Easy And Delicious Instant Pot Spaghetti Sauce

Easy And Delicious Instant Pot Spaghetti Sauce. This Spaghetti sauce is really delicious, and the Instant Pot cuts the time to minutes, instead of hours and hours to simmer and stir this sauce, as it cooks forever to infuse the flavors. The Instant Pot does the work, and it turns out beautifully. This is so easy, and so much better than sauce from a jar. You’re going to love this recipe.

I love making this spaghetti sauce in batches. I often double the recipe and make enough for the coming week. This also makes a great marinara for everything from cheese stick dipping sauce to ravioli. Making this sauce also means I am on my way to a great lasagna for my family! I have even replaced one of the cans of stewed tomatoes with another can of tomato paste to make an amazing pizza sauce! If you want, you can even can it and keep it in the pantry for a few months. Just use a heat sealing lid and place it on the jar when it is still warm from cooking. There are so many possibilities with this great sauce. Be sure to make it your own and let me know how you use it in your favorite recipes.

Here’s what you’ll need to get started:

1 large sweet onion – chopped
3 cloves of garlic – pressed and minced
1 Tablespoon of Olive Oil
1 Tablespoon of butter
2 cans (about 28 ounce cans) of tomato sauce
2 cans of stewed tomatoes – 14 – 15 ounce cans
1 can of tomato paste (the small can, 5 – 6 ounces)
1/2 cup of good red wine – OPTIONAL
2 Tablespoons Italian seasoning
Dried sweet basil (1 Tablespoon)
Ground oregano (1 Tablespoon)
Coarse ground garlic salt with parsley (1 Tablespoon)
1 Tablespoon seasoned salt
1 Tablespoon seasoned pepper
1/3 cup of brown sugar

Get to cooking:

Turn the Instant Pot to the Saute setting, and add the olive oil and butter. When the butter melts, add the chopped onion, and cook until it caramelizes, or is golden brown (about 5 minutes). Add the minced garlic, and cook 1 – 2 minutes. Turn off the Instant Pot.
Add the tomato sauce, the stewed tomatoes, the tomato paste, and 1 1/2 cups of bottled water. Add all spices, and stir well, making sure to scrape the bottom of the stainless steel liner to the Instant Pot, to loosen any onion or garlic. Stir until all ingredients are well blended.
Place the lid on the Instant Pot, until it beeps and locks, and MAKE SURE the pressure valve is set to ‘SEALING’, AND NOT VENTING. Press the manual button and set the timer to ’30’ minutes. Allow the Instant Pot to build and release pressure automatically, do not manually release pressure. This is what will infuse the flavors into the sauce.
Once the Instant pot has released the pressure, and beeps, check to make sure the pressure button is down, and carefully with a pot holder, turn the pressure valve gently to VENTING, making sure all the pressure has been released. Remove the lid from the Instant Pot, and stir the sauce.
It will have thickened during cooking, and may be a little thicker in the bottom of the pot. Stir to blend.
Allow sauce to cool, and pour into a covered container, or into glass jars. If you’re using jars, you’ll need more than 1 or 2, depending on how large the jars are. If they’re 16 ounce jars, you may need 4 or more. Refrigerate the sauce up to 7 days. You can freeze the sauce for later use, up to 4 months.
NOTE: This makes a great hostess gift, or house warming gift.