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instant pot spaghetti sauce
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4.67 from 9 votes

Easy Instant Pot Spaghetti Sauce

Zesty Spaghetti Sauce that tastes like it's been simmering all day, under 30 minutes!
Prep Time10 minutes
Cook Time20 minutes
Pressure Release10 minutes
Total Time40 minutes
Course: Other, sauce
Cuisine: American, Italian
Servings: 8 cups
Calories: 253kcal

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
  • 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

Tips:
  • 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.

Nutrition

Serving: 8cups | Calories: 253kcal | Carbohydrates: 12g | Protein: 19g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 57mg | Sodium: 832mg | Potassium: 683mg | Fiber: 3g | Sugar: 7g | Vitamin A: 836IU | Vitamin C: 22mg | Calcium: 65mg | Iron: 3mg