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Instant Pot Spaghetti Sauce

Spaghetti Sauce is super easy, meaty and hearty when made in an Instant Pot. Using a pressure cooker to cook pasta sauce makes it flavorful and quick to prepare, but tastes like is has simmered all day. Pour this delicious savory sauce over a pile of cooked pasta!
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Course: Sauce
Cuisine: American
Keyword: beef, sauce, spaghetti sauce, tomatoes
Prep Time: 5 minutes
Cook Time: 35 minutes
Servings: 12 servings
Calories: 291kcal

Ingredients

  • 1 lb ground beef
  • 1 lb ground sausage
  • 4 cloves garlic minced
  • 1 yellow onion chopped
  • 56 oz crushed tomatoes
  • 24 oz marinara sauce
  • 6 oz tomato paste
  • 1 tbsp italian seasoning
  • 1 tbsp fennel seed
  • 2 bay leaves
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 tsp pepper

Instructions

  • Set Instant Pot to saute. Add the ground beef, sausage, garlic and onion and cook until meat is no longer pink; drain, if needed.
  • Add the tomatoes, marinara sauce, tomato paste, Italian seasoning, fennel seed, bay leaves, sugar, salt and pepper to the pot; mix well. Deglaze the pot (remove bits from the bottom with a spoon).
  • Place the cover on the pot and set timer to 10 minutes on high pressure (pressure cook setting). It will take the IP around 10 minutes to build up pressure before it begins cooking.
  • When cooking is done, let the pressure release naturally for 10 minutes; do a quick release.
  • Remove cover, stir and remove/discard bay leaves. Serve with your favorite pasta and top with Parmesan cheese, if desired. Store leftovers in a sealed container in the fridge!

Notes

I love the combination of Italian sausage and ground beef in this sauce, but feel free to use one of the two instead. Or swap out both for ground chicken or turkey!
The marinara sauce in the recipe adds a boldness that I absolutely adore. Feel free to replace it with two cans of tomato sauce, if desired.
If you are searching for a sauce with even more flavor, try adding 1/4 to 1/2 cup red wine!
In place of the crushed tomatoes, you can use 6-8 cups fresh tomatoes or frozen tomatoes, thawed and chopped (juices included) – this equals about 30-40 Roma tomatoes.
I have doubled this recipe minus the amount of meat used. If you double the recipe, use 3 pounds of meat and make sure the contents of the Instant Pot stay below the max fill line.

Nutrition

Calories: 291kcal | Carbohydrates: 18g | Protein: 16g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 1044mg | Potassium: 946mg | Fiber: 5g | Sugar: 11g | Vitamin A: 782IU | Vitamin C: 21mg | Calcium: 84mg | Iron: 4mg