Instant Pot Spaghetti Sauce

Instant Pot Spaghetti Sauce is the most hearty and delicious homemade pasta sauce you can make in under one hour, with fresh or canned tomatoes. The best homemade sauce you can serve with your favorite pasta on busy weeknights.

Cooking spaghetti sauce in the Instant Pot is a perfect idea because it traps in all the flavors and finishes in under an hour. This sauce will quickly become a family favorite with flavors of Italian sausage, tomatoes, fresh minced garlic, brown sugar, and various herbs and spices. Making several batches of it to freeze for other dishes is a good idea. This is not just for spaghetti!

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 homemade spaghetti sauce.

This Instant pot spaghetti sauce is simply perfect because it is both perfect and simple to make. You have to brown the sausage, toss everything into the pot, close it up, and let it cook. No stirring is required. The pressure cooker does all the work for you; you do not have to worry about it until it is done.

Then, you can use this sauce for spaghetti, ravioli, lasagna, and many other dishes, I may even suggest pizza. I perfected this dish by trying out a variety of tomatoes, herbs, and spices, as well as different kinds of meat. Italian sausage gives it the most incredible flavor, whether you use mild or hot. You could use ground beef, chicken, or turkey, but all those meats must be seasoned to make them taste good.

With this recipe, you can change some things without making a big difference. For example, you could leave out the red pepper flakes if you absolutely do not like any spiciness in your sauce. You could also leave out or add any of the herbs or spices.

This delicious sauce will quickly become your favorite meal. As it’s hearty and tasty, made with mild ground sausage and fresh tomatoes. You can use hot sausage or skip it altogether for a vegetarian version. It has an amazing flavor from the fresh ingredients and it tastes better than the store-bought jarred sauce.

Why you will love this recipe

  • Spaghetti sauce is not just for spaghetti. It can be used for many dishes, from lasagna and ravioli to chili and stew.
  • It is simple: All you need are a handful of ingredients and an instant pot.
  • Easy cleanup: Using just the instant pot means you only have to clean one pot.
  • Everyone loves it: From the young to the very old, everyone loves this sauce’s flavors.

What you’ll need to make instant pot spaghetti sauce

Special items:

  • Instant pot – No matter what kind of pressure cooker you have, they all work for this.
  • Wooden spoon – Perfect for browning the sausage without damaging the pot. 

Ingredients:

  • Italian sausage – You can use hot or mild ground Italian sausage.
  • Brown sugar – Light brown sugar adds a rich sweetness, while dark brown sugar gives it a deeper flavor, like molasses.
  • Tomato paste – Any tomato paste is fine. Just use your favorite.
  • Tomato sauce – Same here; use your favorite tomato sauce or make your own.
  • Tomatoes—I prefer San Marzano plum tomatoes because they are beefy, flavorful, and a bit sweet.
  • Garlic – Freshly minced garlic will add the best flavor to your sauce.
  • Basil – With a sweet and slightly spicy taste, this is one of my favorite herbs.
  • Parsley—Its clean, fresh, grassy flavor is tinged with a peppery taste to enhance the other flavors.
  • Oregano – You really cannot make spaghetti sauce without oregano. It is the key ingredient with its savory aroma and earthy taste.
  • Thyme – Similar to cloves, thyme is a mint with floral hints. 
  • Fennel seeds—If you like licorice, this is probably your favorite spice. Mixing fennel seeds with onion and garlic is perfectly Italian.
  • Onion powder—This powder gives your sauce the taste of both fresh and cooked onions, making it a delicious addition.
  • Red pepper flakes—With all of the other herbs and spices, red pepper flakes do not add much spiciness, but you would miss it if it were not there.
  • Salt – Kosher salt works great for this dish with its clean taste and no additives.
  • Pepper – If you have never ground your pepper, try it. You will never go back to regular pepper.
  • Olive oil – For browning the sausage.
  • Water – To help blend everything.
a ladle of Instant pot meat sauce on top of the pot

How to make Instant Pot Spaghetti Sauce recipe?

  1. Saute function: First, select the saute setting on your instant pot, once hot add the oil. After that, brown the ground meat, breaking it with a wooden spoon, until no longer pink.
  2. Continue to saute: Next, add the garlic, tomato paste, and brown sugar.
  3. Deglaze: Afterward, add tomato sauce and water. Also, using a wooden spoon scrape the bottom of the pot of any brown bits that are stuck to it, otherwise, you will get a burn notice.
  4. Combine: Now, add the rest of the ingredients and stir well to combine. Cancel saute function,
  5. Pressure cook: Cover with the lid, lock it and point the pressure valve to sealing. Cook on high pressure for 14 minutes if using fresh tomatoes and 10 minutes if using canned tomatoes.
  6. Natural pressure release: Once cooking time is done, do a 15-minute natural release.
  7. Quick pressure release: After that, open the valve and quick release the remaining pressure. Carefully open the lid.
  8. Puree: Now, using an immersion blender puree the sauce to your preferred consistency.
  9. Serve: Finally, serve it on top of your favorite pasta with fresh basil and parmesan cheese. Garlic bread on the side is a must.

Canning instructions:

  1. Make the mixture: First, follow the simple steps and prepare the recipe and after that let the mixture cool to room temperature.
  2. Water bath: In the meantime, fill a large pot with enough water to cover the jars you will be using by 1-inch. Prepare a medium bowl and another medium pot with water over medium-high heat.
  3. Prepare the jar: Once the water is boiling, place the jars into the medium pot, cover, and boil for 10 minutes. Also, add some of the boiling water to the medium bowl and add submerge the lids in it for 5 minutes. Next, let them stand in the hot water for 5 minutes.
  4. Dry the jars: After that remove the jars and the lids and dry them on a clean kitchen towel.
  5. Add the sauce: Afterwards, distribute the mixture into the prepared jars, and add the lids and rings.
  6. Boil: Next, add the tightly closed jars to the prepared water bath and boil for 5-6 minutes.
  7. Cool and Store: Arrange them on a dry kitchen towel.
  8. Observe: Also, remember to let the jars rest undisturbed for 12 hours. If the jars pop, it means everything is good and you can store them in your pantry. But in case they don’t pop, store them fridge for up to 2 weeks.

Expert tip

What kind of tomatoes are best for spaghetti sauce?

If you use fresh tomatoes, choose plum tomatoes like San Marzano or Roma. You could also use cherry tomatoes. These have the wealthiest flavor with the beefiest flesh. Regular slicing tomatoes have too much juice to be suitable for this recipe. You can peel them or not, depending on your preference. I like mine with the peel-on for texture and extra vitamins.

The same goes for canned tomatoes. Find the ones made with Roma or San Marzano tomatoes. Cento San Marzano peeled tomatoes are a good choice, as are Alta Cucina plum tomatoes. Roma tomatoes are the classic Italian cooking choice, but for a sweeter and richer sauce, San Marzano is the best. Cherry tomatoes are also good, but peeling them would be very time-consuming.

Whatever kind of tomatoes you choose, make sure they are organic. This is important since organic vegetables are not treated with chemicals and pesticides. Although it is not necessary, it is essential for my family because organic is just healthier, and they taste better, too.

Recipe variations and add-ins:

  • Spicy sauce: Hot Italian sausage and/or jalapenos or cayenne pepper can give your sauce excellent spiciness.
  • Add booze: Italian sauces are traditionally flavored with wine. You can use white or red wine, which makes the sauce taste more complex.
  • More vegetables: You can add whatever veggies you like to your sauce, such as bell peppers, onions, mushrooms, and squash.
  • Other herbs and spices: Play around with herbs and spices to see what you like best.
  • Canned tomatoes: As an alternative, you can make the sauce with either fresh or canned tomatoes. You can use about 12 medium fresh tomatoes or 28 ounces of diced canned tomatoes.
  • Skip the sugar: This homemade tomato sauce can be made without the added sugar if you want to skip the calories.
  • Heartier: As an alternative, add extra tomatoes to make the sauce thicker and heartier.

Serving suggestions:

There are so many things you can do with instant pot spaghetti sauce.

  • The obvious choice is to spoon it on top of spaghetti noodles. But don’t forget the cheesy garlic bread. It is perfect for soaking up this flavorful sauce.
  • You could also use this sauce when making pizza. The kids love it!
  • Another way to use this sauce is on ravioli. Whether you make your own or buy them premade, ravioli and red sauce are made for each other.
  • Lasagna is another way to use this sauce. There are many recipes, from cheesy lasagna to zucchini lasagna, that you can try.
  • Try making my easy homemade meatballs, which are full of flavor and made with pork and beef. Serve them covered in sauce.
  • Add this sauce to your next casserole to make it taste even better.
  • Also, you can serve it as a dipping sauce with homemade breadsticks.
  • Serve it over a lower carb option like zucchini noodles, or spaghetti squash.
  • Also, use it to make instant pot spaghetti recipe or crockpot spaghetti.
instant pot spaghetti sauce over pasta garnished with fresh basil

Frequently asked questions

What makes spaghetti sauce taste better?

If you want to add depth to your sauce, try adding sprigs of thyme, a few strips of basil, and a fresh bay leaf. Dried herbs and spices work well, too, like red pepper flakes, smoked paprika, and oregano. Another thing to do is add fat to your sauce, like cream or butter. Black olives and capers can also add some lively flavor, as can any kind of meat, like sausage, ground beef, or veal.

What is the difference between spaghetti and marinara sauce?

A marinara sauce is just a tomato sauce, but spaghetti sauce usually includes extra vegetables and meats. You will not find bits of sausage or beef in your marinara sauce or chunks of tomatoes, onions, or peppers. Marinara sauce has just a few ingredients: tomatoes, garlic, onions, and seasonings. Spaghetti sauce is more complex with other ingredients like sugar, meat, and olive oil.

How do you keep spaghetti sauce from burning in the Instant Pot?

I usually add olive oil to the bottom of the pot because I brown the sausage before adding anything else. However, even if you are not using the sauté setting first, adding a bit of oil to the bottom is a good idea to keep anything from sticking. Also, after browning the meat, deglaze the bottom of the pot to remove the brown bits. This prevents burning as well.

How do you keep spaghetti sauce from giving you heartburn?

Having someone in the family with acid reflux means you have to be careful what you cook. When I make spaghetti sauce and other tomato-based dishes, I usually add a bit of baking soda to neutralize the acid. But many people insist on another trick. You peel and cut a potato in half and then poke some holes in it. Add it to the sauce for 30 minutes, and when you remove the potato, it will have absorbed the acid.

How to store leftovers:

  • Refrigerate: First, let the instant pot pasta sauce fully cool to room temperature and after that transfer them to an airtight container and store them in the fridge for 4-5 days.
  • Freeze: Tomato-based sauces tend to freeze and thaw the best, but meat-based sauces can also stand up to freezing. Let the sauce cool completely. Pour into 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.
  • Thaw: Transfer the sauce to your refrigerator the night before you wish to use it to allow it to thaw.
  • Reheat: Add the sauce to a saucepan and reheat it to at least 165 F before you consume it.

More Instant Pot Recipes:

Recipe tips:

  • To remove a bitter taste from your spaghetti, you can add baking soda instead of sugar.
  • Using plum or cherry tomatoes like Roma and San Marzano gives your spaghetti sauce a better flavor.
  • Adding a bit of baking soda or a peeled and poked potato to your sauce can reduce the chances of getting heartburn.
  • Make sure to deglaze the pot after browning the sausage to remove the brown bits from the bottom. Otherwise, you will receive a burn notice.
  • If you want to make a lot of sauce and store it for up to a year, you can use a canning procedure.
  • Make sure you reheat your sauce to 165 degrees F before serving.
Instant Pot Spaghetti Sauce with fresh or canned tomatoes

Instant Pot Spaghetti Sauce

Catalina Castravet
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 20 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 8 servings
Calories 491 kcal

Ingredients
 
 

  • 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)

Instructions
 

  • 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 the setting to manual and adjust the time to 14 minutes on High Pressure. If you use canned tomatoes, cook for 10 minutes on High Pressure.
  • Once the Instant Pot beeps to show that it's done, perform a 15-minute Natural Pressure Release (NPR). Please feel free to release any remaining pressure safely.
  • Turn off the Instant Pot. Remove the lid, and using an immersion blender, puree the sauce until desired consistency—it depends on how smooth you want it. Taste and adjust for salt and pepper.
  • Serve over pasta topped with cheese and fresh basil.

Nutrition

Serving: 0gCalories: 491kcalCarbohydrates: 16gProtein: 19gFat: 39gSaturated Fat: 13gCholesterol: 86mgSodium: 2332mgPotassium: 997mgFiber: 4gSugar: 9gVitamin A: 1290IUVitamin C: 23.4mgCalcium: 124mgIron: 5.7mg
Tried this recipe?Let us know how it was!
Instant pot spaghetti sauce garnished with fresh basil
5 from 20 votes

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56 Comments

  1. My second time using instant pot and I followed this recipe. It came out really good just like I used to simmered the sauce on stove top for hours. IP is so convenient and my kitchen doesn’t feel as hot. I boiled pasta while it is going thru its NPR. Timing is just right to have a nice hot meal.5 stars

  2. I have a BUNCH of green tomatoes that will be perfect in a few days. I wonder if I can wait that long to make this??

  3. Time to dust of the instant pot and make this. No reason to buy the jarred stuff when it comes out better homemade.5 stars

  4. Love how this is made in the instant pot! Much easier than loading up the kids to go buy the jarred stuff.5 stars

  5. Ooo! This looks amazing! I see this sauce in my future, and often! I’m definitely not skipping the hot sausage, either!

  6. I found this recipe and made it tonight. I will probably never buy canned sauce again. I followed this recipe as written and it was excellent. The seasonings were spot on, the consistency was perfect, and the amount of time it took was amazing!

    Try this recipe, you will not be disappointed!

    It is going into my cookbook where only tried and true recipes get a spot!5 stars

  7. 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!

  8. 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.

  9. 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.5 stars

  10. 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.

  11. 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.

  12. 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!5 stars

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

  13. This is wonderful! Have you tried adding a tablespoon of marjoram to the mix? Just curious. Thank you!5 stars

  14. I have made this many times now. This was the second thing I cooked in my instant pot when I got it 4 years ago. My husband is Italian and loves my cook all day sauce; but said this is almost as good. I love that it only takes 15 minutes in my instant pot.5 stars

  15. Is 2 tablespoons of lemon juice in the jars necessary if you are canning? Also, can you use a steam canner and not a water bath canner?5 stars

  16. Recipe looks great. I want to let you know that the canning standards were updated in 2014 by FDA.

    This recipe is not water bath safe. It would need to be canned with a pressure canner. Reason being a pressure canner is hotter at 240 degrees.

    I wouldn’t waNt the legal responsibility to tell people it’s safe.

  17. This is by far my favorite spaghetti sauce recipe. I use ground beef only, use canned diced tomatoes instead of fresh, and leave the fennel seeds out. Other than that, I follow the recipe exact. I have made many times for my own family as well as for Meal trains for families at church. It’s always a hit! Thank you for this foolproof recipe!5 stars