zucchini in the oven while finishing the sauce, but not longer than 8-10 minutes just to warm it.
  9. Allow the pressure to release naturally until the float valve sinks. When all of the pressure is released, carefully remove the lid of the Insta Pot and stir in the warmed milk.
  10. Taste and correct the bolognese for salt. Remove bay leaves.

  11. Add remaining 2 tablespoons butter to the sauce and stir in ½ cup grated Parmigiano-Reggiano. Serve with additional freshly grated Parmesan on the side.