Pressure Cooker Lentil Bolognese with Chickpea Pasta
- 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
For best results, we recommend using:
- Add water, pasta, and 1 tablespoon olive oil to inner steel pot of a pressure cooker.
- Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 1 minute on High Pressure.
- Let pressure release naturally for 5 minutes, then set steam vent handle to Venting to quick-release remaining pressure.
- 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.
- Select Pressure Cook (Manual) and cook for 10 minutes on High.
- Set steam vent handle to Venting to quick-release pressure and remove lid.
- 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.
- Serve lentil sauce over pasta.
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.
What others are saying
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.