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Easy And Delicious Instant Pot Spaghetti Sauce

Easy And Delicious Instant Pot Spaghetti Sauce

Author Rachel

Ingredients

  • 1 Large Sweet onion chopped
  • 3 cloves Garlic pressed and minced
  • 1 Tbsp Olive Oil
  • 1 Tbsp Butter
  • 2 cans Tomato sauce about 28 oz each
  • 2 cans Stewed tomatoes 14-15 oz cans
  • 1 can Tomato paste small, 5-6 oz can
  • 1/2 cup Red wine optional
  • 2 Tbsp Italian seasoning
  • 1 Tbsp Dried sweet basil
  • 1 Tbsp Ground oregano
  • 1 Tbsp Coarse ground garlic salt
  • 1 Tbsp Seasoned salt
  • 1 Tbsp Seasoned pepper
  • 1/3 cup brown sugar

Instructions

  1. Turn the Instant Pot to the Saute setting, and add the olive oil and butter.

  2. When the butter melts, add the chopped onion, and cook until it caramelizes, or is golden brown (about 5 minutes).

  3. Add the minced garlic, and cook 1 - 2 minutes. Turn off the Instant Pot.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. 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.

  10. 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.