Instant Pot Eggplant Bolognese

Instant Pot Eggplant Bolognese is a perfect comfort food and is simple to make! Meat, tomatoes, eggplant and a few other ingredients is all you need!

You will love making this Instant Pot Eggplant Bolognese! It is hearty and satisfying and easy to make with our favorite kitchen tool!

It is also a fantastic meal prep recipe as it is delicious warmed up the next day!

Serve over rice or cauliflower rice for a low carb version. It is really just as wonderful just on its own though. One of my sons even scarfed down leftovers in my refrigerator cold! 😊

This recipe has been shared in Weekend Potluck. Head on over to these great sites for LOTS of new recipes each week!

Other Great Eggplant Recipes

What to Make with:

Instant Pot Eggplant Bolognese is delicious served over rice.

For a low carb version, it is also fantastic over riced cauliflower or simply on its own in a bowl. Add extra cheese! 

An onion shortcut:

For onions in a recipe like this, I keep frozen, cut onions in my freezer and just pop out the needed amount. It is so quick and easy. 😊

How to Store Instant Pot Eggplant Bolognese

Store Instant Pot Eggplant Bolognese in an airtight container in the refrigerator for up to a week.

It also freezes well. Freeze for up to 3 months.

Is Instant Pot Eggplant Bolognese good for meal prep?

Yes! It is a great meal prep recipe as it warms up very well and is even better the next day. Add it to single serving containers and put in the refrigerator for your meals for the week!

Key Ingredients

(Full printable ingredients and instructions are just below.)

Ground beef–or chicken, turkey, venison, pork or any meat you like

Onion, diced—use frozen that is thawed for a handy shortcut

Minced garlic-jarred is fine

Eggplant, peeled and chopped

Salt

Can crushed tomatoes

Beef broth—chicken or vegetable broth is fine too

Pepper

Dried dill—fresh is fine too; use about 3 times as much

Extra Virgin Olive Oil if desired instead of using juices from meat or if extra fat is needed to cook vegetables

Parmesan cheese, optional

How to Make Oven Roasted Vegetables

Plug in the Instant Pot and press the “Sauté” function. 

Sauté meat until cooked through.

Remove and set aside.

Add onion and garlic.

Stir.

Add eggplant and half of salt.

Sauté onion, garlic and eggplant until soft, about 5 minutes. Use grease from meat or add EVOO if needed.

Add rest of ingredients in order, stirring as you add.

Readd the meat to the pot.

Stir well.

Press keep warm/cancel to stop sauteing.

Place the lid on the IP and lock.

Turn to “sealing”.

Press the “Manual” button to switch the cooking mode. 

Use the +/- to set time to 15 minutes.

Meat/stew

Note that it will take longer than 15 minutes to cook because it takes time for the pressure cooker to reach desired pressure. The 15-minute timer will start once it gets to the proper pressure.

Once the sauce is done cooking the Instant Pot will automatically switch to the “Keep Warm” mode and will signal it is finished with beeps. 

Let the sauce stay in the “Keep Warm” mode for 10 minutes and then press “Cancel.”

Turn steam release handle to venting to quick release or allow to natural release.

Once the pressure is released, you can carefully open the Instant Pot.

Serve with parmesan cheese if desired.

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