Your family will love this delicious Instant Pot pressure cooker spaghetti sauce! You will love what an easy pressure cooker recipe it is!  Once again the pressure cooker can make mealtime a breeze.  While the sauce is cooking, whip up a quick salad and in about 10 minutes you have dinner made. This recipe is also gluten-free, dairy-free, and soy free. I even have dessert covered with some amazing pressure cooker dessert recipes.

Instant Pot spaghetti sauce served and ready to enjoy.
Instant Pot Spaghetti Sauce

I have made this spaghetti sauce with both ground beef, sausage, and a mixture of both. We liked them all, so use what your family and friends like best.  If using ground sausage be sure to check ingredients to make sure it is allergy free if you have diet limitations.

Instant Pot Pressure Cooker Spaghetti Sauce Ingredients

  • 2 lbs ground beef or sausage
  • onion, chopped (optional)
  • garlic cloves, minced
  • canned diced tomatoes
  • tomato paste
  • tomato sauce
  • basil
  • dried parsley flakes
  • brown sugar
  • salt
  • crushed red pepper flakes
  • coarse ground black pepper
  • red wine ( a good one!)
  • Gluten-free spaghetti. I love Barilla. No one ever guesses it it gluten-free.
  • parmesan cheese (optional)

Step By Step Instructions for making Instant Pot Spaghetti Sauce

  1. Brown sausage or hamburger. Add onions and continue to cook, stirring occasionally until onions are softened. Drain any fat. Brown the ground beef and onion for your Spaghetti Sauce.
  2. Put all ingredients in the pressure cooker. Cook at high pressure for 10 minutes.Seasonings, water, and tomato sauce stirred into ground beef for the Spaghetti Sauce.
  3.   Cook at high pressure for 10 minutes.Stir all sauce ingredients together in the instant pot
  4. Serve.Yummy Instant Pot Spaghetti served and rolled around a fork

Tips

Adding parmesan cheese is always a nice touch if your diet allows it. Of course, this recipe can be made all at once but it makes a ton.  I divide ingredients between a gallon freezer bag and my Instant Pot pressure cooker. Freeze one batch and cook one. For 1/2 batch cook for 8 minutes at high pressure.  Cook 1/2 batch from frozen at high pressure for 15 minutes.

Mexican Spaghetti served with grated parmesan cheese

Instant Pot Pressure Cooker Spaghetti Sauce

Prep Time 5 minutes
Cook Time 10 minutes

Equipment

  • 1 Instant Pot

Ingredients  

  • 2 lbs ground beef or sausage
  • 1 small onion chopped (optional)
  • 4 garlic cloves minced
  • 2 14 ounce cans diced tomatoes
  • 2 6 ounce cans tomato paste
  • 2 15 ounce cans tomato sauce
  • 1 cup water
  • 3 teaspoons basil
  • 2 teaspoons dried parsley flakes
  • 1 1/2 teaspoons brown sugar
  • 1 teaspoon salt
  • 1/4- 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon fresh coarse ground black pepper
  • 1/4 cup red wine a good one!
  • 1 package Gluten free spaghetti. I love Barilla. No one ever guesses it it gluten free.

Instructions 

  • Brown sausage or hamburger. Add onions and continue to cook, stirring occasionally until onions are softened. Drain any fat.
  • Put all ingredients in pressure cooker and  cook high pressure for 10 minutes.

Notes

I divide ingredients between a gallon freezer bag and my Instant Pot pressure cooker. Freeze one batch and cook one.  Cook 1/2 batch for 8 minutes at high pressure.  Cook 1/2 batch from frozen at high pressure for 15 minutes.  

Nutrition

Calories: 284kcal | Carbohydrates: 30g | Protein: 20g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 49mg | Sodium: 252mg | Potassium: 357mg | Fiber: 1g | Sugar: 2g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 2mg
Servings: 12
Course: Main Course
Cuisine: Italian
Author: Cindy Hopper
Instant Pot Spaghetti Sauce served in a white bowl

Now it is time for dessert! This is while you will want two inner pots for your Instant Pot pressure cooker. When dinner is done pull it out and then slip a new pot in with a pressure cooker dessert!

Pressure Cooker Dessert Recipes

Pumpkin Chocolate Chip Bundt Cake is so moist and delicious!

Six Minute Pressure Cooker Cheesecakes – how fun to give everyone their own yummy cheesecake!

15 Instant Pot Desserts – you will want to give all of these a try!

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About Cindy Hopper

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Comments

  1. Just found your web site and am anxious to try a recipe or two. I’ve had by Instant Pot for almost a year and haven’t had it out of the box. Couldn’t read instruction book because of low vision. Found a doctor that specializes in low vision and bought a few aids to help me. Coupled with your enthusiasm and recipes I’m going to give it a go tomorrow (Sunday) and make my meal and dessert in it. Wish me luck.

  2. Thanks for this recipe! It turned out great. I’m wanting to learn to use my IP even more since my family and I are on a year-long journey around the US in an RV. The IP is a must. Also, I’m gluten free, so your site looks like a perfect match. To chime in on Jeanette’s question, mine did have a bit of well-done sauce at the bottom, but it was very little. Nothing that concerned me. I’ll definitely make this again.

  3. Just one question, since tomato sauce will typically burn in the bottom of the IP, how does this recipe work? Does it also burn? I just can’t see it not burning. I’d love to do my own sauce, but I’m afraid I’ll have a black, burned on mess at the bottom of my liner. Thanks.

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