Instant Pot Spaghetti Sauce
This Instant Pot Spaghetti Sauce will transform the way you cook and will make you feel like a rockstar in the kitchen. After numerous trials, I have perfected this recipe, and I can wholeheartedly tell you that it’s one of the best you’ll try. Rich, hearty, and flavorful, it’s ready in under an hour with minimal effort.
What thrills me the most is the convenience and versatility of this delicious recipe. Since it’s freezer-friendly and also can be canned, I always make a double batch and have a few jars in the fridge for impromptu Italian nights with friends, or for a comforting homemade dinner ready in minutes. I love to serve it with homemade pasta, lots of parmesan cheese, and an Italian tomato salad on the side.
Table of contents
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 fantastic with mashed fresh avocado), and some homemade spaghetti sauce. You can use this sauce for spaghetti, ravioli, lasagna, and many other dishes. I may even suggest pizza.
I perfected this dish by experimenting with a variety of tomatoes, herbs, and spices, as well as different types of meat. Italian sausage gives it the most incredible flavor, in my opinion, whether you use mild or hot. The result is a well-balanced sauce that is meaty, tangy, but not acidic, with a beautiful aroma from the herbs, and that coats every noodle in a blanket of goodness.
Why you will love this recipe
- Spaghetti sauce is not just for spaghetti. It can be used for a variety of dishes, including lasagna, ravioli, chili, and stew. I usually make a double batch and freeze it to use in different recipes.
- It is simple: All you need are a handful of ingredients and an Instant Pot. The preparation is very fuss-free and straightforward. After sautéing the meat, the Instant Pot does all the work. No stirring, no babysitting the sauce – just pressure cook, blend, and you’re done.
- Versatile: With this recipe, you can make some adjustments without significantly altering the outcome. For example, you could leave out the red pepper flakes if you prefer a sauce without any spiciness. You could also leave out or add any of the herbs or spices.
- Easy cleanup: Using just the Instant Pot means you only have to clean one pot. Fewer dishes are always a win-win in my book.
- Everyone loves it: From the young to the very old, everyone enjoys the flavors of this sauce. This is my time-saver during weeknights, when I want something easy, yet still homemade and comforting that the whole family will love.
What you will need
- Meat: I choose to make the Instant Pot spaghetti sauce with mild ground Italian sausage that I sear in olive oil for extra flavor.
- Tomato ingredients: To make this meat spaghetti sauce, I use a variety of tomato products, such as fresh San Marzano plum tomatoes, because they are rich, flavorful, and slightly sweet. Additionally, consider using tomato paste and tomato sauce, whether homemade or store-bought.
- Herbs: I use a blend of spices to infuse this spaghetti sauce with flavor. I add dried basil, parsley, oregano, and thyme.
- Aromatics and seasonings: Freshly minced garlic will add the best flavor to your sauce. Mixing fennel seeds with onion and garlic is perfectly Italian. Light brown sugar adds a rich sweetness, while dark brown sugar imparts a deeper flavor, reminiscent of molasses. I also add onion powder, red pepper flakes, salt, and pepper.
- Water: To help blend everything, or you can use beef stock or chicken stock.
How to make
Saute function: First, I select the saute setting on my Instant Pot. Once hot, add the oil. After that, I brown the ground meat, breaking it up with a wooden spoon, until it is no longer pink.
Continue to saute: Next, I add the garlic, tomato paste, and brown sugar.
Deglaze: Afterward, I add tomato sauce and water, using a wooden spoon to scrape the bottom of the pot and remove any brown bits that are stuck to it; otherwise, you may receive a burn notice.
Combine: Now, I add the remaining ingredients and stir well to combine. Cancel the saute function.
Pressure cook: I place the lid on, lock it, and point the pressure valve to the sealing position. I pressure cook the mixture on high pressure for 14 minutes, if using fresh tomatoes, and 10 minutes, if using canned tomatoes.
Pressure Release: Once the cooking time is complete, I perform a 15-minute natural pressure release. After that, I open the valve and quickly release the remaining pressure, and carefully open the lid.
Puree: Now, using an immersion blender, I puree the sauce to my preferred consistency. To thicken the sauce, simmer it on the Saute function for 15 minutes, stirring occasionally.
Serve: Finally, I serve it on top of my favorite pasta with fresh basil and parmesan cheese. Garlic bread on the side is a must.
Canning instructions:
- Prepare the mixture: Follow the simple steps to prepare the recipe, and then let the mixture cool to room temperature.
- Water bath: Meanwhile, 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.
- 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 submerge the lids in it for 5 minutes. Next, let them stand in the hot water for 5 minutes.
- Dry the jars: After removing the jars and lids, dry them on a clean kitchen towel.
- Add the sauce: Afterwards, distribute the mixture into the prepared jars, and add the lids and rings.
- Boil: Next, add the tightly closed jars to the prepared water bath and boil for 5-6 minutes.
- Cool and Store: Arrange them on a dry kitchen towel.
- 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. However, if they don’t pop, store them in the fridge for up to 2 weeks.
Expert tip
The best tomatoes for spaghetti sauce
If you use fresh tomatoes, opt for plum tomatoes, such as San Marzano or Roma. You could also use cherry tomatoes. These have the most decadent flavor with the most tender 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. Look for those 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 choice for Italian cooking, 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.
More tips to consider:
- To remove a bitter taste from your spaghetti, try adding baking soda instead of sugar.
- Using plum or cherry tomatoes, such as Roma and San Marzano, adds a richer flavor to your spaghetti sauce.
- 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.
- Ensure your sauce is reheated to 165°F before serving.
Recipe variations and add-ins:
- Spicy sauce: Adding hot Italian sausage and/or jalapenos or cayenne pepper can give your sauce an excellent level of spiciness.
- Add booze: Italian sauces are traditionally flavored with wine. You can use white or red wine, which adds complexity to the sauce.
- More vegetables: You can add whatever veggies you like to your sauce, such as bell peppers, onions, mushrooms, and squash.
- Other herbs and spices: Experiment with various herbs and spices to discover your favorites.
- Canned tomatoes: Alternatively, you can make the sauce using either fresh or canned tomatoes. You can use approximately 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:
The obvious choice is to spoon it over spaghetti noodles. But don’t forget the cheesy garlic bread or homemade breadsticks on the side, perfect for soaking up this flavorful sauce. I also use this sauce when making pizza and on ravioli. The kids love it! I also like to add it to my cheesy lasagna or zucchini lasagna.
I also enjoy making my juicy homemade meatballs, which are packed with flavor and made with a combination of pork and beef, and serving them covered in sauce. Add this sauce to your next casserole to elevate its flavor even further. Additionally, I use it to make instant pot spaghetti or slow cooker spaghetti.
How to store leftovers:
- Refrigerate: First, let the instant pot pasta sauce fully cool to room temperature, and then transfer it to an airtight container and store it in the fridge for 4-5 days.
- Freeze: Tomato-based sauces tend to freeze and thaw well, but meat-based sauces can also withstand freezing without compromising their quality. 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 a minimum temperature of 165°F before consuming.
Frequently asked questions
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 also work well, such as red pepper flakes, smoked paprika, and oregano. Another thing to consider is adding fat to your sauce, such as cream or butter. Black olives and capers can also add a lively flavor, as can any meat, such as sausage, ground beef, or veal.
Marinara sauce is essentially a tomato sauce, but spaghetti sauce typically includes additional vegetables and meats. You will not find bits of sausage or beef in your marinara sauce, nor will you see chunks of tomatoes, onions, or peppers. Marinara sauce has just a few ingredients: tomatoes, garlic, onions, and seasonings. Spaghetti sauce is more complex, incorporating additional ingredients such as sugar, meat, and olive oil.
I usually add olive oil to the bottom of the pot because I brown the sausage before adding any other ingredients. 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.
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 small amount of baking soda to neutralize the acidity. 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.
More Instant Pot recipes:
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Instant Pot Spaghetti Sauce
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 or beef stock
- 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 to 2 minutes.
- Add tomato sauce and water. Stir to combine.
- Add the remaining ingredients and stir to combine. Adjust for salt and pepper.
- Cover and seal the lid. Ensure the valve is set 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 the desired consistency is reached—it depends on how smooth you want it. Taste and adjust the seasoning with salt and pepper.
- Serve over pasta topped with cheese and fresh basil.
Video
Notes
The best tomatoes for spaghetti sauce
If you use fresh tomatoes, opt for plum tomatoes, such as San Marzano or Roma. You could also use cherry tomatoes. These have the most decadent flavor with the most tender 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. Look for those 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 choice for Italian cooking, 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.More tips to consider:
- To remove a bitter taste from your spaghetti, try adding baking soda instead of sugar.
- Using plum or cherry tomatoes, such as Roma and San Marzano, adds a richer flavor to your spaghetti sauce.
- 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.
- Ensure your sauce is reheated to 165°F before serving.