Every country has its version of soul-soothing chicken noodle soup. We fell hard for this traditional Greek lemon chicken soup version at a local Greek restaurant in Athens on a food and wine excursion a few years ago.
Maybe it was the breathtaking views of the Acropolis that made us swoon, but I think this classic Greek soup had something to do with it!
This 30 minute comforting soup contains simple ingredients. Make it in the Instant Pot or in a soup pot or Dutch oven on the stovetop. We’ve included instructions for both. Either way, this steaming hot soup will warm your soul.
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Ingredients for Greek Lemon Soup
- Olive Oil – we use extra virgin olive oil
- Yellow Onion – white onion can be substituted
- Garlic – 6 fresh garlic cloves
- Chicken Breasts – you will need boneless skinless uncooked chicken breasts, or substitute boneless skinless chicken thighs
- Lemon – the star ingredient so use fresh lemon juice and lemon zest
- Israeli Couscous – the large pearl size. We like the multi-colored variety. Orzo pasta can be used instead
- Fresh Rosemary – dried rosemary can be used in a pinch
- Chicken Broth or Chicken Stock – this is the only liquid
- Red Pepper Flakes – this gives the soup added flavor but doesn’t make it spicy
- Feta – choose a good quality Greek-style Feta, crumbled for garnish
- Chives – fresh chives on top add color and flavor. Or use fresh dill
- Salt and black pepper
How to make Greek Lemon Chicken Soup:
Cooking in the Instant Pot:
- Prep all ingredients ahead of time – Chop onions, garlic, chicken, rosemary, and chives. Zest and then juice the lemon into a small bowl.
- Set Instant Pot to the sauté setting, add olive oil, and heat until oil is shimmering
- Add onion and sauté for 2-3 minutes, until soft, add garlic and sauté for another minute
- Add chicken pieces and lemon zest. Cook until chicken is lightly cooked on all sides but not browned
- Add couscous, chicken broth, rosemary, salt, pepper, and red pepper flakes to the pot and stir to combine
- Turn off the Sauté mode. Place the lid on the pot and make sure the steam release knob is set to the sealing position
- Press the Pressure Cook or Manual Button then the +/- button to select 3 minutes
- When the cooking time is complete, do a controlled quick-release of the pressure. To do this, release the steam in short bursts, then longer bursts to make sure none of the hot liquid spews out of the steam vent.
- Then, fully open the vent, and let the rest of the steam and pressure release completely. Once the pin drops on the lid carefully remove the lid.
Cooking on the stovetop:
- To make soup on the stovetop heat a large pot over medium heat, add the oil, and heat until shimmering.
- Sauté the onions for 2 -3 minutes, then add garlic and cook for 1 minute.
- Add the chicken and sauté until lightly cooked, but not browned.
- Combine chicken broth, lemon zest, rosemary, salt, pepper, and red pepper flakes in the pot, stirring well to combine
- Raise the heat to high, and bring to a boil. Once boiling, reduce the heat to medium, cover, then simmer for 5 minutes
- Uncover, add couscous to the hot broth, and simmer for 5 more minutes
Finishing the Soup – both Instant Pot and Stovetop:
- Once the soup is done cooking remove the chicken pieces with a slotted spoon, place in a medium bowl, and shred it
- Add shredded chicken back into the soup, including any juices
- Stir in the lemon juice, and taste to see if the soup has the right amount of lemon for your taste, if not squeeze in a little more. Also, check to see if the soup needs more salt and pepper
- Serve individually in soup bowls, or family style in a large bowl, and top with the crumbled feta cheese and chopped chives.
Common substitutions:
The ingredients we used are fairly traditional but there are a lot of variations because this hearty soup is versatile. Here are some substitutions to try:
- Orzo pasta is an easy substitution for Israeli couscous
- Quick-cooking Fideo noodles will work in place of the couscous because they cook in about 5 minutes
- If you are trying to keep the soup more lean skip the feta cheese garnish
- Sprinkle with more lemon zest, or top with lemon peels, as a garnish to really amp up the lemon flavor
- Substitute oregano, which is common in Greek recipes, or dill for the rosemary, and add a bay leaf while cooking
- Want more vegetables? Add some diced celery and carrots along with the sautéed onion which is more like a traditional chicken noodle soup
What is Greek Lemon Chicken Soup and Avgolemono?
The Greeks have two versions of this soup – with or without egg yolks. Avgolemono sauce is a traditional Greek sauce with lemons, eggs, and warm broth and it’s used in many dishes, including adding it to their lemon soup to create an Avgolemono soup recipe, which is a more velvety soup.
We prefer the lighter version which doesn’t include the eggs, and the Avgolemono recipe, but still has a warm bright lemon flavor.
Tips and storage for easy Lemon Chicken Soup:
- Use large pearl or Israeli couscous, not regular couscous, which is too small. We like to use the multi-colored couscous for a fun pop of color!
- Make Ahead – Prepare and let soup cool but do not add the feta. Rewarm and garnish before serving
- REFRIGERATE – let cool and place in an airtight container for up to 3 days. Gently reheat and add the feta and garnish.
- FREEZER – place soup (before adding the feta) in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and gently reheat. Add the feta and garnish.
- If thawed soup is too thick add enough water or more stock before reheating
What to serve with this Greek Lemon Chicken Soup recipe:
- A nice crisp salad is perfect for a complete meal. If you just can’t get enough lemon try a simple salad of arugula tossed with our Classic Lemon Vinaigrette Dressing.
- If you want something more filling try our Arugula Beet Salad with Goat Cheese, or make a traditional Greek salad and garlic bread.
- A nice loaf of fresh bread is perfect with this soup. We like it with our easy 4-ingredient Beer Bread, no-yeast Irish Soda Bread, or easy Baking Powder Biscuits.
Looking for an Instant Pot?
We have tried a few versions and our favorite is the Instant Pot DUO Plus 8 quart 9-in-1 Multi Use (available on Amazon) because it does so many different things! If the 8-quart seems too big for you then consider the same model in a 6-quart size.
Greek Lemon Chicken Soup
Equipment
- 1 Instant Pot or Soup Pot
Ingredients
- 2 Tablespoons olive oil
- 1 cup yellow onion, diced
- 6 cloves garlic chopped
- 2 boneless skinless chicken breasts, cut into large pieces
- 1 large lemon, zested and juiced
- ¾ cup Israeli couscous (large, pearl type), uncooked
- 1 Tablespoon fresh rosemary, roughly chopped (or 1 tsp dried)
- 6 cups chicken broth
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes
- ½ cup feta, crumbled for garnish
- 2 teaspoons chives, chopped for garnish
Instructions
Prep and Sauté Instructions for Instant Pot and Stovetop method:
- Measure and prep all ingredients before starting to cook: Chop onions, garlic, chicken, rosemary, and chives. Zest and juice the lemon.
- Heat an instant pot to the Sauté setting, or a large stockpot on the stove over medium heat, and add olive oil. Once hot add onions and saute for about 2-3 minutes or until softened. Add garlic and saute another 1 minute.
- Add chicken breast pieces and lemon zest and sauté until chicken is lightly cooked, about 2-3 minutes.
- Add Israeli couscous, rosemary, chicken broth, salt, pepper, and red pepper flakes and stir to combine.
Instant Pot Instructions:
- Turn off the Sauté mode. Place the lid on the pot and make sure the steam release knob is set to the sealing position.
- Press the Pressure Cook or Manual button then the +/- button to select 3 minutes.
- When the cooking time is complete, do a controlled quick release of the pressure. To do this, release the steam in short bursts, then longer bursts to make sure none of the sauce spits out of the steam vent. Then, fully open the vent, and let the rest of the steam and pressure release completely.
- Once the pin on the pot lid drops open the lid carefully.
Stovetop Instructions:
- After sautéeing and adding the broth, raise the heat to high, bring to a boil. Once boiling, reduce the heat to medium, cover then simmer for 5 minutes
- Uncover, add couscous, and simmer for 5 more minutes
Finishing the Soup – both Instant Pot and Stovetop
- Remove the chicken pieces, place in a bowl, and shred with 2 forks. Return the chicken and its juices to the pot, add the lemon juice and stir to combine. Taste and add more salt and pepper if needed.
- Serve in soup bowls and top with crumbled feta and chopped chives. Add a little more lemon zest if desired.
Notes
- Make Ahead – Prepare and let soup cool but do not add the feta.
- REFRIGERATE – let cool and place in an airtight container for up to 3 days. Gently reheat and add the feta and garnish.
- FREEZER – place soup (before adding the feta) in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and gently reheat. Add the feta and garnish.
Nutrition
It’s a mouthwatering stew loaded with vegetables and tender beef
This is hands down the BEST instant pot Beef Stew recipe you will ever make and your family will love it too!
No Instant Pot ~ No Problem!
It’s easy to make this beef stew the traditional way by starting it on the stove top and finishing it in the oven. You can definitely do that with this version and we’ve written wrote notes for that method in the recipe card.
The magic of the Instant Pot:
The Instant Pot is perfect for beef stew because it pressurizes the meat and makes it so tender that it melts in your mouth. Traditionally you need at least 2 hours in the oven to get the same results.
In the Instant Pot, you cook the stew for 35 minutes and then depressurize for another 12-13 minutes. You will have dinner completely ready in a little over an hour. The fun thing about the IP is that everything is done in one pot – saute and cook. (Hurray for less dishes!)
Ingredients for Instant Pot Beef Stew:
- Chuck roast – about 3 pounds
- Olive oil
- Salt and pepper
- Onions and garlic
- Dry red wine – such as Pinot Noir or Cabernet Sauvignon
- Beef broth
- Carrots, potatoes, mushrooms, and peas
- Worcestershire sauce
- Rosemary, oregano, Bay leaves, and parsley
- Tomato Sauce
- Cornstarch
How to saute meat for caramelization:
Cooking the ingredients in batches is the key to the best flavor.
Beef needs to be sauteed in a very hot pan or in the Instant Pot (on saute mode) to give it a beautiful carmelized flavor. Always saute the meat in single layer batches. If you crowd the meat it will steam, instead of carmelize, so batches are the way to go.
Deglazing the pan for added flavor:
Don’t skip the deglazing step! Once the meat is cooked, remove it, then add red wine to the pot and scrape up the browned bits because that’s where the flavor is and you don’t want to miss it!
You’ll only need 1/2 cup for this recipe, so open a good bottle that you want to drink along with your stew! We used Pinot Noir, but any hearty red wine will work perfectly.
Beef sauteeing in Instant Pot 
Sauteeing Onions in an Instant Pot
The Best Meat for Instant Pot Beef Stew:
The best beef to use for beef stew is a boneless chuck roast. This cut of roast is an inexpensive cut and has enough fat and marbling to make it tender with the slow cooking method.
Cut into 1″ pieces and try to keep them about the same size to ensure even cooking.
Vegetables for Beef Stew:
Hearty root vegetables work best for this beef stew recipe. Vegetables should be cut about the same size to ensure even cooking.
- Carrots and potatoes are the traditional choice, but turnips and parsnips would also work well. We like Yukon Gold potatoes because they have great flavor and hold their shape, but you can use Russets, yellow or red potatoes.
- We also used mushrooms which deepen the earthy flavor
- Peas are wonderful in beef stew but be sure to add them add the end, as they won’t hold up to instant pot cooking
The best herbs for perfect Beef Stew:
We like to use a blend of herbs to season the beef stew, but pick your favorites, or what you have on hand.
- Rosemary is a great choice, but be sure to strip the needles off the branches and finely chop
- Oregano – dried or fresh
- Bay leaves – great for added flavor but be sure to remove before serving
- Parsley – we prefer flat leaf Italian parsley. Save a small amount to sprinkle on top for a garnish
How long to cook Instant Pot Beef Stew:
When you add everything to the pot there will be a lot of liquid but it will thicken during cooking.
The Instant Pot will need to cook on high pressure for 35 minutes and then allow for a 13-minute natural release. Once completed, open the lid carefully. Remove the bay leaves and then mix in the frozen peas and allow them to warm up.
How to thicken any beef stew:
The final step is adding a combination of cornstarch and water, also called a slurry, which acts as a thickener. Blend in well and the stew will start to thicken. Garnish with some chopped parsley for a nice pop of color.
More recipes to feed a family:
- Slow Cooker Irish Pot Roast
- Instant Pot Greek Lemon Chicken Soup
- Garlic Mushrooms with Pasta
- Carne Asada Recipe
- Authentic Carnitas
Instant Pot Beef Stew
Equipment
- Instant Pot, optional
Ingredients
- 3 lbs Chuck roast, boneless, cut into 1" pieces
- 3 Tbsp Olive oil, divided
- 2 tsp salt, divided
- 1 tsp black pepper, freshly ground, divided
- 1 ½ cups onion, diced
- 3 Tbsp garlic, minced
- ½ cup dry red wine
- 2 cups beef broth
- 2 cups carrots, cut into 1/2" thick rounds
- 1 cup potatoes, cut into 1/2" chunks
- 1 cup button mushrooms, cut in half
- 2 Tbsp Worcestershire sauce
- 1 tsp dried oregano
- 1 tsp fresh rosemary, finely chopped
- 2 bay leaves
- ¾ cup tomato sauce
- 2 Tbsp water
- 2 Tbsp cornstarch
- 2 cups frozen peas, or fresh
- 3 Tbsp fresh parsley, roughly chopped
Instructions
- Trim any large pieces of extra fat from the beef and cut into 1" pieces.
- Turn Instant Pot to SAUTE and add 1 tablespoons of olive oil. If cooking on stovetop add 1 tablespoon olive oil to a large oven proof pot and heat on medium high. Preheat oven to 275°Heat oil until shimmering and add half of the beef in a single layer. Do not crowd the meat or it will steam instead of saute. Sprinkle with half of the salt and pepper and let cook undisturbed for about 4 minutes on each side, or until the cubes have a dark brown crust. Transfer to a clean bowl and continue by sauteeing second batch, adding additional 1 tablespoon olive oil, salt and pepper. Remove meat and add to bowl with first batch of meat.
- Add 1 tablespoon of olive oil, heat, and add onions to the pot and saute until softened and lightly browned. Add garlic and saute for 30 seconds.
- Add red wine and delgaze by scraping bottom of pot to loosen browned bits. Allow wine to reduce by half. Add the beef broth.
- Add carrots, potatoes, herbs and Worcestershire sauce and stir together. Add meat and any juices that have accumulated in the bowl.
- Add the tomato sauce on the top.
- INSTANT POT:Close Instant Pot and seal. Set pressure to HIGH for 35 minutes, and then allow a 13 minute natural release. Vent to release remaining pressure and carefully open lid.OVEN:If preparing on stovetop, cover pot and put in preheated oven for about 2 hours. Check at 1.5 hours to see if you need any extra liquid. If needed, add water or additional broth. Stew is done if the beef can be shredded with a fork.
- In small bowl combine 2 tablespoons water and cornstarch.Remove bay leaf and stir peas.Stir cornstarch mixture into stew and gently mix until well blended and stew has thickened.
- Serve with parsley sprinkled on top as garnish.
Nutrition
Thinking about an Instant Pot? I’ve had great luck with this model: Instapot DUO Plus 60 6-quart
]]>The results are authentic carnitas cooked in a juicy citrus sauce. Carnitas are one of my top 10 favorite foods, so I am always looking for a way to make it quicker. This version is my favorite recipe because of the amazing citrus sauce!
What is Carnitas?
Carnitas means “little meats” and is part of Mexican cuisine, originating from the state of Michoacán. Carnitas are made by braising or simmering pieces of pork until tender and then shredding with a fork.
Generally, carnitas are eaten by themselves, or with sides such as beans and our Spanish Rice , or used as a filling for tacos and burritos.
Ingredients Needed:
Choosing the right type of pork for easy Carnitas
- The great thing about carnitas is that the best versions are made with a big cut of pork that is relatively inexpensive.
- Choose a 5-6 pound pork picnic, pork butt, or pork shoulder.
- The slow cooker, or pressurized cooking in the Instant Pot, will break down the meat until it is “melt in your mouth” tender. I was impressed by how quickly the Instant Pot worked on my traditional oven-cooked recipe!
The secret to Carnitas is in the sauce!
- Don’t skip the sauce because it makes the recipe!
- The citrus in the sauce helps break down the meat so that it becomes super tender.
- This sauce also adds brightness to the flavor of the meat. I like to use orange juice and lime juice.
- You could sub in lemon juice for the lime juice or a combo of both. I use beer in my sauce, but you can substitute that with chicken stock.
Dried Herbs vs. Fresh Herbs:
- Oregano is a common spice in Mexican food. I used dried in mine, but if you have fresh oregano, you can substitute.
- I use LOTS of cumin because I love the flavor, and a bit of chili powder.
- Remember, dried herbs are more potent and concentrated than fresh herbs, so you’ll use less. Typically, the ratio is 3:1, or three times the amount of fresh herbs as dry. For example, this recipe calls for 1 teaspoon of dried oregano, so you will need 3 teaspoons of fresh, chopped oregano.
How to make Carnitas
The initial steps for preparing carnitas in an Instant Pot are the same as for a slow cooker or in the oven.
- Cut pork into 2″ pieces, season well with salt and pepper, and saute in olive oil until browned on all sides.
- Saute in batches if necessary and do not crowd in the pan or the meat will steam, not brown.
- In the IP, use the SAUTE button.
- If preparing in a slow cooker or in the oven, start with a deep, heavy-bottomed, ovenproof pot, such as a Dutch oven. I use this fantastic Le Creuset pot that I have had for 20 years. I highly recommend it!
- Drain any excess oil and then add the citrus sauce
- If using an IP, close lid securely and set vent to “sealing”. Cook on HIGH pressure for 30 minutes, and then use the natural release for about 15 minutes.
- Remove lid, and transfer meat to a large bowl. Reserve the juice.
- Shred with two forks and put on a large baking sheet or ovenproof dish.
- Spoon about 1/3 of the sauce over the top and broil on high in the oven for about 5 minutes, or until the edges of the pork start crisping.
- Remove from oven and add about 1 cup additional juice and mix to combine. If needed, add more juice.
No Instant Pot? No problem!
- If cooking in a Dutch oven or a slow cooker, cover with a lid after adding the juice mixture.
- Cook in a slow cooker on low for up to 8 hours, or on high for about 5 hours. You will know the meat is ready when you can easily shred it with a fork.
- If cooking in the oven, cook for about 3 hours at 275°F. Low and slow is best.
- Once cooked, broil as you would in the above IP steps.
Leftovers and Storage:
- The recipe makes a big batch, so if you aren’t cooking for a crowd, you can freeze the extra.
- Put servings in a freezer bag or freezer-safe container with some of the juice until ready to use.
- Thaw out and reheat under the broiler.
- Store leftovers in the refrigerator for up to 3 days
Serving Ideas for Authentic Pork Carnitas:
Some ideas for serving your carnitas:
- As a filling for tacos, burritos, and tostadas with cilantro, lime wedges, diced onion, and sliced radishes
- Nacho topping
- Enchilada filling
- As an entree with beans and our savory Spanish Rice
Looking for more Mexican dinner ideas?
- Our easy Carne Asada is a steak lover’s dream!
- Top these Carnitas with a sweet, spicy Pineapple Salsa or Salsa Verde
- Mini Taco Salad Cups are a fun idea for any party or dinner
- End your dinner with our easy Baked Churro Donuts
- Looking for a good cocktail with dinner? Try our refreshing Spicy Mango Margaritas with Chile Lime or Paloma Cocktail
Authentic Carnitas Recipe
Equipment
- Instant Pot, Slow Cooker or Dutch Oven
Ingredients
Carnitas Ingredients
- 5 lbs pork shoulder, pork picnic or pork butt, excess fat removed, cut into 2" pieces
- 1 Tbsp Salt
- 1 Tbsp Pepper
- 2 Tbsp Olive Oil, more if needed
Citrus Sauce Ingredients
- 10 cloves garlic, peeled and roughly chopped
- 6 oz beer, medium bodied, or chicken stock
- ⅓ cup freshly squeezed orange juice
- ¼ cup freshly squeezed lime juice
- 2 Tbsp ground cumin
- 1 Tbsp chile powder
- 1 Tbsp dried oregano
- 1 tsp black pepper, freshly ground
- 1 tsp salt
Optional Garnishes
- ¼ cup roughly chopped cilantro
- 2 scallions, sliced on the bias
- 3 med radishes, thinly sliced
- ⅓ cup salsa
- 24 small corn tortillas, serves 8 people
Instructions
Make the citrus sauce:
- In a medium size bowl mix together all sauce ingredients. Set aside.
Sauteing the Meat:
- Set Instant Pot to SAUTE, or a deep heavy pot to medium-high heat, add 1 tablespoon of the olive oil for each batch of meat.
- Season the pork pieces with salt and pepper on all sides.
- Once the oil is shimmering add enough pieces to cover bottom of pot in one layer. Do not overcrowd or the meat will steam instead of saute. Sear meat briefly until browned on all sides, remove to a plate, and repeat with the remaining meat. When done turn off heat, drain excess fat, and add all the meat and accumulated juices back to the pot. Note: If using slow cooker, sear meat in heavy pan on stove and then transfer to slow cooker
- Pour in the reserved citrus juice sauce and mix to combine with the pork.
Cooking the Carnitas:
- If using an Instant Pot, secure the lid and set the vent to "sealing" mode. Cook on HIGH pressure for 30 minutes and follow with a natural release for 15 minutes, until float sinks.Carefully remove lid. Remove Carnitas to a large bowl, reserving sauce. Shred with 2 forks, add about 1 cup of the juice and toss to combine.
- If using slow cooker, secure the lid and cook on low for about 9 hours, or on high for 5-6 hours. If cooking in oven, secure lid on pot and put in a 275°F oven for about 3 hours.Meat is done if it easily shreds with 2 forks. Remove Carnitas to a large bowl, reserving sauce. Shred with 2 forks, add about 1 cup of the juice and toss to combine
- Turn oven broiler on HIGH.
- Place shredded carnitas on a baking sheet and broil for about 5 minutes or until the edges begin to brown and get crispy. Remove from oven and add another 1 cup of reserved juice and mix to combine. Add more juice as needed. Carnitas should be moist but not soupy.
Serving Carnitas
- Warm tortillas and serve with garnishes, and sides of rice, beans or anything that sounds good to you.If not using immediately, save remaining sauce in seperate container and refrigerate meat up to 3 days. If freezing, put in individaul serving containers, add some sauce, seal and freeze up to 3 months. Thaw in refrigerator for best results.
Nutrition
Try these carnitas with our amazing Spanish Rice recipe
Making White Bean Dip Hummus in an Instant Pot
This recipe is actually a happy accident. I just got an Instant Pot ( I know I’m late to the party!) and the first thing I experimented with was a bag of dried white beans.
I followed the instructions (I promise!) but the beans were overcooked for the white bean soup recipe I had planned. I think my beans were smaller than the beans in the instructions, so they were just too soft. I was then left with a pound of slightly overcooked white beans. I love a quick white bean dip for parties, and I have an abundance of rosemary growing in my yard, so it seemed like a perfect marriage of flavors.
- Cook the beans in 6 cups of water for 25 minutes in the Instant Pot on the Bean/Chili setting with High Pressure and then let the pressure release naturally for 15 minutes.
- Let cool and proceed with the rest of the recipe.
Don’t have an Instant Pot? No problem
If you don’t have an Instant Pot that’s ok, just buy a 15-16 ounce can of cannellini, great northern or white kidney beans, and drain well before using.
5-minutes to a creamy white bean hummus dip:
This dip couldn’t be simpler!
- Blend everything in a food processor or mini-chopper style food processor.
- Roughly chop your rosemary needles before adding because they can be harder to chop in the short amount of time you will be blending.
White beans, olive oil, lemon and rosemary for White Bean Dip with Rosemary 
Blend every thing until smooth and creamy
Add in’s for a great dip:
I like to add rosemary because it marries so well with white beans. Garlic is a must for me, and if you can roast the garlic ahead of time that is even better! Lemon juice really brightens this dip, and olive oil helps make it creamy.
Serving ideas:
White bean dip pairs well with almost every vegetable and cracker. Pita chips are my favorite match. I like to do a combo of both vegetables and crackers, but you can use whatever you have on hand. An abundant platter always looks better, so pile it high! This is great for a party and a bit healthier than most mayonnaise or sour cream-based dips.
Right before serving add a swirl of your best extra virgin olive oil and a sprig of rosemary for color.
Other great appetizers to try:
White Bean Dip with Rosemary
Equipment
- Food Processor
- Instant Pot, optional
Ingredients
- 2 cups white beans, cooked (drained, if using canned)
- 2 Tbsp lemon juice
- 1 Tbsp fresh rosemary, roughly chopped
- 1 clove garlic, minced
- ½ cup Extra Virgin Olive Oil, divided
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Strip the needles from the rosemary stems and roughly chop the rosemary needles. Save a few sprigs for garnish.
- Add all ingredients, except 1 tablespoon olive oil, to the mini chopper and blend until completely smooth.
- Taste and adjust seasonings as needed.
- Refrigerate, covered, if not using immediately.
- When ready to serve add the dip to a shallow bowl and drizzle with extra virgin olive oil and garnish with a sprig of rosemary, if desired. Serve with a variety of vegetables, pita chips or crackers.
Nutrition
We also have options for the slow cooker or stovetop and is quite simply delicious!
Making Bolognese in the Instant Pot is quicker than making Bolognese the traditional way, but still packed with all the rich flavor you want in this classic sauce. It’s chocked full of flavor!
This classic Italian meat sauce is great for dinner and perfect for feeding a crowd. I often make a double batch and freeze it. It’s perfect over a steaming bowl of thick pasta and out of this world in lasagna.
Jump to Recipe
Bolognese Sauce is also called ragù. In Italy, ragù is a term used to describe a type of meat sauce that has been cooked for many hours over low heat. This Bolognese Sauce recipe is perfect for the Instant Pot because it dramatically shortens the cooking time with the same deep rich flavor.
This post may contain affiliate links. Please see our affiliate disclosure for more details.
Ingredients needed for Bolognese Sauce:
- Olive oil
- White Onion, Carrots, and Celery – (also known as Italian soffrito)
- Pancetta
- Ground beef and Ground Pork
- Garlic
- Tomato Paste
- Red Wine – dry variety such as Cabernet, Pinot Noir, Merlot, or Sangiovese
- Crushed or whole Tomatoes (peeled, seeded, and finely chopped). We prefer the San Marzano variety
- Italian Parsley (flat leaf)
- Cream or Half & Half
To Serve:
- Parmesan Cheese – shredded
- Pasta for serving – fettucine, tagliatelle, pappardelle, tortellini or gnocchi
How to make in the Instant Pot:
It takes a little time to make this sauce, but every step is really easy, and worth it for this rich meaty sauce! Just follow the step-by-step below and you cannot fail.
Traditional Bolognese Sauce is better when you build the sauce in this order:
- Make a “Soffrito” which is a mixture of carrots, celery, and onions that are uniformly chopped in a medium dice
- Sauté with soffrito with olive oil until soft and translucent. Soffrito is an important building block in Italian cooking.
One of the nice things about the Instant Pot is that you can sauté everything right in the pot, much like a dutch oven, on the stovetop. Sautéing starts to build the flavors.
- Add the diced pancetta and lightly brown. This will really deepen the flavor of the sauce.
- Add the ground pork and ground beef and season well with salt and pepper. Cook until most of the juices have evaporated and the meat is lightly browned.
- Add the tomato paste and chopped garlic and allow the flavors to blend for a few minutes.
- Pour in the red wine. Deglazing the pot with wine (scraping up any of the brown bits on the bottom of the pan) adds a lot of flavor. Don’t skip this step because those brown bits are packed with flavor! Simmer until the wine is mostly evaporated.
- Before pressurizing in the Instant Pot add the additional liquids – crushed tomatoes and water, as well as half the parsley.
Cooking Times:
- Since the meat is already cooked, the Instant Pot will just need to pressurize for 20 minutes to deepen all the flavors.
- If you are cooking in a slow cooker double the water (to 1-1/2 cups) and cook for about 6-7 hours.
- If cooking on the stovetop double the water (to 1-1/2 cups) and cook over low heat for about 3 hours.
How to cook Bolognese in a slow cooker or on the stovetop:
The recipe is the same as cooking in a pressure cooker, except for the cooking time, and the addition of more water (noted above and in the recipe card below).
- In a slow cooker begin cooking on high for 2 hours and then cook on low for an additional 5 hours or until thickened.
- On the stovetop cook on medium for about 30 minutes, and then turn to low, and simmer for another 2.5 hours or until thickened.
Finishing the Sauce:
Finishing this classic Bolognese Sauce in an Instant Pot is the same as in a slow cooker and a dutch oven. Once you have the thick consistency you want, add a small amount of cream and parsley, blend and serve. Remember this is not a creamy sauce. The added cream helps neutralize the acidity of the tomatoes and wine.
The best type of pasta to use for serving:
Bolognese Sauce is traditionally served over a wide noodle, such as Tagliatelle, Pappardelle, or Fettucine. These sturdy cuts of pasta will stand up to the weight of the sauce. It’s also terrific with tortellini and gnocchi.
Finish with a sprinkling of shredded Parmesan cheese. We prefer Parmigiano Reggiano for the most authentic flavor!
Freezing and refrigerating Bolognese Sauce:
This sauce freezes beautifully. Allow the sauce to cool completely before preparing to freeze.
I like to freeze it in a variety of glass jars (based on the amount you know you’ll want to reheat later). It’s easy to thaw out a glass jar by simply placing it in a bowl of warm water, or leaving it in the refrigerator overnight.
You can also store prepared Bolognese in the refrigerator safely for about 3 days.
Looking for an Instant Pot?
If you are still looking for an Instant Pot we recommend the Instant Pot DUO Plus 6 quart. It’s the ideal size for this recipe and is easy to use.
Suggested Wine Pairings:
The history of Bolognese sauce dates back to late 18th century Italy. When thinking of wine pairings for this classic dish look no further than Italy itself. Sangiovese is one of the great indigenous grapes from Italy which makes this medium-bodied wine a perfect pairing for our classic Bolognese Sauce.
Your weekday wines:
- Gabbiano Chianti Classico Riserva, Italy
- Tenuta La Badiola 642 II Canapone Red Wine, Italy
Your weekend wines:
- Castello Banfi Sangiovese Rosso di Montalcino, Italy
- Antinori Guado al tasso II Bruciatto, Bolgheri
A special occasion wine:
- Castello Banfi Sangiovese Brunello Di Montalcino, Italy
- Bibi Graetz Testamatta Sangiovese, Italy
Other dinner ideas:
- Perfect Pan-Seared Scallops
- Slow Cooker Irish Pot Roast
- Classic Beef Stew
- Garlic Mushrooms over Pasta
- Cornish Game Hens with Roasted Root Vegetables
Bolognese Sauce Recipe (Instant Pot or Stovetop)
Equipment
- 6 Quart Instant Pot, Large Slow Cooker, or Large Dutch Oven
Ingredients
- 2 Tbsp Extra Virgin Olive Oil
- 1½ cups onion, diced
- ½ cup carrots, dice
- ¾ cup celery, diced
- 4 oz pancetta, diced
- 1 lb ground beef chuck
- 1 lb ground pork
- 1 Tbsp kosher salt
- 1 tsp black pepper, freshly ground
- 4 cloves garlic, minced
- 3 Tbsp tomato paste
- ½ cup dry red wine, such as Cabernet Sauvignon, Pinot Noir or Merlot
- 28 oz tomatoes, crushed
- ¾ cup water*, see notes below for slow cooker and stovetop
- ½ cup Flat-leaf parsley, divided
- ¼ cup heavy cream or half & half
For Serving:
- 1 lb wide noodle cooked pasta, tagliatelle, pappardelle, fettucine
- ½ cup Parmesan, freshly grated, optional
Instructions
- Heat Instant Pot to highest Saute setting. Add olive oil and heat until shimmering.
- Add onions, carrots, and celery and cook until softened and golden, about 8 minutes.
- Add pancetta and saute 1 minute. Add ground chuck, ground pork, salt, and pepper and continue to saute until meat is brown and most of the juices have evaporated. If you have excess fat, carefully remove insert, drain and return to Instant Pot.
- Add garlic and tomato paste and mix well, cooking about 2 minutes. Add red wine and simmer for about 3-4 minutes, or until the wine has evaporated.
- Add water (see note below for additional water need for slow cooker and stovetop), crushed tomatoes (including their juices), and ¼ cup parsley. Mix well and bring to a low boil. Place lid on Instant Pot, seal and set to high pressure for 22 minutes.
- Quick release the pressure – be careful as very hot steam will quickly escape. Once the float drops on the release, about 12-13 minutes, carefully remove the lid.
- Change Instant Pot setting to the low saute setting and bring to a low bubble. Continue to cook about 10 minutes, stirring to make sure all is well combined, and cook to the consistency you desire. In a slow cooker begin to cook on high for 2 hours and then cook on low for 4-5 hours.If cooking on the stovetop, cook on medium for 30-minutes, then reduce to low and simmer for another 2½ hours.
- Stir in remaining parsley and heavy cream. Check seasonings and add more salt and pepper if needed.
- Prepare a wide noodle pasta, serve with Bolognese Sauce, and sprinkle with freshly grated Parmesan.
Notes
- In a slow cooker or stovetop increase water to 1.5 cups
- Serve with a wide flat pasta, tortellini or gnocchi
- Freeze for up to 6-months
- Refrigerate for 3-4 days
- Nutrition facts do not include pasta and cheese