Active Time: :15 Mins
Total Time: :35 Mins
Yield: :Serves 6 (serving size: 1 cup)

This is the perfect recipe for when you want a comfort meal but don’t have all day to prepare one. The Instant Pot gives it that cooked-all-day feel, with tender, satisfying meats and rich, but not too thick sauce. Taking out the traditional sugar and carrots makes this keto-approved, but the tomatoes make up for the lack in natural sweetness. 


  • 1 tablespoon olive oil
  • 1 cup finely diced white onion
  • 1/2 cup finely diced celery
  • 2 ounces diced pancetta
  • 1 pound ground pork
  • 1 pound ground round
  • 1(28-oz) can crushed tomatoes
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper
  • 1bay leaf
  • 1/2 cup half-and-half
  • Zucchini “noodles”
  • Grated Parmesan cheese, for serving

How to Make It

Step 1

Set Instant Pot to “sauté” and allow it to preheat 3 minutes. Add oil. Stir in onion, celery, and pancetta; cook, stirring constantly 5 minutes. Add ground pork and beef; cook, crumbling with the back of a wooden spoon, until lightly browned, about 5 minutes. Drain and discard fat.

Step 2

Add tomatoes, salt, black pepper, crushed red pepper, and bay leaf, and stir to combine. Press “cancel” and secure the lid. Set pot to high pressure for 8 minutes.  

Step 3

Carefully release pressure, and remove lid. Discard bay leaf. Press “cancel” and then “sauté”, and stir in half-and-half. Simmer until hot throughout, about 3 minutes. Serve over zucchini noodles, and top with Parmesan.

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