Pressure Cooker Lentil Bolognese with Chickpea Pasta

Image of Bethany Ugarte
Rated 5.0 based on 1 customer reviews
Pressure Cooker Lentil Bolognese with Chickpea Pasta
Pressure Cooker Lentil Bolognese with Chickpea Pasta

Ingredients

  • 4 cups water
  • 8 ounces chickpea pasta
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 cups vegetable broth
  • 1 cup dried mixed lentils
  • 1 (15 ounce) can crushed tomatoes
  • 3 tablespoons tomato paste
  • 4 cloves garlic, minced
  • 2 teaspoons dried oregano

Appliances

For best results, we recommend using:

Directions

  1. Add water, pasta, and 1 tablespoon olive oil to inner steel pot of a pressure cooker.
  2. Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 1 minute on High Pressure.
  3. Let pressure release naturally for 5 minutes, then set steam vent handle to Venting to quick-release remaining pressure.
  4. Drain pasta and transfer to a bowl. Rinse the pot and return to the pressure cooker. Add vegetable broth and lentils to pot and lock lid into place.
  5. Select Pressure Cook (Manual) and cook for 10 minutes on High.
  6. Set steam vent handle to Venting to quick-release pressure and remove lid.
  7. Add remaining 2 tablespoons olive oil, crushed tomatoes, tomato paste, garlic, and oregano to lentils and set pot to Slow Cook on Medium while stirring ingredients occasionally for 5 minutes.
  8. Serve lentil sauce over pasta.
Mealthy tip:

Serve over spiralized zucchinr instead of pasta. Use bone broth instead of vegetable broth for additional nutrients (not vegan).

Add 1 to 2 tablespoons cassava flour or regular wheat flour to thicken if sauce is too thin.

Reviews

5.0out of 5 Stars

(1 Review)

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What others are saying

Image of Kennedy Luca

Kennedy Luca says:

I've had lentil bolognese a few times, but nothing compares to this pressure cooker version! So easy! I didn't have chickpea pasta, but did use another gluten free alternative. Only thing I could see myself adding for next time is a little bit of red wine, because I love the rich, earthy notes it adds to traditional bolognese sauce.