Select the sauté setting on a 6-quart Instant Pot or electric pressure cooker. Add the olive oil and the carrots and sauté until the carrots are lightly browned. Add the onions and celery and cook until they are soft, about 3 minutes. Add the oregano, basil, parsley, garlic, salt and anchovy paste. Cook, stirring, until fragrant, about 1 minute.

Add the ground beef and cook until browned, breaking it up as it cooks.

Add the crushed tomatoes, tomato paste, wine, and bay leaves and stir to combine.

Place the cover on the Instant Pot and lock the lid. Make sure the vent is closed. Select manual, adjust the pressure to high, and set the time to 30 minutes.

When the timer shows 10 minutes remaining, set a large pot of water to boil over high heat. Salt generously and cook the pasta until al dente.

Once the Bolognese is finished cooking, allow the pressure to release naturally for 10 minutes, then do a quick-release to release any remaining pressure.

Press sauté on the Instant Pot again. Add the cream and allow the sauce to simmer until it reaches your desired thickness. (For me, this is about 10 minutes.)

Remove the bay leaves.

Serve the sauce over the pasta, or stir the cooked pasta into the sauce. Top with Parmesan cheese, if desired.