5 from 60 votes
Instant Pot Spaghetti Sauce
This Instant Pot Spaghetti Sauce uses ground Italian sausage with garlic, tomato paste, tomato sauce, and diced tomatoes, combined with herbs and spices for robust flavor. The sauce is pressure cooked to meld the savory ingredients, then optionally pureed to a smooth consistency. It’s a hearty, richly seasoned sauce suitable for serving over pasta or as a base for various Italian dishes.
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings:
8
servings
Calories:
491 kcal
Course:
Main Course
Cuisine:
Italian
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.
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Nutrition Information
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%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 491
% 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.