Easy Instant Pot Spaghetti Sauce that tastes like it's been simmering all day, but it's ready under 30 minutes! The sauce is loaded with ground beef, Italian sausage, herbs, and plenty of veggies too. Serve this delicious zesty sauce over pasta, mix it in Baked Penne Pasta, or layer it in lasagna.
Note: I used a Ninja Foodi Pressure Cooker to make this Instant Pot Spaghetti Sauce.
Why This Recipe Works
OK, so my Instant Pot Spaghetti Sauces isn't exactly from scratch, but it's pretty darn close. I start off by browning ground beef, Italian sausage, onion, green pepper, and garlic.
Next, I add the seasoning, herbs, tomatoes, mushrooms, tomato paste, wine, and water. You may be thinking: "It sounds like it's from scratch to me..."
Here's where I cheat, but just a little. Instead of tomato sauce, I use jarred pasta sauce. Although, adding an equal amount of tomato sauce would work too. However, you might have to adjust the seasoning a bit.
What Goes Into This Recipe
How to Make Easy Instant Pot Spaghetti Sauce
Step 1
Set Instant Pot to "saute" and once hot, add olive oil.
Step 2
Remove sausage from casing and add to the pot, along with ground beef. Break up with a wooden spoon and cook until the meat is no longer pink. Add chopped onion, green pepper, and garlic. Saute for a few minutes.
Step 3
Add mushrooms, tomatoes, spices, seasoning, tomato paste, wine, water, and pasta sauce. Or, let's just say, the rest of the ingredients.
Step 4
Cover and lock the lid. Make sure the valve points to "Seal." Next, select the "Pressure" option and use the up arrow to adjust the time to 15 minutes.
It should only take a few minutes to come up to pressure and begin counting down from 15 minutes.
Step 5
Once the Instant Pot beeps to show that it's done, allow a 10 to 15 minute (NPR) or Natural Pressure Release. Carefully release the remaining pressure. Your Instant Pot Spaghetti Sauce is ready to enjoy!
Tip: To avoid splatter, drape a washcloth over the pressure valve before releasing it. This will really cut down on the mess from the splatter...You're welcome! 😉
Recipe FAQs and Expert Tips
Pasta sauce can easily be frozen. To freeze, follow these simple steps:
• First, allow the sauce to cool completely.
• Next, pour the sauce into gallon-sized freezer Ziploc bags.
• Release all the air from the bag, seal, and freeze.
• Use within 3 months for optimal results.
Pasta sauce can be cooked as little as 30 minutes or for as long as all day. When cooked for many hours, the sauce thickens as it reduces. As a result, the flavor is intensified. However, the advantage of using a pressure cooker is that the sealed environment helps to not only lock in all the flavor but also cooks the sauce much faster.
Yes, I highly recommend adding a small amount of sugar in spaghetti sauce. Brown sugar, to be exact. Just a couple of teaspoons should do.
I'm leaving this an optional ingredient because I realize some people don't like sweet-tasting sauce or are watching their sugar intake. However, even a small amount of sugar helps to balance the flavor and mellow the acidity of the sauce.
- To avoid splatter, drape a washcloth over the pressure valve before releasing it. This will really cut down on the mess.
- You can freeze the extra sauce in a large plastic Ziploc bag. To get all the air out of the sauce-filled Ziploc bag before sealing it, dip the filled bag into a sink filled with water. The water pressure will displace the air out of the bag. Seal as usual.
- Adding a little sugar to your sauce helps to balance the flavor and mellow the acidity of the sauce.
- If you are going to mix cheese, such as parmesan, in your sauce, it's best to do so once the sauce is defrosted. Creamy sauce doesn't freeze as well as sauce made without cheese.
Serving Suggestions
It's always a good idea to make this sauce ahead of time and freeze it or store it in the fridge (for a short time) for those days when you need a quick and delicious meal.
This Easy Instant Pot Spaghetti Sauce is delicious when mixed in with spaghetti (surprise)! I use this same sauce in my Extra Easy Lasagna recipe. And don't forget the salad!
Related Recipes
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Easy Instant Pot Spaghetti Sauce
Equipment
- Ninja Foodi 6.5 qt. Pressure Cooker
Ingredients
- 1 tablespoon olive oil
- 2 Italian Sausage links
- 1 pound ground beef (lean)
- 1 medium onion (chopped)
- 1 medium green pepper (chopped)
- 5 cloves garlic (chopped)
- 6 medium mushrooms (chopped)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon crushed red pepper (optional)
- 1 teaspoon dried basil
- 1 teaspoon dried Italian seasoning
- 1 teaspoon dried oregano
- 2 medium tomatoes (chopped)
- 3 ounce tomato paste
- ½ cup red wine
- 1½ cups water
- 24 ounce pasta sauce (your favorite brand)
- 2 teaspoon brown sugar (optional, but recommended)
Instructions
- Gather your ingredients and chop vegetables.
- Set Instant Pot to “saute” and once hot, add olive oil.
- Remove sausage from casing and add to the pot, along with ground beef. Break up with a wooden spoon and cook until the meat is no longer pink. Add chopped onion, green pepper, and garlic. Saute for a couple of minutes.
- Add mushrooms, salt and pepper, crushed red pepper, herbs, chopped tomatoes, tomato paste, wine, water, pasta sauce, and brown sugar, if using.
- Cover and seal the lid. Make sure the valve points to "seal." Select the "pressure" option and use the up arrow to adjust the time to 15 minutes.
- Once the Instant Pot beeps, letting you know it’s done, do a 15 minute (NPR) or Natural Pressure Release. Carefully release the remaining pressure by turning the valve to "vent." Your Instant Pot Spaghetti Sauce is ready to enjoy!
Notes
- To avoid splatter, drape a washcloth over the pressure valve before releasing it. This will really cut down on the mess.
- You can freeze extra sauce in a large plastic Ziploc bag. To get all the air out of the sauce-filled Ziploc bag before sealing it, dip the filled bag into a sink filled with water. The water pressure will displace the air out of the bag. Seal as usual.
- Adding a little sugar to your sauce helps to balance the flavor and mellow the acidity of the sauce.
- If you are going to mix cheese, such as parmesan, in your sauce, it's best to do so once the sauce is defrosted. Creamy sauce doesn't freeze as well as sauce without cheese.
Kathie Byrd says
Hi! I'm a newbie at this so I was wondering if you could share the brand of sausage and red wine you use for this recipe? Thank you!
Hilda Sterner says
Hi Kathie,
I do like Johnsonville Italian sausage, but you can use a different brand if you prefer. As far as the wine, I usually use burgundy or chianti, again no specific brand, just whatever I happen to have open in the fridge. You don't want to add a wine that's too sweet. Other than that, you make the call!
Tiffany says
Grazi! This was an easy, fun & flavorful red sauce made while preparing the pasta. I love how you added wine, delicious choice! Tonight's winter dinner 🙂 Recommend.
Hilda Sterner says
Thanks, Tiffany! I really appreciate your comment and review, enjoy!
Rachael says
I love this recipe and so does my family. I wouldn’t change a thing about it! Thank you for sharing!
Hilda Sterner says
Hi Rachael,
Thank you so much for the review! I love that your family loves it!
Vicki Apodaca says
My family loves this sauce! Sooo good!
HildaSterner says
Hi Vicki! Thank you so much for stopping by and leaving a review. Now come visit us in Montana!❤️