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.
Bruce Robson
Although the instant pot usually says "burn," I have found this to be an excellent recipe after cooking professionally for many years. This is probably because I use 2# of ground chuck. I don't change any of the seasonings. (I end up using the slow cooker function for 12 hours on low. A keeper
Patricia
Can we put a little ground beef in this recipe or it will get too thick? Thanks a lot!
Kristen Chidsey
Hi Patricia! You can certainly add browned ground beef or Italian sausage to the sauce. Just be sure if you saute the meat in the inner pot, you really scrape up any browned bits to prevent a burn notice.
Monique Walczak
Hello! Could you tell me how much is a serving? 1/2 cup? 1 cup? Thank you so much, looking forward to trying this!
Kristen Chidsey
Hi Monique! Each serving size is about 1/2 cup. Enjoy!
Donna
Hi Kristen,
Thanks for all your great recipes! Do you think I could use canned whole tomatoes in this recipe? Instead of pureed?
Thank you.
Kristen Chidsey
You are very welcome, Donna! You can use whole tomatoes with their juice, but the sauce will be thinner. I would suggest decreasing the broth to 1 cup.
Thomas Darby
I made this today, and it tastes absolutely marvelous! However it didn't quite cook right in my Instant Pot 8-qt Evo Duo, which doesn't have a "manual" setting but offers "custom" instead. After several minutes the "Food Burn" warning came on. I had to scrape the bottom, and ended up finishing it on low pressure. But it turned out great anyway. To please my friends, I added homemade meatballs and mushrooms. Thank you so much for this recipe.
Kristen Chidsey
I am so happy to hear you enjoyed Thomas! Be sure you put your broth first into the inner pot--that should help prevent a burn notice.
Roger Berry
I rarely leave any comments or reviews on recipes. If they are good I keep using them if they are not they get tossed and not filed. I must say this is the best marinara sauce I have ever made. I followed the recipe exactly. I think the flavor secret is the Vegetable broth instead of beef broth and honey instead of sugar. I have live in help who is Italian and we tend to compete on making “Red gravy”. But he had to admit that this was the best I have ever made. All he added was some chopped fresh basil because he said that it was “traditional”. He is now canning it and wants me to make more. Thanks for my only go to marinara sauce From now on
Kristen Chidsey
What a compliment! Thank you so much for sharing Roger! I love hearing you and your Italian friend love this recipe so much!
Kristen
Delicious! I'll be making again. I used tomato sauce in place of paste (had on hand) and added 1/2 tsp. dried basil. This will be my go-to recipe. No more of the prepackaged high sodium sauce mix 🙂
Pamela cavender
I love 💕 your recipes they're amazing 😋 your a Blessing to us The Lord has given you a gift and most of all it's heart warming when you personalize your letters to us. I know that takes extra time but it makes such a big difference 🤗🌹💞
Kristen Chidsey
You just made my day Pamela! I love being a small blessing in your life!
Addie
Hi, Kristen - I've been making a close Italian friend's mother's sauce recipe for years, but yours sounds delicious and a bit different so I'm definitely going to make it. That said, I can't imagine a spaghetti sauce without basil so I'll be adding that!
Kristen Chidsey
Hi Addie! I hope you enjoy! And of course, add in basil to your heart's content 🙂
Adam
It's in my instant pot as we speak. I'm very excited to eat this!
Kristen Chidsey
I am so excited for you as well!
Stella
Thank you for sharing your heart with us Kristen. Love all your recipes.
❤️
Hope you're doing well!
Kristen Chidsey
Thanks so much Stella! It means so much to me that you enjoy my recipes!
Debbie
Makes about 6 cups of sauce. Very easy.
Jacky
I just made this. I doubled the recipe and used fresh tomatoes because they were given to me from a lady at the farmers market. About 13 good sized tomatoes. It seems runny. Is there a way to thicken it? Can I put it in the blender after I remove the bay leaves?
Kristen Chidsey
Hi Jacky! When using fresh tomatoes, it is best to deseed them so the sauce does not become watered down. You can remove the bay leaves and blend and then if still too thin, saute with 6 ounces of tomato paste to thicken.
Sara
I have made this countless times and it's always delicious! I use it for spaghetti, meatball subs, chicken parm, lasagna, ravioli--you get it LOL 🤤 Thank you for this easy and excellent recipe!
Jen
My super picky daughter loves this! Thank you!
Kristen Chidsey
That is a huge compliment--love it when the picky eaters are happy. Thanks for sharing Jen.
Diane
I have not tried yet, but sounds delicious. I have some cooked meatballs and sausage I would like to add to the sauce. Do you have a suggestion as to when to add them? After the sauce has been cooked and then add them and let it slow cook or keep warm for awhile?
Kristen Chidsey
Hi Diane. You can add cooked meatballs after pressure cooking and keep on warm to just warm through. Enjoy
Lindsay
How much is (1) serving?
Kristen Chidsey
Hi Lindsay! Each serving is about 1/2 cup.
David
This is such a great recipe, super easy and oh so tasty! Thank you for sharing Kristen. I was out of crushed tomatoes this time so I used tomato sauce along with a can of Rotel mild diced tomatoes and chilies, it was a success.
Kristen Chidsey
And thank you David for sharing your review! I always love hearing when others enjoy my recipes.
Michelle Lucas
Can this be canned after making it ?
Kristen Chidsey
I am not a canning expert, however, I do know acid (like lemon juice) needs to be added for preservation. Here are some directions for canning tomato sauce that may help you.
Ashley
Amazing recipe! We can’t eat tomatoes unless pressure cooked to kill the lectin so have gone without spaghetti and meaty for years. This is a happy return! I use tahini to replace tomato paste in many recipes and so I used about 1/4 tahini with 1/2 c stewed tomato drained and it was such a delicious rich sauce! Love the honey instead of sugar to cut acidity! Well Done! Thank you!
Kristen Chidsey
I am so happy to hear you enjoyed this recipe Ashley! And interesting substitution for the tomato paste--I have to try it!
Anita Tuggle Goolsby
I am going to be making this this evening but I was wondering the serving size.
Kristen Chidsey
Hi David! I hope you enjoy. The serving size is about 1/2 cup.
Sharon
Hi...Kristen
Just wondering if this sauce could be canned. Do you know if anyone has tried that? Thank.
Kristen Chidsey
Hi Sharon! I am not a canning expert, however, I do know acid (like lemon juice) needs to be added for preservation. Here are some directions for canning tomato sauce that may help you.
Jenn
I’m curious why it’s important not to stir the ingredients after adding the tomato paste.
Kristen Chidsey
Hi Jenn! I have found it is more likely to cause a burn notice. Not stirring the ingredients prevent this from happening with no change to taste.
Kris
What would the amount of fresh herbs be?
Looking forward to making this with my garden tomatoes!
Kristen Chidsey
Hi Kris. The rule of thumb is to use one tablespoon of fresh herbs to one teaspoon of dried herbs.
Teresa M
We love this recipe so much! It is quick and easy and oh-so-delicious! I use it for lasagna and our stuffed bell peppers, as well as spaghetti. I boil the noodles separately and cook my hamburger and sausage separately as well. I saw where someone asked about doubling it, which is what I was going to ask, so I will be trying it. I use 1-14oz can of diced tomatoes and 1-14oz can of tomato sauce. We have been using it about a year now. Thank you for sharing such a great recipe!
Kristen Chidsey
I am so happy to hear you all enjoy so much Teresa! Thanks for sharing.
Raquel
Could I use beef or chicken broth instead of vegetable stock if that’s all I have on hand?
Kristen Chidsey
Absolutely! Beef broth makes it a bit richer, but both work well.