Instant Pot Spaghetti Sauce uses simple ingredients to create a rich and hearty pasta sauce that tastes like it has been simmered all day, yet is ready in an hour.
From Baked Ravioli Lasagna to Instant Pot Spaghetti to Instant Pot Lasagna, Spaghetti Sauce is a staple ingredient in many recipes.
And while you can certainly use jarred spaghetti sauce, homemade always trumps storebought in terms of flavor. Thankfully with this easy recipe for Instant Pot Spaghetti Sauce, it is insanely easy to make delicious homemade pasta sauce.
Reasons to Love Instant Pot Spaghetti Sauce
- Amazing Flavor Fast. Just like my recipe for Homemade Spaghetti Sauce, this Instant Pot Spaghetti Sauce is rich, thick, and full of subtle Italian flavors. Unlike my classic recipe, this version comes together in under an hour.
- Simple Pantry Ingredients. While I have included instructions for making Instant Pot Spaghetti Sauce with fresh tomatoes if desired, you can whip this up using canned crushed tomatoes and a handful of dried spices.
- Endless Uses. Whether serving as a dipping sauce for Baked Meatballs, or used to assemble Baked Rotini, Lasagna Soup, or Homemade Lasagna, you can ensure delicious results when you start with this Instant Pot Spaghetti Sauce.
Notes on Ingredients
- Crushed Tomatoes: You can use tomato sauce or tomato puree, but the flavor of crushed tomatoes is best.
- Tomato Paste: Tomato paste will help to thicken the sauce.
- Olive Oil: Use good quality extra virgin olive oil for the best flavor.
- Onions: Adding a yellow or white diced onion to the sauce will add an extra depth of flavor to the sauce.
- Garlic: Fresh garlic cloves are best. Just crush them slightly to allow the garlic flavor to be released. In a bind, you can use jarred garlic.
- Dried Herbs: A combination of dried parsley, oregano, red pepper flakes, and bay leaves flavor this sauce perfectly.
- Butter: Use unsalted butter, which will help to add richness to the spaghetti sauce.
- Honey: A little bit of sugar is needed to help balance out the acidity of the tomatoes.
- Vegetable Broth: Use low-sodium vegetable broth, which will help the Instant Pot come to pressure. Feel free to replace the vegetable broth with chicken stock or beef broth if that is what you have on hand.
- Wine: Adding a bit of dry red wine, like a Merlot or Cabernet, will work to add amazing flavor to Instant Pot Spaghetti Sauce. Just be sure to select a dry red wine that is suitable for drinking, not a cooking wine.
Recipe Modifications
- Dairy-Free Spaghetti Sauce: Replace the butter with additional olive oil or non-dairy butter. If using non-dairy butter, reduce the salt slightly, as it is typically salted.
- Omit the Wine: Feel free to replace the wine with additional broth.
- No Honey on Hand? Feel free to use granulated sugar in place of the honey.
- Using Fresh Tomatoes: Replace the 28 ounces of canned crushed tomatoes with 2 pounds of fresh tomatoes. I would recommend peeling, seeding, and dicing the tomatoes before making the sauce.
How to Make Instant Pot Spaghetti Sauce
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
Step One: Saute Onions. Using the saute function, saute minced onion in a bit of olive oil until the onions have softened.
Step Two: Delglaze the Inner Pot. Any time you saute something in your pressure cooker, you want to add a thin liquid and scrape up any browned bits from the inner pot. This will add flavor to the pasta and prevent a burn notice from happening. For this recipe, add in the dry red wine and use a wooden spoon or spatula to scrape up any browned bits off the inner pot, while the wine simmers and reduces.
Step Three: Layer Ingredients. Pour in broth, garlic, dried herbs, salt, and pepper in the inner pot. Add in the crushed tomatoes, butter, dollop tomato paste, and drizzle with honey. Do not stir, to prevent a burn notice.
Step Four: Pressure Cook. Cook on high pressure for 25 minutes. Once the cooking time has elapsed, allow the pressure to release naturally for at least 10-15 minutes.
Storage Instructions
- Refrigerate: Allow the spaghetti sauce to cool then transfer the sauce to an airtight container. Store in the refrigerator for up to 7 days.
- Freeze: Transfer the cooled spaghetti sauce to a freezer-safe container, allowing room for expansion, and store it in the freezer for up to 3 months. Defrost in the refrigerator before using.
Recipes Using Instant Pot Spaghetti Sauce
- Italian Baked Vegetables
- Baked Chicken Parmesan
- The Best Italian Stuffed Shells
- Instant Pot Creamy Italian Pasta
- Instant Pot Lasagna Soup
- Instant Pot Lasagna
If you tried this recipe for Instant Pot Spaghetti Sauce, be sure to leave a comment and a review below. I love to hear from you!
Instant Pot Spaghetti Sauce
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion minced
- ½ cup dry red wine or additional vegetable broth
- 1-½ cups low-sodium vegetable broth
- 28 ounces crushed tomatoes or tomato sauce
- 12 ounces tomato paste
- 3 cloves garlic peeled and crushed
- 2 teaspoons dried oregano
- 1 tablespoon dried parsely
- 2 dried bay leaves
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- ¼ teaspoon crushed red pepper flakes
- 1 tablespoon unsalted butter or additional olive oil
- 1 tablespoon honey or granulated sugar
Instructions
- Turn the Instant Pot on using the saute function. Add in the olive oil and let briefly heat. Once heated, add in the minced onions and saute for 2-4 minutes, or until the onions begin to soften.
- Add the wine (or ½ cup of broth) to the instant pot. Scrape up any browned bits that may have formed on the bottom of the instant pot, allowing the wine to saute and reduce for 1 minute or so. Then hit cancel on the Instant Pot to turn off the sauce function.
- Add the vegetable broth, garlic cloves, oregano, parsley, salt, pepper, and crushed red pepper flakes into the inner pot and stir to combine.
- Add the crushed tomatoes to the inner pot. Dollop tomato paste on top of sauce mixture and drizzle with honey. Add butter to the top of the ingredients. DO NOT STIR.
- Secure the lid on Instant Pot and make sure the vent knob is sealed. Cook on high pressure for 25 minutes by hitting manual or pressure cook and using the +/- buttons to adjust the time to 25 minutes.
- After the cooking time has elapsed, allow the pressure to release for at least 10 to 15 minutes before releasing pressure. Remove the bay leaf and cloves of garlic stir well, and use as desired or allow to cool before storing.
Meredith
Hi! I don't have tomato paste on hand. Can I make this without?
Kristen Chidsey
Hi Meredith! Yes, you can certainly make this without the paste. The sauce may be a bit thinner and less rich...but it works. And right now we have to make do.
Meredith
I also just realized I only have diced or stewed tomatoes. I also have an immersion blender...Which do you recommend and do I alter any measurements as a result?
Kristen Chidsey
Hi Meredith! You can use diced tomatoes to make stovetop tomato sauce and simmer with the lid off for the excess liquid to evaporate and flavors to deepen and then blend. As for making in the Instant Pot, I am not really sure how to advise changing things up without experimenting for flavor I would think stewed would taste better, but without experimenting, I am not sure how to advise changing up quantities.
Christina Beard
I just made this tonight for my stuffed pasta. It was so thin. I added a slurry and it helped but I was disappointed at how thin it was. Maybe less broth next time? Let it reduce a little longer? Aside from that it was delicious. I used one regular can of tomatoes and and one fire roasted salsa style. I used Herbes de Provence in place of the other spices. If I had a straw, I would have eaten it just like that. Great recipe!
Kristen Chidsey
Hi Christina! I am glad you enjoyed the flavor so much! The reason your sauce was so thin was due to the fact that you used diced tomatoes--this recipe calls for crushed tomatoes (or tomato sauce) which is much thicker.
Jenny Uzelac
absolutely delicious and SO EASY!!!!!!!!!
Kristen Chidsey
I am so glad you enjoyed Jenny!
RamonaK
When I finished cooking the spaghetti sauce, and stirred the tomato paste into the sauce, what an absolute surprise. The sauce thickened into the perfect consistency and was absolutely delicious. I misplaced the recipe so I searched and searched until I found it again. This Italian lady recommends this sauce.
Kristen Chidsey
WAHOO!!! I love hearing that Ramona!
Lynn
I am thinking of making this recipe and adding ground turkey for extra protein. What are you thoughts or recommendations? Lynn
Kristen Chidsey
Hi Lynn, I would saute up the up to 1 pound of turkey and then deglaze your inner pot really well and proceed with the recipe. Enjoy!
Sarah
I went to make this but ended up waiting because I saw that it only calls for 28oz of tomato’s?? Is this correct? That’s such a small amount.
Kristen Chidsey
Hi Sarah, that is correct. 28 ounces is one of the large cans.
Iii
I've made this recipe 3 times now. AMAZING I could drink it so delicious
Kristen Chidsey
I absolutely love hearing that Lii! Thank you so much for taking the time to leave a review.
Az Pirate
Thank you for this outstanding marinara recipe, it is excellent My Italian wife loves it and was amazed how quick and easy it came together in the Insta Pot Giving a deserving 5 Stars.
Kristen Chidsey
Oh that makes me so happy to hear your wife approves!! Thank you for sharing your feedback 🙂
Carol
I made this sauce last night. It was delicious! I will no longer be spending 4 hours making a sauce. Thank you for sharing this awesome recipe.
Kristen Chidsey
Yay Carol! I so happy you enjoyed it so much and that it will save you time😊
whatsherface
This recipe is amazing 😉... would it be ok to add pork chops, Or is 25 min to long to cook them?
Kristen Chidsey
I am so glad you enjoy this sauce! As for cooking pork chops, 25 minutes is much too long. Sorry.
Doug S
Just made this sauce for the first time and it won't be the last. I am wondering it would be ok to add some sweet basil and if so how much? I'm thinking about a 1/2 a teaspoon.
What is your thought on this?
Kristen Chidsey
I am so glad you enjoyed this recipe so much Doug! And yes, 1/2-1 teaspoon dried basil would make a great addition.
Mary Anne
This was easy and faster than I thought. I used chicken broth b/c I didn't have any vegetable broth and it came out delicious. Will make it again. Thanks!
Kristen Chidsey
I am so glad you had success and enjoyed this recipe Mary Anne 🙂
Kara
So delish and so easy!
Kristen Chidsey
Hi Kara! I am so glad you enjoyed!
Michal
Can I use fresh tomatoes for the tomatoes sauce? If so...what would you do and how much
Kristen Chidsey
Hi Michal! For fresh tomatoes, use 2 pounds quartered fresh tomatoes. I would only add in 1/2 cup stock and 1/4 cup wine as tomatoes have a lot of liquid. Cook on high pressure for 20 minutes.
Amber P
YES!!! The very first recipe I tried on the website was the meatballs and when I saw this linked out, I immediately bookmarked it and knew it was going to be a matter of time before I tried it. Holy crap! It blew me away. I even messed up and forgot the salt and pepper, and it STILL turned awesome! Can't wait for an excuse to make it again!
Kristen Chidsey
Oh Amber! I am so glad you loved this recipe so much! My family adores this sauce and it makes my heart so happy to hear yours does as well 🙂 I hope you find many more recipes to enjoy!
Tammie Mazzucco
Could you use chicken broth in place of vegetable broth with out changing the taste to much?
Kristen Chidsey
Absolutely!