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Instant Pot Spaghetti Sauce Recipe (Pressure Cooker Spaghetti Sauce): Thick, rich, freezer-friendly Pasta Sauce and Meat Sauce packed with homey umami flavors.
4.98 from 117 votes

Instant Pot Spaghetti Sauce

Recipe by Amy + Jacky | PressureCookRecipes.com
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.
Servings 8
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 1 ⅔ pound (752g) ground beef
  • 4 cloves (10g) 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 dried oregano
  • A pinch dried basil
  • A dash red wine or white wine
  • Kosher salt and ground black pepper to taste

Umami Chicken Stock Mixture:

Equipment

Instructions

  • Prepare Pressure Cooker: Heat up your Instant Pot (press “Sauté” button and “Adjust” button to Sauté More function). Wait until the indicator says “HOT".
  • Brown the Ground Beef: Season ground beef generously with kosher salt and freshly ground black pepper. Add 1 tbsp (15ml) olive oil in Instant Pot. Ensure the oil is coated over whole bottom of the pot.

    Add ground beef in Instant Pot. 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.
  • Make 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) regular soy sauce, 3 tbsp (49g) tomato paste, and 1 tbsp (15ml) Worcestershire sauce in a 500ml measuring cup.
  • 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.
  • 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.
  • Pressure Cook Spaghetti Sauce: Layer 1 can of crushed tomatoes with all the juice on top. Do not mix.
    With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 10 minutes + Natural Release for 5 minutes. Turn the venting knob to the venting position to release the remaining pressure. Open the lid carefully.
  • Reduce and Season: Find & discard bay leaves. 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. Enjoy~

Notes

Preparation: Speed up the prepping process by using a food processor to mince the ingredients.
Rate Amy + Jacky's Recipe: If you've tried our recipe, rate the recipe in the Comments section. Thank you!
Author: Amy + Jacky
Calories: 338kcal

Nutrition

Calories: 338kcal | Carbohydrates: 18g | Protein: 20g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 67mg | Sodium: 916mg | Potassium: 897mg | Fiber: 4g | Sugar: 9g | Vitamin A: 7213IU | Vitamin C: 17mg | Calcium: 87mg | Iron: 4mg