Instant Pot Spaghetti Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
2 quarts
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Calories
488 kcal
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Course
Main Course
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Cuisine
Italian
Instant Pot Spaghetti Sauce
Description
The Instant Pot Spaghetti Sauce starts by sautéing onion, garlic, and spices including fennel seeds, oregano, black pepper, and red pepper flakes in olive oil. A splash of red wine deglazes the pot before undrained whole peeled tomatoes, bay leaves, brown sugar, and optionally a Parmesan rind are added. Pressure cooking for 10 minutes concentrates the flavors rapidly. After pressure release, the addition of balsamic vinegar brightens the sauce.
Textures in this sauce depend on tomato brand and how much it is simmered after pressure cooking; simmering thickens the sauce to preference. The inclusion of fennel seeds lends a distinct, subtle anise note that distinguishes it from basic tomato sauces. Using a Parmesan rind enriches umami but is optional.
This sauce pairs well with spaghetti or any pasta and can be refrigerated for up to three days. It can be customized by omitting fennel seeds or red pepper flakes for a milder flavor without compromising the core tomato-herb profile.
The recipe notes recommend San Marzano tomatoes for a rich flavor and provide tips on crushing whole peeled tomatoes if desired. Variations accommodate missing ingredients without losing taste, and a Parmesan rind can be frozen for future use as a flavor booster.
Ingredients
- ¼ cup olive oil
- 1 yellow onion chopped
- 4 cloves garlic finely chopped
- 2 tsp. kosher salt plus additional, to taste
- 1 tsp. fennel seeds
- 1 tsp. oregano dried
- ½ tsp. black pepper
- ¼ tsp. red pepper flakes crushed
- 1/3 cup red wine
- 2 oz. cans whole peeled tomatoes undrained
- 2 bay leaf
- 1 Tbsp. brown sugar
- 1 parmesan optional, rind
- 2 tsp. balsamic vinegar
Instructions
- Set Instant Pot to saute; add olive oil, onion, garlic, salt, fennel seeds, oregano, pepper, and red pepper flakes.
- Cook, stirring occasionally, until onion is softened, about 5 minutes.
- Add red wine; stir to release browned bits. Simmer 2 minutes.
- Add tomatoes, bay leaves, brown sugar, and Parmesan rind, if using.
- Press Cancel to reset Instant Pot.
- Place top on Instant Pot; twist to seal and lock. Turn Steam Release Valve to “sealing.”
- Set Instant Pot to cook at High Pressure for 10 minutes.
- After cooking is complete, let pressure release naturally (about 10 minutes). After that, manually release the pressure by turning the Steam Release Valve to “venting.”
- Remove lid from Instant Pot; hit Cancel to reset.
- Stir in vinegar. Taste, and add salt as desired.
- If a thicker sauce is desired, set Instant Pot to saute and simmer 10 to 15 additional minutes.
- Remove and discard bay leaves and Parmesan rind, if using.
- Use immediately, refrigerate up to 3 days, or freeze up to three months.
Notes
- Use San Marzano tomatoes for richer flavor when available.
- If you prefer, buy crushed tomatoes to avoid manual crushing.
- The sauce thickness can be adjusted by simmering longer after pressure cooking.
- Omit fennel seeds or red pepper flakes for a milder sauce without sacrificing base flavor.
- Keep Parmesan rinds frozen for adding savory depth to sauces and soups; remove before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2quarts
Amount Per Serving
Calories 488 kcal
% Daily Value*
| Calories | 488kcal | 24% |
| Carbohydrates | 51g | 17% |
| Protein | 8g | 16% |
| Fat | 29g | 45% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 1mg | 0% |
| Sodium | 3035mg | 126% |
| Potassium | 1667mg | 35% |
| Fiber | 11g | 44% |
| Sugar | 29g | 58% |
| Vitamin A | 1120IU | 22% |
| Vitamin C | 78mg | 87% |
| Calcium | 347mg | 35% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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