First posted: Nov 9, 2018

Lamb and Barley Bolognaise with Instant Pot


Bolognaise is a staple in our house (I panic when supplies run low, which is why I tend to make giant batches and freeze for rainy days) – and this version using lamb, and crammed full of barley, lentils and lots of hidden veggies is a definite favourite. So it made perfect sense that it was one of the first recipes that I tried in my snazzy new Instant Pot, and I loved how fuss-free and simple the whole process was.

Note: The team at Instant Pot recently gifted me with one to review for you all, and you can read more on the blog.



Cooks in:        Serves:4-6

  • 1/2 Tbsp olive oil
  • 100g bacon, chopped (optional)
  • 1 onion, diced
  • 1 x 10cm stick celery, chopped
  • 1 clove garlic, minced
  • 2-3 sprigs fresh thyme or sage (or 1/2 tsp dried)
  • 1 sprig fresh rosemary (or 1/2 tsp dried)
  • 1/2 tsp ground coriander
  • 500g lamb mince
  • 1 Tbsp balsamic vinegar
  • 2 Tbsp tomato puree
  • 1 tsp sugar, honey or natural sweetener of your choice
  • 2 tins chopped tomatoes
  • 1/4 cup barley
  • 1/4 cup lentils
  • 1/2 cup grated carrots
  • 1 cup stock (or 1/2 cup red wine and 1/2 cup stock)
  • Handful fresh basil or parsley, to serve
  • Freshly grated pecorino or parmesan, to serve
  • Pasta of your choice, to serve ( work on 100g dry pasta per person)

What to do

Heat the olive oil and cook the bacon, onions and celery for 10 minutes, until the onions have softened. Add in the garlic and spices and cook for another minute.

2. Add in the lamb and brown the meat until golden, then add in the balsamic vinegar and tomato puree and cook for another minute.

3. Add the chopped tomatoes, sweetener, barley, lentils, grated carrots and stock.

4. Lock on the lid, and make sure that the steam-release valve is in the proper sealed position. Select “MANUAL” and set for 10 minutes at high pressure (Note: it will take about 5 minutes for the pressure to build before cooking automatically begins).

5. As soon as the time has elapsed, let the pressure release naturally (this will take about 10-15 minutes). Unlock the lid and continue cooking slowly with the lid off for a further 10-15 minutes to allow the sauce to thicken. Season to taste.

6. Meanwhile, cook your pasta pasta in a large pot of salted boiling water, drain, drizzle with olive oil and serve immediately withe the chopped fresh herbs and grated cheese.

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