Best Instant Pot Quick And Easy Spaghetti Sauce Recipes

INSTANT POT SPAGHETTI SAUCE

Steps:

• Prepare Pressure Cooker: Heat up your Instant Pot (press "Sauté" button and "Adjust" button to Sauté More function). Wait until the indicator says "HOT".
• Brown the Ground Beef: Season ground beef generously with kosher salt and freshly ground black pepper. Add 1 tbsp (15ml) olive oil in Instant Pot. Ensure the oil is coated over whole bottom of the pot. Add ground beef in Instant Pot. The ground beef will begin to release moisture. At the 5-minute mark, remove the ground beef juice and reserve it in a small mixing bowl. Allow the ground beef to brown. Stir occasionally until they are slightly crisped and browned (~5 - 7 minutes). Taste and adjust the seasoning with more kosher salt and ground black pepper.
• Make Umami Chicken Stock Mixture: While the ground beef is browning, mix 1 cup (250ml) unsalted chicken stock, 2 tbsp (30ml) fish sauce, 2 tbsp (30ml) regular soy sauce, 3 tbsp (49g) tomato paste, and 1 tbsp (15ml) Worcestershire sauce in a 500ml measuring cup.
• Sauté Onion, Garlic, Spices, and Vegetables: Add minced onions, minced garlic, 2 bay leaves, a pinch of dried oregano and dried basil. Sauté for about 5 minutes until the spices start to release their fragrance. Stir frequently. Add in the minced carrots and celery. Sauté for another 3 minutes. Taste & season with kosher salt and ground black pepper if desired.
• Deglaze: Pour in a dash of red wine or white wine (you can also use chicken stock) and deglaze the bottom of the pot by scrubbing all the flavorful brown bits with a wooden spoon. Pour in the Umami Chicken Stock Mixture and reserved meat juice and mix well. Ensure the bottom of the pot is fully deglazed.
• Pressure Cook Spaghetti Sauce: Layer 1 can of crushed tomatoes with all the juice on top. Do not mix. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 10 minutes + Natural Release for 5 minutes. Turn the venting knob to the venting position to release the remaining pressure. Open the lid carefully.
• Reduce and Season: Find & discard bay leaves. The spaghetti sauce may look runny, give it a quick stir and it will thicken up quickly. If it is still too runny, cook for another few minutes over medium heat (Instant Pot: Press Sauté button). Taste and season with more kosher salt. Enjoy~

THE BEST INSTANT POT SPAGHETTI MEAT SAUCE

Steps:

• Set your instant pot to saute. Once hot, add oil. Coat the pot, then add both meats, onion, and garlic. Mix around until beef is almost cooked (a little pink is fine). Now select cancel.
• Pour vinegar over meat mixture. Using a wooden spoon, be sure to scrape the bottom of the pot to prevent any of the onion/garlic sticking. This will help prevent the burn signal! See the note below, as some IP's are sensitive to the burn signal and this sauce may require a bit of water.
• Now add tomatoes, paste, salt, and spices. Secure the lid. Select the manual function and cook on high pressure for 7 minutes.
• Use a quick release, and make sure steam is completely released before removing lid.
• Serve over noodles and squash. Add crushed red pepper, additional salt to taste, and garnish with fresh basil.

INSTANT POT SPAGHETTI SAUCE RECIPE

Steps:

• Turn the instant pot on the sauté setting. Crumble and brown ground beef and sausage, along with onion and garlic.
• Then drain off the excess fat.
• Turn off the sauté setting.
• Add the remaining ingredients to the Instant Pot.
• Place the lid on top, and make sure the valve is set to sealing.
• Hit the manual button and set the time for high pressure for 15 minutes.
• When finished do a quick release to release the steam. Stir.
• Serve meat sauce over your favorite pasta and enjoy!

INSTANT POT® QUICK AND EASY SPAGHETTI SAUCE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and stir in onions and garlic; cook until soft and translucent, about 5 minutes. Add carrot, celery, and tomatoes; cook until tender, about 4 minutes. Season with oregano, Italian seasoning, salt, basil, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Blend with an immersion blender to desired consistency.

INSTANT POT® EASY PASTA SAUCE

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and garlic and saute until fragrant, about 1 minute. Add tomatoes and hot water and mix to combine.
• Close and lock the lid. Select low pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 25 minutes. Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Season with basil, salt, and sugar. Stir to combine, crushing tomatoes.