Instant Pot Vegan Spaghetti Bolognese

Since my husband and I went pescatarian, our staple meals have shifted. Here's a simple and super satisfying one in our core rotation. I've been doing a lot of pasta wonderpots in the Instant Pot or on the stove where the pasta and sauce cook together. (Fewer dishes, less babysitting, more cohesive flavors.)

Notes on vegan meats: Our favorite for this recipe is Impossible Meat--it tastes exactly like meat in this spaghetti. We've also used Beyond Meat, which is pretty good, but it does have a slightly strange aftertaste. Those vegan meats are fairly pricey, so alternatively, textured vegetable protein (TVP) is an extremely cheap and shelf-stable option. When rehydrated with a little bouillon, it tastes fairly close to meat. I know plenty of long-time vegetarians and vegans who prefer TVP because other fake meats taste too much like the real thing.

Instant Pot Vegetarian Spaghetti Bolognese
12 oz Impossible beef OR 1 lb Beyond Meat OR 1 cup TVP, reconstituted in 1 cup water with 2 t Better Than Bouillon "no beef" flavor

2 T extra-virgin olive oil
1 medium onion, diced

8 oz sliced mushrooms (optional)
2 T minced garlic or 2 t garlic powder
1 t Italian seasoning

1 t salt

crushed red pepper flakes and black pepper to taste

2 t Worcestershire sauce (choose a vegan brand if desired)

1 bay leaf, optional
3.5 cups water
1 lb spaghetti, broken in half
1 24-28 jar or can of marinara sauce or crushed tomatoes

serve with grated Parmesan cheese, optional

Instant Pot directions:
Saute onion, "meat" or TVP, and mushrooms, if using, in olive oil until browned, about 4 minutes. Add garlic, Italian seasoning, salt, and pepper and saute for 1 minute. Stir in bay leaf, Worcestershire sauce, and water. Place spaghetti on top, shuffling a bit to get some water on it. Dump the marinara on top and DO NOT STIR. Having the water on the bottom will keep it from sticking. Seal Instant Pot and set manual pressure to 5 minutes. When finished, quick release and stir to recombine. You may need to let it stand uncovered for a few minutes if it is too saucy at first.


Stovetop directions:
Saute onion, "meat" or TVP, and mushrooms, if using, in olive oil until browned, about 4 minutes. Add garlic, Italian seasoning, salt, and pepper and saute for 1 minute. Stir in bay leaf, Worcestershire sauce, and water. Add remaining ingredients and bring to a gentle simmer, covered, for 15-20 minutes. The pasta has a tendency to stick to itself and the bottom of the pan, so stir frequently. When pasta is al dente, remove from heat. You may need to let it stand for a couple of minutes so that the pasta can absorb excess liquid.