Go Back
+ servings
This healthy, quick, and hearty Instant Pot spaghetti sauce recipe makes a big batch perfect for freezing! This homemade tomato and meat sauce for pasta is sure to become a family favorite. A simple recipe from scratch. 
Print Recipe
5 from 1 vote

Instant Pot Spaghetti Sauce

This Instant Pot spaghetti sauce recipe is simple, delicious, convenient, and much faster than simmering it on the stove for hours!
Prep Time10 minutes
Cook Time24 minutes
Inactive time25 minutes
Total Time59 minutes
Course: Main Course
Cuisine: Italian
Keyword: Instant Pot pasta sauce, Instant Pot spaghetti sauce
Servings: 10
Author: Natasha Bull

Ingredients

  • 1 tablespoon olive oil
  • 1/2 medium onion chopped
  • 2 large carrots peeled & chopped or sliced
  • 2 sticks celery chopped
  • 1.5 pounds extra lean ground beef
  • 1.5 pounds lean ground pork
  • 7 ounces mushrooms (I used white ones) chopped
  • 4 cloves garlic minced
  • 1 (13.5 ounce) can tomato sauce
  • 1 (28 fluid ounce) can stewed or diced tomatoes with juices
  • 1/2 teaspoon Italian seasoning
  • 1 tablespoon Worcestershire sauce
  • Salt & pepper to taste
  • 1/2-3/4 cup heavy/whipping cream (or to taste) optional

Instructions

  • Prep your ingredients. 
  • Add the olive oil, onion, carrots, and celery to your Instant Pot. Sauté, stirring occasionally, for 4 minutes.
  • Add the ground meat to your Instant Pot and give it a good stir so the veggies on the bottom don't get stuck on and burn. Continue to sauté, stirring often, until the meat is browned (it's a lot of meat and it's ok if it doesn't all brown). This will take about 10 minutes.
  • Stir in the other ingredients except for the salt & pepper and cream. 
  • Make sure the valve is on "sealing". Cook on high pressure for 10 minutes. 
  • Once the countdown has finished, let the pressure naturally release for 15 minutes and then quick release the rest of the pressure if you're in hurry. 
  • Season with salt & pepper as needed (I add a fair bit of salt because this is a large quantity of pasta sauce). Stir in cream if using. Serve it up with your favorite pasta and freshly grated parmesan cheese. I like to portion out the rest and freeze it right away. 

Notes

  • Inactive time indicates the time it'll take the Instant Pot to get up to pressure and then release pressure.
  • Want to make this recipe on the stove? You definitely can. Use this spaghetti sauce recipe as a guideline. 
  • I use this 6-quart Instant Pot.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
     

Nutrition

Calories: 365kcal | Carbohydrates: 9g | Protein: 28g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 105mg | Sodium: 421mg | Potassium: 863mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2883IU | Vitamin C: 13mg | Calcium: 69mg | Iron: 4mg