Freezer Meal Recipe: Instant Pot Turkey Bolognese

I make this bolognese regularly when ground turkey is on sale. It's particularly good as a baked pasta - combine with cooked pasta, add a big handful of shredded mozzarella cheese, pour into a baking pan, sprinkle with grated parmesan cheese, and bake at 350 degrees until the top is golden brown and the sauce is bubbling.

I have this Instant Pot, which has served me well for the last few years.

You can see the bolognese in the jars at the top left. This photo is from when I turned five pounds of ground turkey that was on sale into these freezer meals.

Instant Pot Turkey Bolognese
Makes enough to fill two quart-size mason jars.

1 tablespoon olive oil
1 pound ground turkey
salt and pepper to taste
1 tablespoon onion powder
2 cloves of garlic, minced, grated or pressed
1 tablespoon dried oregano
2 bay leaves
1 14.5oz can of diced tomatoes
1 14.5oz can of tomato sauce
1 cup chicken broth
1 Parmesan rind, optional

1. Set Instant Pot to sauté. Add olive oil, ground turkey, salt and pepper, and sauté until turkey is mostly browned, breaking up the lumps, about 10 minutes. Add the onion powder, garlic and oregano, and cook until turkey is browned all the way through, about 5 minutes.

2. Switch the Instant Pot to the stew setting and set it for 120 minutes. Add the bay leaves, tomatoes, tomato sauce, chicken broth, and Parmesan rind, if using.* Cover and make sure the vent knob is pointed to "sealing."

3. When the two hours are up, you can wait and let the pressure release naturally, or manually release it.

4. Transfer the bolognese to mason jars or other freezer-safe containers, leaving room at the top for expansion. Seal and label and date. (I use masking tape on the lid and write on it with a Sharpie.) Let cool in the refrigerator. When completely cool, transfer to freezer. The sauce will keep for three months.

*If you grate your own Parmesan cheese, be sure to save the rinds in the freezer.