Instant Pot Spaghetti Sauce
Looking for an easy Spaghetti Sauce recipe? With this recipe, you can make Instant Pot Spaghetti Sauce in no time. Fresh and delicious, this spaghetti sauce recipe is better than any store bought sauce.
This Spaghetti sauce is really delicious, and the Instant Pot cuts the time to minutes, instead of hours and hours to simmer and stir this sauce, as it cooks forever to infuse the flavors. The Instant Pot does the work, and it turns out beautifully. This is so easy, and so much better than sauce from a jar. You’re going to love this recipe.
What to Serve with
Instant Pot Spaghetti Sauce
I love keeping this sauce on hand because I use a lot of spaghetti sauce. You can use it with
- Instant Pot Cavatappi Noodles with Beef Ragu Sauce
- Spaghetti Stuffed Garlic Bread
- Homemade Lasagna Recipe
- Creamy Ziti Instant Pot Pasta Recipe
Variations to Spaghetti Sauce
What is great about making your own spaghetti sauce is you can add the flavors you love. With this recipe, whatever you like in your sauce can be added:
- Add peppers
- Extra flavors
Ingredients in Instant Pot Spaghetti Sauce
- sweet onion
- garlic
- Olive Oil
- butter
- tomato sauce
- stewed tomatoes
- tomato paste
- red wine
- Italian seasoning
- dried sweet basil
- ground oregano
- coarse ground garlic salt with parsley
- seasoned salt
- seasoned pepper
- brown sugar
How to Make Instant Pot Spaghetti Sauce
Turn the Instant Pot to the Saute setting, and add the olive oil and butter. When the butter melts, add the chopped onion, and cook until it caramelizes, or is golden brown (about 5 minutes).
Add the minced garlic, and cook 1 – 2 minutes. Turn off the Instant Pot. Add the tomato sauce, the stewed tomatoes, the tomato paste, and 1 ½ cups of bottled water. Add all spices, and stir well, making sure to scrape the bottom of the stainless steel liner to the Instant Pot, to loosen any onion or garlic. Stir until all ingredients are well blended.
Place the lid on the Instant Pot, until it beeps and locks, and MAKE SURE the pressure valve is set to ‘SEALING’, AND NOT VENTING. Press the manual button and set the timer to ’30’ minutes. Allow the Instant Pot to build and release pressure automatically, do not manually release pressure. This is what will infuse the flavors into the sauce. Once the Instant pot has released the pressure, and beeps, check to make sure the pressure button is down, and carefully with a pot holder, turn the pressure valve gently to VENTING, making sure all the pressure has been released.
Remove the lid from the Instant Pot, and stir the sauce. It will have thickened during cooking and maybe a little thicker in the bottom of the pot. Stir to blend. Allow sauce to cool, and pour into a covered container, or into glass jars. If you’re using jars, you’ll need more than 1 or 2, depending on how large the jars are. If they’re 16-ounce jars, you may need 4 or more. Refrigerate the sauce up to 7 days. You can freeze the sauce for later use, up to 4 months.
Instant Pot Spaghetti Sauce
Ingredients
- 1 large sweet onion chopped
- 3 cloves garlic pressed and minced
- 1 Tablespoon Olive Oil
- 1 Tablespoon butter
- 2 28 ounce cans tomato sauce
- 2 14 – 15 ounce cans stewed tomatoes
- 5-6 ounces tomato paste
- ½ cup red wine OPTIONAL
- 2 Tablespoons Italian seasoning
- 1 Tablespoon dried sweet basil
- 1 Tablespoon ground oregano
- 1 Tablespoon coarse ground garlic salt with parsley
- 1 Tablespoon seasoned salt
- 1 Tablespoon seasoned pepper
- ⅓ cup of brown sugar
Instructions
- Turn the Instant Pot to the Saute setting, and add the olive oil and butter. When the butter melts, add the chopped onion, and cook until it caramelizes, or is golden brown (about 5 minutes).
- Add the minced garlic, and cook 1 – 2 minutes. Turn off the Instant Pot. Add the tomato sauce, the stewed tomatoes, the tomato paste, and 1 ½ cups of bottled water. Add all spices, and stir well, making sure to scrape the bottom of the stainless steel liner to the Instant Pot, to loosen any onion or garlic. Stir until all ingredients are well blended. Place the lid on the Instant Pot, until it beeps and locks, and MAKE SURE the pressure valve is set to ‘SEALING’, AND NOT VENTING. Press the manual button and set the timer to ’30’ minutes.
- Allow the Instant Pot to build and release pressure automatically, do not manually release pressure. This is what will infuse the flavors into the sauce. Once the Instant pot has released the pressure, and beeps, check to make sure the pressure button is down, and carefully with a pot holder, turn the pressure valve gently to VENTING, making sure all the pressure has been released. Remove the lid from the Instant Pot, and stir the sauce.
- It will have thickened during cooking and maybe a little thicker in the bottom of the pot. Stir to blend. Allow sauce to cool, and pour into a covered container, or into glass jars.
- If you’re using jars, you’ll need more than 1 or 2, depending on how large the jars are. If they’re 16-ounce jars, you may need 4 or more. Refrigerate the sauce up to 7 days. You can freeze the sauce for later use, up to 4 months.
