Instant Pot Spaghetti Sauce

Easy Homemade Instant Pot Spaghetti Sauce Recipe (Pressure Cooker Spaghetti Sauce): Thick, rich, freezer-friendly Pasta Sauce and Meat Sauce packed with homey umami flavors.

Make this Easy Homemade Instant Pot Spaghetti Sauce (Pressure Cooker Spaghetti Sauce). Thick, rich, freezer-friendly Pasta Sauce & Meat Sauce packed with homey umami flavors. Very addictive to eat!! 😀

Jump to: Recipe

Pressure Cooker Spaghetti Bolognese was one of our earliest recipes on the site. Thank you for your overwhelming love & rave reviews! 🙂

Looking at the ingredients list, you must be thinking…what? Fish Sauce? Soy Sauce? in a Pasta sauce?!

Ah, yes! Amy + Jacky & their obsessions with Fish Sauce.

Soon you’ll find “Amy + Jacky” as a synonym of Umami in the Dictionary. 😛

Our dear readers have told us they couldn’t have enough of our flavor-boosted, umami-bombing, non-traditional Spaghetti Bolognese Sauce, and wanted to adapt it for other dishes.

So, if you do meal prep. You’re going to love this make-ahead, freezer-friendly, homemade Instant Pot Spaghetti Sauce!

Thick. Rich. Meaty. Instant Pot Pasta Sauce

Easy Homemade Instant Pot Spaghetti Sauce Recipe (Pressure Cooker Spaghetti Sauce): Thick, rich, freezer-friendly Pasta Sauce and Meat Sauce packed with homey umami flavors.

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The meat sauce with full body & depths of flavors, plus diverse mouthfeel. mmm…so comforting & satisfying to eat.

Each mouthful is a balance of sweetness, sourness, saltiness, and umaminess.

My tummy is growling as I’m reminiscing this spaghetti sauce. 😛

This Instant Pot Spaghetti Sauce is perfect if you have busy weeknights where you come home late with many hangry faces to feed. I know how that feels. hehe~ 

Set aside an hour to make this pasta sauce in bulk and stack them in the fridge until you need it. Reheat and serve over pasta, ravioli, garlic bread, spaghetti squash…easy peasy.

Easy Homemade Instant Pot Spaghetti Sauce Recipe (Pressure Cooker Spaghetti Sauce): Thick, rich, freezer-friendly Pasta Sauce and Meat Sauce packed with homey umami flavors.

You’ll Enjoy Instant Pot Spaghetti Sauce Because:

  • Easy to make ahead – perfect for meal prep!
  • Freezer-friendly – make a big batch & freeze for later, then reheat when ready and serve.
  • Full body, balanced flavors packed with umaminess
  • Meaty, rich, and thick Spaghetti Sauce

Instant Pot Spaghetti Sauce is Great for:

  • Serving over pasta, ravioli, garlic bread, spaghetti squash…
  • Lasagna, stuffed pasta shells…
  • Meal prep & freezer meals

Ingredients for Instant Pot Spaghetti Sauce


Instant Pot Spaghetti Sauce Recipe Ingredients
  • 1 2/3 pound (752g) ground beef
  • 4 (10g) cloves garlic, minced
  • 2 (328g) carrots, minced
  • 2 (105g) celery, minced
  • 1 (310g) large onion, minced
  • 1 can (28oz) crushed tomatoes
  • 1 tablespoon (15ml) olive oil
  • 2 bay leaves
  • A pinch of dried oregano
  • A pinch of dried basil
  • A dash of red wine or white wine
  • Kosher salt and ground black pepper to taste

Umami Chicken Stock Mixture:

Tools for Instant Pot Spaghetti Sauce


Instructions for Instant Pot Spaghetti Sauce


Preparation

Ingredients

4 (10g) cloves garlic
2 (328g) carrots
2 (105g) celery
1 (310g) large onion

First minced the garlic, carrots, celery, and large onion.

Pro Tip: Speed up the prepping by using a food processor to mince the ingredients.

Step 1
Prepare the Pressure Cooker

Tool

Instant Pot Electric Pressure Cooker

Instant Pot Saute

Heat up your pressure cooker over medium high heat (Instant Pot: press “Sauté” button and “Adjust” button once to Sauté More function).

*Note: Ensure your pot is as hot as it can be (Instant Pot: wait until indicator says “HOT”).

Step 2
Brown the Ground Beef

Ingredients & Tool

Kosher salt and ground black pepper
1 tablespoon (15ml) olive oil
1 2/3 pound (752g) ground beef

Small mixing bowl

First, season the ground beef generously with kosher salt and freshly ground black pepper.

Add 1 tbsp (15ml) of olive oil in the pressure cooker. Ensure the oil is coated over whole bottom of the pot.

Then, add the ground beef in pressure cooker. The ground beef will begin to release moisture.

Instant Pot Meat Sauce Recipe: Brown Ground Beef

At the 5-minute mark, remove the ground beef juice and reserve it in a small mixing bowl.

Allow the ground beef to brown. Stir occasionally until they are slightly crisped and browned (~5 – 7 minutes).

Taste and adjust the seasoning with more kosher salt and ground black pepper.

Step 3
Mix the Umami Chicken Stock Mixture

Ingredients & Tool

1 cup (250ml) unsalted chicken stock
3 tablespoons (49g) tomato paste
2 tablespoons (30ml) light soy sauce (not low sodium soy sauce)
2 tablespoons (30ml) fish sauce
1 tablespoon (15ml) Worcestershire sauce

500ml measuring cup

While the ground beef is browning, create the Umami Chicken Stock Mixture: mix 1 cup (250ml) unsalted chicken stock, 2 tbsp (30ml) fish sauce, 2 tbsp (30ml) light soy sauce, 3 tbsp (49g) tomato paste, and 1 tbsp (15ml) Worcestershire sauce in a 500ml measuring cup.

Step 4
Sauté Onion, Garlic, Spices, and Vegetables

Ingredients

Minced onion
Minced garlic
2 bay leaves
A pinch of dried oregano
A pinch of dried basil
Minced carrots
Minced celery
Kosher salt and ground black pepper

Instant Pot Spaghetti Sauce Recipe: Saute Vegetables

Add the minced onions, minced garlic, 2 bay leaves, a pinch of dried oregano and dried basil in the pressure cooker. Sauté for about 5 minutes until the spices start to release their fragrance. Stir frequently.

Then, add in the minced carrots and celery. Sauté for another 3 minutes.

Taste & season with kosher salt and ground black pepper if desired.

Step 5
Deglaze

Ingredients & Tool

A dash of red wine or white wine
Umami Chicken Stock Mixture
Reserved meat juice

Wooden spoon

Pour in a dash of red wine or white wine (you can also use chicken stock) and deglaze the bottom of the pot by scrubbing all the flavorful brown bits with a wooden spoon.

Pour in the Umami Chicken Stock Mixture and reserved meat juice and mix well. Ensure the bottom of the pot is fully deglazed.

Step 6
Pressure Cook the Spaghetti Sauce

Ingredient

1 can (28oz) crushed tomatoes

Layer 1 can of crushed tomatoes with all the juice on top. Do not mix (as shown in photo below).

Instant Pot Pasta Sauce Recipe: add crushed tomatoes

Close lid and pressure cook at

  • Pressure Cooking Method: High Pressure for 10 minutes
  • Pressure Release Method: 5 minutes Quick Release

Turn the venting knob to the venting position to release the remaining pressure.

Open the lid carefully.

Pro Tip: Do not mix the crushed tomatoes into the Spaghetti Sauce to prevent scorching issues.

Step 7
Reduce and Season

Ingredient

Kosher salt

The spaghetti sauce may look runny, give it a quick stir and it will thicken up quickly.

Pro Tip: If it is still too runny, cook for another few minutes over medium heat (Instant Pot: Press Sauté button).

Taste and season with more kosher salt.

Serve with: pasta, ravioli, garlic bread, or Instant Pot Spaghetti Squash!

Easy Homemade Instant Pot Spaghetti Sauce Recipe (Pressure Cooker Spaghetti Sauce): Thick, rich, freezer-friendly Pasta Sauce and Meat Sauce packed with homey umami flavors.Craving more?  Subscribe  to Pressure Cook Recipes to get our newest recipes delivered straight to your inbox.

5.0 from 13 reviews
Instant Pot Spaghetti Sauce
 
Prep
Cook
Total
 
Make this Easy Homemade Instant Pot Spaghetti Sauce (Pressure Cooker Spaghetti Sauce). Thick, rich, freezer-friendly Pasta Sauce & Meat Sauce packed with homey umami flavors.
Author:
Recipe type: Dinner, Lunch, Main Course, Meat, Party Food, Sauce, Easy
Cuisine: American
Serving: 4 - 8
Ingredients
  • 1⅔ pound (752g) ground beef
  • 4 (10g) cloves garlic, minced
  • 2 (328g) carrots, minced
  • 2 (105g) celery, minced
  • 1 (310g) large onion, minced
  • 1 can (28oz) crushed tomatoes
  • 1 tablespoon (15ml) olive oil
  • 2 bay leaves
  • A pinch of dried oregano
  • A pinch of dried basil
  • A dash of red wine or white wine
  • Kosher salt and ground black pepper to taste
Umami Chicken Stock Mixture:
Instructions
  1. Prepare the Pressure Cooker: Heat up your pressure cooker over medium high heat (Instant Pot: press “Sauté” button and “Adjust” button once to Sauté More function). Ensure your pot is as hot as it can be (Instant Pot: wait until indicator says “HOT”).
  2. Brown the Ground Beef: Season ground beef generously with kosher salt and freshly ground black pepper. Add 1 tbsp (15ml) olive oil in pressure cooker. Ensure the oil is coated over whole bottom of the pot.

    Add ground beef in pressure cooker. The ground beef will begin to release moisture. At the 5-minute mark, remove the ground beef juice and reserve it in a small mixing bowl.

    Allow the ground beef to brown. Stir occasionally until they are slightly crisped and browned (~5 – 7 minutes). Taste and adjust the seasoning with more kosher salt and ground black pepper.
  3. Mix the Umami Chicken Stock Mixture: While the ground beef is browning, mix 1 cup (250ml) unsalted chicken stock, 2 tbsp (30ml) fish sauce, 2 tbsp (30ml) light soy sauce, 3 tbsp (49g) tomato paste, and 1 tbsp (15ml) Worcestershire sauce in a 500ml measuring cup.
  4. Sauté Onion, Garlic, Spices, and Vegetables: Add minced onions, minced garlic, 2 bay leaves, a pinch of dried oregano and dried basil. Sauté for about 5 minutes until the spices start to release their fragrance. Stir frequently. Add in the minced carrots and celery. Sauté for another 3 minutes. Taste & season with kosher salt and ground black pepper if desired.
  5. Deglaze: Pour in a dash of red wine or white wine (you can also use chicken stock) and deglaze the bottom of the pot by scrubbing all the flavorful brown bits with a wooden spoon. Pour in the Umami Chicken Stock Mixture and reserved meat juice and mix well. Ensure the bottom of the pot is fully deglazed.
  6. Pressure Cook the Spaghetti Sauce: Layer 1 can of crushed tomatoes with all the juice on top. Do not mix. Close lid and pressure cook at High Pressure for 10 minutes + 5 minutes Quick Release. Turn the venting knob to the venting position to release the remaining pressure. Open the lid carefully.
  7. Reduce and Season: The spaghetti sauce may look runny, give it a quick stir and it will thicken up quickly. If it is still too runny, cook for another few minutes over medium heat (Instant Pot: Press Sauté button). Taste and season with more kosher salt.
Notes
Preparation: speed up the prepping process by using a food processor to mince the ingredients.
Easy Homemade Instant Pot Spaghetti Sauce Recipe (Pressure Cooker Spaghetti Sauce): Thick, rich Pasta Sauce and Meat Sauce packed with homey umami flavors.
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. Love your site. I am new to the instant pot and would like to make this recipe tomorrow. I don’t have unsalted chicken stock and was wondering if I can just use regular chicken stock as a substitute? Will this substitute cause the recipe to be too salty? If so, what do I need to change to get the saltiness level right?

    1. Hi Cindy,

      Welcome to our site and thank you so much for your kind words 🙂

      I recommend using just 1 tablespoon of soy sauce and leaving out the salt when browning the ground beef.

      Please taste and adjust the seasoning at the end.

      Please take care & have fun cooking
      Jacky

  2. Hi Amy,

    I am new to you web page and found these recipes so savoring. I’d like to try this spaghetti sauce to serve for 16 people, using a 6 qt IP, would you recommend how much I need to double up your recipe and the cooking time as well? I think I may need to do batches if necessary.

    Thanks,
    qiuqiu

    1. Hi QiuQiu,

      Welcome to our site and thank you for your question 🙂
      The cooking time can stay the same. For the 6 quart Instant Pot, I recommend 1.5x-ing the recipe only to prevent overflowing.

      Have fun cooking & please take care
      Jacky

  3. Made this tonight & had it with spaghetti squash. Wow. Absolutely amazing. Completely hooked and wish I was hungry again right now so I could have more.

  4. I have made this recipe multiple times with great success. This time I doubled the ground beef, sautéing it in a big patty on both in a frypan on the stovetop, then breaking it up in chunks, stirfrying until all the pink is gone. In the meantime I prepare and sautés the veggies and spices in the Instant Pot. I don’t chop the veggies anymore, I grate them in the food processor, which makes them break down completely in the sauce. Then I deglaze with wine add the prepared meat and prepared broth and stir. Final step is as you say – lay the pureed tomatoes on top so they don’t burn. I still can’t believe how blended all the flavours are after only 10 minutes of cooking, plus 5 min. natural release. I’ve tried other recipes, but yours is the best by far.

  5. I plan to make your lasagna with this sauce early next week. Made the sauce today,and had to hide it from husband, as he kept taking ‘little tastes’ as it cooled. I kept hearing loud “Mmmm!! Mmmm!”s…. (that’s the only way I found out he was sneaking it!). Hopefully, I’ll still have enough for the lasagna, otherwise, I’ll simply make another batch Monday (when he isn’t home!) ?
    AMAZING recipe!

  6. Okay, I am new this site since I just came across it on the weekend. I made the Instant Pot Chili. It was Yummo. I do have a question. I notice that many of your recipes have the Umami sauce. I know that is probably the name of the combo of the ingredients with fish sauce, soy sauce, etc. I’m just curious exactly if there is a health benefit as to why you have it in your recipes or it’s just something you add to your recipes? I didn’t make the recipe in the instant pot. I have had my for three months and I am scared to use it.It is still in the box!!! It is surprising to me since I know my way around a kitchen really well and consider myself an excellent cook. That machine just scares me!!!!

    1. Hi Violet,

      Welcome to our site. Hope you had a wonderful New Year & Christmas 🙂
      The word Umami is originated from Japan and it is used to describe foods with an inherent savoriness.

      The Instant Pot has a slight learning curve, but once you get used to the machine, it will be really easy to use.

      Happy New Year & please take care
      Jacky

  7. This is my and my family’s favorite quick sauce recipe! I do tweak it with whatever I have on hand (skipped fish sauce and celery this evening as I was out of them, but added a bunch of mushrooms). SO easy and SO tasty!!

  8. I thnk this recipe sounds amazing and plan on making this today. I have an 8 qt IP and want to double the recipe and cook the noodles separately. I was expecting this recipe and the Spaghetti version to be identical but this one has crushed tomatoes. Which one do you recommend? Which one is thicker?

  9. I was teally worried when I saw fish sauce, chicken stock, and soy sauce, but holy crap is this sauce to die for! It’s so rich, and filled with umami. I wish I had wine on hand because that definitely would have pushed the flavour profile even more. I believe this will be my go to from now on!

    1. Hi Avery,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for your kind words on the recipe!

      Happy New Year & please take care
      Jacky

  10. My toddler doesn’t really like to eat vegetables, but he loves spaghetti. I’d like to “hide” some extra vegetables in. If I pureed some zucchini and handful of spinach, would it make a drastic change to this recipe? Do I need to add more of anything to balance that?

    1. Hi Elizabeth,

      No adjustment is needed as zucchini is a great addition to this recipe 🙂
      I will stir in the spinach at the end of pressure cooking.

      Please take care & have fun cooking
      Jacky

    1. Hi Anne,

      thank you for your question 🙂

      It will work fine in the 8 quart. I will do a 10 minutes natural release for doubling the recipe.

      Please take care & have fun cooking
      Jacky

  11. Thanks so much for this recipe! It is so delicious and the consistency is perfect! In error, I minced the onion, carrots, celery, and garlic all together in my food processor so added them all together. It worked just fine! As I write, I have your lasagna in the IP?!

    1. Thank you so much for your kind words Connie 🙂

      Happy to hear you enjoyed it and can’t wait to hear what you think of the lasagna!

      Please take care & have fun cooking
      Jacky

  12. This has now become my favourite spaghetti sauce recipe, surpassing my own mum’s homemade sauce (don’t tell her I said that!)
    The only thing I did differently this time was sub the carrots and celery with mushrooms that I minced up in my food processor. This sauce is so good my boyfriend wants to eat pasta all the time now! Thanks so much for the recipe. We also love some of your other recipes and are looking forward to trying even more!

  13. Hi Jacky,

    I made a lasagna using this meat sauce recipe a few months ago and it was fabulous. My husband loved it! Keep up the great work! I also really appreciate your thoughtful and quick responses to questions.

    Thanks,
    Helen

  14. This spaghetti sauce was so delicious, I will be making it again and again. I usually buy a good quality sauce (usually Rao) and then doctor it up with ground beef and extra garlic, spices, and a splash of red wine. This is such an easy recipe to make in the Instant Pot. Thanks, love your recipes.

  15. I just got an instant pot and I am so lost! What does natural release mean and what is the opposite of that? When do I turn it from sealing to venting? And when I set the pressure cooker for 10 min let’s say, what happens when it beeps and says the L00000 please help I would love to make your recipes but I don’t want to mess up!

    1. Hi Justine,

      thank you so much for your question and welcome to our site 🙂

      Natural release means not to do anything until the metal pin drops after the pressure cooking cycle is ended.
      Quick release means to turn the venting knob to the venting position after the pressure cooking cycle has ended.

      L00:00 means how long it has been in keep warm mode. L00:00 means 0 minute, L00:05 means it has been in keep warm mode for 5 minutes.

      Here is our ultimate beginners guide. It will answer all of your questions!

      Take care & have fun cooking
      Jacky

    2. Thank you so much for your response. I m steaming frozen veggies and I have the 8qt duo and I pressed pressure cook and put it to three minutes and I came back to it later and it just said on and on keep warm. It was still frozen in the center too. What did I do wrong?

    3. Hi Justine,

      thank you for your question 🙂

      When it says ON, it means it is still generating steam for the Instant Pot to get up to pressure.

      Think of it as the preheating period.

      Take care & have fun cooking
      Jacky

  16. Sooooo delicious! My family and I all loved it. My husband is not a pasta fan and usually only eats a little to humor me. Well, with this he cleaned his plate and went back for seconds. You should have seen the surprised looks on their faces when I told them about the secret ingredients! Thanks for the recipe!

  17. This is a fantastic sauce…so incredibly flavorful!! The only thing I subbed was gluten-free tamari for the soy sauce and ground turkey instead of ground beef. Deglazed my Instant Pot with red wine. I just ate a bowl of the sauce on it’s own and I have a pan of stuffed zucchini in the oven!

    1. Thanks for your lovely feedback Shelly! Glad you enjoyed the Spaghetti Sauce in Instant Pot! 🙂
      Yummy! Sounds like you had a wonderful meal.
      Have fun cooking & enjoy a lovely weekend!
      Take care,
      Amy

  18. This was delicious. I put it over a baked potato. I only used 1 pound of beef and added a lentil mixture for the remainder. My husband also loved it.

  19. Hey you guys, I tried this recipe tonight! I doubled the recipe so I couldn’t use my Instant Pot(sulks).
    BUT….The old stove top method was amazing to say the least. It was my first experience with Umami flavouring and I am so hooked now….Weighty, full bodied, lasting, ‘+more’-ish. I think I had a spiritual food experience tonight…haha
    I have already looked up a great Umami paste recipe to add into dishes in the future!
    Thaks you so much for this site and your friendship.

  20. Hubby does not like meat sauce, but your recipe sounds great. How would I adjust this if leaving out the meat? Thank you.

    1. Hi Debbie,

      thank you for your question 🙂

      I would increase the garlic cloves to 6 and one more onion for more flavor.

      Take care & have fun cooking
      Jacky

  21. I normally dont like cooked tomato anything, spaghetti sauce, chili, pizza sauce, none of it. i decided to take a chance on it since ALL of your other recipes I have tried of yours were great! This one was no exception. love it and not to tomato-y or acidic. I also plan to use “Speed up the prepping by using a food processor to mince the ingredients” to make your egg salad sandwich recipe greatly cutting down my prep time.

  22. I am putting it out there. This recipe goes beyond a normal 5 star rating. Best bolognese I have ever tasted! A big thank you to your creativity ??????

  23. Super easy and delicious!! I am making this for the second time tonight, for a warm up meal this week. Can’t wait to try more of your recipes 🙂

  24. Hi Amy! Hi Jacky!

    It’s really weird ? but I can’t find canned crushed tomatoes in my supermarket but there were plenty of whole, diced, stewed, purée, sauce and paste – just no crushed! Can I substitute with Hunt’s diced tomatoes? Will it work as well in this recipe?

    Your Instant Pot Pressure Cooker Spaghetti Bolognese recipe was just too good for words so here I am back to try this Instant Pot Spaghetti Sauce recipe.

    I am sure it will be just as awesome – after you help me figure out on what to use in place of canned crushed tomatoes! Thanks!

    1. Hi Janice!

      Thank you so much for your kind words on the Spaghetti Bolognese 🙂

      Diced tomatoes will work. You will probably want to give it a few extra stir at the end to break them up a bit so the flavor blends in the sauce more.

      Take care & have fun cooking
      Jacky

  25. Hi Jacky &Amy,
    I’m a 70+ senior helping my wife with her (our) new Instant Pot Duo80.
    I am looking for some “detailed directions” 🙂 in the Spaghetti Sauce recipe, do you leave the ground beef in the pot while sautéing the onion, vegetables etc.? We have tried several of your recipes and love them all; hard on the waistline but worth it!!
    Thanks for all the great recipes!
    Tom

    1. Hi Tom,

      thank you so much for your kind words 🙂

      For this recipe, we leave the ground beef in the pot while sauteing the onions and veggies.

      Take care!
      Jacky

  26. Hello,

    I’m having trouble finding fish sauce and although I’ve read adding more soybsauce in previous comments, I was curious if oyster sauce would work as well?

  27. Hi there. Making this right now! So excited.
    Is there a trick to draining the beef? We almost dumped it all out in the sink trying to pour the liquid into a bowl.
    Thanks in advance!

    1. Hi Stephanie,

      Sorry for the late reply as we are still in the middle of moving.

      We usually use a silicone spatula to hold down the ingredients while draining.

      Hope this will help!

      Take care & have fun cooking
      Jacky

  28. Hi, I made this recipe and it was delicious! Can I use frozen ground beef for the recipe? How can I adjust cooking or cooking time for this? Thank you !

    1. Hi Babs,

      thank you for your kind words and question 🙂

      Sorry for the delay in response as we are in the middle of moving!

      Frozen ground beef will work fine. You will want to brown it as best as it can and try to separate it into smaller pieces.

      The cooking time will be the same!

      Take care & have a great week
      Jacky

  29. Just made this recipe and it is delicious! I did not have a runny sauce, but I accidentally did a 5 minute NR instead of a 5 minute QR. I have actually never seen that in a recipe yet (new to the IP). Do I release the knob to venting immediately after pressurizing is over, AND then leave to vent for 5 minutes? Thank you – I love all of your recipes that I have made so far!

    1. Hi Karen,

      thank you for your kind words and question 🙂

      Sorry for the confusion. You didn’t accidentally do anything wrong as 5 minutes Natural release and 5 minutes Quick release are the same thing.

      Happy New Year to you and your family
      Jacky

  30. Hi Jacky and Amy

    You mentioned that the max you would recommend is 1.5X this recipe in a 6 qt IP. Is it still 10 high pressure pls 5 minutes QR?

    Thank you so much for answering all our questions. I now love the IP so much I bought another one for my newly wed friend and recommended your website as well.

  31. Hello! About how much beef stock is left after cooking the beef (which gets added to the recipe later)?

    Thanks you your hard work and for sharing.

  32. Love your recipes! I’d love to try this but was wondering how to modify recipe so pasta cooks with the sauce at the same time/pot. Thanks in advance!

  33. Hi! Is it feasible to put a spaghetti squash on top of this as I’ve seen in other recipes? Is it ok to cook your sauce longer to accommodate the squash cooking time? Trying to be efficient!! Thx!

  34. I very much enjoy your website, but I wish you would include, somewhere on a recipe’s page, ingredients and instructions in a standard format (list of ingredients followed by a set of instructions). Unless I am missing something, your way of mixing ingredients and directions simply doesn’t download well – everything is all jumbled together. (I use the very popular Paprika recipe app)

    1. Hi Barbara,

      Hope you have been doing well 🙂

      I haven’t used the app before so I am not too sure why it is not working 🙁

      Take care & have fun cooking
      Jacky

    2. Thank you for letting us know. We will have to do some research and look into it.

      I will delete that comment as it is quite long hehe!

      Take care & have fun cooking
      Jacky

    3. Thank you, Jacky ?? I knew it was long, but thought it was the best way to explain how it was looking at the user end. (Feel free to delete *this* comment as well). All my best, Barbara

  35. Hi Amy and Jacky,
    How would you change the recipe or cooking method if I wanted to substitute beef with ground chicken instead? Love your recipes! Thanks

    1. Hi JD,

      I would substitute the oregano with rosemary. Maybe 2 cloves more garlic as well 🙂

      The cooking time will be the same.

      Take care & have fun cooking!
      Jacky

  36. Great melding of flavors! I made one change -changed out the carrots for sweet baby Italian peppers. Thank you for your wonderful recipes! We love them!!

  37. Hi,

    I am gluten-free. Is GF soy sauce ok to substitute for the light soy sauce? Not sure if the GF soy sauce is considered light or dark? Thanks.

  38. Hi again! Love your recipes! Will I need to adjust the cooking time if I only use 1 lb of ground pork? I also plan to use fresh tomatoes, so should I decrease the amount of chicken stock used, since fresh tomatoes have so much water content? Thanks so much 🙂

    1. Hi InstantPotLover,

      thank you for your kind words 🙂
      No adjustment to the cooking time.
      I would keep the liquid ingredients the same as decreasing the amount of liquid will make the pasta quite hard and rubbery.

      I would recommend browning the fresh tomatoes in the Instant Pot first to reduce the water content and concentrate their flavor before pressure cooking.

      Take care & have fun cooking
      Jacky

  39. Once again, so delicious. Is is the fish sauce that makes it so good or the recipe or the Instant Pot or all of them together? We just got the Instant Pot and my family cannot believe how good the meals from this site have been and neither can I. Thanks so much…and keep it up!

    1. So happy to hear from you Neil. Thank you so much for your kind words 🙂

      It is a combination of things (ingredients and the cooking steps) that makes the dish.

      Take care & have fun cooking
      Jacky

  40. I’m looking for a suggestion. I made one pot spaghetti tonight. The recipe called for 24 oz of pasta sauce, 36 oz water, and 15 oz can of diced tomatoes. The pasta cooked perfectly. The sauce, however, was too liquidy (though it pretty much absorbed as it sat for a few minutes) and did not have a strong tomato taste. Is there any way to do a simple one pot meal and still have a robust tomato taste??

    1. Hi Adele,

      thank you for your question 🙂

      For more tomato taste, you can add a little more salt or sugar to bring out the tomato taste better. You can also add more tomato paste to give it a stronger tomato taste.

      Take care & have fun cooking
      Jacky

  41. Made this tonight and LOVED it!! Best spaghetti sauce I’ve ever made. It did turn out awfully thin, though. Even after cooking longer like you suggested, it didn’t thicken up. I was wondering about maybe using less stock? Any thoughts on that?

    1. Hi PamsterLA,

      thank you for your kind words 🙂

      I would recommend cooking it a bit longer or using less stock if the sauce is still too watery.

      Do taste and adjust the seasoning accordingly

      Take care & have fun cooking
      Jacky

  42. This is by far the best red sauce I have ever tasted. Even better than my mother’s – which she spends all day making. One change I’ve made is substituting one pound of ground pork for the 2/3 lb of ground beef (using 1 lb ground beef and 1 lb ground pork) – so good 🙂

  43. Hi! This is probably a silly question, but do I drain the water from the canned tomato or use the water as well? Thank you!!! By the way, I love your site. It’s awesome that you have such great recipes. The best part is that you answer comments/questions!!! It must be time consuming but I really appreciate it!!!

    1. Thank you for your kind words Ray 🙂

      We appreciate you for taking the time to read and use our recipes too!

      Yes, use the liquid in the canned tomato as well.

      Take care & have fun cooking
      Jacky

  44. Hi Amy / Jacky – can you please describe light soy sauce? Is that the same as lower sodium soy or something altogether different? Thx in advance!

    1. Hi Jenn,

      So happy to hear from you again 🙂 Hope you have been doing well for the past few months.

      Light soy sauce is completely different from Low sodium soy sauce.

      We use the brand Lee Kum Kee for Light and dark soy sauce.

      Take care & have fun cooking
      Jacky

  45. Made this tonight, it was delicious!! I’m an Instant Pot newbie, and I could tell right away that I would like this. LOVE the unami sauce. My husband said this was the best spaghetti sauce I’ve ever made. Thanks for the recipe!

  46. The fish sauce/soy sauce/Worcestershire sauce isn’t all that strange. Fish and Worcestershire sauces are both made with anchovies but are easier to store. 5 Tbsp. seems a tad excessive though. I always add 1 Tbsp. of fish sauce but maybe I’ll up it a bit today. My recipe is very similar to this anyway.

    1. Thank you for your comment Aaron 🙂

      I agree it is not that strange! Will be looking forward to hearing what you think of the recipe.

      Take care & have fun cooking
      Jacky

  47. Amy and Jacky, I love your recipes. My favorites are your Unami pot roast (amazing!) and Unami chili. So if you make this ahead of time and when you reheat it, could you put it in the IP, say with two cups of water and a half box of pasta so everything can be made in one pot? Thank you.
    Karen

    1. Hi Karen,

      thank you so much for your kind words 🙂

      I would layer the spaghetti sauce on top of the pasta without mixing it in!

      take care & have fun cooking
      Jacky

    1. Hi Steve,

      thank you for your question 🙂

      1.5x is probably the max I can recommend in a 6 quart pressure cooker. If you are doing it in a 8 quart, you can double it!

      Take care & have fun cooking
      Jacky

  48. I took your ideas and sort of did my own thing with it. I used ground turkey, Italian sausage, and a bit of anchovy paste (no fish sauce). Omitted the carrots and used a mix of olives. The most helpful thing was your cooking time suggestion! I thought the meat/stew function might work…it still might, but not sure. Thanks.

    1. Hi R,

      thank you for sharing your cooking experience with us!!

      Ground turkey, italian sausage, and anchovy paste sounds like a winning combo.

      Meat/stew function will also work 🙂

      take care & have fun cooking
      Jacky

  49. love your recipes!!! you have lots of spaghetti/bolognese recipes. which is your BEST most popular tastiest one for spaghetti noodles and tagliatelle? thank you

  50. I used fresh tomatoes instead of can. It came out really runny. I cooked it for another 5 mins and it was still runny. I had to thicken it with starch. The flavor was really good though. Thanks for the recipe.

    1. Hi KK,

      thank you for your comment 🙂

      The water content of fresh tomatoes is around 90% – 95% so the sauce will come out a lot more runny.

      Take care & have fun cooking
      Jacky

  51. If I want to make this ahead of time and freeze it in containers, how long should it take to be ready to serve by reheating in the IP. (I was thinking of splitting it up into smaller containers.)

    1. Hi Judy,

      thank you for your question 🙂
      If you are reheating the sauce in the container, it will take about 5 minutes.

      Take care & have fun cooking
      Jacky

  52. Hi Amy and Jackie,
    is there a reason you use chicken stock rather than beef stock? I am curious as to whether using beef stock would make it too rich.

    Love your recipes – very well explained and laid out.

    James

    1. Hi James,

      You caught me right before I head to bed 🙂

      Belated Happy New Year. It’s great to hear from you again! Hope you have been doing well.

      Yes, using beef stock will make the sauce richer.

      Most available beef stock in the market have a slight chemical taste and do not really taste like beef stock at all.
      We opt for chicken stock as store-bought chicken stock usually tastes closer to the real thing and a lot better than store-bought beef stock.

      If you have homemade beef stock or high quality store-bought beef stock available, feel free to use it 🙂

      Take care & have fun cooking!
      Jacky

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