This Bolognese has zero percent meat (of course), but it’s full of hearty texture courtesy of all the shredded vegetables. The mushrooms add lots of umami and you’ll be surprised just how many veggies you can get into vegetable haters with this sauce!
Add the cauliflower florets to the food processor and pulse until the pieces are tiny and look like couscous. Scrape out into your Instant Pot liner.
Now add the mushrooms to the food processor and pulse until small, then add them to your Instant Pot liner. Repeat with the carrots and eggplant, until all the veggies are minced and in your Instant Pot liner.
Mix in the crushed tomatoes, water, garlic, tomato paste, agave nectar, balsamic vinegar, oregano, basil and rosemary.
Cook on manual with high pressure for 7 minutes and let the pressure release naturally.
Add salt and pepper to taste, and add more oregano, basil or rosemary if you feel that the flavor faded some during cooking.