Instant Pot Spaghetti Sauce Recipe

pasta sauce in a glass jar next to Instant Pot

5 from 2 votes

Instant Pot Spaghetti Sauce is quick and easy to make and the flavors that develop from pressure cooking are incredibly deep and rich in a a very short period of time.

Prep Time10

Cook Time30

Time to build and release pressure:25

Total Time1 5

Course: Main Course

Cuisine: American, Italian

Diet: Gluten Free

Servings:

Calories: 108kcal

Author: Lyuba Brooke

Ingredients

2-3 tbsp olive oil
1 large Vidalia onion
2-3 medium carrots
2 tomatoes on the vine
6 garlic cloves
28 oz fire roasted crushed tomatoes
12 oz tomato paste
2 cups chicken stock or vegetable stock
2 tsp white granulated sugar
2 bay leaves
1 tsp dried oregano
1 tbsp dried basil
2 tbsp dried parsley
1/2-1 tsp crushed red pepper flakes
coarse salt or sea salt

US Customary - Metric

Instructions

Dice onions and carrots, peel garlic, and mince it. (Don’t worry about the exact size of the cut since the sauce will be blended.) Measure the remaining ingredients and open the cans.
Set your Instant Pot to a “sear/sauté” setting and let it heat up. Add some oil and throw in onions and carrots. Let the veggies sear for a few minutes, until softened. Add in diced tomatoes if using and cook until softened.
Mix in garlic and sauté until fragrant. Stir in tomato paste and let it sauté for about a minute as well.
Slowly stir in chicken stock, while you scrape the bottom and sides of the pot. Pour in crushed tomatoes, herbs, and seasoning. Stir well and make sure to scrape the bottom of the pot with a wooden spatula completely while you stir. (Never use a metal spatula.)
(If you don't scrape the bottom well before closing the lid, it might lead to a "burn" notice. Don't worry thought if it happens, it just means that the bottom got too hot, not that your food is burned! It's a precautionary notice but check with your manual how to remedy that.)
Close the lid and make sure it is latched all the way. Turn the valve to “seal” and set the pressure cooker to cook on “high” setting for about 20 minutes. (Consult your pressure cooker manual for exact proper operations.)
NOTE: Pressure cooker will take about 15 minutes to build the pressure inside first, before it starts cooking.
Once time is up, let is do a natural release for about 10 minutes and the carefully do a quick release.
Stir the sauce and turn on the "sear/sauté" again and let it simmer for 5-7 minutes to thicken the sauce a little bit. Make sure to stir the sauce from time to time.
Turn off the pressure cooker and discard bay leaves.
You can blend the spaghetti sauce or leave it chunky if you'd prefer. If you choose to blend it, please NOTE that it will be very hot, so be careful.
Blend sauce in the blender or using an immersion blender until smooth. Again, be careful, you are dealing with scalding-hot sauce. (If you have time, let the sauce cool down for 30-45 minutes before blending.)

Video

Notes

Storing: Make sure to cool the pasta sauce completely before refrigerating or freezing. Store spaghetti sauce in a glass jar (or two jars) with a lid for up to a week. Keep it in the refrigerator. Keep in mind that food spoils quicker when new bacteria is introduced, so make sure to pour out what you need instead of scooping from the jar.

Freezing: If you plan to freeze the sauce, let the sauce cool completely to room temperature, then place it in a freezer-safe food storage container (like a freezer zip-top bag) and get as much air out as you can. Label and date the bag(s) accordingly, then place them in the freezer. Freeze for up to 3 months.

Nutrition