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5.0 from 15 votes

Instant Pot Bolognese (Hong Kong Style, 港式肉酱意粉)

Instant Pot bolognese sauce with a hint of sweetness and super creamy texture without any heavy cream. This easy recipe uses some Asian ingredients to reduce prep and cooking time and create a rich flavor. Perfect for a weekday dinner or meal-prep. {Gluten-Free adaptable}To make the dish gluten-free, use homemade oyster sauce or bottled gluten-free oyster sauce. Use dry sherry to replace the Shaoxing wine, and use tamari or coconut amino to replace the soy sauce.

Prep Time
15 mins
Cook Time
15 mins
Additional Time
25 mins
Total Time
1 hr 5 mins
Servings: 6 to 8
Calories: 250 kcal
Course: Main Course

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 lbs (675 g) ground beef
  • 1 can (28 oz / 800 g) tomatoes , crushed
  • 1 medium yellow onion , minced
  • 2 carrots , finely diced
  • 2 celery stems , finely diced
  • 3 cloves garlic , minced
  • 4 tablespoons tomato paste
  • 2 tablespoons Shaoxing wine (or dry sherry)
  • 2 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
Serving
  • Cooked tagliatelle , pappardelle, or your favorite pasta
  • grated Parmesan cheese (or mixed cheese) (Optional)
  • chopped fresh parsley (Optional)

Instructions

    Cup of Yum
  1. Pour the olive oil into the Instant Pot. Swirl the pot so the oil spreads out and covers the bottom of the pan. Press “saute” on the Instant Pot. When the oil is hot, add the ground beef. Use your spatula to spread the meat to cover the bottom of the pan. Let cook without touching until the bottom turns golden brown, about 5 minutes. Break the meat into smaller chunks using your spatula. You can leave some big chunks to increase the meaty texture of the sauce. Cook until the beef has browned on the surface. Press “Cancel” to turn off the Instant Pot.
  2. Add the crushed tomatoes. Use your spatula to scrape the brown bits from the bottom of the pot.
  3. Add the rest of the ingredients - onion, carrots, celery, garlic, tomato paste, Shaoxing wine, oyster sauce, soy sauce, bay leaves, salt, and black pepper.
  4. Seal the Instant Pot. Make sure the valve is pointed to “Sealing”. Set on Manual at high pressure for 25 minutes. Use the natural release method for 8 minutes, then switch to fast release by using a long spatula or other utensil to rotate the valve to “Venting”. Stay away from the Instant Pot to avoid being burned by the hot steam coming out of the pot when using fast release.
  5. Taste the sauce and adjust the seasoning by adding more salt if needed. Remove the bay leaves and discard them. Stir everything to mix well. You can store the sauce in an airtight container in the fridge for 3 to 4 days, or serve it immediately.
  6. Ladle the sauce over cooked pasta. Top with cheese, fresh parsley, and more ground pepper if needed. Enjoy!

Nutrition Information

Serving 1serving Calories 250kcal (13%) Carbohydrates 21.3g (7%) Protein 27.3g (55%) Fat 6.3g (10%) Saturated Fat 1.9g (10%) Cholesterol 63mg (21%) Sodium 998mg (42%) Potassium 476mg (14%) Fiber 7.6g (30%) Sugar 13.6g (27%) Calcium 115mg (12%) Iron 17mg (94%)

Nutrition Facts

Serving: 6to 8

Amount Per Serving

Calories 250

% Daily Value*

Serving 1serving
Calories 250kcal 13%
Carbohydrates 21.3g 7%
Protein 27.3g 55%
Fat 6.3g 10%
Saturated Fat 1.9g 10%
Cholesterol 63mg 21%
Sodium 998mg 42%
Potassium 476mg 10%
Fiber 7.6g 30%
Sugar 13.6g 27%
Calcium 115mg 12%
Iron 17mg 94%

* Percent Daily Values are based on a 2,000 calorie diet.