Go Back
–+ servings
Jar of Instant Pot Spaghetti Sauce
Print Recipe
4.93 from 144 votes

Instant Pot Spaghetti Sauce

Instant Pot Spaghetti Sauce is a staple recipe! This classic tomato sauce tastes like it has been simmered all day, but comes together in less than 1 hour, thanks to the pressure cooker.
Prep Time5 minutes
Cook Time25 minutes
Pressure Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian
Servings: 16
Calories: 63kcal
Author: Kristen Chidsey

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion minced
  • ½ cup dry red wine or additional vegetable broth
  • 1 ½ cups vegetable broth
  • 28 ounces crushed tomatoes or tomato sauce
  • 12 ounces tomato paste
  • 3 cloves garlic smashed
  • 2 teaspoons dried oregano
  • 1 tablespoon dried parsely
  • 2 bay leaves
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • ¼ teaspoon crushed red pepper flakes
  • 1 tablespoon butter or additional olive oil
  • 1 tablespoon honey

Instructions

  • Heat Instant Pot, using saute function. Once the pressure cooker is heated, add in olive oil and onions. Saute for 1-2 minutes or until onions begin to soften. Turn OFF the saute function.
  • Add the wine (or ½ cup of broth) to the instant pot. Scrape up any browned bits that may have formed on the bottom of the instant pot. 
  • Add the vegetable broth, crushed tomatoes (or sauce), garlic, dried herbs, and salt and pepper, into the pressure cooker in that order. Stir gently.
  • Dollop tomato paste on top of sauce mixture and drizzle with honey. Add butter to the top of the ingredients. DO NOT STIR. Secure the lid on Instant Pot and make sure the vent knob is sealed. 
  • Cook on high pressure for 25 minutes by hitting manual or pressure cook and using the +/- buttons to adjust the time to 25 minutes.
  • Allow the pressure to release at least 10 to 15 minutes before releasing pressure. Remove the bay leaf, stir well and use accordingly. 

Video

Notes

Storage: Use spaghetti sauce right away, or store in glass or freezer-safe containers.
  • Instant Pot Spaghetti Sauce keeps for 5-7 days in the fridge.
  • Instant Pot Spaghetti Sauce freezes for 3-4 months.
For Dry Red Wine, I suggest a Cabernet or Merlot wine. If you don't care to use wine, use additional broth.
Butter: Feel free to omit and use additional olive oil to keep this recipe dairy-free.

Nutrition

Calories: 63kcal | Carbohydrates: 11g | Protein: 2g | Fat: 1g | Cholesterol: 1mg | Sodium: 441mg | Potassium: 439mg | Fiber: 2g | Sugar: 7g | Vitamin A: 560IU | Vitamin C: 11.1mg | Calcium: 28mg | Iron: 1.5mg