Instant Pot Pressure Cooker Spaghetti Sauce

Mexican Spaghetti served with grated parmesan cheese

Print Recipe

Instant Pot Pressure Cooker Spaghetti Sauce

Prep Time5

Cook Time10

Course: Main Course

Cuisine: Italian

Keyword: easy recipe, instant pot spaghetti

Servings:

Calories: 284kcal

Author: Cindy Hopper

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