Instant Pot Bolognese Sauce - cooking recipe

Ingredients

1 tablespoon olive oil
1 tablespoon unsalted butter
3 ounces pancetta, finely chopped
1/2 lb ground pork (preferably high fat content)
1/2 lb beef (preferably high fat content)
kosher salt & freshly ground black pepper
1 medium onion, finely chopped
2 small carrots, finely chopped
1 stalk celery, finely chopped
3 garlic cloves, finely chopped
2 tablespoons tomato paste
3/4 teaspoon ground fennel
1/2 teaspoon red pepper flakes
4 sprigs thyme
1 1/4 cups dry red wine
one can chopped san marzano tomatoes (28-ounce)
1/2 cup heavy cream

Preparation

Preheat Instant Pot to saute setting. Add olive oil and butter and swirl to coat. Add pancetta, pork, and beef. Season generously with salt and pepper. Cook, stirring occasionally, until liquid evaporates from meat and begins to brown, about 10 minutes. Add onion, carrots, celery, garlic, tomato paste, fennel seeds, red pepper flakes, and thyme sprigs. Season with salt and pepper and cook until softened, about 5 minutes.
Add red wine and cook until reduced by three-fourths, about 6 minutes. Add chopped tomatoes, stir to combine, and season to taste with salt and pepper before topping with lid. Set pressure to high and cook 35 minutes before releasing pressure naturally for 10 minutes. Release pressure automatically. Open lid and return Instant Pot to saute setting. Add heavy cream and stir to combine. Cook until slightly reduced, stirring frequently, about 15 minutes more. Season to taste with salt and pepper and use as desired.