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.
Course Dinner
Cuisine Italian
Keyword Instant Pot Spaghetti Sauce
Prep Time 10 minutesminutes
Cook Time 45 minutesminutes
Total Time 55 minutesminutes
Servings 6
Calories 149kcal
Ingredients
1large sweet onionchopped
3clovesgarlic pressed and minced
1TablespoonOlive Oil
1Tablespoonbutter
228 ounce canstomato sauce
214 - 15 ounce cansstewed tomatoes
5-6 ouncestomato paste
½cupred wine OPTIONAL
2TablespoonsItalian seasoning
1Tablespoondried sweet basil
1Tablespoonground oregano
1Tablespooncoarse ground garlic salt with parsley
1Tablespoonseasoned salt
1Tablespoonseasoned pepper
⅓cupof 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.