Easy Instant Pot Spaghetti Sauce Recipe

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Easy Instant Pot Spaghetti Sauce Recipe

Have you ever tried making pressure cooker spaghetti sauce? This Instant Pot spaghetti sauce recipe is so easy and quick! Use canned stewed tomatoes OR fresh tomatoes to make this tasty sauce.

Every year since as long as I can remember, the end of August means that my kitchen smells like homemade spaghetti sauce. Whether you grow your own tomatoes or buy them at the local farmer’s market, you know that the end of summer means one thing: TOMATO-GEDDON. As the summer pumps out those last days of crazy heat and humidity, the tomato vines respond with more ripe tomatoes than one human can consume. This is also the time of year that we typically find Landon outside in the garden, plucking cherry tomatoes right off the plants and into his mouth! Every August you can find me using up tomatoes by the bushel as I make several batches of my mom’s slow cooker spaghetti sauce.

Homemade spaghetti sauce is such an easy, basic recipe and it can really be made many different ways. Most of these variations will depend on your family’s preferences. Do they like a sweeter sauce? Chunky or smooth? Onions, green peppers and fresh herbs make a delicious addition, again depending on what your family likes!

Using the Instant Pot to Make Quick Spaghetti Sauce

Now of course, as much as I love making spaghetti sauce in the slow cooker, it takes hours upon hours to cook. You all know how much I love my Instant Pot and I use it on pressure cooker mode several nights every week to get a delicious dinner on the table a little faster.

Follow this recipe to use your pressure cooker to whip up a savory and hearty spaghetti sauce in less than an hour!

Make Sure You Check Out Our Other Instant Pot Recipes

Our list of Instant Pot recipes continues to grow!

Instant Pot Spaghetti Sauce Ingredients

1 large sweet onion, chopped
3 cloves of fresh garlic, pressed and minced
1 Tablespoon of Olive Oil
1 Tablespoon of butter
2 29 oz cans of tomato sauce
2 14.5 oz cans of stewed tomatoes
Fresh tomato note: if you prefer fresh tomatoes – use 10-15 tomatoes (hulled, peeled, chopped) instead of the tomato sauce and stewed tomatoes listed above. This will make a much chunkier sauce!
1 6 oz can of tomato paste
1.5 cups water
1/2 cup of red wine (whatever you prefer)
1 tsp salt
1/2 tsp ground black pepper
1/3 cup brown sugar
Optional:
1 TBSP dried sweet basil
1 TBSP ground oregano
1 TBSP course ground garlic salt with parsley

How to Make Instant Pot Spaghetti Sauce

1. 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).

2. Add the minced garlic, and cook 1 – 2 minutes.

3. Turn off the Instant Pot.

4. Add the tomato sauce, the stewed tomatoes, the tomato paste, and 1 1/2 cups of water. Next add all remaining ingredients, 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.

5. 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 for 30 minutes. Allow the Instant Pot to build and release pressure naturally, DO NOT do a quick release. You will not only make a mess, but you will also miss out on the part of the cooking process when the flavors are infused into the sauce.

6. Once the Instant Pot has released the pressure, 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.

7. Remove the lid from the Instant Pot, and stir the sauce. It will have thickened during cooking, and may be a little thicker in the bottom of the pot. Stir to blend.

8. Serve immediately!

How to Store Extra Sauce

If you are not eating your sauce right away OR if you have extra sauce, here’s what to do: Allow the sauce to cool, and pour into a covered container, or into glass jars. Refrigerate the sauce for up to 7 days.

If you use freezer-safe containers, you can freeze the sauce for up to 4 months. I love freezing extra sauce and eating it during the winter months. The taste takes me back to late summer!

This Instant Pot spaghetti sauce is really delicious, and the pressure cooker cuts the cook time to minutes, instead of hours and hours. No need to let the sauce simmer while stirring it often. 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!

Think about all of the recipes that you could use this sauce with, beyond the typical pasta dishes. Think about chicken parm, meatball subs, dipping sauce for stromboli and more. I have yet to taste a can or jar of spaghetti sauce that tastes as delicious or as savory as homemade. Of course, the other bonus to making your own sauce is the incredible smell that fills your home! I like using the pressure cooker to make a quicker version of this sauce, making it possible to enjoy on busy nights when making fresh sauce would typically not be an option.

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