Chef's Quick Tips: Instant Pot Turkey Bolognese

Instant Pot Turkey Bolognese (Paleo, Whole 30-adaptable, gluten-free)
  • 2 tablespoons extra olive oil
  • 2 carrots, peeled, finely chopped
  • 2 celery stalks, finely chopped
  • 1 onion, finely chopped
  • 10 ounces mushrooms, finely chopped
  • 2 cloves garlic, minced
  • 1 pound ground turkey
  • ½ cup red wine, chicken or beef broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 28-ounce can crushed tomatoes
  • sea salt and pepper, to taste
  • fresh basil sprig
  • Heat oil in Instant Pot using “Saute” setting. Add carrots, celery, onion, mushrooms and garlic. Saute until fragrant, about 2-3 minutes.
  • Add turkey and cook until browned, using spoon to break up meat.
  • Add wine or broth, and cook another 2 minutes.
  • Add thyme, bay leaf, tomatoes, salt and pepper.
  • Seal Instant Pot and let cook under high pressure for 20 minutes.
  • Naturally release pressure for 10 minutes; quick release remaining pressure.
  • Open pot and add basil sprig; stir for a few minutes to let basil scent sauce.
  • Save time by using food processor to chop vegetables using pulse function.
  • Use chicken or beef broth instead of red wine for Whole 30.
  • Serve over cooked zucchini noodles or spaghetti squash for Paleo, Whole 30 meal).