Pressure Cooker Bolognese Sauce

Good, but not great straight out of pot. Tasted much better next day.  Took nearly as much effort as my other/regular version.  8/10. Was my first try at using the simmer setting of the pressure cooker, went well!

Link to original recipe: https://stripedspatula.com/bolognese-sauce-recipe-instant-pot/

Ingredients:

1 T. olive oil
1 1/2 c. yellow onion, chopped
1/2 c. carrots, chopped
1/2 c. celery, chopped
1 lb. gruond beef
1/2 lb. ground pork
4 oz. cubed pancetta
1 tsp. kosher salt, plus additional to taste
1/2 tsp. coarse ground black pepper, plus additional to taste
2 cloves garlic, minced
2 T. tomato paste
1/2 c. dry red wine
28 oz. crushed San Marzano tomatoes (in purée)
1/2 c. water
1/2 c. Italian parsley, divided
1/4 c. heavy cream
pinch of ground nutmeg
cooked pasta of your choice, for serving (went with rigatoni)

Directions:

1. With lid off, heat oil in the bowl of the pressure cooker using the 'sauté' setting.  Add the onions, carrots, and celery.  Cook until starting to brown and soften (around 8-10 min).

2. Stir in the ground beef, pork, pancetta, kosher salt, and pepper.  Cook, mashing the meats into small crumbles, until browned and most of juices have evaporated.

3. Add garlic and tomato paste to the mixture.  Cook for 1 min.   Stir in the red wine and bring to simmer.  Simmer for 2-3 min.

4. Stir in the crushed tomatoes, water, and 1/4 c. of the chopped parsley. Bring back to a simmer, then stop the 'sauté' setting.  Close and seal the pressure cooker.  Set on 'meats/stew' for 20 min of pressurized cook time.

5. At end of pressurized cooking, use 'quick release' method to depressurize.  Carefully open and remove lid once all pressure is gone (float has dropped).  Turn the 'sauté' setting back on and let mixture simmer for 5-10 min.

6. Stir in the heavy cream, nutmeg, and remaining 1/4 c. parsley.  Season with additional salt and pepper, to taste.  Serve over cooked pasta and enjoy!