Instant Pot High-Protein Lentil Bolognese with Red Lentil Pasta

How to Make Instant Pot High-Protein Lentil Bolognese with Red Lentil Pasta

1. 1

   Step 1: Sauté the aromatics

   Set the Instant Pot to Sauté and heat the olive oil until shimmering. Add the chopped onion and the diced carrot/celery mixture and cook, stirring occasionally, until softened and beginning to caramelize, about 5–6 minutes; then add the minced garlic and cook 30–45 seconds until fragrant.

   For this step

   • 2 tbspExtra-virgin olive oil
   • 1 mediumYellow onion, finely chopped
   • 1 cupCarrot and celery, diced (combined)
   • 4 clovesGarlic cloves, minced
   
2. 2

   Step 2: Add lentils and tomatoes

   Stir in the rinsed brown lentils, crushed tomatoes, vegetable broth and dried Italian seasoning, and scrape any browned bits from the pot bottom. Season with kosher salt, mix to combine, then secure the lid and set to High Pressure for 10 minutes.

   For this step

   • 1 cupDry brown or green lentils, rinsed
   • 1 14-oz canCrushed tomatoes (or passata)
   • 1 1/2 cupsLow-sodium vegetable broth
   • 2 tspDried Italian seasoning
   • 1 tspKosher salt (to taste)
   
3. 3

   Step 3: Release and reduce

   Allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure and remove the lid. Switch to Sauté and simmer the ragu 4–6 minutes to thicken slightly; taste and adjust seasoning as needed.
   
4. 4

   Step 4: Cook the red lentil pasta

   While the ragu finishes reducing, bring a large pot of salted water to a boil and cook the red lentil pasta according to package directions (usually 4–6 minutes) until al dente. Reserve about 1/2 cup (120 ml) of the pasta cooking water, then drain the pasta.

   For this step

   • 8 ozRed lentil pasta (dry)
   
5. 5

   Step 5: Toss and serve

   Turn off the Instant Pot, stir the drained pasta into the lentil ragu and add a splash of reserved pasta water as needed to loosen the sauce and coat the noodles. Divide among bowls and finish with optional chopped basil, grated Parmesan (or vegan alternative), and a drizzle of olive oil if desired.
   

1. Set the Instant Pot to Sauté and heat the olive oil until shimmering. Add the chopped onion and the diced carrot/celery mixture and cook, stirring occasionally, until softened and beginning to caramelize, about 5–6 minutes; then add the minced garlic and cook 30–45 seconds until fragrant.
2. Stir in the rinsed brown lentils, crushed tomatoes, vegetable broth and dried Italian seasoning, and scrape any browned bits from the pot bottom. Season with kosher salt, mix to combine, then secure the lid and set to High Pressure for 10 minutes.
3. Allow a natural pressure release for 10 minutes, then carefully quick-release any remaining pressure and remove the lid. Switch to Sauté and simmer the ragu 4–6 minutes to thicken slightly; taste and adjust seasoning as needed.
4. While the ragu finishes reducing, bring a large pot of salted water to a boil and cook the red lentil pasta according to package directions (usually 4–6 minutes) until al dente. Reserve about 1/2 cup (120 ml) of the pasta cooking water, then drain the pasta.
5. Turn off the Instant Pot, stir the drained pasta into the lentil ragu and add a splash of reserved pasta water as needed to loosen the sauce and coat the noodles. Divide among bowls and finish with optional chopped basil, grated Parmesan (or vegan alternative), and a drizzle of olive oil if desired.