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cover pic for Slow Cooker/Instant Pot Bolognese (Low-Carb, Paleo, Whole30)

Slow Cooker/Instant Pot Bolognese (Low-Carb, Paleo, Whole30)

  • Author: Fit SlowCooker Queen
  • Prep Time: 20 mins
  • Cook Time: 4 hours
  • Total Time: 4 hours 20 mins
  • Yield: 8 servings 1x


  • 2 pounds ground beef
  • 4 ounces bacon
  • 28-ounces crushed tomatoes
  • 1 cup full-fat coconut milk
  • 1 cup onion, diced finely
  • 2 celery stalks, diced finely
  • 2 carrots, peeled & diced finely
  • 3 garlic cloves, minced
  • 1 bay leaf
  • 2 teaspoons oregano
  • 1 teaspoon salt
  • 1 teaspoon basil
  • 1/2 teaspoon pepper


Slow Cooker

  1. Cook & crumble bacon.
  2. In a large skillet, add ground beef and cook over medium-high heat until browned. Drain grease. Add the ground beef to the slow cooker along with the bacon.
  3. Add all remaining ingredients to the slow cooker. Stir to mix well.
  4. Cook HIGH 3-4 hours or low 6-8.
  5. Remove bay leaf & stir before serving.

Electric Pressure Cooker

  1. Turn on the pressure cooker and select sauté. When hot, bacon and cook a few minutes until browned. Add ground beef, carrots, celery, and onions. Cook 5-7 minutes until beef is browned and vegetables are soft. Crumble the ground meat as it cooks.
  2. Add garlic and cook an additional minute. Drain excess grease from the pressure cooker if needed.
  3. Add oregano, basil, salt and pepper. Stir to mix well.
  4. Pour crushed tomatoes on top.  Top with bay leaf. Do not stir.
  5.  Close lid and seal valve. Cook high pressure for 20 minutes. Natural release pressure for 5 minutes then quick release any remaining pressure.
  6. Remove bay leaf & stir in coconut milk.


The bolognese sauce will thicken as it cools.

Store the leftover bolognese sauce in the frig for up to 3 days or the freezer for 4-6 months.