Instant Pot Spaghetti Sauce [VIDEO]

Catalina Castravet
By Catalina Castravet
5 from 17 reviews

Beef Instant Pot Recipes Sauces Dressings Marinades

Cook time Cook time: 40 minutes

Instant Pot Spaghetti Sauce is the most hearty and delicious homemade pasta sauce that you can make in under one hour, with either fresh or canned tomatoes. Check out the short video tutorial below and see how simple this recipe is!

We lave making easy and delicious sauces that go on many dishes. You can also try our alfredo sauce, chipotle sauce, or enchilada sauce.

Easy Instant Pot Spaghetti Sauce

What are the foods that you keep in your pantry for easy weeknight dinners? I usually have canned beans, wild-caught canned tuna (which by the way is amazing with mashed fresh avocado) and some type of pasta sauce. When my husband brought home a huge box of ripe tomatoes, I instantly decided to make pressure cooker Spaghetti Sauce as we love a good pasta meal around here.

This Instant Pot Spaghetti Sauce is made with mild ground sausage and fresh tomatoes. You can use hot sausage or skip it altogether for a vegetarian version. The pasta sauce tastes amazing like it was simmered for hours.

The sauce will make your house smell fantastic, and it tastes like it’s from a high-end Italian restaurant. It has been flavored with many dried herbs, and it’s such a time-saver to have on hand. I like to make a large batch and freeze it to use on lazy nights for quick dinners.

What do you need to make the Instant Pot Spaghetti Sauce Recipe?

How to make Instant Pot Spaghetti Sauce?

After you have finished cooking the sauce on HP and released the pressure, set the Instant Pot on Sauté and add 1/2 cup cream and 1 cup of grated Parmesan cheese. Stir until combined and simmer the sauce for 1-2 minutes. Add more cream if desired. Turn off Instant Pot and serve the sauce over pasta.

Can you make Instant Pot Spaghetti Sauce with canned tomatoes?

Yes, you can make the sauce with either fresh or canned tomatoes. You can use about 12 medium fresh tomatoes or 28 ounces diced canned tomatoes.

Can you freeze Spaghetti Sauce?

Tomato-based sauces tend to freeze and thaw the best, but meat-based sauces can also stand up to freezing. Do not store spaghetti sauce in opened metal cans or containers. Let the sauce cool completely. Pour into to freezer-safe containers or heavy-duty freezer bags.

Label with the date, and freeze for up to 3-4 months, or longer if you use a deep freeze.

How to thaw frozen Spaghetti Sauce?

Transfer the sauce to your refrigerator the night before you wish to use it to allow it to thaw. Add the sauce to a saucepan and reheat it to at least 165 F before you consume it.

Looking for Instant Pot Pasta Recipes? Check these out:

Instant Pot Spaghetti Sauce with fresh or canned tomatoes

Instant Pot Spaghetti Sauce

Instant Pot Spaghetti Sauce is the most hearty and delicious homemade pasta sauce that you can make in under one hour, with either fresh or canned tomatoes.
5 from 17 votes
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8 servings
Calories: 491kcal
Author: Catalina Castravet


  • 2 tablespoons olive oil
  • 2 lbs hot or mild ground Italian sausage
  • 4 tablespoons tomato paste
  • 2 tablespoons minced garlic
  • 1 tablespoon brown sugar
  • 30 oz tomato sauce
  • 3/4 cups water
  • 4 tablespoons dried basil
  • 1 tablespoon dried parsley
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1/2 teaspoon fennel seeds
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon onion powder
  • 1 tablespoon ground black pepper
  • 1 tablespoon kosher salt (or to taste)
  • 10-12 medium fresh tomatoes (diced (or 28 oz canned diced tomatoes))


  • Set Instant Pot to Saute.
  • Once the Instant Pot reads hot, add the olive oil.
  • Once the olive oil is hot, add the ground Italian sausage, do not move it for 1 minute, to get a nice sear on it. Break it up using a wooden spoon as it cooks.
  • Once the sausage is no longer pink, add minced garlic, tomato paste and brown sugar. Stir and cook for 1-2 minutes.
  • Add tomato sauce and water. Stir to combine.
  • Add the rest of the ingredients and stir to combine. Adjust for salt and pepper.
  • Cover and seal the lid. Make sure the valve points to Sealed. Change setting to manual and adjust time to 14 minutes on High Pressure. If you are using canned tomatoes, cook for 10 minutes on High Pressure.
  • Once Instant Pot beeps to show that it's done, do a 15 minute Natural Pressure Release (NPR). Carefully release any remaining pressure.
  • Turn off the Instant Pot. Remove the lid and using an immersion blender, puree the sauce until desired consistency, it depends how smooth you want it. Taste and adjust for salt and pepper.
  • Serve over pasta topped with cheese and fresh basil.



Serving: 0g | Calories: 491kcal | Carbohydrates: 16g | Protein: 19g | Fat: 39g | Saturated Fat: 13g | Cholesterol: 86mg | Sodium: 2332mg | Potassium: 997mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1290IU | Vitamin C: 23.4mg | Calcium: 124mg | Iron: 5.7mg
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Gisele Shelley

Can you sub sausage for one or two pounds of ground meat? If so what is better amount?


sure you can, you can use ONLY ground sausage, or 50/50!



I made this for my kids, and they really liked it. That is high praise coming from some picky eaters, particularly Mr Hot Dogs and Kraft Dinner (he's 10). I did have to use the blender trick at the end to smooth it out, I used diced tomatoes but they remained somewhat chunky when it was ready. Knowing my audience very well, I spooned most of the tomato chunks into the blender, pureed them, and then poured them back in. Absolutely delicious! When I make it again, the tomatoes will go directly into the blender out of the can. Thanks!


Thanks for your review! Glad you loved the sauce!


Joanne Monette

You can freeze and thaw it when you cook/reheat it in a saucepan. Run some water over your container of frozen sauce until it loosens. Drop carefully into your saucepan. Add a couple of tablespoons of water so nothing will scortch while it starts to thaw. Cook on medium, covered. Stir occasionally and after alot has thawed, you can start gradually lowering the heat to lie or simmer. Put your pasta water on to boil. I find a 1 quart freezer safe Chinese food container of frozen sauce takes about the same time to thaw and reheat as it takes to boil pasta water and cook your pasta. So you don't have to take it out the night before if you don't want to! You can cook without cover or cover partially off at the end on a low simmer if you want to thicken your sauce.


Kerry Lucich-Pedigo

This was fantastic! It was a little thinner then I like, so I'll maybe drain the diced tomatoes first then add less of the liquid. I did add a little cornstarch and tomato paste to thicken it up. Got the thumbs up from the hubs (he LOVES the sauce I've been making for years) so that was my seal of approval. Will make this my go to sauce from here on out. Side note: I didn't have dried parsley or fennel seeds so I substituted a bay leaf and 1/4 tsp cumin.



This looks yummy. Making it now. I won’t be obnoxious and leave stars based on just reading the recipe. Wish others would follow suit.


Diane Paull

Can I add a bag of frozen turkey meatballs to this recipe? If so, would I add them in the beginning or at the end? If I add them in the beginning, would I defrost them first? This recipe just made me order an instant pot for the first time. I used to cook my spaghetti sauce all day long. As I get older, I am always looking for shortcuts. Your recipe sounds delicious.


you add them before pressure cooking and don't adjust the time if they are defrosted.



This is by far the best meatsauce recipe ever! I have only used ground beef so far. So tasty!!


Thank you for your review!


Celeste Seguin

Would this spaghetti sauce be good for making lasagna?


Yes, absolutely!


Celeste Seguin

Awesome! Thanks for the reply :) definitely going to try this out for having family over!


Brenda T.

I have tried this twice now and both times receive a burn notice. Do I need to deglaze before adding the tomato products? Both times I have just finished by simmering in the IP instead of pressure cooking, and it’s still delicious and my favorite sauce!


Hi Brenda, unfortunately, this happens from time to time. Yes, Deglazing is highly recommended when you get the burn notice.



I added a beef bouillon cube with the water


Jen Booth

How would you change this if you omit the sausage all together?


Just follow the recipe without the sausage part to make it vegetarian, same cooking time.



It's difficult to take a sauce seriously without fresh garlic. Js.


Blair Hunt

This is wonderful! Have you tried adding a tablespoon of marjoram to the mix? Just curious. Thank you!


You can. I haven't tried yet.


Crystal & Anthony Duffenais



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