Instant Pot Spaghetti Sauce
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
40 mins
-
Total Time
50 mins
-
Servings
8 servings
-
Calories
491 kcal
-
Course
Main Course
-
Cuisine
Italian
Instant Pot Spaghetti Sauce
Description
The recipe begins by sautéing ground Italian sausage in olive oil directly in the Instant Pot to develop a seared flavor. Garlic and tomato paste are stirred in, followed by brown sugar, tomato sauce, and water to loosen the mixture. A blend of dried herbs, fennel seeds, and spices is added to deepen the sauce's complexity.
After assembling, the lid is secured, and the sauce is cooked under high pressure for 14 minutes (or 10 minutes if using canned tomatoes). A natural pressure release preserves flavor and texture. Once cooked, an immersion blender can be used to puree the sauce to the desired thickness, making it smooth or leaving it chunkier depending on preference.
This sauce pairs well with spaghetti or other pasta and can be made ahead for convenience. The presence of Italian sausage adds richness and spice, distinguishing it from simpler tomato sauces. The combination of seasonings creates a balanced, savory profile with a slight sweetness from the brown sugar.
Ingredients
- 2 tablespoons olive oil
- 2 lbs ground Italian sausage hot or mild
- 4 tablespoons tomato paste
- 2 tablespoons garlic minced
- 1 tablespoon brown sugar
- 30 oz tomato sauce
- 3/4 cups water
- 4 tablespoons basil dried
- 1 tablespoon parsley dried
- 1 tablespoon oregano dried
- 1 tablespoon thyme dried
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon red pepper flakes
- 1 tablespoon onion powder
- 1 tablespoon black pepper ground
- 1 tablespoon kosher salt or to taste
- 10-12 tomato diced (or 28 oz canned diced tomatoes, medium size, fresh
Instructions
- Set Instant Pot to Saute. Once the Instant Pot reads hot, add the olive oil.
- Once the olive oil is hot, add the ground Italian sausage. Do not move it for 1 minute to get a nice sear on it. Break it up using a wooden spoon as it cooks.
- Once the sausage is no longer pink, add minced garlic, tomato paste, and brown sugar. Stir and cook for 1-2 minutes.
- Add tomato sauce and water. Stir to combine.
- Add the rest of the ingredients and stir to combine. Adjust for salt and pepper.
- Cover and seal the lid. Make sure the valve points to Sealed. Change the setting to manual and adjust the time to 14 minutes on High Pressure. If you use canned tomatoes, cook for 10 minutes on High Pressure.
- Once the Instant Pot beeps to show that it's done, perform a 15-minute Natural Pressure Release (NPR). Please feel free to release any remaining pressure safely.
- Turn off the Instant Pot. Remove the lid, and using an immersion blender, puree the sauce until desired consistency—it depends on how smooth you want it. Taste and adjust for salt and pepper.
- Serve over pasta topped with cheese and fresh basil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 491 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 491kcal | 25% |
| Carbohydrates | 16g | 5% |
| Protein | 19g | 38% |
| Fat | 39g | 60% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 86mg | 29% |
| Sodium | 2332mg | 97% |
| Potassium | 997mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 1290IU | 26% |
| Vitamin C | 23.4mg | 26% |
| Calcium | 124mg | 12% |
| Iron | 5.7mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
