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Instant Pot Spaghetti Sauce

A flavorful and quick recipe for spaghetti sauce made in the Instant Pot, perfect for busy families and meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil Provides a rich base for sautéing ingredients.
  • 1 pound ground Italian sausage Adds savory depth and heartiness.
  • 2 tablespoons tomato paste Enhances the tomato flavor and provides thickness.
  • 4 cloves minced garlic Infuses the sauce with robust fragrance and taste.
  • 1 teaspoon brown sugar Balances acidity with a hint of sweetness.
  • 28 ounces tomato sauce Forms the primary liquid base for the sauce.
  • 1 cup water or beef stock Adds depth and enhances flavor.
  • 1 teaspoon dried basil Introduces a fragrant herbal note.
  • 1 teaspoon dried parsley Lightens the sauce with freshness.
  • 1 teaspoon dried oregano Contributes a warm, earthy flavor.
  • 1 teaspoon dried thyme Adds a layer of aromatic complexity.
  • 1/2 teaspoon fennel seeds Offers a hint of sweetness and slight anise flavor.
  • 1/4 teaspoon red pepper flakes Introduces a touch of heat.
  • 1 teaspoon onion powder Adds savory depth without the bulk of fresh onions.
  • 1/2 teaspoon ground black pepper Provides seasoning and a bit of sharpness.
  • 1 teaspoon kosher salt Essential for flavor enhancement.
  • 2 cups fresh tomatoes Gives a bright, fresh taste (or canned tomatoes for convenience).

Method
 

Preparation
  1. Set Instant Pot to Saute to allow browning of the sausage.
  2. Heat the olive oil until the Instant Pot reads hot.
  3. Add the ground Italian sausage and sear without moving for 1 minute.
  4. Use a wooden spoon to crumble the sausage until it’s no longer pink.
  5. Stir in minced garlic, tomato paste, and brown sugar, cooking for 1 to 2 minutes.
Cooking
  1. Pour in the tomato sauce and water or beef stock, stirring to combine.
  2. Stir in the remaining herbs and spices until well mixed.
  3. Taste and adjust seasoning with salt and pepper as necessary.
  4. Cover the Instant Pot, ensuring the valve is set to 'Sealed'.
  5. Switch to manual and set the timer for 14 minutes (10 minutes if using canned tomatoes).
Serving
  1. Once cooking is complete, allow for a 15-minute Natural Pressure Release.
  2. Safely release any remaining pressure as needed.
  3. Remove the lid and use an immersion blender to puree the sauce to your desired consistency.
  4. Taste and adjust seasoning with salt and pepper if needed.
  5. Serve the sauce over pasta topped with cheese and fresh basil.

Notes

The sauce is freezer-safe for up to 3 months and can be reheated in the microwave or on the stovetop. For added depth, consider adding a splash of red wine during the cooking process.