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Instant Pot Bolognese (Hong Kong Style) - Pressure cooker bolognese sauce with a hint of sweetness and a 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}
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5 from 1 vote

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 Time15 mins
Cook Time25 mins
Add & release pressure25 mins
Total Time1 hr 5 mins
Course: Main
Cuisine: hongkong
Keyword: Meal prep
Servings: 6 to 8
Calories: 250kcal
Author: Maggie Zhu

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

  • 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.
  • Add the crushed tomatoes. Use your spatula to scrape the brown bits from the bottom of the pot.
  • Add the rest of the ingredients - onion, carrots, celery, garlic, tomato paste, Shaoxing wine, oyster sauce, soy sauce, bay leaves, salt, and black pepper.
  • 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.
  • 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.
  • Ladle the sauce over cooked pasta. Top with cheese, fresh parsley, and more ground pepper if needed. Enjoy!

Nutrition

Serving: 1serving | Calories: 250kcal | Carbohydrates: 21.3g | Protein: 27.3g | Fat: 6.3g | Saturated Fat: 1.9g | Cholesterol: 63mg | Sodium: 998mg | Potassium: 476mg | Fiber: 7.6g | Sugar: 13.6g | Calcium: 115mg | Iron: 17mg